Poultry, and particularly chicken, is well recognised as a leading contributor to food poisoning world wide. Research, and a new product developed, by scientists in Wales has the potential to make this a much less significant issue.

Each year throughout the world, thousands of tonnes of chicken are thrown out by supermarkets because of being past shelf life. This new product will also have the likelihood of saving enormous amounts of money in reducing this significant waste.

The Institute of Biological, Environmental and Rural Sciences at Aberystwyth University in Wales has developed a natural additive (a water based chlorophyll solution) that will glow under ultra-violet light to show any contamination, and especially the tiny bacteria that cannot be seen by the naked eye.

The process involves feeding the chickens with a special food containing the additive before slaughter. If the carcasses show a distinct glow when under UV light, it is then obvious that the additive, and any bacteria in the gut, has contaminated the surfaces of the meat during slaughter.

A university spokesman said: “A patent application has been filed for this technology and resulted in significant industry attention with requests to take up licensing of the technology in China and India, as well as significant interest from the US and Latin America.”

For more information - http://www.walesonline.co.uk/news/wales-news/2011/07/18/pioneering-welsh-research-on-food-poisoning-could-revolutionise-food-safety-91466-29070967/#ixzz1SbMO6ost