Conference Abstract Book

UV-C Light - Microbial inactivation mechanism • The UV-C light, in particular the wavelength range 250–260 nm , has optimal properties for the inactivation of bacteria, yeast, bacterial spores, molds, and viruses and is most widely used in the food processing industry. • Microbial inactivation from UV light is associated with photochemical changes that take place in proteins and nucleic acids within the cell membrane when UV light is absorbed by the food during UV-C treatment causing the disruption of the DNA transcription, translation, and replication processes.