This technology is a combined control method that involves first irradiating food surfaces or food-contact surfaces contaminated with norovirus with UV-C at 180–300 mJ/cm² for 1–3 minutes, followed by treatment with 70–80 ppm peroxyacetic acid (PAA).
Norovirus is highly infectious even in small amounts and frequently causes outbreaks. However, existing food sanitation treatments are primarily focused on inactivating bacteria, making them less effective against viruses that can remain infectious on food surfaces for days. Chlorine-based disinfectants leave toxic residues and cause equipment corrosion, while physical treatments like heating alter texture and flavor, rendering them unsuitable for fresh-cut produce. Previous research on combined UV-C and PAA treatments was designed for wastewater and required over 30 minutes of processing, making it incompatible with food.
This technology uses UV-C at a wavelength of 200–280 nm (ideally 260 nm) to first damage the viral genetic material, followed by a short post-treatment with PAA at 75 ppm—well within the FDA and KFDA limit of 80 ppm—to achieve a synergistic effect. The process takes only a few minutes and does not compromise the firmness or quality of the food. It can be applied to washing lines for fresh-cut produce like salads and pre-cut vegetables, disinfection of kitchen utensils and workstations in cafeterias, and pre-packaging processes for fruit. This allows for a significant reduction in norovirus in a short time without heat, lowering the risk of mass food poisoning while remaining within regulatory limits.
This invention was developed with support from the Ministry of Science and ICT for the development of new technologies for tracking and controlling norovirus in food for field application.
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