ONTARIO: Telltale food wrapping - (New York Times Magazine)
December 9, 2007 – 7:14 pmThe usual way to tell if raw meat has gone bad is, according to this story, to see if it has turned purple-gray and smells sour. Fortunately, a more exact method is on the horizon: a piece of paper that changes color on contact with bacteria and thus immediately signals whether your ground chuck is tartare worthy or will be dangerous if its not well done. The active ingredient in the paper is a special biological agent that can spot and, in some cases, even block or destroy pathogens present in food, water or air.
This paper is still under development, but its makers, a consortium of Canadian universities and companies known as the Sentinel Bioactive Paper Network, gave a demonstration in May and already envision numerous applications: food wrapping that exposes E. coli and salmonella, swabs that reveal pesticides on produce, bacteria-trapping filters for air-conditioners. These would be […]
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http://www.extension.iastate.edu/foodsafety/news/fsnews.cfm?newsid=23111
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