GroundRules
21 CFR 179.39: Ultraviolet radiation for the processing and treatment of food.
Where this section sits in the code
- Title 21—Food and Drugs
- CHAPTER I—FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES
- SUBCHAPTER B—FOOD FOR HUMAN CONSUMPTION
- PART 179—IRRADIATION IN THE PRODUCTION, PROCESSING AND HANDLING OF FOOD
- Subpart B—Radiation and Radiation Sources
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-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.2 Surface microorganism control.
Potable water Without 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 products Turbulent flow through tubes with a minimum Reynolds number of 2,200. Reduction of human pathogens and other microorganisms.
Collected 2026-08-27T02:24:47Z. Source file · JSON