LanguaL™ - an international framework for food description - Thesaurus 2014

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The LanguaL 2017™ Thesaurus - Systematic Display

	Updated 2018-06-12

FTC	J0115
Descriptor	SURFACE PASTEURIZED OR DISINFECTED BY ULTRAVIOLET IRRADIATION
Scope note	Used when sufficient ultraviolet radiation is applied to destroy most pathogenic and spoilage organisms present on the surface or to inhibit sprouting of stored agricultural produce and destroy storage pests. When followed by refrigeration, also index PRESERVED BY CHILLING.

A. PRODUCT TYPE

C. PART OF PLANT OR ANIMAL

E. PHYSICAL STATE, SHAPE OR FORM

F. EXTENT OF HEAT TREATMENT

G. COOKING METHOD

H. TREATMENT APPLIED

J. PRESERVATION METHOD

NO PRESERVATION METHOD USED

PRESERVATION METHOD NOT KNOWN

PRESERVED BY ADDING SPICES OR EXTRACTS

PRESERVED BY CHEMICALS

PRESERVED BY CHILLING OR FREEZING

PRESERVED BY CHILLING

PRESERVED BY FREEZING

PRESERVED BY SOUS VIDE

PRESERVED BY FERMENTATION

PRESERVED BY FILTRATION

PRESERVED BY MICRO-FILTRATION

PRESERVED BY ULTRA-FILTRATION

PRESERVED BY HEAT TREATMENT

PRESERVED BY IRRADIATION

INGREDIENT PRESERVED BY IRRADIATION

PRESERVED BY ELECTRON ACCELERATOR RADIATION

PRESERVED BY IONIZING RADIATION

SURFACE PASTEURIZED OR DISINFECTED BY ULTRAVIOLET IRRADIATION

PRESERVED BY OTHER METHOD

PRESERVED BY REDUCING WATER ACTIVITY

PRESERVED BY STORAGE IN MODIFIED ATMOSPHERE

STERILIZED BY ULTRA HIGH PRESSURE

K. PACKING MEDIUM

M. CONTAINER OR WRAPPING

N. FOOD CONTACT SURFACE

FOOD CONTACT SURFACE FROM HUMAN-MADE MATERIAL

FOOD CONTACT SURFACE FROM NATURAL MATERIAL

FOOD CONTACT SURFACE NOT KNOWN

FOOD CONTACT SURFACE, OTHER

NO FOOD CONTACT SURFACE PRESENT

P. CONSUMER GROUP/DIETARY USE/LABEL CLAIM

R. GEOGRAPHIC PLACES AND REGIONS

Z. ADJUNCT CHARACTERISTICS OF FOOD

News

NEW FAO/INFOODS food composition website

2026-04-15
The new website includes updated information on INFOODS, including data centres and current coordinators. For more information, see FAO/INFOODS website.

The German BLS 4.0 is now fully available free of charge

2026-03-23
The new release covers 7,140 foods and expands nutrient information to 138 components. For more information, see BLS 4.0.

ÍSGEM, the Icelandic Food Composition Database updated

2026-03-23
The new edition includes new foods, now coded using FoodEx2 and complemented with LanguaL indexing. For more information, see ÍSGEM.

Portie-online expanded with new data on food portion factors

2026-03-23
Portie-online, the Dutch Database for Dietary Units and Sizes expanded with new data on food weight, including edible portion, cooking method and fat absorption. For more information, see Portie-online.