XYZ Company wanted to reduce the microbial risk involved with its fresh fruits and vegetables. Hence it introduced Ultra-violet C process which is a photochemical process which reduces the number of microbes (not completely sterilizing them). What else do you think this does?

Question

XYZ Company wanted to reduce the microbial risk involved with its fresh fruits and vegetables. Hence it introduced Ultra-violet C process which is a photochemical process which reduces the number of microbes (not completely sterilizing them). What else do you think this does?

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

XYZ Company wanted to reduce the microbial risk involved with its fresh fruits and vegetables. Hence it introduced Ultra-violet C process which is a photochemical process which reduces the number of microbes (not completely sterilizing them). What else do you think this does?

(a) Induces the synthesis of certain health promoting compounds

(b) Resistance against pathogens

(c) DNA damage

(d) All of the mentioned

The question was asked during an online exam.

My enquiry is from Food Processing Techniques-1 topic in section Food Processing Techniques, Fluid Mechanics and Rheology of Foods of Food Engineering