Will the food processed by the UV germicidal lamp be harmful to the human body?

The principle of ultraviolet sterilization is to destroy the DNA molecules of bacteria and viruses with specific nano-wavelengths so that bacteria and viruses cannot reproduce. When processing food, ultraviolet rays destroy bacterial cells, which will not cause heat or destroy nutrients. Because DNA is not a nutrient component of microbial molecules, and the material molecules needed by the human body will not be destroyed.

Therefore, it will not leave carcinogens in the food, and will not cause changes in the nutrients that constitute the food and produce substances that are harmful to the human body. The advantage of ultraviolet food sterilization is that it avoids the peculiar smell and chemical residues of chemical fungicides or preservatives without changing the natural flavor of the food, and for some foods that want to maintain their natural states, such as fruit juice and other beverages, ultraviolet sterilization is cold sterilization. Compared with heat sterilization, ultraviolet sterilization does not need to heat the material, and uses its sterilization mechanism to kill microorganisms, thus avoiding the advantage of heating and destroying food ingredients.

Ultraviolet sterilization will not destroy the nutrients and taste of food, nor will it produce carcinogens, so it is absolutely safe and edible.