Abstract: A sensor for detecting bacteria in a perishable food product includes a gas-permeable material including a pH indicator carried by a housing for placement in a spaced relation to food product or packaging surfaces for effectively detecting a change in carbon dioxide levels within the package. One acid-base pH indicator comprises a mixture of Bromothymol Blue and Methyl Orange with the sensor having an initial green color indicating an alkaline pH of approximately 7.2. The indicator turns orange with a decrease in pH resulting from a presence of carbon dioxide due to bacterial growth, such an indicator reflecting a universally recognizable safe to caution color change.

Abstract: An integrated, holistic methodology for enabling a systematic creation, aggregation, verification, registration, storage, transfer/sale, and retirement of environmental emission removal units provides a control and management system complementing the use of sound foundational science to qualify and quantify environmental emission reductions and removals, and provides the framework for accurate data collection, storage, and processing.

Abstract: A device for detecting bacteria in a perishable food product includes a gas-permeable sensor housing positionable within an interior of food packaging. A pH indicator is positioned within the housing for detecting a change in a gaseous bacterial metabolite concentration that is indicative of bacterial growth, wherein a pH change is effected by a presence of the metabolite. The housing and the pH indicator are preferably safe for human consumption. A method for detecting bacteria in a perishable food product includes supporting a food product by a food packaging element and positioning a gas-permeable sensor housing within an interior of the food packaging element, the sensor including a pH indicator. The food product and the housing are sealed within the food packaging, and the pH indicator is monitored for a bacterial concentration in the food product in excess of a predetermined level.