For the majority of pathogens this already exists. Certain ones like botulism are tasteless /odorless, but our built in chemorecepters are sensitive to the metabolites of most pathogens even at a high ppm (in other words, rotten/rancid food smells gross even when it is just starting to turn.)
For the majority of pathogens this already exists. Certain ones like botulism are tasteless /odorless, but our built in chemorecepters are sensitive to the metabolites of most pathogens even at a high ppm (in other words, rotten/rancid food smells gross even when it is just starting to turn.)
Don’t you mean at a low ppm, i.e. when there are few of the particles being detected?
oops!
Alas! My nose is a vengeful, deceitful liar.