I just found an amazing reference paper dealing with food quality testing with a professional 365nm UV system. It is in russian, unfortunately, but I am sure similar ones are available in every major language since it is a reference manual for a standard food safety camera.

It says for example, that natural butter glows yellow and any hint of blue glow means that margarine had been added. Different plant oils glow different colors. And none of them should dlow deep red, while my current Spanish oil does. Meat glows differently depending on how fresh it is.

So there seems to be A LOT more than note/docs testing