{"id":{"repo_id":"uiuc","oai_identifier":"oai:www.ideals.illinois.edu:2142/124693"},"canonical_url":"https://search.dev.ndltd.org/etd/uiuc/oai:www.ideals.illinois.edu:2142/124693","repository":{"repo_id":"uiuc","name":"University of Illinois - Urbana-Champaign","base_url":"https://www.ideals.illinois.edu/oai-pmh"},"display":{"title":"Far-UVC light: A promising approach to controlling foodborne pathogens on food-contact surfaces and ready-to-eat-meat","abstract":"Submission published under a 24 month embargo labeled 'Closed Access', the embargo will last until 2026-05-01","abstract_html":"Submission published under a 24 month embargo labeled 'Closed Access', the embargo will last until 2026-05-01","abstract_has_math":false,"creators":["Kim, Sei Rim"],"institution":"University of Illinois at Urbana-Champaign","degree_name":"M.S.","degree_level":"Thesis","degree_discipline":"Food Science & Human Nutrition","degree_department":null,"school":null,"contributors":["Wang, Yi-Cheng","Stasiewicz, Matthew J","Miller, Michael"],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2024,"date_issued":"2024-05","date_published":"2024-05","updated_at":"2026-07-22T22:25:02Z","subjects":["Far-uvc","Food Safety","Food Microbiology"],"languages":["en","eng"],"rights":["Copyright 2024 Sei Rim Kim"],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":"https://hdl.handle.net/2142/124693","outbound_label":"Handle","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor","label":"Contributor","values":["Wang, Yi-Cheng","Stasiewicz, Matthew J","Miller, Michael"]},{"key":"dc:creator","label":"Author","values":["Kim, Sei Rim"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date","label":"Dc Date","values":["2024-05","2024-05-01"]},{"key":"dc:type","label":"Dc Type","values":["text"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Food Science & Human Nutrition"]},{"key":"thesis:degree_level","label":"Degree Level","values":["Thesis"]},{"key":"thesis:degree_name","label":"Degree Name","values":["M.S."]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["University of Illinois at Urbana-Champaign"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Far-uvc","Food Safety","Food Microbiology"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language","label":"Dc Language","values":["en","eng"]},{"key":"dc:rights","label":"Dc Rights","values":["Copyright 2024 Sei Rim Kim"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["https://hdl.handle.net/2142/124693"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description","label":"Description","values":["Submission published under a 24 month embargo labeled 'Closed Access', the embargo will last until 2026-05-01","The student, Sei Rim Kim, accepted the attached license on 2024-04-23 at 14:30.","The student, Sei Rim Kim, submitted this Thesis for approval on 2024-04-23 at 15:11.","This Thesis was approved for publication on 2024-05-01 at 15:13.","DSpace SAF Submission Ingestion Package generated from Vireo submission #20585 on 2024-09-16 at 00:50:20","Ready-to-Eat (RTE) foods, particularly deli meats, pose a high risk of foodborne illness. Retail processing also contributes to outbreaks of Salmonella Typhimurium. Conventional ultraviolet-C (UV-C) decontamination systems pose human-health hazards and cannot be used in occupied spaces despite their strong germicidal effects. This study explores the efficacy of a microplasma-based 222 nm far-UVC lamp as a safer alternative for bacterial inactivation using liquid buffer, two common food-contact surfaces (polyethylene terephthalate and stainless steel), and RTE turkey breast. Our far-UVC light system achieved approximately 5-log reductions of both bacteria in all non-meat cases. It caused a 1.3-log reduction of L. monocytogenes and a 1-log reduction of S. Typhimurium on RTE sliced turkey breast. The effect of far-UVC on the color of the RTE turkey breast samples was also examined. After a dose of 224.7 mJ/cm2, there was no significant change in L*, a*, or b* color values (p > 0.05). However, higher doses of far-UVC could potentially lead to significant color changes. Collectively, our findings suggest that 222 nm far-UVC light can potentially be utilized to enhance the microbiological safety of RTE meat products with minimal effect on their color and the safety of the surfaces they come into contact with. As such light has been deemed human-safe by other studies, it has excellent potential to mitigate RTE food-related safety issues in retail establishments, even when consumers and workers are present, and thus contribute to building a safer and more resilient food system."]},{"key":"dc:format","label":"Dc Format","values":["application/pdf"]},{"key":"dc:title","label":"Title","values":["Far-UVC light: A promising approach to controlling foodborne pathogens on food-contact surfaces and ready-to-eat-meat"]}]}],"canonical_facts":{"dc:contributor":["Wang, Yi-Cheng","Stasiewicz, Matthew J","Miller, Michael"],"dc:creator":["Kim, Sei Rim"],"dc:date":["2024-05","2024-05-01"],"dc:description":["Submission published under a 24 month embargo labeled 'Closed Access', the embargo will last until 2026-05-01","The student, Sei Rim Kim, accepted the attached license on 2024-04-23 at 14:30.","The student, Sei Rim Kim, submitted this Thesis for approval on 2024-04-23 at 15:11.","This Thesis was approved for publication on 2024-05-01 at 15:13.","DSpace SAF Submission Ingestion Package generated from Vireo submission #20585 on 2024-09-16 at 00:50:20","Ready-to-Eat (RTE) foods, particularly deli meats, pose a high risk of foodborne illness. Retail processing also contributes to outbreaks of Salmonella Typhimurium. Conventional ultraviolet-C (UV-C) decontamination systems pose human-health hazards and cannot be used in occupied spaces despite their strong germicidal effects. This study explores the efficacy of a microplasma-based 222 nm far-UVC lamp as a safer alternative for bacterial inactivation using liquid buffer, two common food-contact surfaces (polyethylene terephthalate and stainless steel), and RTE turkey breast. Our far-UVC light system achieved approximately 5-log reductions of both bacteria in all non-meat cases. It caused a 1.3-log reduction of L. monocytogenes and a 1-log reduction of S. Typhimurium on RTE sliced turkey breast. The effect of far-UVC on the color of the RTE turkey breast samples was also examined. After a dose of 224.7 mJ/cm2, there was no significant change in L*, a*, or b* color values (p > 0.05). However, higher doses of far-UVC could potentially lead to significant color changes. Collectively, our findings suggest that 222 nm far-UVC light can potentially be utilized to enhance the microbiological safety of RTE meat products with minimal effect on their color and the safety of the surfaces they come into contact with. As such light has been deemed human-safe by other studies, it has excellent potential to mitigate RTE food-related safety issues in retail establishments, even when consumers and workers are present, and thus contribute to building a safer and more resilient food system."],"dc:format":["application/pdf"],"dc:identifier":["https://hdl.handle.net/2142/124693"],"dc:language":["en","eng"],"dc:rights":["Copyright 2024 Sei Rim Kim"],"dc:subject":["Far-uvc","Food Safety","Food Microbiology"],"dc:title":["Far-UVC light: A promising approach to controlling foodborne pathogens on food-contact surfaces and ready-to-eat-meat"],"dc:type":["text"],"thesis:degree_discipline":["Food Science & Human Nutrition"],"thesis:degree_level":["Thesis"],"thesis:degree_name":["M.S."],"thesis:institution_name":["University of Illinois at Urbana-Champaign"]},"updated_at":"2026-07-22T22:25:02Z"}