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Blue Light Treatment Kills Food Poisoning Bacteria on Raw Chicken
The lab tests killed all 64 strains, including antibiotic-resistant ones, and researchers said the method could cut heavily contaminated carcasses reaching shops.
- On Tuesday, October 6, 2026, the journal Microbiology published a University of Reading study demonstrating that violet-blue light effectively kills Campylobacter, the most common cause of bacterial food poisoning found in raw chicken.
- Present in about 70% of raw chicken flocks, Campylobacter causes fever and bloody diarrhea, costing the U.K. an estimated £700 million annually in healthcare and lost productivity.
- Using violet-blue photodynamic inactivation , the team eliminated all 64 tested bacterial strains, including antibiotic-resistant ones, by triggering lethal reactive oxygen species within cells via low-power LEDs.
- Lead author Dr. Aidan Taylor noted the approach sidesteps antibiotic resistance; repeated exposure experiments showed no bacterial tolerance buildup, suggesting a durable solution for poultry processing plants.
- Co-Lead Dr. Samuel Connelly from the Animal and Plant Health Agency called results "highly encouraging," though researchers emphasized further trials on naturally contaminated meat are required before commercial implementation.
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11 Articles
11 Articles
A recent study has shown that the use of blue light may help to reduce the bacteria of the raw chickens.
·Syrian Arab Republic (the)
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Violet-blue light significantly reduces 64 Campylobacter isolates in the laboratory – even antibiotic-resistant strains react.
·Syke, Germany
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Coverage Details
Total News Sources11
Leaning Left1Leaning Right0Center5Last UpdatedBias Distribution83% Center
Bias Distribution
- 83% of the sources are Center
83% Center
L 17%
C 83%
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