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Imagine this: you buy a piece of meat from your local butcher, take it home, and make a meal with your family with some of it, leaving the left out for a meal tomorrow. Later that night, you notice a soft blue glow emitting from the kitchen. When you go to investigate, you find that it is none other than the leftover raw meat glowing!

Is this something out of a science fiction movie about mutant meat? Not quite. This anecdote and photos of the glowing meat have been circulating on the Internet recently. The meat in question was bought from a wet market in Shanghai. It sounds like no one became ill from eating the meat, but the family did not consume any more of it when they discovered it was glowing.

While it remained unconfirmed, scientists hypothesized that the reason for the glow was related to bacteria contamination by the likes of pseudomonas cyanagenus, a phosphorescent bacterium.

Pseudomonas phosphorescens are light-emitting organisms that naturally occur in a variety of environments but are best known for living in seawater. The salty, cold conditions they enjoy make them problematic in chilling rooms and meat refrigerators.

Photoluminescence is a process in which a substance absorbs electromagnetic radiation (photons) and re-radiates them. The emission of light is the result of atoms excited by an energy source other than heat.

Phosphorescence is a kind of photoluminescence in which the material that absorbed radiation does not immediately re-radiate. When it does, it radiates at a lower intensity than the light that was originally absorbed. This is the same thing that happens with glow-in-the-dark materials (remember glow worms?).

Pseudomonas (literally, false unit) is a genus of bacteria pathogenic to animals and plants containing approximately 455 species.

Cyanogen is a species of within the genus pseudomonas capable of producing cyanide, an extremely poisonous flammable gas. The root of the word cyanide is from cyan, blue, because it was originally obtained from the pigment dye Prussian blue.

A separate and well-documented incident of blue glowing pork took place in Changsha, central China, in February 2010. Residents reported a blue glow from pork bought from several sources throughout the city including wet markets and supermarkets. The glowing residue would transfer onto hands and surfaces that had contact with the contaminated meat. City authorities investigated and reassured residents that the meat was safe to eat but were met with some skepticism.

48 Comments

  1. me -  May 6, 2011 - 1:43 pm

    that’s why I don’t eat pork

    Reply
  2. MAC -  May 6, 2011 - 12:21 pm

    I won’t eat it!

    Reply
  3. kurt -  May 2, 2011 - 3:56 pm

    Glowing pork, so can we make it into a paint form and cut down on night time light use?

    Reply
  4. Curly -  April 27, 2011 - 12:41 pm

    I was going to say exactly what mark V said: There is always bacteria on raw meat, which is why we don’t eat it raw. This kind just happens to be visible.

    Reply
  5. jogvonheron -  April 21, 2011 - 6:40 am

    This story doesn’t sound Kosher.

    Reply
  6. DDTalk -  April 20, 2011 - 3:03 pm

    I would Never eat it.
    But maybe it’s true, if you eat it and it doesn’t kill you,
    it makes you stronger?
    Which body part doesn’t have a job? the appendix?
    Maybe that’s what it for??

    Reply
  7. word junkie -  April 19, 2011 - 8:18 am

    I agree with Sarah. Who does that??

    Reply
  8. Lando -  April 19, 2011 - 5:47 am

    Alzheimers and Mad Cow are completely different; the only thing they have in common is that they damage brain function.

    Reply
  9. #1 Skillet Fan -  April 18, 2011 - 3:40 pm

    @Mike McKelvy: you’re absolutely right! I’m not Jewish or Muslim, but I don’t eat pork simply because its not good for you.

    Reply
  10. mark V -  April 18, 2011 - 2:14 pm

    The MEAT was not glowing. It was BACTERIA on the meat.
    All raw meat has bacteria in it, that is the point of cooking it. Not all meat has THAT bacteria on it.
    Be less woried about this one visibly identifiable strain, and more about the several trillion everywhere else, and also parasites.
    And that fact that Alzheimers and Mad Cow are essentially the same thing.

    Bon apetité

    Reply
  11. smoothius -  April 18, 2011 - 6:52 am

    blue eggs and ham for sam i am?

    Reply
  12. louis paiz -  April 18, 2011 - 6:14 am

    THAT YOUNG PEOPLE COMPANY EXIST IN GERMANY. THANKS AGAIN

    Reply
  13. Mike McKelvy -  April 17, 2011 - 1:00 pm

    Pork was forbidden bc of Trichinosis!

    Reply
  14. Anam -  April 16, 2011 - 10:25 pm

    Muslims and Jews don’t eat pork for a reason: God forbade it long ago.

    Reply
  15. Huy -  April 16, 2011 - 9:36 pm

    Ok where do I buy this? Why can’t people see the potential for a market boom on glowing meat?

    Reply
  16. Edmund -  April 16, 2011 - 8:34 pm

    This is AWESOME!!! But i wont eat it… >_<|||

    Reply
  17. Turing -  April 16, 2011 - 8:19 pm

    Really, this isn’t anything new. People wondered about this phenomenon during the Renaissance and there’s even a joke about it in Thomas Shadwell’s “The Virtuoso”:

    Sir Nicholas: No, I eclipse the light of rotten wood, stinking whitings and thornbacks, and putrid flesh, when it becomes lucid.

    Longvil: Will stinking flesh give light like rotten wood?

    Sir Nicholas: O yes. There was a lucid sirloin beef in the Strand. Foolish people thought it burned when it only became lucid and crystalline by the coagulation of the aqueous juice of the beef by the corruption that invaded it. ‘Tis frequent. I myself have read a Geneva Bible by a leg of pork.

    Bruce: How, a Geneva Bible by a leg of pork!

    Sir Nicholas: O ay, ’tis the finest light in the world. But for all that, I could eclipse the leg of porn in my receiver by pumping out the air. But immediately upon the appulse of the air let in again, it becomes lucid as before.

    (v.ii.26-32)

    Reply
  18. Sinclair -  April 16, 2011 - 6:51 pm

    I just thought it was the acid flashbacks

    Reply
  19. Lorax -  April 16, 2011 - 3:17 pm

    another good reason to be vegetarian = )

    Reply
  20. Chaos -  April 16, 2011 - 3:02 pm

    Good thing I’m a vegetarian, heheh..

    I just have to deal with mutant celery and bloodthirsty cabbages.

    Thank you, nuclear runoff into vegtable farms >.>

    Reply
  21. Ray Shell -  April 16, 2011 - 2:31 pm

    OMG. Wow. That’s col how it happens. I think I would want blue pork even though it’s contamnated and stuff. I think I’ll only get it to see it personally, not to eat it. Now people will se that not everything is about ghosts and stuff. There’s actually scientific reasoning behind it.

    Seriously, people NEED to check China’s food and other products. They have too many faults.

    That sounds like sterotyping– saying all of China’s stuff are bad, so I think the everything should be checked.

    But it’s stil cool though. :p

    Reply
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