NUS Study Shows Potential of Blue LEDs as Novel Chemical-Free Food Preservation Technology

A team of scientists from the National University of Singapore (NUS) has found that blue light emitting diodes (LEDs) have strong antibacterial effect on major foodborne pathogens, and are most effective when in cold temperatures (between 4 deg.C and 15 deg.C) and mildly acidic conditions of around pH 4.5. This opens up novel possibilities of using blue LEDs as a chemical-free food preservation method.

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