Scientists at the Massachusetts Institute of Technology (USA) have developed a compact sensor that determines how safe is to eat this or that piece of meat.
Inexpensive device, which is based on modified carbon nanotubes, can reduce the number of food poisoning. The sensor consists of a number of electrodes between which placed carbon nanotubes with metal porphyrin molecules.
The technology is based on the detection of sensor molecules of biogenic amines – cadaverine, putrescine and some others, which are allocated at rotting meat. In this case, the resistance of nanotubes increases, which reduces the current flowing through the sensor, indicating that the meat is spoiled .
In a laboratory experiment nanosensor was used to determine the shelf life of chicken, salmon, cod and pork like at room temperature or in a refrigerator. Without cooling, the sensor signaled the allocation of hazardous substances on the following day, and at a temperature of 4 degrees products stay fresh in the refrigerator for at least 4 days.