Why does the variety of food items necessitate developing a *suite* of condition-specific sensors?

Because a sensor calibrated for raw chicken's bacterial load might not yield useful data for bread spoiling due to mold or staling

The necessity for a suite of sensors arises because different food categories undergo distinct spoilage processes that manifest in different chemical or microbial profiles. For instance, raw chicken typically degrades quickly due to rapid increases in bacterial load, requiring a sensor tuned to those specific microbial activities. In stark contrast, a package of bread spoils differently, primarily through mechanisms like mold growth or staling, which release different chemical signatures. A sensor optimized for the rapid bacterial spoilage of chicken would likely not provide accurate or useful data for bread, thus requiring the development of specialized, condition-specific monitoring tools tailored to each food type.