Could Expiration Dates on Milk Become Obsolete? WSU’s New Sensor Technology Might Make It Possible
Have you ever opened a carton of milk only to be greeted by a sour smell, despite the expiration date suggesting it should still be good? Washington State University (WSU) researchers are working on a solution that could make expiration dates a thing of the past—using a tiny sensor that can “smell” when milk has spoiled.
How the Spoilage Sensor Works
A team of scientists from WSU’s Department of Biological Systems Engineering (BSE), the WSU/UI School of Food Science, and other departments has developed a breakthrough sensor that detects milk spoilage without even touching the liquid.
According to Professor Shyam Sablani, the sensor consists of chemically coated nanoparticles that react to gases produced by bacterial growth in milk—the same gases responsible for that unpleasant spoiled smell.
“If it’s going bad, most food produces a volatile compound that doesn’t smell good,” Sablani explains. “That comes from bacterial growth in the food, most of the time. But you can’t smell that until you open the container.”
The sensor detects these gases early and changes color to indicate whether the milk is fresh or spoiled. While the technology is still in its early stages, the team has already demonstrated its effectiveness in a controlled lab environment, with their findings published in the journal Food Control.
The Next Step: Predicting Shelf Life
Currently, the sensor only provides a binary result—good or spoiled. However, Sablani and his team are working on enhancing the technology to show how much longer the milk will stay fresh.
One exciting possibility? Integrating the sensor into milk bottle caps, allowing consumers to check freshness at a glance.
The Problem with Expiration Dates
Current expiration dates are based on ideal storage conditions, but in reality, temperature fluctuations are common.
“The expiration date on cold or frozen products is only accurate if it has been stored at the correct temperature the entire time,” says Sablani.
“Temperature abuse”—when perishables are exposed to warmer temperatures—can happen during shipment, storage, or even on the way home from the grocery store. This makes printed expiration dates unreliable.
A smart sensor that reacts to actual spoilage conditions could revolutionize food safety, reducing waste and ensuring consumers only drink milk that’s truly fresh.
The Future of Food Safety
Sablani acknowledges that bringing this technology to market will require collaboration with the food industry, but he’s optimistic.
“We’re confident that we can succeed and help improve food safety and shelf life for consumers.”
Would you trust a color-changing sensor over a printed expiration date? With further development, this innovation could soon make its way into our refrigerators—and change how we think about food freshness forever.
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