UVC Disinfection

UVC disinfection systems inactivate all known food spoilage such as microorganisms including bacteria, mould spores, yeasts and food pathogens like viruses. In 1878, scientists Downes and Blunt discovered that microorganisms do not reproduce when exposed to direct sunlight. Eventually, the correlation between a specific wavelength and the maximum micro-organism reaction was recognised at precise nanometer (nm) wave-lengths of light. As a result, UVC Technology – Short Wavelength UV was born.

4 Item(s)

4 Item(s)