Excuse Me, There's A Bioptic Food Sensor In My Salad

Scientists have developed a bioptic sensor to detect spoilage in food, without the expense and complexity of using standard electronic sensors:

In the study, they describe development of a polymer material that raises a red flag, changing color in the presence biogenic amines, compounds produced by the bacterial decay of food proteins. In laboratory tests, the polymer identified and distinguished between 22 different kinds of key food-spoilage amines with 97 percent accuracy.

Researchers also used the polymer to check the freshness of a tuna by detecting the amount of amines present in the sample. "The sensitivity of the described assay is better than the typical mammalian sense of smell and is able to detect this nonvolatile amine at hazardous levels before the fish would begin to smell rancid," the report states. The approach also shows promise for detecting spoilage in other food types, it adds.

I first read about this in today's copy of the Waupaca County Post. They had an article that went into more depth (sorry, no link). According to the article, they have developed a biosilk film from the fibers in silkworms to detect food spoilage and the presence of bacteria like E. Coli. The sensors are supposed to be edible and totally biodegradable.

Overall, it sounds like a ecofriendly and relatively inexpensive way to make sure that your food is fresh and safe to eat. However, I would have to admit getting used to the idea of eating caterpillar spit.