Conducting Polymer Based Ammonia and Hydrogen Sulfide Chemical Sensors and Their Suitability for Detecting Food Spoilage
D.M.G. Preethichandra, Mahnaz D. Gholami, Emad L. Izake, Anthony P. O’Mullane, Prashant Sonar
Abstract
Abstract Food security is critical for the sustainability of society. The spoilage of stocked food is an ongoing problem that causes significant losses to the global economy. Novel portable analytical platforms that provide timely information on the condition of food stock can support informed decision‐making on the safety of food consumption as well as on maximization of food storage lifetime. Ammonia (NH 3 ) and hydrogen sulfide (H 2 S) are two of the major harmful gases that are produced due to bacteria activity during the food spoilage process. The timely detection of these gases in food stocks has vital importance to human health. In this review article, the recent progress of conducting polymer based NH 3 and H 2 S gas sensors including sensor device prototypes, their sensing mechanisms, materials and methodologies for sensor fabrication, and their suitability for the development of consumer electronic devices for food spoilage detection are highlighted.