Reading study: Blue light could cut raw chicken food poisoning
Researchers at the University of Reading have discovered that violet-blue light can effectively kill campylobacter bacteria on raw chicken. This non-chemical method could significantly reduce food poisoning cases and antibiotic resistance in the poultry industry.
Why it matters
Foodborne illness is a major public health and economic burden; this technology offers a chemical-free alternative to current safety protocols.
Image source, University of Reading Image caption, Scientists at the University of Reading found violet-blue light killed every campylobacter strain they tested
A blue light could significantly reduce the amount of food poisoning caused by raw chicken, scientists have found.
The University of Reading research found shining violet-blue light onto campylobacter, the most common global cause of bacterial food poisoning, killed all 64 strains tested in a lab.
Campylobacter, which can cause stomach cramps and bloody diarrhoea, is found in about three quarters of raw chicken sold in the UK.
Researchers said trials on naturally contaminated carcasses were needed before the technology could be used commercially.
The illness caused by campylobacter has been estimated to cost £700m a year in healthcare and lost productivity.
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