Microorganisms in milk, beer, water, fruit juices, wines and nectars, such as spoilage and pathogenic bacteria, protozoa, viruses, algae, yeasts and molds, have typically been reduced through chemical processes with additives or preservatives, thermal techniques such as pasteurization or laminar-flow UV systems.
Now a novel approach in liquid purification is being offered by SurePure of Cape Town, South Africa, using ultraviolet light in conjunction with turbulent flow to reduce the germicidal content in consumable liquids or liquids used in processing. The process, developed specifically to deliver food-grade solutions for ingestible liquids and ingredients, is said to be the first in the world to treat turbid as well as clear liquids.