6. Legislations on UV light application in the production, processing and handling of food

The Food and Drug Administration, Department of Health and Human Services (US FDA) approved the use of UV radiation for controlling surface microorganisms of food or food product, sterilization of water used in production and reduction of human pathogens and other microorganisms in juice products under specific conditions defined by Code 21CFR179.39 [54]. These conditions are limited to the use of low pressure mercury lamps emitting 90% of the emission at a wavelength of 253.7 nm. If the pulsed UV is considered, in code 21CFR179.41, US FDA [55] approves the use of pulsed UV light for the surface microorganism control at doses not exceeding 12 J/cm<sup>2</sup> using xenon flashlamps, which are designed to emit broadband radiation consisting of wavelengths covering the range of 200–1100 nm, and operated no longer than 2 milliseconds for pulse duration. In addition, the minimum treatment required to obtain intended technical effect is used for food.

In European Union, UV light is accepted as irradiation [14]. The use of irradiation is limited but authorized in many European countries. According to European Commission, treating food with ionizing radiation may be authorized if there is reasonable technological need, it poses no health hazard and benefits consumers, and if it does not replace hygiene, health or good manufacturing or agricultural practice. Irradiated food or ingredients must be labeled. The UV-treated of pasteurized cow's milk was authorized as novel food in market by EC because of the increase in vitamin D. It needs to be designated as "UV- treated milk" and also "contains vitamin D produced by UV-treatment" [2].

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[15] Schalk S, Adam V, Arnold E, Brieden K, Voronov A, Witzke HD. UV-lamps for disinfection and advanced oxidation – lamp types, technologies and applications. In: IUVA

[16] Koutchma T, Keller S, Chirtel S, Parisi B. Ultraviolet disinfection of juice products in laminar and turbulent flow reactors. Innovative Food Science and Emerging Technolo-

[17] Franz CMAP, Specht I, Cho GS, Graef V, Stahl MR. UV-C-inactivation of microorganisms in naturally cloudy apple juice using novel inactivation equipment based on Dean vortex

[18] Forney LJ, Ye Z, Koutchma T. UV disinfection of E. coli between concentric cylinders: Effects of the boundary layer and a wavy wall. Ozone: Science and Engineering. 2008;30:

[19] Uysal Pala Ç, Kırca Toklucu A. Ultraviyole ışın (UV) teknolojisinin meyve sularına

[20] Gomez Lopez VM, Koutchma T, Linden K. Ultraviolet and pulsed light processing of fluid foods. In: Cullen PJ, Tiwari B, Valdramidis V, editors. Novel Thermal and Nonthermal Technologies for Fluid Foods. San Diego: Academic Press; 2012. pp. 185-223.

[21] Ha JW, Back KH, Kim YH, Kang DH. Efficacy of UV-C irradiation for inactivation of foodborne pathogens on sliced cheese packaged with different types and thicknesses of plastic

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