A team of researchers from the Federal University of São Carlos (UFSCar) in the state of São Paulo, Brazil, has developed a sensor that can identify sodium nitrite (NaNO2) in various beverages, including mineral water, orange juice, and wine. This inorganic salt is used as a preservative and fixative to give products such as ham, bacon, and sausages their pink or red color. Depending on the amount, it can cause serious health problems by leading to the formation of nitrosamines, which are carcinogenic compounds.