TL;DR
Get coffee and tea gear delivered free with Prime
- Fast, free delivery on millions of items
- Prime Video, Amazon Music and more included
- Member-only deals all year
Researchers from the University of Reading and the Animal and Plant Health Agency tested violet-blue photodynamic inactivation on 64 Campylobacter strains and reported that all were killed, across species and antibiotic-resistance profiles. The non-contact technique uses no added chemicals, but its effectiveness and practical use on chicken still require further trials.
A violet-blue light treatment killed all 64 Campylobacter strains tested in a study by scientists from the University of Reading and the Animal and Plant Health Agency, according to findings reported October 9. The contact-free method uses no added chemicals and may offer another way to reduce the bacteria on chicken, but more trials are needed before its practical effectiveness is established.
The researchers tested a technique called violet-blue photodynamic inactivation, or VB-PDI, against 64 strains of Campylobacter. The report says every strain was killed by the treatment, regardless of the Campylobacter species or its antibiotic-resistance profile. The source does not provide the study’s detailed methods, exposure conditions, or the amount of bacteria removed in each test.
VB-PDI does not require physical contact with food or the addition of chemicals, according to the report. Those features could make it of interest for chicken processing, where reducing bacterial contamination is a food-safety goal. However, the findings are described as promising rather than proof that the approach is ready for routine use: researchers say additional trials are required.
The report does not specify whether the tests were conducted on chicken meat itself, under commercial processing conditions, or only in laboratory settings. It also gives no figures for treatment time, light intensity, or the level of bacterial reduction beyond reporting that all 64 tested strains were killed. Those details are needed to judge how the result could translate to food production.
A Potential Extra Step for Chicken Safety
Campylobacter is identified in the report as the most common cause of bacterial gastroenteritis worldwide. In the United Kingdom, there were 70,000 laboratory-confirmed cases across 2024 and 2025, according to the figures cited by Food Safety News. A method that can reduce the bacteria on chicken could matter because contaminated raw poultry can expose people to infection during food preparation.
The report says Campylobacter is killed by cooking, while cross-contamination from handling raw meat is thought to be a major route of infection. A treatment used before chicken reaches consumers might help reduce contamination, but the study results alone do not show whether VB-PDI lowers illness rates or prevents transfer of bacteria in kitchens. Safe handling and thorough cooking remain important regardless of whether this technology advances.
The result across strains with different antibiotic-resistance profiles is a laboratory finding, not evidence that the method addresses antibiotic resistance in people or replaces other controls. Its potential value is as a possible additional food-safety measure, subject to testing on food and in relevant processing conditions.
As an affiliate, we earn on qualifying purchases.
How the Light Treatment Was Tested
The findings concern a particular light-based approach, violet-blue photodynamic inactivation, rather than a general claim that any blue light will remove Campylobacter. The report attributes the work to scientists at the University of Reading and the Animal and Plant Health Agency. It says they assessed the method against 64 strains and observed that every tested strain was killed.
The food-safety relevance is chicken, but the available report provides limited information about the testing setup and does not describe a commercial trial. The distinction matters: a result in a controlled test does not by itself establish performance across different chicken products, processing lines, or real-world handling. The report presents the technique as a promising option and explicitly calls for more trials.
“The use of blue light to reduce Campylobacter on chicken is a promising option but more trials are needed.”
— Food Safety News, reporting the study findings
Questions Before Processing-Plant Use
The available report does not state whether the 64-strain test was carried out on chicken meat, nor does it give enough detail to evaluate the treatment conditions or the degree of reduction. It is also unclear how well VB-PDI would work across different poultry products and at the speed and scale of commercial processing.
No information is provided about costs, equipment requirements, effects on food quality, or whether the technique has been assessed for consumer use. The findings do not establish that VB-PDI prevents cross-contamination or reduces human infections. Those outcomes remain unconfirmed, and the researchers’ call for further trials reflects the gap between killing tested strains and demonstrating a dependable food-safety intervention.
Further Trials Must Test Real-World Use
The next step, according to the report, is more trials to assess whether the light technique can reliably reduce Campylobacter on chicken. Testing under conditions that reflect food processing would help establish how the method performs on food and whether its reported effect can be achieved consistently.
The report gives no schedule for further research, planned trial settings, or expected decision point for commercial use. Until those details and results are available, VB-PDI should be regarded as a promising research finding, not an established replacement for existing food-safety practices.
Key Questions
What is violet-blue photodynamic inactivation?
VB-PDI is the light-based technique tested in the study to kill Campylobacter strains. The report says it does not require direct contact with food or added chemicals, but does not give detailed information about the treatment setup.
How many Campylobacter strains were tested?
The researchers tested 64 strains. According to the report, all were killed, including strains with different species and antibiotic-resistance profiles.
Does this mean chicken treated with the method is ready for sale?
No. The report says that more trials are needed. It does not establish that the method is ready for commercial processing or consumer use.
Does the light technique replace safe cooking and handling?
No such conclusion is supported by the report. It says Campylobacter is killed by cooking and identifies cross-contamination from handling raw meat as a major suspected infection route. The study does not show that VB-PDI removes the need for safe food handling or thorough cooking.
Source: rss
Fall Picks
fall essentials
As an affiliate, we earn on qualifying purchases.
