Potential of blue LEDs as novel chemical-free food preservation technology

14 julio 2015

A team of scientists 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°C and 15°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.img src=»http://feeds.feedburner.com/~r/sciencedaily/~4/wc9kja2Gt84″ height=»1″ width=»1″ alt=»»/