There are different types of UV Light and they are categorized in the following: UV-A light (320-400nm) UV-B light (290-320nm) UV-C light (100-290nm) UV (Ultraviolet) Light relates to the electromagnetic spectrum area among visible light and X-rays, with wavelength decreasing between 400 and 100 nanometers. Our technology utilizes a specific 254nm wavelength, which optimizes the absorption of microbial DNA as a consequence making the decontamination occur.

The technology combines the UV light with a turbulent flow that brings each single part of the liquid to the UV light; That way making it work effective with turbid liquids. As a consequence, liquids can now be decontaminated without any thermal treatment being needed. This allows us to preserve nutritional characteristics such as enzymes, vitamins, etc…

‘UV Filtration’ is not appropriate, and we should not use it, to speak about UV decontamination. This expression however, is frequently used when referring to the process of neutralization of microbial flora by Ultra-Violet treatment.

The microorganism’s cellular DNA specifically absorbs UV-C at such wavelengths, causing thymine dimer (peptide bond) formation in the DNA of the microorganism to disrupt the DNA of infected cells. The organism becomes inactive in reproduction, unable to replicate and harmless to customers without any residual impact. UV-C may be used in isolation or in combination with other processing technologies.

Photo decontamination is the process of neutralization of microbial flora by Ultra-Violet treatment. As the UV light damages their DNA, the micro-organisms become reproductively inactive, and are unable to replicate. It stops them from creating any negative effect or any danger to consumer. It is important to notice that this process works perfectly well on thermoresistant germs and spores. With Photo-decontamination you can treat: Dairy products Juices

Milk Photo-decontamination The photo-decontamination that BioSafeLight provides, lowers the microbial load in milk at all levels and deactivates pathogens, germs, lactobacillus, and spores. Our method also improves milk products shelf life by at least 30%. This process neutralizes the microbial flora in milk in order to be consumable by humans without any negative effect or any danger. The substance being treated preserves all its nutritional values because or treatment is not invasive. Dairy producers, as well as milk processors, can apply photo-decontamination successfully either to reduce microbial counts after milking or to avoid contamination after pasteurization.

When a juice has been treated with our method, the reduction of germs and spores significantly is reduced and the natural taste and color remains intact. Because of the growth of microorganisms, fruit juice can be spoiled. Yeast and molds are common spoilage organisms, such as Lactobacillus, Leuconostoc and thermophilic Bacillus. Apple juice for example is related with Escherichia Coli, Saccharomyces Cerevisiae and Listeria Innocua.

Greater decontamination than traditional UV systems. Effective with thermoresistant germs and spores No alteration on organoleptic or marketing attributes of the product. Low maintenance BioSafeLight uses a specific UV light with a wavelength of 254nm, the necessary to inactivate contaminating pathogens, including viruses. The final product will have a longer shelf-life without the use of preservatives and additives; or reducing them. Lower CAPEX and Lower OPEX