Current challenges in the application of the UV-LED technology for food decontamination

Background: Different strategies have been developed over the years to improve the safety of foods without compromising on their quality. Ultraviolet (UV) light has shown potential to meet these expectations. However, due to environmental and safety concerns regarding the use of UV mercury lamps, UV-light emitting diode (LED) devices have emerged more recently, which may be more suited to applications in the food industry. Thus, further evaluation of UV-LED technology is required. Scope and approach: In this review, challenges involving the application of UV-LED technology as a disinfection strategy in the food chain are described. Stress-related mechanisms induced by UV light exposure in microorganisms and their potential consequences are reviewed. Moreover, other future challenges associated with the inactivation of foodborne pathogens and spoilage microorganisms are considered, together with the impact of the application of UV-LED technology on the quality of food. Key findings and conclusions: UV-LEDs have been shown to inactivate a wide range of foodborne pathogens and spoilage microorganisms. However, there are limited studies assessing the effectiveness of UV-LED on products to enhance food safety. Additionally, further studies are required to explore the impact of sublethal exposure to UV-LEDs and the potential consequences of UV-LED exposure in different microorganisms at various wavelengths. Furthermore, UV-LEDs can negatively affect some physicochemical attributes of food. Thus, more attention should be paid to the underlying mechanism of quality changes induced by UV-LEDs.