A food spoilage sensor of the general formula ##STR00001## wherein M is a transition metal ion; D.sub.1, D.sub.2, D.sub.3 and D.sub.4 can be the same or different and can be N or P; R.sup.1 and R.sup.2, R.sup.3 and R.sup.4, R.sup.5 and R.sup.6, and R.sup.7 and R.sup.8 can be the same or different and from, taken together with the adjacent carbon atoms to which they are bonded and joined together, an aromatic or a cyclic group with at least one of the aromatic or cyclic groups possessing one or more polymerizable moieties. The complex selectively binds biogenic amines which are released by food spoilage microorganisms and undergo a detectable color change upon exposure thereto.