Rotten meat could be easier to detect thanks to a new biosensor system

Read the full story at Concordia University.

To improve food safety, a group of Concordia researchers designed a new, inexpensive, reliable and consumer-friendly technology that identifies the presence of the toxin putrescine in beef. As its name denotes, putrescine is responsible for the noxious odours of putrefying meats, and, if consumed in large doses, can cause headaches, vomiting, diarrhea and heart palpitations. It has also been linked to higher risks of colorectal cancer.

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