Colorimetric Sensor Based on Ag-Fe NTs for H(2)S Sensing

[Image: see text] Meat waste is widely associated with spoilage caused by microbial growth and metabolism. Volatile compounds produced by microbial growth such as volatile sulfides could directly indicate the freshness of meat during distribution and storage. Herein, silver–iron nanotriangles (Ag-Fe NTs) for hydrogen sulfide (H(2)S) detection were developed via one-pot facile reflux reactions. The Ag-Fe NTs were integrated into food packaging systems for the rapid, real-time, and nondestructive detection of the freshness of chilled broiler poultry. The principle of color development is that an increase in the volatile sulfide content leads to a change in the absorption wavelength caused by the etching of the Ag-Fe NTs, resulting in a color change (yellow to brown). The minimum H(2)S concentrations detected by the naked eye and UV–vis spectrophotometer were 4 and 2 mg/m(3), respectively. This label is economical and practical and can monitor the spoilage of chilled broiler meat products in real-time.