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Electronic Code of Federal Regulations

e-CFR data is current as of June 3, 2020

Title 21Chapter ISubchapter BPart 179Subpart B → §179.39


Title 21: Food and Drugs
PART 179—IRRADIATION IN THE PRODUCTION, PROCESSING AND HANDLING OF FOOD
Subpart B—Radiation and Radiation Sources


§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).

(b) The ultraviolet radiation is used or intended for use as follows:

Irradiated food Limitations Use
Food and food productsWithout 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.2Surface microorganism control.
Potable waterWithout 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 productsTurbulent flow through tubes with a minimum Reynolds number of 2,200.Reduction of human pathogens and other microorganisms.

[42 FR 14635, Mar. 15, 1977, as amended at 65 FR 71057, Nov. 29, 2000]

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