The first UK implementation of pulsed light technology to tackle spoilage in food will launch at an undisclosed factory next month.

The pulsed light system, from French firm Claranor, exposes food surfaces to bursts of white light 20,000 times more intense than sunlight, which have a lethal effect on micro-organisms.

The technology, which is also being trialled in food plants in the US, Saudi Arabia and France, can reduce spoilage and increase shelf-life on a range of products from seafood to cheese, claimed Claranor sales and marketing manager Christophe Riedel.

"This can increase the shelf life of hard cheeses by five to seven days without affecting its organoleptic properties. It can also reduce the risk of Salmonella contamination in eggs and other products leading to major improvements in food safety," said Riedel.

The biggest area of opportunity at the moment was using pulsed light to decontaminate closures on extended shelf-life (ESL) drinks and replace unpopular chemicals such as hydrogen peroxide that were used as sterilising mediums, he said.

Campden and Chorleywood Food Research Association has been using equipment on loan from Claranor to test the technology on a range of foods from salmon to bread as well as surfaces and closures on soft drinks.