Mitigating Microbial Contamination in Fresh Fruits and Vegetables Using Ultraviolet C Irradiation: A Review

ABSTRACT Fresh fruits and vegetables are essential to human nutrition, but maintaining their quality and safety is difficult due to their perishability and vulnerability to microbial infection. This review examines the latest developments in the nonthermal, chemical‐free preservation of fresh food using ultraviolet‐C (UV‐C) irradiation. Research has shown that by destroying microbial DNA and interfering with vital cellular processes, UV‐C efficiently lowers foodborne pathogens like Salmonella spp., Listeria monocytogenes , and Escherichia coli O157:H7 in a variety of fruits and vegetables. However, several variables, like the initial microbial load, produce surface properties, exposure duration, and UV‐C dose and affect how effective it is. Moderate amounts can preserve or even improve nutritional and sensory qualities, but excessive exposure might result in tissue damage or discoloration. Microbial reduction and quality retention have improved when UV‐C is combined with other preservation techniques, such as ozone, peracetic acid, electrolyzed water, or changed atmosphere packaging. However, concerns with scalability, microbial regrowth, and uneven distribution prevent extensive industrial use. With all factors considered, UV‐C irradiation offers a viable, long‐term method of improving fresh produce's microbiological safety and shelf life. Future research should focus on improving exposure uniformity, optimizing treatment settings, and developing effective multi‐hurdle preservation systems for large‐scale applications.