Researchers develop new sensors for food moisture and antibiotic detection

Researchers in Brazil and the United States have developed new sensor technologies aimed at improving food safety and quality monitoring.

One team, led by the University of São Paulo, created a biodegradable starch-based sensor designed for food packaging. By incorporating cobalt chloride, the sensor changes color from blue to pink to indicate moisture levels. This visual indicator allows consumers and manufacturers to monitor the freshness and texture of moisture-sensitive items, such as crackers, without specialized equipment.

In a separate development, a collaborative effort involving Embrapa Instrumentação, the Federal University of São Carlos, the Federal University of Bahia, and Drexel University has produced an ‘electronic tongue.’ This device uses nylon fibers coated with MXene nanomaterials to detect antibiotic residues in milk. The system identifies substances like cloxacillin, tetracycline, and streptomycin by measuring electrical changes in the fibers, creating a chemical ‘fingerprint’ to ensure food safety.