A process for dry aging meat uses an enclosed, atmosphere controlled room with forced circulation and ultra-violet lighting, containing an anti-microbial meat aging rack with a salt brick stack covering one wall. Humidity is controlled to maintain between approximately 60 and approximately 65%. Temperature is controlled to maintain between approximately 32 degrees Fahrenheit and approximately 33 degrees Fahrenheit. UV lighting, some of which produces ozone, controls odors and sanitary conditions for the dry aging process.

The invention is an apparatus having a protective envelope which is designed and constructed to envelope at least one room region, such that the protective envelope is able to separate the at least one room region from an environment immediately surrounding the protective envelope, and use thereof. Methods for operating a production engineering unit under cleanroom conditions and for creating and operating a virus-free and cross-contamination free room region surrounded by a protective envelope for accommodating persons and/or objects subject to quarantine. The invention has a protective envelope with at least two layers separated by a spacer layer, that is flow-permeable.

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.

An apparatus and method for irradiating a fluid containing a material to be irradiated, comprising at least one irradiation chamber having at least one inlet port and outlet port, at least one fluid cooling chamber having at least one inlet port and outlet port, one or more UV radiation sources coupled to the irradiation chamber(s); and at least one heat exchange mechanism thermally coupled to the radiation source(s) and the cooling chamber(s). At least a portion of the interior surface of the cooling chamber(s) may comprise at least a portion of the exterior surface of the irradiation chamber(s) so the cooling chamber(s) is in fluid communication with the irradiation chamber(s).

The invention relates to a food bar arrangement (100) with product holding elements (103A,103B) holding fresh food products, an openable covering arrangement (110) comprising at least one covering element (10A, 10B) transferable between a closed and an open position, covering element sensing means (30A, 30B) registering an activation or a movement of the covering element (10A,10B) towards an open position or vice versa, a disinfection arrangement comprising a plurality of UV-C sources (52) in activated state exposing the food products to UV-C light at a wavelength appropriate for inactivation of pathogens, and a disinfection control system communicating with the covering element sensing means (30A,30B) and an UV-C source activating/deactivating arrangement (40) controlling the disinfection arrangement such that at least some of the UV-C sources are deactivated when a covering element is opened or moved towards an open position. The invention also relates to an assembly of such food bar arrangements.

The invention relates to a food bar arrangement (100) with product holding elements (103A,103B) holding fresh food products, an openable covering arrangement (110) comprising at least one covering element (10A, 10B) transferable between a closed and an open position, covering element sensing means (30A, 30B) registering an activation or a movement of the covering element (10A,10B) towards an open position or vice versa, a disinfection arrangement comprising a plurality of UV-C sources (52) in activated state exposing the food products to UV-C light at a wavelength appropriate for inactivation of pathogens, and a disinfection control system communicating with the covering element sensing means (30A,30B) and an UV-C source activating/deactivating arrangement (40) controlling the disinfection arrangement such that at least some of the UV-C sources are deactivated when a covering element is opened or moved towards an open position. The invention also relates to an assembly of such food bar arrangements.

The present invention relates a method for increasing the shelf life of fruit comprising the steps of: treating a fruit with UV light from a UV light source, packaging the fruit in packaging film that allows the fruit to be stored in a modified atmosphere within said film, and storing the packaged fruit.

The present invention relates a method for increasing the shelf life of fruit comprising the steps of: treating a fruit with UV light from a UV light source, packaging the fruit in packaging film that allows the fruit to be stored in a modified atmosphere within said film, and storing the packaged fruit.

An apparatus for sanitising products comprising a housing comprising a bottom portion, interior walls an external portion and doors a pair of support beams, a plurality of internal conveyor belts, at least one UV-C light connected inside the housing, a first opening adapted to allow products to enter the housing for sanitisation and a second opening adapted to allow products to exit the housing after sanitisation.