MIT sensor detects spoiled meat

Researchers at the Massachusetts Institute of Technology (MIT) USA have devised a portable sensor that can detect gases emitted by rotting meat, allowing consumers to determine whether the meat in their grocery store or refrigerator is safe to eat.
The sensor, which consists of chemically modified carbon nanotubes, could be deployed in “smart packaging” that would offer much more accurate safety information than the expiration date on the package. The sensor is similar to other carbon nanotube devices that the lab has developed in recent years, including one that detects the ripeness of fruit. An article about the research is published in Angewandte Chemie (News Item MIT, 14 April 2015).
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Click here for an abstract of the published article.

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