Advances in light technology have led to increased commercial use of non-thermal processes, such as UV and full spectrum white light, to destroy microorganisms in foods. Foods that undergo high pressure, pulsed electricity and irradiation technologies have the advantages of assured food safety and enhanced quality. Because these foods are not damaged by heat, they better maintain their appearance and composition.
The principle application is in a water treatment, where foods floating in water flow past UV lamps that deliver a lethal dose of monochromatic light energy. Depending upon the system, disinfection is accomplished in 6-10 seconds in the flow-through channel. For a comparable log reduction ("kill") of microorganisms using chlorine at 3-5ppm, a 15-20 minute treatment would be required.