Just a few seconds of the intense UV light are sufficient to render harmless food spoiling germs such as bacteria, yeasts or fungi on sealing foils and yogurt cups.
To efficiently inactivate even the more UVC-resistant mold fungi, it is recommended to use UVC radiation following disinfection with low-percentage hydrogen peroxide (1% to 3%).
This combination uses two mechanisms: the UVC radiation inactivates microorganisms which are less sensitive to hydrogen peroxide, e.g. bacillus subtilis spores, and hydrogen peroxide destroys microorganisms that require a high UVC dose, e.g. aspergillus niger spores.
This achieves an efficient and broad germicidal effect and a reduction of the germ load by up to 99.99% to provide the required germ reduction rate of log stage 4, "Ultra-clean".
This means a longer shelf-life and less returns of spoiled food.