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- 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.---------------------------------------------------------------------------------------------------------------- [42 FR 14635, Mar. 15, 1977, as amended at 65 FR 71057, Nov. 29, 2000]