Continuous Light-Based Technologies: Fundamentals and Recent Advances

This chapter provides an in-depth overview of continuous light-based disinfection technologies and their applications in the food industry to enhance food safety and quality. Three key germicidal light-based technologies are discussed: UV-C light (200–280 nm), far-UV-C light (~222 nm), and near-UV visible light (400–425 nm). UV-C light, particularly generated from LEDs, offers precise and effective microbial inactivation, which is ideal for even surfaces and thin liquid treatments. However, UV-C use is limited by its potential harm to human cells and its shallow penetration depth. Far-UV-C light, emitted by excimer lamps, offers a safer alternative to UV-C light, capable of inactivating foodborne pathogens with minimal risk to humans, thereby enhancing its suitability for food processing or food service operations. Long-term exposure to near-UV violet-blue light induces photooxidation to inactivate pathogens and thus provides a nontoxic antimicrobial intervention method for use in food processing and storage environments. The chapter also delves into the principles of these germicidal light-based technologies, underscores key treatment considerations, highlights recent research advancements, and discusses opportunities to enhance their performance and expand their impact in the food industry. The information presented here aims to inform potential users and inspire further innovation and adoption of light-based disinfection as an important nonthermal intervention approach for ensuring food safety and quality.