Expiry dates on milk can become the thing of past with sensor technology from the researchers of Washington State University.

Sensor Development

Scientists from the UI/ WSU School of Food Science and the Department of Biological Systems Engineering are developing the sensor. This sensor can smell the milk and predict whether it is good or bad.

However, the sensor is containing the chemical coated nanoparticles reacting to milk-producing gas and growth of bacteria indicates spoilage. Whereas the sensor is not touching directly to milk.

Sablani mentions if the food is going bad, the food is producing the volatile compound that is not smelling good. This comes from the bacterial growth in food many of the time. However, people cannot smell the odor unless the container is open.

Although, sensor notices the volatiles gases and change in color. However, a breakthrough in the early stages, where Sablani and colleagues are showing the chemical reaction working in a lab environment.

However, the next step for the team is increasing the way to visualize the lifespan of a product before spoiling. Recently, the sensor is showing if milk is spoiled or good.

However, Sablani imagines the working with the food industry to combine the sensor in the plastic cap of a milk bottle. Here, customers can observe how long the product can remain fresh.

The main problem with the recent expiry dates is that they are depending on the best-case scenarios.

Sablani mentions that the expiry date on frozen or cold products is correct on storing it at an accurate temperature.

Sablani claims that time abuse or temperature is using the temperature of the refrigerator. However, this happens during shipment or consumers’ get late on way home from the store.

Sablani mentions working with the industry for making it work. However, Sablani is confident about success and enhance food safety and shelf life for customers.