Selection of ingredients, herbs and spices

Our latest work with UV-C processing – powder decontamination

25 February 2026 | Robbie McGill, Non-Thermal Process Specialist

Ultraviolet (UV) light treatment is a non-thermal, non–chemical technology to inactivate microorganisms, which has been used to disinfect food products, and for surface decontamination (packaging/work surface) and water/air systems, for many years.

Our latest work with UV-C light explores how this technology (by JenAct ) can be used to decontaminate powdered ingredients – both fine powders and larger particles. Such applications are exciting as they look to avoid the adverse organoleptic / nutritional / functional impacts that come from using steam / autoclave systems currently used for pasteurising or sterilising powders, whilst still delivering microbiological control.

UV-C and its applications

UV light is part of the electromagnetic spectrum, and lies in the range between 100 – 400 nm. It can be subdivided into three categories: UV–A from 315 to 400 nm, UV–B from 280 to 315 nm and UV–C from 100 to 280 nm.

Although all UV wavelengths cause some photochemical effects, wavelengths in the UV-C range are particularly damaging to cells because they are strongly absorbed by nucleic acids, leading to RNA and DNA damage, inhibiting replication and ultimately causing cell death. Germicidal efficiency reaches a peak at about 254 nm.

UV light is applied worldwide in food industry applications, from the treatment of conveying lines, packaging and containers, to food product surface decontamination such as with fruits or vegetables. Many systems are used in the disinfection of drinking water, wastewater and effluent streams.

UV-C processing benefits

Treatment with ultraviolet energy offers several advantages to food processors, including favourable costs of equipment, energy and maintenance.

Benefits include:

Can deliver microbiological control and maximise product quality without the use of temperature, chemicals and water (reducing energy, chemical and water usage);
Can be simple to implement and does not require extensive safety equipment;
Can be used to improve shelf-life without compromising on product quality;
Can offer greater safety levels in microbiological control without compromising throughput (for transfer systems)

The powders challenge

Whether it’s spices, seasonings or other powdered ingredients, when a food is in a powdered form it can harbour pathogens if not treated properly.

In 2022, the EU Rapid Alert System for Food and Feed (RASFF) data for seeds and spices showed that 26% of border restrictions for these commodities were due to microbiological contamination. Furthermore, according to the Journal of Food Protection, low moisture foods are increasingly recalled and associated with outbreaks.

Microorganisms can survive for extended periods in the low water activity environments within dried food products. Salmonella is most resistant to desiccation and most frequently associated with foodborne outbreaks and recalls, but E.coli, Listeria and Cronobacter can also survive in these products.

One of the key challenges in using traditional thermal decontamination technologies for food powders is the adverse impact on a product’s organoleptic properties and its nutritional and functional characteristics.

Currently, thermal processing is the primary means of decontamination in the UK and EU. Typical, established methods for pasteurising or sterilising powders such as herbs and spices involve the use of steam / autoclave systems. These treatments greatly affect product quality due to loss of volatiles and product clumping. With spices and seasonings, for example, loss of volatiles undermines the reason for sale and clumping brings the need for regrinding (a potential source of post-process contamination).

Choosing an alternative technology to achieve this decontamination level while retaining powder properties requires overcoming powder processing challenges / considerations. These include operating at scale, ensuring powder flowability, homogeneity of bulk treatment, preventing lumping or agglomeration of fine powders and risks of powder-dust explosion.

Using UV-C to decontaminate powders

UV-C is readily used in food production for the decontamination of product surfaces and packaging, however, applications for powder decontamination are still in early stages of research due to the difficulty in optimising surface exposure to the light at an industrially relevant scale.

Despite achieving some promising inactivation levels at lab-scale, the difficulty with using UV powder treatment systems to achieve inactivation levels at a larger scale is due to the shadowing effect (the light not contacting shadowed/shielded regions of the product) and the risks of powder dust explosions. Therefore, these challenges would need to be overcome before UV-C decontamination of powdered ingredients could effectively be used at scale in the food industry.

Our latest work with UV

We are currently working on an Innovate UK project (funded through their “Better Food for All: Innovation for improved nutrition” competition) with equipment manufacturer JenAct (part of the Jenton Group ) to develop UV-C systems capable of the decontamination of powders at scale.

Looking to avoid the adverse effects of using thermal processing for powders, as well as overcome the challenges mentioned above regarding UV-C decontamination of powders, there are two JenAct systems being tested. One is a fluidised bed system for decontaminating fine particles / powders. The other is a rotating drum system for decontaminating coarser particles.

The innovative application of this technology aims to keep particles evenly dispersed (minimising shadowing / shielding), maximising exposure to the UV light in a safe manner.

The project, already underway and running until the end of February, includes building prototypes and testing their microbiological and quality feasibility for the UV-C decontamination of various powder ingredients.

Help with UV and more

Our experts have in-depth knowledge of many new technologies used in the food and drink industry and are well equipped to support you with your UV light needs. Whether this is further guidance or advice, or testing with UV-C systems, please get in touch – we’d love to help.

We can help you to apply existing and emerging processing technologies to optimise costs, improve efficiency and sustainability of processing, and improve quality of food and beverage products. By adopting advanced technologies and best practices, you can benefit from reduced waste and increased productivity, create new revenue streams, and unlock elusive value and potential from your products.

We’re always exploring new and emerging process technologies and work with manufacturers to assess the possible benefits for commercial use or to independently establish its efficacy. We have a selection of technologies in our pilot plant – plus we routinely obtain other new kit onsite, and can work with processors and equipment suppliers to assess something new.

For established technologies and new / emerging technologies, we can validate both thermal and non-thermal processes. As experts in process validation, we understand the key considerations and can provide a thorough, bespoke proposal, undertaking testing with a conscientious regard to all relevant factors.

About Robbie McGill

Robbie joined Campden BRI in 2018 after obtaining his master’s degree in advanced chemical and process engineering from the University of Strathclyde. Robbie now works as a non-thermal specialist in the Process Innovation team within the consulting technology department, providing feasibility testing, validation, and training in many novel processes. Robbie has also undertaken many research projects and has published multiple New Technologies bulletins.