The potential upside to printed meat

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29. Ultra Violet Disinfection Process

http://www.themeatsite.com/articles/643/uv-disinfection-in-the-meat-processing-industry

A non-chemical disinfection method which is gaining increasing acceptance is ultraviolet (UV) disinfection. UV kills all known spoilage microorganisms, including bacteria, viruses, yeasts and moulds (and their spores). It is a low maintenance, environmentally friendly technology which eliminates the need for chemical treatment while ensuring high levels of disinfection.
How UV disinfection works

UV is the part of the electromagnetic spectrum between visible light and X-rays. The specific portion of the UV spectrum between 185-400nm (known as UV-C) has a strong germicidal effect, with peak effectiveness at 265nm. At these wavelengths UV kills microorganisms by penetrating their cell membranes and damaging the DNA, making them unable to reproduce and effectively killing them.

A typical UV disinfection system consists of a UV lamp housed in a protective quartz sleeve and mounted within a cylindrical stainless steel chamber. The liquid to be treated enters at one end and passes along the entire length of the chamber before exiting at the other end. Virtually any liquid can be effectively treated with UV, including raw municipal water, filtered wash water, process water, brines, marinades, pickles and process effluent.