AI Insight
Researchers at the University of Reading have discovered that low-power blue light could significantly reduce Campylobacter bacteria, the leading cause of food poisoning from raw chicken. Campylobacter causes hundreds of thousands of cases annually in the U.K. alone, resulting in approximately £700 million in healthcare costs and lost productivity each year. The study suggests blue light treatment could be an effective intervention method in food safety protocols.
Why it matters
This finding could provide a practical, non-chemical method to reduce bacterial contamination in poultry processing and handling, potentially preventing substantial numbers of foodborne illness cases. If implemented at scale in the food industry, it could significantly decrease both public health burden and associated economic costs.
Understand the Science
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.
Source: Blue light could cut food poisoning from raw chicken