The world as we knew it two months ago, may never quite be the same again. When we begin to emerge from this unprecedented period and look to adapt to our new surroundings and the ways in which we move forward and do things a little differently, the notion of extremely effective hygiene and safety precautions in our day-to-day lives will continue to remain firmly cemented.
We, as a global community, have grown to become hyper-aware to hygiene practices and protocols, whether it be our personal hygiene methods, how we engage with people outside our homes – in offices and at shops - or a more enlightened sense of how our food is prepared, where it comes from and how it is manufactured. We are and will continue to look for peace of mind from our retail providers, trusting them to ensure that they have taken every precaution possible to ensure the products we purchase are safe to consume.
In this pandemic-era of history, all essential services e.g. farmers, food manufacturers and retailers have been carefully looking at ways in which they can further employ additional hygiene methods to ensure that all necessary precautions have been taken, both for the safety of their role in the food chain, their employees and their customers.
Over the past two months, we have become extremely and understandably familiar with words such as bacteria, viruses, microbes and pathogens. In South Africa, over the past few years, we have had our share of outbreak concerns, particularly relating to the listeriosis crisis of 2018, which brought to light the big dangers of the foodborne disease caused by this bacterium, as well as health and safety measure in place across the industry, a prelude to what we have currently been experiencing today.
Ultraviolet light technology, while not new to the industry, has become prevalent now more than ever. Not insomuch that it directly correlates to the global viral pandemic we are living through at present - little research has been conducted on the direct relationship between COVID-19 and the effects of UV-C in killing this particular strain of coronavirus on surfaces, but in the precautions taken by the industry in general, to ward off contaminated products and kill off viruses and bacteria with this particular method.
This invisible and lesser-known spectrum of ultraviolet light can successfully eliminate viruses, bacteria, moulds and odour on both foods and surfaces. This specific type of UV ray penetrates the membrane and attacks the DNA of the source, preventing them from replicating and killing them instantly.
Furthermore, both consumers and retails are looking for more from their perishable products. As the climate crisis continues to be important on many political and economic agendas, people are starting to purchase ethically-sourced, environmentally-friendly and chlorine-free products from brands who care about their health and the health of the climate. This has seen a massive increase in the need for germicidal technology that does not only help protect the environment in the disinfection process, but helps protect foods such as; fruit, vegetables, nuts, meats and bread by getting rid of the microorganisms and extending shelf life simultaneously.
UV-C disinfection practises can be implemented at the most important points of the food chain process and this germicidal technology has the capability, adaptability and the favourable cost implications to control pathogens and bacterium such as listeriosis and E.coli in a dry, chemically-free and environmentally-conscious manner.
UV-C is effective in many more way than just its ability to kill bad bacteria and pathogens at important parts of the food chain. Extended shelf-life, as a result of killing the microorganisms, is a very important factor as well. Key industry players and customers are looking for longevity from their perishable products, and UV-C technology can do just that for certain fruits, vegetables, meat and cheeses.
In a nutshell, UV-C disinfection solutions are very effective in:
- The inactivation of all food spoilage microorganisms including; bacteria, yeasts, mould spores, pathogens and viruses.
- The decontamination of smooth fruits, vegetables, meat and cheese surfaces, leading to extended shelf life.
- The decontamination of surfaces of equipment in food production, pack houses, cheese factories and meat processing plants.
- The disinfection of packaging such as; boxes, caps, bottles, cartons, tubes, films and foils.
As we transition into a new worldly era, a new dimension for retail, and a new journey for people with regards to how they consume products and from where, we can see how important a role UV-C technology will play in revolutionising the food industry, post-pandemic.
Find out more about our technology-driven UV-C germicidal solutions, please visit https://technilamp.co.za/ or contact us on sales@technilamp.co.za
