Blue light could cut food poisoning from raw chicken
Researchers at the University of Reading have discovered that violet-blue light can effectively eliminate Campylobacter bacteria on raw chicken. This method, known as VB-PDI, offers a potential chemical-free alternative to current food safety treatments.
Why it matters
This innovation could significantly reduce food poisoning cases and associated healthcare costs while addressing international trade disputes over food safety standards.
edited by Sadie Harley , reviewed by Robert Egan
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Add as preferred source Credit: Unsplash/CC0 Public Domain A low-power blue light could be the key to significantly reducing food poisoning caused by raw chicken in the U.K., scientists at the University of Reading have found. Campylobacter is the most common cause of bacterial food poisoning worldwide. In the U.K. alone, there are hundreds of thousands of cases each year, costing an estimated £700 million annually in health care and lost productivity.
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