Non-Thermal UV-C Pasteurization: An Effective Method for Microbial Reduction in Liquid Foods

Abstract

Thermal pasteurization, while effective, can compromise the nutritional quality and sensory attributes of food products but involves high energy consumption, nutritional degradation, and its appeal due to heat. As an alternative, Ultraviolet-C (UV-C) light pasteurization offers a non-thermal method for reducing microbial contamination in food, which addresses these drawbacks. This review examines the impact of UV-C radiation on food quality and safety, focusing on liquid foods. Studies show that UV-C light effectively reduces pathogenic microorganisms, including bacteria and viruses, in liquid foods such as fruit juice and liquid eggs. Despite its effectiveness, UV-C pasteurization has limitations with more viscous liquids, which may necessitate the combination with other pasteurization methods. Nevertheless, UV-C pasteurization represents a promising technology for enhancing food safety while preserving the sensory and nutritional qualities of food products.