Technology Insights

This article compares the disinfection mechanisms, technical performance, and safety profiles of traditional chlorination and UV‑C LED water disinfection. It highlights how UV‑C LED technology shifts water treatment from coarse chemical oxidation to precise, purely physical inactivation by damaging microbial DNA/RNA, achieving rapid, broad‑spectrum microbial control without chemical residues or disinfection by‑products. The analysis demonstrates that UV‑C LED offers superior novelty, advancement, scientific rigor, and safety, positioning it as a leading green and intelligent alternative to conventional chlorination in both centralized and decentralized water‑supply systems.

UV‑C LED disinfection is transforming large‑scale water treatment by providing a mercury‑free, energy‑efficient, and long‑lasting alternative to traditional mercury lamps. Its precise 265–280 nm emission enables rapid microbial inactivation without producing harmful by‑products, aligning perfectly with modern sustainability and safety goals for municipal and industrial water systems.

In the field of deep-UV disinfection, wavelength selection has always been a central issue. Traditional understanding regards 265 nm as the “golden band” for targeted inactivation, while the rise of 270–280 nm UVC-LEDs, with their innovative “nucleic acid + protein” dual irreversible damage mechanis

Process water is a critical control point in food manufacturing, where microbial contamination can lead to foodborne outbreaks and costly product recalls. Traditional disinfection methods, such as chlorination and thermal treatment, often generate harmful by-products, corrode equipment, and show limited efficacy against biofilms. UV-C light-emitting diodes (UV-C LEDs, 260–280 nm) offer a promising alternative as a mercury-free, chemical-free, and energy-efficient physical disinfection technology. This review systematically examines the application of UV-C LEDs in key food processing water scenarios, including raw material washing, equipment rinsing, product cooling, and Clean-In-Place (CIP) reuse systems. Particular emphasis is placed on their mechanisms for inhibiting biofilm formation and controlling persistent pathogens such as Pseudomonas aeruginosa, Escherichia coli, Salmonella spp., and Listeria monocytogenes.