| abstract |
A method of deactivating microorganisms in food products, packaging material, water, air, and other products involves illuminating the microorganisms using at least one short-duration, high-intensity pulse of broad- spectrum polychromatic light. In variations of this embodiment, the light has an intensity of at least 0.1 J/cm 2 , the pulse duration is from between about 10 nanoseconds and 10 milliseconds, and/or at least 50% of the at least one pulse's energy is transmitted in light having wavelength from between about 170 and 2600 nanometers. Advantageously, the microorganisms may be Cryptosporidium parvum oocysts, Bacillus pumilus spores or poliovirus. |