It may be 2 or 3 years till this hits the shelves. Strange that nobody has done this yet.It takes 5 minutes to get results, and it is 90% accurate. Since it's a dipstick test, you can carry these things anywhere, including restaurants.
How it works: "The new test relies on the detection of a class of chemicals called nonvolatile biogenic amines. These compounds are generated during the bacterial decay of food proteins and are an indirect measurement of the extent of food spoilage. Lavigne and his associates developed special polymers that change color in the presence of these biogenic amines."
You've even got gradations of spoilage: "the polymers changed from dark purple to yellow in the presence of badly spoiled fish, while the change was from dark purple to a reddish hue in the presence of mildly spoiled fish".
http://www.sciencedaily.com/releases/2007/03/070326095846.htm
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