UV radiation

Electromagnetic radiation with wavelengths just shorter than violet light and longer than X-rays — the ultraviolet band spanning roughly 10–400 nm. UV radiation is both a processing tool and a degradation agent in food science. Short-wave UVC disinfects water, air, and surfaces by dimerizing microbial DNA, providing chemical-free pathogen control validated by dose (fluence) measurements. Conversely, ambient UV degrades vitamins, bleaches colours, and oxidizes lipids in displayed foods, which is why light-barrier packaging and UV-filtered retail lighting protect quality. Operator safety demands shielding and interlocks, since UVC burns eyes and skin within seconds of direct exposure.