Foodborne pathogens are a major headache for everyone involved. They cause spoilage, illness and even death. The average cost of a single food recall is estimated at $10 million¹ but can be much higher for larger enterprises. Even a nuisance lawsuit associated with foodborne illness can reach six figures. 

In addition, nearly 40% (119 billion pounds) of food is thrown out in the United States equating to $408 billion wasted.² Harsh chemicals leave dangerous residue, high heat is energy intensive and can negatively impact the quality of food. Solving these difficult and expensive problems is generally at or near the top of everyone’s food safety “to-do” list. That is why many turn to germicidal ultraviolet light (UVC).