How does UV light purify juice?

UV light is absorbed by the pathogen’s genetic material, DNA or RNA. This fractures the molecular structure. This prevents cell metabolism,  killing the pathogens. The UV light does not alter naturally occurring enzymes in the juice, which are protein molecules. 

What is meant by the 5 log reduction process?

The 5 log reduction process is the juice purification standard required by the F.D.A. This refers to the reduction of pathogens which results from the purification method employed. If your juice sample has 10 pathogens per given volume and your purification process eliminates all but one, this would be a 1 log reduction. A two log reduction would be if you eliminated all but one of 100 pathogens. With each log of reduction, your process increases ten fold. Therefore, to achieve a 5 log reduction, you must eliminate all but one pathogen in an original population of 100,000. A 6 log reduction would kill all but one in a million pathogens.  Our CiderSure equipment typically achieves 6-7 log reductions. 

How can UV light be used to achieve the required 5 log reduction?

UV light is effective at killing many strains of bacteria and other microorganisms. It is used as a sanitizing agent in many applications. The quantity of UV light required to kill common pathogens found in juices has been carefully researched. CiderSure equipment is designed to deliver the required amount of UV light per volume of juice to achieve the 5 log reduction. UV sensors in our reactors monitor the quantity of UV light being absorbed by the juice and regulates the flow rate to ensure that the standard is being met. Our machines are all validated for effectiveness by the Cornell University NYS Agricultural Experimental Station in Geneva, NY. A certificate of validation is supplied with each CiderSure machine for each type of juice which is validated.  UV processing of juices has F.D.A. approval.   

What pathogens are effectively controlled by UV processing?

Strains of Escherichia coli (E. coli) 0157:H7 and Cryptosporidium parvum Oocysts are effectively controlled by UV treatment.  These are microorganisms which have been responsible for infectious outbreaks which have been documented. 

How does pasteurization kill bacteria?

Pasteurization is a heating process.  When the temperature gets hot enough for a long enough period of time, enzyme molecules within the bacteria denature, rendering them useless.  The cell can no longer carry out normal metabolism and dies.   UV treatment is not a heat treating process.  Energy in the form of light is the only thing that is added to the juice.  The temperature of the juice during UV treatment  is increased by less than ½  degree F.  Thus, UV treatment does not alter the enzymes and other natural components of the juice, maintaining its “raw” and fresh integrity.