UV Disinfection for COVID-19 in Cold Chain System

First of all, we should know what situation is the most suitable for coronavirus to live.

Viruses are more likely to survive in low temperature environments

Most viruses are resistant to low temperatures but not high temperatures. Experiments have shown that most viruses can be stored in a refrigerator at 4 °C for as long as one month. When the temperature is reduced to freezing, the virus can survive for several years. During this period, the biological structure of the virus is not After being destroyed, the virus may spread after it leaves the frozen environment and thaws. In the laboratory, viruses that are rapidly frozen or freeze-dried can be stored for a long time.

Although direct freezing research on the new coronavirus (SARS-CoV-2) has not yet appeared, the coronavirus to which it belongs can be stored for at least two years at -20 °C. Under cold storage conditions, the new coronavirus is more stable in cold storage than many other coronaviruses. Studies have shown that it has been stored at 4 °C for 14 days and still has almost no inactivation, while the Middle East respiratory syndrome virus (MERS-CoV), which is also a coronavirus, can only survive for about three days.

Why is UVC LED the best choice for cold chain disinfection?

When it comes to disinfection, there are many disinfection methods at present, and different disinfection methods have their own merits. What should the cold chain industry pay attention to when choosing disinfection methods?

Since the standard configuration of the cold chain system is low temperature, thermal sterilization is not suitable for the cold chain system; chemical agents will produce harmful chemicals to the human body and cannot eliminate the field of food sterilization; ozone sterilization technology, because ozone itself is harmful to the human body Harmful, it needs to be carried out under unmanned conditions, and the sterilization time is long, but the cold chain system is closed and requires human hands, so it is not applicable. Radiation sterilization is also harmful to the human body, so it is not suitable; ultraviolet sterilization technology, because it has no pungent odor during sterilization, and does not produce any chemical residues, it can effectively eliminate pathogens. Nowadays, air, water and Sterilization of food surfaces, food packaging materials, food processing workshops, equipment, utensils, and workbenches.

Ultraviolet sterilization technology currently takes two forms: ultraviolet mercury lamp and UV LED.

Because of its mature technology and low price, ultraviolet mercury lamps occupy the main market of high-power products such as water treatment, industrial sterilization, and hospital sterilization. However, the 185nm ultraviolet mercury lamp contains ozone (O3) for disinfection without dead ends, irritating the human respiratory tract, and contains mercury pollution. Ventilation is required for 30 minutes after disinfection. The 254nm ultraviolet mercury lamp does not contain ozone (O3) but still contains mercury pollution, and it only sterilizes the irradiated surface and cannot sterilize deeply. The ultraviolet mercury lamp, as a disinfection solution that cannot directly look at or irradiate organisms and contains mercury, undoubtedly has a greater risk.

UVC LED is a rapidly developing ultraviolet sterilization technology route in the market. Compared with ultraviolet mercury lamps, UVC LEDs are non-toxic and environmentally friendly, small in size, longer life, lower energy consumption, lower heat radiation, and higher reliability. Currently in small and medium-sized Power markets such as white goods, portable surface sterilization, maternal and child markets, and static water treatment have been widely used. With people’s requirements for disinfection products for safety, environmental protection, compactness, high efficiency, low consumption, and no chemical residues, UVC LED products It is understood and accepted by more and more consumers.

In the disinfection of cold-chain food, UVC LED can not only kill microorganisms such as coronavirus and bacteria on the food surface, but also maintain the fresh flavor of the food and extend the shelf life, which is very important for cold-chain production. If UVC LEDs can be widely used in the cold chain production and disinfection process, cold chain product operators will not have to worry about slow sales, and the majority of seafood lovers can enjoy the food without worrying about food safety.

As an indispensable part of people’s lives today, cold chain products are vital to both consumers and operators. If the new crown virus is allowed to wreak havoc in cold chain products, people’s daily life safety cannot be guaranteed. Therefore, it is essential to eliminate the virus in cold chain products. After repeated detection of the new crown virus, it is believed that cold chain product operators will pay more attention to the disinfection process, fill the loopholes in the production, and provide consumers with safer products. Towards a brighter future during the COVID-19.