UV A1 application to food packaging

I am not sure if this is the right question, but I was posed a question if application of UV A1 rays over food before packaging can help increase the shelf life of the food item(eg. chicken sandwich). Please let me know your reviews.

How are you intending to apply the UV process?

It doesn't have a particularly high penetration depth, so is useful for treating e.g. the outer surface of fruits/vegetables, packaging materials, water etc, but applying it to a chicken sandwich is probably only going to affect the outer layer of the sandwich. Is growth on the outside of the bread the limiting factor for the product's life?

Even then, the surface roughness of the bread may provide all sorts of hidden areas, so achieving a uniform distribution/treatment would seem to be a potential challenge.

How are you intending to apply the UV process?
It doesn't have a particularly high penetration depth, so is useful for treating e.g. the outer surface of fruits/vegetables, packaging materials, water etc, but applying it to a chicken sandwich is probably only going to affect the outer layer of the sandwich. Is growth on the outside of the bread the limiting factor for the product's life?
Even then, the surface roughness of the bread may provide all sorts of hidden areas, so achieving a uniform distribution/treatment would seem to be a potential challenge.

Thank you for the reply.
1) So is UV A1 rays food safe?
2) So maybe we could try treating the ingredients before filling the sandwich & maybe inside the packaging material? Does that make sense?

ewe gross

https://www.research...nd_Applications

 

"here are some other convention state penetration depths where light intensity is reduced to 10% of surface incident intensity. ..."

 

It sounds to me like you should improve your GMPs before looking to "novel" alternatives 

 

Chicken has a very short shelf life.........at best you'd probably only get a 1/2 day extra and worst, you've blown a ton of money for nothing

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