By Dianna Brodine, vice president, editorial, UV Solutions
In the United States, 2024 retail dollar sales of craft beer increased 3%, to $28.8 billion, and now account for 24.7% of the $117 billion US beer market, according to the Brewers Association, which represents small and independent craft brewers. Of that multi-billion-dollar beer market, 79% of all beer was domestically produced in the US, and 21% was imported from more than 100 countries worldwide, according to the US Commerce Department.
With breweries now considered “food facilities” and subject to the Food Safety Modernization Act (FSMA) and the Food and Drug Administration (FDA)’s regulations, the industry’s focus has sharpened on safety. With that regulatory focus, disinfection systems based on the inactivation of germs, viruses, bacteria and mold spores through UV-C irradiation are gaining attention.
Nathan Ciara, technical sales engineer with Hoenle Americas, offered to answer questions for UV Solutions. Hoenle is a producer of UV discharge lamps, which emit a comparatively high proportion of short-wave, energy-rich UV radiation (UV-C), making them ideally suited for chemical-free germ reduction in caps and other packaging materials in the dairy processing and beverage industries, as well as for the disinfection of contact surfaces.
How common is the use of UV disinfection technology in breweries and other beverage applications?
Ciara: In the US, UV disinfection still is in a learning phase, unless it is an all-natural product or a dairy product. In these scenarios, it is somewhat common, and the use of UV here is growing. In Europe, it seems to be more accepted and understood – and why shouldn’t it be? There are regulations in place that accept UV. It is a scientifically proven method of disinfection.
How is UV used in food packaging applications, and how does it contribute to effective log reduction for food & beverage safety?
Ciara: UV disinfection technology is a last line of defense against bacteria and other microorganisms as it usually is used right before the packaging of product. The application is disinfecting with light, so all other materials have to already be cleaned out and removed. To the naked eye, a container may look clean, but there can be all kinds of bacteria sitting there just waiting to grow. With UV technology, these unseen microbes will be deactivated as high as a log 7 in some applications – that is, 99.99999% killed. With this disinfection happening on the containers the product is about to go into, the result is a safer product for the consumer and a longer shelf life of the seller.
What testing is available to help breweries determine what bacteria should be targeted?
Ciara: Testing is becoming more common and easily available. For example, Hoenle offers three main types of testing. The first is bacteria log reduction. With this test, all the parameters of the filling line – such as speed, dwell time and distances – are noted, and then the operation is duplicated in our lab. It’s then possible to compare the UV-treated surfaces to those that were not treated, which provides a log reduction value. It’s even possible to select certain spores and microorganisms that may be a risk to the operation and test specifically for those, or testing can be completed using industry standards.
The second test is for taste – is there any difference in the product’s taste with and without using UV technology for disinfection.
The third test that commonly is performed is called the neo-formed contaminants (NFC) study. Neo-formed contaminants (NFCs) are common in foods when high-temperature processing is involved, and this test usually is used when exposing a product directly with UV. This test will make sure that the product is safe to consume and its components were not changed by the UV.
With these tests, it’s possible to select (or confirm the selection) the correct equipment for higher-speed throughput and longer dwell times.
How are potential regulatory health directives and food & beverage trends (like “all natural, no preservatives”) affecting the use of UV technology in breweries?
Ciara: These are the areas where UV is most attractive as UV doesn’t add any preservatives during the disinfection process. With so many chemicals out there, it is nice to know that there is a technology that can accomplish the same result with fewer or even no chemical additions.
How does UV disinfection contribute to increased shelf life for beverage products?
Ciara: All products have a different shelf life due to the variety of ingredients within them that sometimes increase and sometimes lessen the duration of shelf life. The great thing about UV is that no matter the product and no matter the ingredients within those products, UV will extend the shelf life.
Does UV disinfection offer advantages over other disinfection methods in breweries?
Ciara: The two main other disinfection methods used in breweries and other beverage applications are hot fill and chemical. Hot fill processes take up a lot of real estate with the equipment needed. UV, in comparison, could require as low as 10% of plant floor footprint for hot fill processes. This is a huge advantage, especially in a full filling room. And against chemicals… Well, with UV, there are zero chemicals – and who wouldn’t prefer zero additions to their product?
