Researcher, Tara Lovestead, prepares a sample of meat (by excising a few milligrams) for testing with a new sampling method developed by Lovestead and NIST research chemist, Tom Bruno, that can detect trace amounts of low volatility compounds produced when perishable foods such as chicken begin to spoil.

(NIST: Gaithersburg, MD) -- Mom’s trusty nose may be good, but researchers at the National Institute of Standards and Technology (NIST) have gone her one better by designing an instrument that quickly and precisely sniffs trace amounts of chemical compounds that indicate poultry spoilage without damaging the product itself.

The process can detect minute amounts of spoilage compounds and can be used by suppliers during all stages of processing, transport, and storage.

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