| 摘要 |
A method of determining and monitoring the safety of a foodstuff by subjecting the foodstuff to bioelectrical impedance analysis including measurement and calculation of values of resistance, reactance, impedance, capacitance, and phase angle of the foodstuff, and then tracking the values over time to illustrate freshness, palatability and safety of the foodstuff, and ascertaining difference in rate of change from established averages of freshness and palatability to show possible contamination of the foodstuff.
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