Illustrasjonsbildet for Teknologi

UVC light

UVC light can inactivate bacteria on the surface of food. This has already been applied to bread products, but for packaged food, the technology is still being developed in the laboratory.

How does UVC light affect different food products?

Goal	Egg	Dairy	Meat	Vegetables	Fruit
Durability			Has less effect Applies to chicken
Food safety			More results Applies to pork and chicken
Color
Texture
Loss of liquid
Rancidity
Nutritional values
Digestibility
Allergens

UV-lys

How is ultraviolet light used for food?

Find out how the technology works and what it can do for food production.

About UV-C light for food

Bærekraftmerking av kjøttdeig

How sustainable is UV-C light?

Using UV-C light can reduce the use of chemicals, and prolong the shelf life of the food product, which can help reduce food waste.

How it works: Ultraviolet light in food processing

Vakuumpakket biff

What information do consumers want?

Check what information Norwegian consumers prefer when the product is treated with UVC light.

Guide to marketing communication

Svinekjøtt i biter

UV-C Pathogen reductions –In-pack pork tenderloin

Vacuumpakket kyllingfilet

UV-C Pathogen reductions –In-pack chicken breast

Kyllingfileter

UV-C shelf life–In-pack chicken breast

Picture of shrink wrapped pork

UV-C Microbial meat reductions –In-pack pork tenderloin

Picture of in pack chicken breast

UV-C Microbial meat reductions –In-pack chicken breast

Picture of shrink wrapped beef sample

UV-C Microbial meat reductions – In-pack topside beef

See more test results

Contact persons

Senior Scientist, Nofima

tone.mari.rode@nofima.no

+47 907 27 253