Why is a sensor monitoring the *actual* condition superior to a traditional "sell by" date?
Because the "sell by" date is merely a manufacturer's estimate for peak quality, not a definitive safety line
The superiority of condition-based monitoring stems from its objective measurement of the food's current biochemical state, which contrasts sharply with the subjective nature of printed date labels. Food safety experts emphasize that dates like 'sell by' or 'best by' are typically only estimates provided by the manufacturer to guarantee optimal quality for a certain period; they do not reflect the actual point at which the food becomes unsafe or significantly degraded. Therefore, a sensor that measures actual chemical changes or microbial activity provides inherently more accurate and reliable data regarding the food's true freshness and safety profile compared to simply tracking elapsed time.
