Far-UVC light technology combats fungus in grains

Researchers at the University of Illinois Urbana-Champaign have evaluated the effectiveness of short-wavelength ultraviolet C (far-UVC) light in combating fungal contamination in cereal grains. The study demonstrated that this technology is effective in inactivating fungi such as Aspergillus flavus e Fusarium graminearum.

Conventional UVC light, with a wavelength of 254 nanometers, is known for its disinfecting capabilities, but poses risks to human health due to the potential to cause damage to the skin and eyes.

In contrast, far-UVC light, emitted at 222 nanometers, does not penetrate the outer layers of human skin or the tear layer of the eyes, and is considered safe for use in the presence of people.

In the experiment, the researchers suspended fungal spores in a liquid solution and exposed them to different doses of far-UVC light. The results showed that, at the highest doses, there was a 99,999% inactivation of the spores of both fungi, due to changes in the cell membranes and mitochondria. In addition, the growth of the mycelium was effectively inhibited on agar plates.

To simulate practical application in three-dimensional foods, the researchers developed a treatment system with six lamps that irradiated light on and around the grains. This approach aims to ensure the effectiveness of the treatment in real food products, considering their physical characteristics.

More information can be found at doi.org/10.1016/j.foodres.2024.114550