November 30, 2000

FDA announced that it has approved the use of ultraviolet (UV) radiation to reduce pathogens and other microorganisms in juice products. While the process cannot assure the elimination of every microorganism in juice products, it can achieve a considerable reduction. The likelihood of any remaining viable microorganisms will depend on the microorganism, the original microbial load, and the dose applied. Therefore, users of this UV treatment who are subject to certain performance standards will need to establish that this treatment meets their required level of pathogen reduction.

In accordance with 21 CFR 179.39, the UV sources for this process must consist of low pressure mercury lamps emitting 90% of their emission at a wavelength of 253.7 nanometers (2537 Angstroms). The juice products must flow turbulently through tubes with a minimum Reynolds number of 2,200.

The final regulation amending the food additive regulations to provide for the safe use of ultraviolet radiation for the reduction of pathogens and other microorganisms in juice products was published in the Federal Register on November 29, 2000.

FDA issued a final regulation to improve food safety as it pertains to eggs. The regulation requires shell egg cartons to bear safe handling instructions because of eggs' association with Salmonella Enteritidis (SE). A copy of the Press Release announcing the regulation is provided.

Food Safety Initiative Staff E-mail: chammett@cfsan.fda.gov

Office Number: (202) 260-8920 · FAX (202) 260-9653 CFSAN Web site: http://www.cfsan.fda.gov/