Correlation between the microbial growth on different seafoods and the fluorometric response of sensor foils at different storage conditions

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Waste of edible food and the consumption of spoiled products within their shelf life are increasingly pressing issues in food supply chains. Currently, assessing food freshness requires destructive testing of packaging and product, which is inefficient. In this study, we developed a sensor foil that can be applied to seafood packages to estimate edibility via fluorescence spectroscopy through the sealed package, thereby preserving the integrity of the food. The sensor responds to amines in the gas phase, which serve as indicators of spoilage, through a specific chemical reaction. We investigated spoilage behavior and sensor response in model packages and demonstrated a significant correlation between changes in fluorescence spectra and total viable counts (TVC) on seafood samples. Various conditions and different concentrations of porphyrin-based foils were tested to evaluate their effectiveness. Experiments with salmon, tuna, and shrimp confirmed the sensor foil’s applicability across different seafood products, with correlation coefficients ranging from 0.7 to 0.8, indicating reliable performance under diverse conditions. These findings suggest that the sensor foil holds promise for real-time freshness monitoring along the entire seafood supply chain. Future applications could include ensuring cold chain integrity, traceability of origin and processing, and reducing food waste by providing consumers and distributors with accurate freshness assessments. • Porphyrin sensor reaction correlates with food spoilage indicator: bacterial growth • Application for cod, tuna, salmon, and shrimp packages • Applicable to different storage temperature conditions • Non-destructive evaluation of the edibility possible