For food sealing, microorganisms always remain only on the surface and the weakness of poor UV penetration is irrelevant, while the advantages of no heating and no introduction of other substances (including water) are fully exploited.
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In addition to the wavelength, the ability of UV sterilization depends on the energy to which the food is radiated. At the selected wavelength of 254 nm, the germicidal effect shows a stretched S-shape with the energy intensity. In other words, at low energy, the germicidal effect is poor because bacteria or viruses, like the human body, have a certain ability to repair DNA damage.
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Germicidal treatment of food with the right wavelength of UV does not produce harmful substances and has no safety problems. And for foods that want to remain in their "natural state" such as fruit juices, UV germicidal treatment is even more advantageous.
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UVC surface disinfection ensures more hygiene
When UVC is absorbed by bacteria or viruses, it destroys the DNA so that they lose the ability to proliferate. In terms of sterilization results, it is the same as heating or treating with chemicals. However, UV does not heat and does not destroy nutrients - because DNA is not a nutrient in food, and those molecules that the body needs are not destroyed. In addition, it will not destroy the natural flavor of the food. Chemical fungicides or preservatives, after all, introduce new substances, and sometimes bring some "off flavors". The DNA molecules that are damaged by UV light will be broken down when they enter the body, and no harmful substances will be produced.
Germicidal treatment of food with the right wavelength of UV does not produce harmful substances and has no safety problems. And for foods that want to remain in their "natural state," such as fruit juices, germicidal UVC treatment is even more advantageous.
Despite the carcinogenic ability of UV light, food treated with UV light is not a safety problem. Any means of food processing will have some degree of "damage" to the food. Compared to the most conventional heating, UV treatment is much less damaging. For foods that want to remain in their "natural state", such as juices, it has a great advantage.