Recent advances on the application of UV‐LED technology for microbial inactivation: Progress and mechanism

Abstract Conventional technologies for the inactivation of microorganisms in food products have their limitations, especially changes in quality attributes that have led to quality deterioration, low consumer acceptance, impact on the environment, and potential health hazards (carcinogens). Ultraviolet (UV) light is an emerging promising nonthermal technology employed for microbial inactivation in water, liquid, and solid food products to curtail the limitations above. This review provides an insight into UV light‐emitting diodes (UV‐LEDs)' potential as an alternative to the traditional UV lamps for microbial inactivation in liquid and solid media. Also, the mechanisms of inactivation of lone and combined UVA‐, UVB‐, and UVC‐LEDs were discussed. The strategies utilized to improve the efficacy between the UV‐LED treatments at various wavelengths were summarized. Combining different UV‐LEDs treatments at different wavelengths have a synergistic effect and suppression of microbial cell reactivation. The UV‐LED‐based advanced oxidation processes (AOPs) also have high germicidal action against numerous microorganisms and are efficient for the degradation of micropollutants. Among the UV‐LEDs discussed, UVC‐LED has the most antimicrobial effect with the most efficient micropollutants decomposition with regards to UV‐LED‐based AOPs. This review has provided vital information for future application, development, and customization of UV‐LED systems that can meet the food and water safety requirements and energy efficiency.