Blue light could cut food poisoning from raw chicken

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Researchers at the University of Reading found that low-power blue light could reduce Campylobacter contamination and food poisoning associated with raw chicken. The discovery may offer a way to address a major cause of foodborne illness and its substantial health and productivity costs in the UK.

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.