Revolutionary Light Technology: A Game Changer in Reducing Fungal Contamination in Cereal Grains

Revolutionary Light Technology: A Game Changer in Reducing Fungal Contamination in Cereal Grains

November 22, 2024 Catherine Williams - Chief Editor Health

In a study by researchers at the University of Illinois Urbana-Champaign, far-ultraviolet C (far-UVC) light has been found to be a safe and effective method to reduce fungal contamination in corn and wheat. Fungal contamination affects food security and public health, causing significant economic losses.

Conventional UVC lamps emit light at 254 nanometers, which can harm human skin and eyes. In contrast, the new far-UVC technology uses light at 222 nanometers. This wavelength is safe for humans and effectively damages fungal cells without penetrating the outer layer of human skin or eyes.

Researchers Yi-Cheng Wang and Zhenhui Jin tested far-UVC light against two harmful fungi: Aspergillus flavus and Fusarium graminearum. These fungi can reduce grain quality and produce mycotoxins. In their experiments, the researchers suspended fungal spores in liquid and exposed them to varying doses of far-UVC light. At the highest doses, they achieved a 99.999% reduction in both fungal spores.

The researchers then examined the mycelia, which are strands that grow from the spores. The far-UVC light inhibited mycelial growth on agar plates. To treat actual grains, the team designed a treatment system using multiple lamps to surround corn and wheat grains with light. This setup reduced the fungal presence by over 90%, although surface roughness of the grains limited effectiveness compared to treatments in liquid.

The study also assessed the impact of far-UVC light on grain quality. There was no significant effect on moisture levels or wheat germination rates. Notably, corn kernels exposed to the highest doses showed a 71% increase in germination, possibly due to the light enhancing water absorption.

Researchers suggest implementing this far-UVC treatment at grain processing facilities after harvest. They believe this method could lower post-harvest losses and enhance food security. The findings are published in Food Research International.