Deciding whether to cook or toss a steak that's been in the fridge for a few days calls for a sniff test. This generally works well for home cooks. But food manufacturers that supply tons of meats to consumers require more reliable measures. In a new journal called ACS Sensors, scientists report a simple method that uses nanotubes to quickly detect spoilage. It could help make sure meats are safe when they hit store shelves.
