Could fridges fitted with blue lights help food last longer? LEDs kill off bacteria on meat and fruit

• Blue LEDs could provide similar protection from bacteria to preservatives
• The light is most effective when applied to food in acidic environments
• Researchers say technique could be used to preserve sushi and fruit
• Exposure to blue LED light can start off a process that causes bacteria cells to die 

Blue light could one day replace chemical preservatives added to food as a study reveals its bacteria-killing potential.

The findings will be welcomed by fast food chains, as research shows that customers are turning away from their restaurants due to the amount of additives used.

Blue LEDs could provide similar levels of protection from bacteria, especially in cold or acidic conditions, the study has shown. 

+2

Given the blue light: Bacterial cells contain light sensitive compounds that absorb light in the visible region of the spectrum. Exposure to blue LED light can start off a process that causes the cells to die (file image)

A team of scientists from the National University of Singapore (NUS) have shown that blue light emitting diodes, (LEDs) have an antibacterial effect on pathogens commonly found on food including E. Coli and Salmonella.

The light is most effective when applied to food in cool temperatures - between 39°F and 59°F (4°C and 15°C) - and in acidic condition - for example on the surface of freshly sliced fruit.

The researcher say that blue light, when combined with chilling could replace common preservatives for fruit, fish and meat. 

TEENS WANT LESS PRESERVATIVES IN FAST FOOD 

In June, a survey of 1,000 teens and millennials found that one of the things turning young people away from fast food was the perception of harmful preservatives in the meals. 

'If McDonald's became transparent and used ingredients that people trusted and not preservatives like they claim aren't harmful. [There's] still [a] perception that it's dangerous,' one 23-year old told YPulse, who conducted the study.  

And in July, MassLive reported that fast food chains were cutting back on preservatives as a reaction to consumer concerns about dangerous additives.

Bacterial cells contain light sensitive compounds that absorb light in the visible region of the electromagnetic spectrum, according to the researchers.

Exposure to blue LED light can start off a process that causes the cells to die. The new study builds on an existing one that showed that this technique is most effective in chilled conditions.  

Professor Yuk Hyun-Gyun, from the Food Science and Technology Programme at the NUS Faculty of Science said: 'Taken together, our two studies point to a potential for preserving acidic foods in combination with chilling temperatures without chemical treatments. 

'This could meet the increasing demand for natural or minimally-processed foods without relying on chemicals such as acidulants and artificial preservatives to preserve food products.'

+2

Fast food chains could be able to use the technique to replace preservatives in their meals, and surveys have shown that young people are turning away from the chains due to a perception that additives can be harmful

The researchers say their findings could be applied to commercial food chillers and food supply lines to help to preserve ready-to-eat foods including sushi and sashimi, smoked salmon and sliced fruit.

'The next step for us is to apply this LED technology to real food samples such as fresh-cut fruits, as well as ready-to-eat or raw sea foods and meats products, to investigate whether LED illumination can effectively kill pathogenic bacteria without deterioration of food products,' said Professor Yuk.

The researchers have been collaborating with the Agri-Food & Veterinary Authority (AVA) of Singapore to determine whether the technique could help to preserve and improve the quality of vegetables as part of a three year study, according to Professor Yuk. 

'AVA hopes that the research will affirm the potential of LED as a food preservation technique that can help reduce food loss in Singapore's fresh produce industry,' said Miss Khoo Gek Hoon, Director, Post-Harvest Technology Department, AVA. 

In June, a survey of 1,000 teens and millennials found that one of the things turning young people away from fast food was the perception of harmful preservatives in the meals.

'If McDonald's became transparent and used ingredients that people trusted and not preservatives like they claim aren't harmful. [There's] still [a] perception that it's dangerous,' one 23-year old told YPulse, who conducted the study. 

And in July, MassLive reported that fast food chains were cutting back on preservatives as a reaction to consumer concerns about dangerous additives. 

Find out which bacteria you carry with you at home!