SNIFFING OUT SPOILAGE: (Detecting Food Safety Risks in Traditional Hispanic Foods Using Gas Sensors)
Food and Nutrition- Grade:
- 8
- Teacher:
- Karen Maninang
This project investigates how storage temperature affects spoilage gas production in traditional Hispanic foods, including queso fresco, frutas picadas con limón y Tajín, and arroz con leche. Each food was stored at room temperature and in a refrigerator for three days. Carbon dioxide (CO₂) levels were measured daily for two minutes using a Neulog gas sensor, while storage temperatures were monitored using a two-channel K/J thermometer (THE 343). The purpose of this study was to determine whether warmer storage conditions increase microbial activity and spoilage compared to refrigeration. By analyzing CO₂ production as an indirect indicator of spoilage, this research demonstrates how sensor technology can be used to promote safer food handling practices in culturally relevant foods.