UVC Treatment for Food and Water Quality

For more than 50 years, the use of UV-C rays has become a part of food production.

It has been proven that UV-C light treatment can eliminate E. coli, Salmonella, Listeria and other food-borne pathogens, and is a safe and reliable way to extend the shelf life of food and beverages.

In terms of application, UV-C equipment can be installed in the food store to prevent from contamination.

Most of the products displayed on the counter were withdrawn due to loss of early freshness, and even worsened due to deterioration. This is caused by microorganisms such as bacteria, fungi, molds and their spores, which spread through the air and circulate in the counter, causing cross-contamination between foods.

Upstream of this, the protection and quality processes are carefully managed during the production stage.

By analyzing a production line, we can determine the existence of several key points of the germicidal UV-C source:

The surface treatment of the product eliminates any contaminated surface agent.

Process and control air quality in the work/production department. Air can transport microorganisms, process them and purify them from these elements, thus ensuring better protection of the product and eliminating the risk of premature degradation.

-Treatment at the packaging stage: for example, sterilization of packaging films, conveyor belts, bottling lines and turntables, sterilization of bottles and their closed capsules, and processing of the same food, sterilization of conveyor belts, product surfaces, packaging, etc.

The use of UV-C is an effective method that can improve the safety of many foods and extend their shelf life.

This technology will not pose a threat to food and beverage safety.

Meanwhile, for drinking water disinfection. Drinking water treatment aims to make the water meet drinking water requirements and improve the following: sensory (color, smell, taste), chemicals (for example, by removing iron and manganese) and microbiology (eliminating bacteria that are harmful to human health). Escherichia coli, Giardia, Legionella, Salmonella, etc.).

The quality of water depends on its source:

-The best quality water is water from water sources and deep wells; they usually require simple treatment (sedimentation, filtration and disinfection) because they benefit from the natural phenomenon of "self-purification" that occurs during the filtration of water in the soil and underground soil.

-Surface water and certain groundwater, especially lowland water, require a long treatment chain due to its characteristics and susceptibility to accidental pollution. In some groundwaters, treatment must be performed to remove pollutants from natural and man-made sources.

The disinfection process is the final treatment stage that acts on the residual microbial components and ensures that there are no pathogenic microorganisms.

 In the processing chain, disinfection is essential to ensure that the end consumer receives adequate health care protection.

By using UV-C rays and using UV-WATER for disinfection, the forms of microorganisms present in the water can be killed without changing the chemical properties.

This method also has other important advantages:

-Reduce the cost of purchasing water for each household. By using our uv-water, you can prepare drinking water at any time without having to buy and transport crates of water from the supermarket to your home.

-Ultraviolet water ecological response. In recent years, there have been many activities to reduce plastics. On December 19, 2018, the European Commission issued an agreement to reduce the production of disposable plastic objects. We respect the surrounding environment and avoid using disposable bottles. Our green UV-WATER has won many favors, respecting the environment and reducing consumption.