University of Reading study finds blue light may reduce food poisoning

Researchers from the University of Reading and the Animal and Plant Health Agency (APHA) have identified a potential method to reduce food poisoning caused by Campylobacter using violet-blue photodynamic inactivation (VB-PDI).

In laboratory tests, the low-power light treatment successfully killed 64 different strains of Campylobacter, including those resistant to antibiotics. The process works by using visible light to trigger reactive oxygen species within the bacteria, which destroys the cells without the need for added chemicals or direct physical contact with the food.

Campylobacter is a leading cause of bacterial food poisoning globally. In the UK, it is found in approximately three-quarters of raw chicken and is estimated to cost the economy £700 million annually due to healthcare expenses and lost productivity.

While the results are considered highly encouraging, researchers noted that further trials using naturally contaminated meat in commercial processing environments are required before the technology can be implemented at scale. If successful, the method could significantly reduce the number of highly contaminated carcasses reaching retail consumers.