Do foods treated with ultraviolet light also have cancer risk?

Food safety has always been a matter of special concern. Food sterilization technology is directly related to whether the food we eat is safe, so it has also aroused great concern. Many people know that ultraviolet light is a carcinogen, and long-term exposure to strong ultraviolet light will increase the risk of skin cancer. Do foods treated with ultraviolet light also have cancer risk?
Can food sterilized by ultraviolet rays cause cancer?
The principle of ultraviolet disinfection is to destroy the molecular structure of deoxyribonucleic acid (deoxyribonucleic acid) or ribonucleic acid (ribonucleic acid) in microbial organism cells by using ultraviolet light of appropriate wavelength, leading to the death of growing cells and/or regenerated cells, so as to achieve the effect of sterilization and disinfection.
When ultraviolet rays irradiate food, they will not cause fever, nor will they destroy the nutritional components of food (DNA is not the nutritional component of food, and the molecules of those substances needed by the human body will not be destroyed). It has the advantage of not changing the natural flavor of food and avoiding the "peculiar smell" of chemical fungicides or preservatives.
When handling food, ultraviolet rays will destroy bacterial cells, leaving no carcinogens in the food, and will not cause changes in the nutrient composition of food and produce substances harmful to human health. In terms of germicidal efficacy, ultraviolet radiation is the same as heating or chemical treatment. However, the ultraviolet ray penetration ability is relatively poor, and it can usually penetrate 2-3 cm thick: the food is uniform and transparent, and if the ultraviolet ray penetration is good, the sterilization effect is good; If the food is turbid, the ultraviolet ray will be scattered, the energy will be reduced when penetrating, and the germicidal effect will be poor. It is a very challenging thing for solid food to uniformly receive ultraviolet radiation in thin layers, which greatly limits its application range. Therefore, in terms of food disinfection and sterilization, it mainly aims at liquid treatment, such as juice, bottled water, etc.
Conclusion: There is no risk of cancer in foods treated with ultraviolet light.