Un detector para la descomposición de la comida

Researchers in South Carolina are reporting development of a new "food freshness sensor," for fast, accurate detection of food spoilage.

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.

Fuente: Science Daily
http://www.sciencedaily.com/releases/2007/08/070813104115.htm

Aporte: Constanza Vergara