Rapid Detection of Food Pathogens Via Volatile Organic Compounds (VOC) Emissions Using Plant-Based Natural Indicators

As foodborne illnesses increase, it is more important than ever to ensure food safety, but many detection techniques are still too costly or impractical for daily use. This project investigates a straightforward, environmentally friendly method that utilizes natural materials to swiftly and reasonably detect food spoilage. A common fungus, Aspergillus Niger, was used to create silver nanoparticles, and turmeric (Curcuma longa) and beetroot (Beta vulgaris), which are both known to be sensitive to chemical changes, were used to extract their colorful pigments. Cellulose was extracted from the invasive aquatic plant water hyacinth and transformed into nanocellulose to support these indicators. Without the use of laboratory equipment, these materials provided a clear indication of spoiling when applied to filter paper because they clearly changed color in response to bacterial activity and released volatile organic compounds.