Application of ultraviolet (UV) light technology for food, beverages, and grain has been based on employing pulsed and continuous light sources with polychromatic or monochromatic emission in germicidal UVC range (200 -280 nm). Conventional continuous and xenon pulsed lamps were explored and commercialized for improving safety or shelf life of foods in a variety of operations in food and beverages processing. Because UVC light can cause damage to skin and eyes and contains glass and mercury, there are developments of novel UVC sources that can be alternatives to conventional UVC systems for disinfection of foods. Research has demonstrated that Far UVC radiation at 222 nm emitted by KrCl* excimer lamps has minimal potential to damage skin and eyes with similar antimicrobial efficacy to wavelength at 253.7 nm. Also, new UVC light emitting diodes or LEDs, novel pulsed light lamps and UVC-based advanced oxidation process (AOP) have been developed and new applications have emerged, including controlling contamination of food and grain surfaces, beverages, and sanitation of facilities and transportation. The efficacy of UVC LEDs at 255, 265, and 277 nm was shown against pathogenic organisms in beverages with low UVC transmittance and to reduce microbial contamination of fresh produce. Efficacy of novel pulsed electron lamp was tested in comparison with continuous UVC sources for bacterial inactivation and mycotoxins (DON) destruction on grain. The goal of this presentation is to provide an update of the state-of-development of novel monochromatic and polychromatic UVC light sources, their efficiency related to the application for disinfection of surfaces and liquids, and mechanisms of action and safety concerns. The results of testing to inactivate microorganisms, destroy mycotoxins and effects on quality and nutrients in foods and beverages will be presented. Future prospects and research needs related to novel UV sources and their potential applications will be discussed. Speaker: Tatiana Koutchma, PhD