Recent Trends in Gas Sensors for Food Spoilage Monitoring

Abstract

Monitoring and controlling food quality during cultivation, distribution, and storage is crucial for ensuring public health and safety. The spoilage of perishable foods such as meat and fish is often accompanied by the emission of trace gases, including ammonia andhydrogen sulfide. Early detection of these gases is vital for the timely intervention and prevention of food spoilage. Metal-oxide-basedgas sensors have shown considerable potential for addressing this challenge, owing to their high sensitivity and ability to detect spoilagerelatedgases at sub-ppb concentrations. Recent advancements in the development of metal-oxide gas sensors, particularly those operatingat room temperature, have provided the foundation for practical applications in the food industry. These sensors facilitate real-timemonitoring of food freshness, thus offering a novel strategy for spoilage detection and management. High-performance room-temperaturegas sensors are expected to enhance the efficiency and safety of food storage solutions, thus improving overall food qualitymanagement across the supply chain.