{
  "id": 12380871,
  "title": "Blue light could cut food poisoning from raw chicken",
  "url": "https://urgent.news/2026/10/06/blue-light-could-cut-food-poisoning-from-raw-chicken",
  "topic": "science",
  "section": "Science",
  "published": "2026-10-06T13:00:25.000Z",
  "source": {
    "name": "Phys.org",
    "slug": "phys-org",
    "url": "https://phys.org/news/2026-10-blue-food-poisoning-raw-chicken.html"
  },
  "original_language": "en",
  "account": "Scientists at the University of Reading have discovered that a low-power blue light could significantly reduce food poisoning caused by raw chicken in the U.K. Campylobacter, the most common cause of bacterial food poisoning globally, leads to hundreds of thousands of cases annually, costing £700 million in healthcare and lost productivity. In a study published in Microbiology, researchers tested a technique called violet-blue photodynamic inactivation (VB-PDI) against 64 different strains of Campylobacter found in around three-quarters of all raw chicken sold in the U.K. The treatment killed every strain regardless of species or antibiotic resistance. VB-PDI works by emitting a safe violet-blue light that causes lethal levels of reactive oxygen species inside bacteria, requiring no physical contact with the food or chemicals. If successful, this method could cut contamination of chicken carcasses by a factor of 100, reducing highly contaminated carcasses reaching retail from 1 in 10 to 1 in 50. The researchers found no evidence of Campylobacter developing resistance to the treatment, as strains already resistant to antibiotics were killed just as effectively as susceptible ones. Dr. Aidan Taylor, the study's lead author, stated that this light-based approach eliminates the need for chemicals or antibiotics, sidestepping the resistance problem. The team believes VB-PDI could be a low-cost option for poultry producers, especially in low- and middle-income countries with limited food safety infrastructure. Further trials on naturally contaminated poultry in processing settings are required before commercial implementation.",
  "summary": "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.",
  "key_points": [
    "Blue light treatment kills all Campylobacter strains on raw chicken.",
    "VB-PDI requires no contact with food or chemicals, emits safe violet-blue light.",
    "Treatment could reduce contaminated carcasses in retail by 90%."
  ],
  "editors_take": null,
  "illustration": null,
  "coverage": {
    "outlets": 1,
    "also_reported_by": []
  },
  "ai_generated": true,
  "disclaimer": "Summaries, key points and the editor’s take are written by software from other outlets’ reporting and may contain errors — always check the linked original."
}