Empirical studies have shown that the reduction of germs results from the radiation time and its power. This factor is given as the product of mW x s/cm² (irradiation intensity x irradiation time per cm²).
Germs react differently to UV irradiation. Those with a high sensitivity to UVC radiation can already be killed with a low energy dose, e.g. the coli bacterium, while influenza viruses, for example, can only be deactivated with very high-energy radiation. The germs found in food processing, especially yeasts, moulds and spores, require a much higher dose. The same applies to the inactivation of microorganisms in the medical field.