Ultraviolet (UV) light can inactivate microorganisms, reducing the microbial load in air, on hard surfaces and in thin layer of liquid food. It can also eliminate pathogens from potable water and fruit juices. Responsible for the inactivation of microorganisms is the UV-C part of UV light spectrum (200–280 nm with the maximum at 254 nm), also called germicidal UV light. This technology has already been approved as alternative treatment to thermal pasteurization of fresh juices, U.S. Food and Drug Administration setting the regulation of achieving a minimum 5-log reduction of pathogens. Extensive research over the last years showed that UV light technology is suitable for the preservation of fruit juices, nectars and apple cider. This paper reviews available literature data of the application of UV light treatment for the preservation of fruit juices, nectars, blended fruit juices and related products such as apple cider
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