Which UV radiation controls the growth of bacteria and is used in meat processing?

Study for the Bioenvironmental Engineering (BEE) Block 6 Exam. Utilize flashcards and multiple choice questions, with hints and explanations for each question. Prepare for your exam with confidence!

Multiple Choice

Which UV radiation controls the growth of bacteria and is used in meat processing?

Explanation:
Germicidal UV-C is the best answer. This short-wave ultraviolet light, with wavelengths around 200–280 nm (centered near 254 nm), is highly effective at inactivating bacteria because it damages their DNA by forming thymine dimers. These DNA lesions prevent replication and transcription, stopping bacterial growth. In meat processing, UV-C is used to reduce surface microbial load on meat and on processing surfaces, helping improve safety and extend shelf life. It mainly acts on surfaces because it doesn’t penetrate deeply into tissue or opaque material. It’s kept in controlled environments due to its hazards to skin and eyes. In contrast, UVA and UVB are much less effective for disinfection, and visible light isn’t UV and lacks the same germicidal power.

Germicidal UV-C is the best answer. This short-wave ultraviolet light, with wavelengths around 200–280 nm (centered near 254 nm), is highly effective at inactivating bacteria because it damages their DNA by forming thymine dimers. These DNA lesions prevent replication and transcription, stopping bacterial growth. In meat processing, UV-C is used to reduce surface microbial load on meat and on processing surfaces, helping improve safety and extend shelf life. It mainly acts on surfaces because it doesn’t penetrate deeply into tissue or opaque material. It’s kept in controlled environments due to its hazards to skin and eyes. In contrast, UVA and UVB are much less effective for disinfection, and visible light isn’t UV and lacks the same germicidal power.

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