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Food spoilage

add a "detection" part to the existing Food spoilage article

Detection
The detection of spoiled food can be crucial in preventing Foodborne illnesses, and various methods have been developed to detect spoilage. One such method is the use of biosensors, which are devices that use biological components to detect specific substances or changes in the environment. Biosensors can detect spoilage by identifying the byproducts produced by bacteria or fungi during the spoilage process.

Another method of detecting spoilage is through the use of gas sensors. Bacterial contamination of food and drinks can generate unpleasant odours and toxic substances, and e-noses(gas sensor) can perform odour detection continually and are not subject to individual sensitivity.

Lastly, colorimetric analysis can also be used to detect spoilage in food products. Biogenic amines are the important markers for food spoilage, therefore, an on-package sensor for biogenic amine detection is crucial for food quality control. The colorimetric sensors use a chemical reaction between a substance in the food product and a reagent to produce a color change. The color change can indicate the presence of spoilage, as well as the extent of the spoilage.

These methods of detecting spoilage can be used in combination to provide more accurate results. But it is important to note that these methods are still in the research and development phase, and may not be available for commercial use. However, the development of these methods shows promise in improving food safety and reducing food waste.