Statutes, codes, and regulations
Code of Federal Regulations
Title 21 - FOOD AND DRUGSChapter I - FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICESSubchapter B - FOOD FOR HUMAN CONSUMPTIONPart 179 - IRRADIATION IN THE PRODUCTION, PROCESSING AND HANDLING OF FOOD
Subpart B - RADIATION AND RADIATION SOURCES
Section 179.39 - Ultraviolet radiation for the processing and treatment of food

21 C.F.R. § 179.39

Download
PDF
Current through September 30, 2024
Section 179.39 - Ultraviolet radiation for the processing and treatment of food

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 productsWithout ozone production: high fat-content food irradiated in vacuum or in an inert atmosphere; intensity of radiation, 1 W (of 2,537 A. radiation) per 5 to 10 ft.2Surface microorganism control.
Potable waterWithout ozone production; coefficient of absorption, 0.19 per cm or less; flow rate, 100 gal/h per watt of 2,537 A. radiation; water depth, 1 cm or less; lamp-operating temperature, 36 to 46 °C.Sterilization of water used in food production.
Juice productsTurbulent flow through tubes with a minimum Reynolds number of 2,200.Reduction of human pathogens and other microorganisms.

21 C.F.R. §179.39

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