Blue Light Killed 64 Strains of Food Poisoning Bacteria and Could One Day Make Chicken Safer

Violet-blue light has been found to effectively kill up to 99% of Campylobacter bacteria responsible for thousands of food poisoning cases annually in the U.K., according to research at the University of Reading. The light-based approach, known as violet-blue photodynamic inactivation, involves shining a low-power LED onto the bacteria, which triggers the production of reactive oxygen species that destroy the cells.

This method does not rely on chemicals or antibiotics, potentially circumventing the issue of antibiotic resistance. Tests on 64 Campylobacter strains from U.K. poultry and farms showed that the light reduced live bacteria in every strain, including antibiotic-resistant ones, by at least 100-fold. The technique could potentially reduce contaminated chicken carcasses in shops from 1 in 10 to 1 in 50, significantly lowering the risk of illness.

While further testing is needed to evaluate its effectiveness on contaminated meat and real-world conditions, researchers believe this simple and adaptable technology could be implemented at various stages of food production to enhance food safety and reduce the burden of campylobacteriosis.