UVC radiation for food safety: An emerging technology for the microbial disinfection of food products

[Display omitted] •The significance of ultraviolet radiation (UVC) for food processing is presented.•UVC based microbial inactivation for food products are affected by various factors.•UVC approach is an efficient and eco-friendly option for food processing/preservation.•International/national guidelines on UVC usage by various agencies are discussed. The application of ultraviolet (UV) light in the food industry has held great promise for a long time. UVC light (200–280 nm) possesses excellent germicidal properties to inactivate a wide range of microbial pathogens (e.g., bacteria, fungi, yeasts, molds, and viruses). UVC technology can be used to effectively prevent foodborne illnesses while increasing the shelf life of food without compromising its quality by reducing the microbial load. UVC radiation processing of food depends on a variety of factors such as the operational parameters of the UVC equipment, microbial characteristics, and the composition of the food. Thus, the application of UVC irradiation is an emerging non-thermal technique for the decontamination of food products. This review describes the fundamentals of using UVC radiation to inactivate pathogenic microbes for the decontamination of foods (e.g., fruit and vegetable juices, milk and dairy products, meat products, beef, and seafood). At last, the current status of international regulations is discussed along with the future challenges in this research field.