UVC disinfection of food packaging materials and surfaces by log stages

Harmful germs such as bacteria, yeasts and fungi need to be completely removed during food packaging. UVC disinfection is a dry and chemical-free method that reduces the germ load by 99.9% (germ reduction rate log stage 3).

UVC disinfection of films

Just a few seconds of the intense UV light are sufficient to render harmless food spoiling germs such as bacteria, yeasts or fungi on sealing foils and yogurt cups.

To efficiently inactivate even the more UVC-resistant mold fungi, it is recommended to use UVC radiation following disinfection with low-percentage hydrogen peroxide (1% to 3%).

This combination uses two mechanisms: the UVC radiation inactivates microorganisms which are less sensitive to hydrogen peroxide, e.g. bacillus subtilis spores, and hydrogen peroxide destroys microorganisms that require a high UVC dose, e.g. aspergillus niger spores.

This achieves an efficient and broad germicidal effect and a reduction of the germ load by up to 99.99% to provide the required germ reduction rate of log stage 4, "Ultra-clean".

This means a longer shelf-life and less returns of spoiled food.

Your advantages using UVC disinfection

  • Dry and cold disinfection
  • Energy-efficient
  • No chemicals
  • Just low heating of the packaging material
  • UVC disinfection in-line with the filling and sealing machines
  • Easy shielding of the UVC radiation e.g. by means of Makrolon® panes
  • Safe method due to breakage detector
  • Easy retrofitting due to compact versions
  • Long service life
  • UVC light ensures more hygiene during the cold filling of paste-like and liquid foods

UV disinfects your food packaging materials and surfaces

  • Packaging for organic food products
  • Packaging materials for paste-like and liquid fresh products in the cold chain (yogurt, milk)
  • Sealing and packaging films
  • Cans and bags for milk powder
  • Single serve stickpack and sachet films for cold filling of mustard, ketchup, mayonnaise and other condiments, dressings, and dips
  • Bags
  • Gable top packaging for fresh milk and yogurt
  • Sealing caps for jars and bottles
  • Conveyor belts for meat, fish, fruits and vegetables processing and packaging
  • Surfaces of food such as fruits, vegetables, hard cheeses


UVC/H2O2 disinfection of gable top packagings for fresh milk

UVC/hydrogen peroxide disinfection of gable top packaging for fresh milk

 UVC disinfection of cups

UVC disinfection of yogurt cups

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