Spoilage of Salmon fillets as observed by THz waves

The minimization of food wastage is an important challenge for today’s society. Microbial activity during the storage of foodstuffs packed under a protective atmosphere, will lead to the generation of a complex mixture of trace gases that may be used as food spoilage indicators. THz waves have been used to monitor the generation of hydrogen sulfide in the headspace of a sealed plastic tray containing a salmon fillet portion.