The shorter UV wavelengths that are so effective as disinfectants (UVC), are also the worst for human tissues, like the eyes and skin.
This is useful for disinfecting things and surfaces, but not safe for use when people are exposed to it.
The shorter the UV wavelength, the worse it is (for both people and viruses).
What about for disinfecting sterilizing foods? Would it be bad to do that for foods?