New research from the National University of Singapore has shown that blue LEDs have powerful antibacterial effects on a wide range of foodborne pathogens, especially in cold temperatures ranging between 4 and 15 degrees Celsius (39.2 to 59 degrees Fahrenheit,) making the technology ideal for refrigeration.
According to professor Yuk Hyun-Gyun, who worked on the project, "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."
Blue LEDs were shown to be extra effective on foods with a pH of approximately 4.5, giving them the potential to be very effective in preserving freshly cut fruits and recent cuts of fish and meat. joined graphs together Whether or not this technology can be used to kill bacteria while still preserving the quality of the food itself, however, has yet to be determined, and is the next step in the team's research.
The project, currently set as a three-year study, is a collaboration between the university and the Singapore Agri-Food & Veterinary Authority (AVA,) and started as an attempt to look at the effects of LEDs on the long-term nutrient quality of various vegetables. They're hoping that, given their latest breakthroughs and discoveries, they'll be able to bring down the price of food in Singapore and prevent waste.
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