[Code of Federal Regulations]
[Title 21, Volume 3]
[Revised as of January 1, 2007]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR179.39]
[Page 454-455]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 179 IRRADIATION IN THE PRODUCTION, PROCESSING AND HANDLING OF
Subpart B Radiation and Radiation Sources
Sec. 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).
[[Page 455]]
(b) The ultraviolet radiation is used or intended for use as
follows:
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Irradiated food Limitations Use
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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
[deg]C..
Juice products........................... Turbulent flow through tubes with a Reduction of human
minimum Reynolds number of 2,200.. pathogens and other
microorganisms.
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[42 FR 14635, Mar. 15, 1977, as amended at 65 FR 71057, Nov. 29, 2000]
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