Science

Blue light could cut food poisoning from raw chicken

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Based on a feed excerpt; full article content has not been acquired. Source evidence retrieved 06/10/2026, 13:10:24 UTC.

Briefings

Scientists at the University of Reading propose that low-power blue light exposure could significantly reduce food poisoning caused by Campylobacter bacteria in the U.K. This research addresses a major public health issue where raw chicken consumption leads to hundreds of thousands of annual cases, costing an estimated £700 million annually in healthcare and lost productivity.

Key points

• Campylobacter is identified as the most common cause of bacterial food poisoning worldwide, with hundreds of thousands of cases occurring annually in the U.K. alone.
• The proposed intervention involves low-power blue light exposure, which scientists at the University of Reading suggest could significantly reduce the incidence of food poisoning linked to raw chicken consumption.

Context and limitations

The study is a preprint from October 2026 and does not include results from controlled clinical trials, long-term follow-up data, or comparative analysis with alternative light therapies.

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