Systems and methods for detection, treatment, prevention and protection are shown and described. UVC may be used in such applications.

A cassette system capable of a germicidal treatment of highly opaque liquids, featuring a filter, which prevents wavelengths above the UV-C spectrum reaching the liquid being treated, one or more spiral-shaped tubes extending from an inlet end to an outlet end creating a fluidic pathway, and one or more light sources illuminating the one or more spiral-shaped tubes, wherein the one or more light sources emit light in a wavelength range between 180-300 nm.

A cassette system capable of a germicidal treatment of highly opaque liquids, featuring a filter, which prevents wavelengths above the UV-C spectrum reaching the liquid being treated, one or more spiral-shaped tubes extending from an inlet end to an outlet end creating a fluidic pathway, and one or more light sources illuminating the one or more spiral-shaped tubes, wherein the one or more light sources emit light in a wavelength range between 180-300 nm.

Provided are methods of reducing and killing bacteria and fungi, and photodynamic treatment methods and sterilization methods using the methods of reducing and killing bacteria and fungi. The method of reducing and killing bacteria and fungi includes bringing a composition including a Ligularia fischeri extract or a fraction thereof as an active ingredient into contact with cells or tissues of a subject and irradiating cells or tissues of a subject in contact with the composition with an absorbable wavelength of excitation light.

Provided are methods of reducing and killing bacteria and fungi, and photodynamic treatment methods and sterilization methods using the methods of reducing and killing bacteria and fungi. The method of reducing and killing bacteria and fungi includes bringing a composition including a Ligularia fischeri extract or a fraction thereof as an active ingredient into contact with cells or tissues of a subject and irradiating cells or tissues of a subject in contact with the composition with an absorbable wavelength of excitation light.

Methods and systems for reducing acrylamide concentration in heat-processed products, and products produced by such methods and systems are provided. The baked products may be sprayed with a riboflavin solution and then irradiated with a UV light source to initiate monomer reactions of acrylamide and reduce the concentration of the acrylamide in the baked product. In addition, riboflavin may be dissolved in heat-processed products, followed by irradiation of the riboflavin-containing heat-processed products with a UV light source to initiate monomer reactions of acrylamide and reduce the concentration of the acrylamide in the baked product.

Methods and systems for reducing acrylamide concentration in heat-processed products, and products produced by such methods and systems are provided. The baked products may be sprayed with a riboflavin solution and then irradiated with a UV light source to initiate monomer reactions of acrylamide and reduce the concentration of the acrylamide in the baked product. In addition, riboflavin may be dissolved in heat-processed products, followed by irradiation of the riboflavin-containing heat-processed products with a UV light source to initiate monomer reactions of acrylamide and reduce the concentration of the acrylamide in the baked product.

The embodiments disclose an apparatus including a food warming system device including an integrated heat tray insert and a food container, wherein the integrated heat tray insert is configured to include a control printed circuit board assembly coupled to a rechargeable battery pack, a plurality of heat dispersing elements coupled to the control printed circuit board assembly and is used to warm food placed in the heat tray insert, and wherein the control printed circuit board assembly is configured to include at least one cellular connectivity device and transceiver for transmitting food status information to a user and receiving user instructions from a user digital device using a food warming system application.

The embodiments disclose an apparatus including a food warming system device including an integrated heat tray insert and a food container, wherein the integrated heat tray insert is configured to include a control printed circuit board assembly coupled to a rechargeable battery pack, a plurality of heat dispersing elements coupled to the control printed circuit board assembly and is used to warm food placed in the heat tray insert, and wherein the control printed circuit board assembly is configured to include at least one cellular connectivity device and transceiver for transmitting food status information to a user and receiving user instructions from a user digital device using a food warming system application.

The present invention discloses a UV sterilization fresh-keeping box, including an accommodating box and a UV sterilization device removably disposed on a top side of the accommodating box. The accommodating box includes a box body with a storage space, and a lid disposed on the box body. The lid has a light transmission part to allow UV light to pass through, and a first assembling part disposed on a peripheral side of the light transmission part. The UV sterilization device includes a case, a UV module disposed in the case, a control module electrically connected to the UV module, and a second assembling part disposed on a bottom side of the case. The UV sterilization device is mounted onto the lid by combining the second assembling part with the first assembling part. The UV module is controlled by the control module to emit UV light towards the light transmission part, so as to sterilize the storage space.