21 C.F.R. § 179.39 Ultraviolet radiation for the processing and treatment of food.
Title 21 - Food and Drugs
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: [42 FR 14635, Mar. 15, 1977, as amended at 65 FR 71057, Nov. 29, 2000]
Title 21: Food and Drugs
PART 179—IRRADIATION IN THE PRODUCTION, PROCESSING AND HANDLING OF FOOD
Subpart B—Radiation and Radiation Sources
§ 179.39 Ultraviolet radiation for the processing and treatment of food.
---------------------------------------------------------------------------------------------------------------- Irradiated food Limitations Use----------------------------------------------------------------------------------------------------------------Food and food products................... Without ozone production: high fat- Surface microorganism content food irradiated in vacuum or in control. an inert atmosphere; intensity of radiation, 1 W (of 2,537 A. radiation) per 5 to 10 ft.\2\.Potable water............................ Without ozone production; coefficient of Sterilization of water used absorption, 0.19 per cm or less; flow in food production. rate, 100 gal/h per watt of 2,537 A. radiation; water depth, 1 cm or less; lamp-operating temperature, 36 to 46 °C..Juice products........................... Turbulent flow through tubes with a Reduction of human minimum Reynolds number of 2,200.. pathogens and other microorganisms.----------------------------------------------------------------------------------------------------------------
