Liu makes sensor to detect rotting meat


April 17, 2015

MIT chemists have devised an inexpensive, 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, says Timothy Swager, the John D. MacArthur Professor of Chemistry at MIT.

It could also cut down on food waste, he adds. “People are constantly throwing things out that probably aren’t bad,” says Swager, who is the senior author of a paper describing the new sensor this week in the journal Angewandte Chemie. The paper’s lead author is graduate student Sophie Liu. Other authors are former lab technician Alexander Petty and postdoc Graham Sazama. Continue reading on MIT News.

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