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Simple Sensor for Monitoring Cancer-Inducing Substances in Seafood

04-09 BigMediumSmall I want to comment


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Researchers at Tomsk University of Technology and Tomsk National University in Russia have developed a simple optical sensor that can directly determine the content of malachite green in seafood. The method is simple, convenient and cost-effective. The related research results are published in the Journal of Food Chemistry.

Malachite green is widely used in industrial fishing to prevent and treat fungal, parasitic and bacterial infections in fish, shrimp and mollusks. But when these substances accumulate too much in seafood, seafood consumed as food becomes dangerous because malachite green can cause cancer.

To this end, researchers at two universities in Tomsk have developed an inexpensive optical sensor to determine the content of malachite green in seafood based on color.

Mikhail Gavrilenko, a professor at the Institute of Chemical Engineering, School of Natural Resources Engineering, Tomsk University of Technology, Russia, said that the disposable and cheap sensor is suitable for daily use and professional rapid monitoring of toxic substances in seafood. Relevant researchers pointed out that this method is different from the standard analytical method commonly used in laboratory, with good effect and low cost.

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