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<p>Time–temperature abuse during storage and distribution compromises the safety and quality of perishable foods, particularly pasteurised milk, by accelerating microbial spoilage and reducing shelf life. A biodegradable, low-cost lactic acid bacterium–based smart label was developed for real-time monitoring of spoilage. The label was fabricated by entrapping <i>Lactiplantibacillus plantarum</i> isolated from kimchi in an MRS agar matrix containing glucose and phenol red, enabling fermentation-driven acidification and irreversible colour change. The smart label showed temperature-dependent behaviour, with no colour change at − 20&#xa0;°C for 28&#xa0;d, complete yellowing after 7&#xa0;d at 4&#xa0;°C, and rapid colour change within 12&#xa0;h at 25&#xa0;°C. When applied to pasteurised milk under temperature abuse, it distinguished safe from spoiled products, with colour intensity strongly correlated with microbial growth (ρ = 0.88, <i>p</i> = 0.01). The system provides a biodegradable tool for real-time monitoring in resource-limited settings.</p> Graphical abstract <p></p>

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A novel lactic acid bacteria–based smart label for irreversible time–temperature monitoring in perishable foods: milk as a model system

  • 期刊论文

  • 发表日期：

    2026年7月24日

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  • Catherine Pauli,
  • Ally Mahadhy

摘要

Time–temperature abuse during storage and distribution compromises the safety and quality of perishable foods, particularly pasteurised milk, by accelerating microbial spoilage and reducing shelf life. A biodegradable, low-cost lactic acid bacterium–based smart label was developed for real-time monitoring of spoilage. The label was fabricated by entrapping Lactiplantibacillus plantarum isolated from kimchi in an MRS agar matrix containing glucose and phenol red, enabling fermentation-driven acidification and irreversible colour change. The smart label showed temperature-dependent behaviour, with no colour change at − 20 °C for 28 d, complete yellowing after 7 d at 4 °C, and rapid colour change within 12 h at 25 °C. When applied to pasteurised milk under temperature abuse, it distinguished safe from spoiled products, with colour intensity strongly correlated with microbial growth (ρ = 0.88, p = 0.01). The system provides a biodegradable tool for real-time monitoring in resource-limited settings.

Graphical abstract