UV-C disinfects effectively and delivers the added level of protection

Protecting a company's reputation and loss of profits

By Technilamp Pty Ltd on 21 November 2018

The discovery of Listeriosis in a leading FMCG meat processing company in 2017 and more recently the Salomonella outbreak in Natal highlights the continuous threat food companies face in terms of reputational risk and loss of profits should an outbreak occur. But what can you do if you have a problem? 


There are alternatives

Whilst the use of chemicals is often promolgated as the panacea of solving the disinfection of pathogens in the food processing industry, recent events have proven otherwise. Many retailers, both locally and abroad, are demanding chlorine free disinfection for their foods and this is where the application of UV-C delivers a perfectly natural solution.


A often misunderstood technology is the use of UV-C in the disinfection of foods and the sterilisation of the air in areas in which the foods are processed.


UV-C has been used and proven to be highly effective in the medical industry for over a century.  So why don’t we know about it?


This disinfection method that uses short-wavelength ultraviolet (UV-C) light to kill or inactivate microorganisms by destroying nucleic acids and disrupting their DNA, leaving them unable to perform vital cellular functions.


In recent times, as more and more types of pathogens have become immune to the use of chemicals, the use of UV-C in high risk areas has proven to be highly effective in removing pathogens and increasing the shelf life of product offerings in commercial bakeries, soft fruits, nuts and in the fish processing plant in South Africa.



Using this technology in your plant

The use of UV-C technology is perfectly safe provided the correct design procedures and people protocols are used.


The technology is effective in sterilising the air during or outside of working hours. The technology is also effective in the disinfection of working surfaces and packaging, providing continuous 24/7 disinfection. Often the most effective use of UV-C disinfection is immediately prior to final packing.  The exposure of UV-C to food is a perfectly natural process with no effect on discolouration.


The use of UV-C requires minimal maintenance with only monthly cleaning of the lamps and the replacement of the lamps every one to two years, depending on usage.


The use of UV-C is an invisible entity to the human eye, yet the technology delivers a continuous, effective, low cost and natural process to disinfect all forms of pathogens whether in the air or on surfaces in the processing environment.


The technology delivers a level of disinfection protection to increase the shelf life and protect and enhance the reputation of companies against any potential loss of profits.