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Code of Federal Regulations Title 21. Food and Drugs § 21.179.39 Ultraviolet radiation for the processing and treatment of food

Current as of October 02, 2022 | Updated by FindLaw Staff

Ultraviolet radiation for the processing and treatment of food may be safely used under the following conditions:

(a) The radiation sources consist of low pressure mercury lamps emitting 90 percent of the emission at a wavelength of 253.7 nanometers (2,537 Angstroms).

(b) The ultraviolet radiation is used or intended for use as follows:

Irradiated food

Limitations

Use

Food and food products

Without ozone production: high fat-content food irradiated in vacuum or in an inert atmosphere; intensity of radiation, 1 W (of 2,537 A. radiation) per 5 to 10 ft.2

Surface microorganism control.

Potable water

Without ozone production; coefficient of absorption, 0.19 per cm or less; flow rate, 100 gal/h per watt of 2,537 A. radiation; water depth, 1 cm or less; lamp-operating temperature, 36 to 46 °C.

Sterilization of water used in food production.

Juice products

Turbulent flow through tubes with a minimum Reynolds number of 2,200.

Reduction of human pathogens and other microorganisms.
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Cite this article: FindLaw.com - Code of Federal Regulations Title 21. Food and Drugs § 21.179.39 Ultraviolet radiation for the processing and treatment of food - last updated October 02, 2022 | https://codes.findlaw.com/cfr/title-21-food-and-drugs/cfr-sect-21-179-39/

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