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A low-pressure mercury-vapor discharge tube floods the inside of a biosafety cabinet with shortwave UV light when not in use, killing microbes on irradiated surfaces. Ultraviolet germicidal irradiation (UVGI) is a disinfection technique employing ultraviolet (UV) light, particularly UV-C (180–280 nm), to kill or inactivate microorganisms ...
The location of 'far-UVC' radiation (200-235 nm) in the electromagnetic spectrum. Far-UVC is a type of ultraviolet germicidal irradiation being studied and commercially developed for its combination of pathogen inactivation properties and reduced negative effects on human health when used within exposure guidelines.
The international Radura logo, used to show a food has been treated with ionizing radiation. A portable, trailer-mounted food irradiation machine, c. 1968 Food irradiation (sometimes American English: radurization; British English: radurisation) is the process of exposing food and food packaging to ionizing radiation, such as from gamma rays, x-rays, or electron beams.
Low power consumption of semiconductors introduce UV disinfection systems that utilized small solar cells in remote or Third World applications. [2] By 2019, LEDs made up 41.4% of UV light sales, up from 19.2% in 2014 [3] The UV-C LED global market is expected to rise from $223m in 2017 to US$991m in 2023. [4]
The Radura logo, used to show a food has been treated with ionizing radiation (international version) The Radura symbol, used to show a food has been treated with ionizing radiation (U.S. FDA version) The Radura symbol serves as an international indicator that a food item has undergone irradiation.
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SmartFresh (SmartFresh Quality System) is a brand of a synthetic produce quality enhancer containing 1-methylcyclopropene (1-MCP). It is marketed by AgroFresh Solutions, Inc., a publicly held (NASDAQ:AGFS) U.S. company with global operations.
Testing showed an hour of UV light exposure before harvesting made a serving of mushrooms contain twice the FDA's daily recommendation of vitamin D. With 5 minutes of artificial UV light exposure after harvesting, a serving of mushrooms contained four times as much. [34] Analysis also demonstrated that natural sunlight produced vitamin D 2. [35]