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Emerging antimicrobial-resistant (AMR) Candida auris presents a formidable global health challenge, causing severe healthcare-associated infections (HAIs) with high mortality rates. Its ability to colonize surfaces and resist standard disinfectants undermines traditional hygiene practices, prompting an urgent need for new strategies. Ultraviolet C (UVC) light offers a promising approach with rapid and broad-spectrum germicidal efficacy. This review examines current literature on UVC LED technology in combating C. auris, highlighting its effectiveness, limitations, and applications in healthcare hygiene. UVC light has potent activity against C. auris, with up to 99.9999% inactivation depending on certain conditions such as microbial load, type of organism, surface, environmental, equipment, and UVC radiation factors. UVC LEDs can effectively combat C. auris, driving down healthcare costs and reducing attributable global mortality. Here, we explore implementation strategies for the targeted disinfection of high-risk areas and equipment, air handling units (AHUs), and water treatment systems. Challenges associated with UVC LED disinfection devices in healthcare settings, current performance limitations, and radiation safety are discussed. This will help in optimizing application protocols for effective disinfection and radiation safety. To further strengthen healthcare facility hygiene practices and curb the global spread of C. auris, recommendations for integrating UVC LED disinfection into infection control programs are shared.

A novel industrial-scale ultraviolet-C (UV-C) light processor from AseptoRay (MGT, Israel) was used to treat a raw cold-pressed green juice blend (GJB) consisting of kale, romaine, celery, apple, and lemon. The effect of UV-C light energies of 0.88 kJ L−1 and 2.93 kJ L−1 on microbial, enzymatic, nutritional, quality, and sensory parameters of the GJB was studied. Using 2.93 kJ L−1, 3.7 log reduction in aciduric bacteria and 3.9 logs in aerobic colony count were achieved, while lactic acid bacteria, coliforms, yeasts, and moulds were reduced by >3, >2, 2.1, and 2.1 logs, respectively. A minor increase in polyphenoloxidase (PPO) enzyme activity was seen with 0.88 kJ L−1 and a slight change in colour (not visually observed) was detected using 2.93 kJ L−1. No other significant change in nutritional and quality parameters or enzyme activities was detected. Further, the stability of the GJB was explored. Kale and romaine contributed the most significant source of spoilage enzyme activity, cloud loss, and browning in the GJB. These stability parameters were shown to be affected by pressing temperature and pH. The commercial UV-C treatment process explored in this study is a viable alternative to high pressure processing (HPP) for improved microbial safety of fresh green juice blends.