ULTRAVIOLET LIGHT — GERSHENTELD 221 



The Tenderay Process, developed by workers at The Mellon Institute, 

 which has for its purpose the tenderizing of meat, utilizes ultraviolet 

 light for inhibiting mold and bacterial growth as an essential part of 

 its operation. 



Bahing and dairy iiulustries. — The bugaboo in the baking plant 

 is mold growth. Throughout the entire processing conditions are 

 ideal for the development and proliferation of molds of all kinds and 

 objectionable yeasts. In the marketing of the finished product, 

 whether bread or cakes, you have in most instances fresh moist nutri- 

 tive materials which also lend themselves for the development of 

 objectionable yeasts and molds from yeast and mold spores in the air 

 and from other sources which may find their way in or on the bread 

 or cakes. Many of the large baking establishments were among the 

 first to introduce ultraviolet radiation in their plants. Their products 

 are kept under the protecting rays coming from suitably installed 

 equipment throughout the entire processing and especially from the 

 moment they leave the oven until they are packaged. Conveying, 

 cooling, slicing, and wrapping are conducted under proper irradiation, 

 which even renders wrapping material free of contamination by unde- 

 sirable yeasts, molds, and bacteria. Not only are the air and the plant 

 equipment that comes in contact with the product continuously irradi- 

 ated, but the destruction of undesirable yeasts and molds on nuts, 

 raisins, and other ingredients added to bread and cakes is effected by 

 treatment with ultraviolet light. This important sanitary aid has 

 improved the keeping qualities of these products so that they can be 

 kept in a safe and usable condition for longer periods of time in the 

 usual channels of distribution and after they reach the consumer. 



Many uses of ultraviolet irradiation have evolved and are evolving 

 in the dairj^ industry. Its use in dairy barns for keeping sterile dairy 

 equipment during storage, and in plants proper in the storage and 

 cooling rooms, in vats and coolers, in storage and tank trucks, and 

 over milk-bottle conveyors to insure freedom from contamination after 

 the bottles leave the washing and sterilizing machines until they are 

 filled with the milk has resulted in a marked reduction in contamina- 

 tion. Similar reduction and resultant financial savings have been 

 effected in the processing and packaging of butter, cheese, and other 

 dairy products. 



Other foods and leverages. — Ultraviolet light is being used as a 

 sanitary aid on the farm in poultry houses and in incubator rooms. 

 In the marketing of preserves, when glasses and other containers of 

 jellies and jams are allowed to cool before they are capped, contami- 

 nation and subsequent spoilage may occur. The use of irradiation 

 during the cooling operation eliminates contamination to a large 

 extent. Similar application is made in food plants marketing salad 

 dressings, in the frozen-food industry where fruits, vegetables, fish. 



