AboutCarol Schlitt Expertise I can answer questions on home food safety, sanitation, home food preservation and commercial food safety (HACCP).
Experience I am an Extension educator, nutrition, wellness and food safety. I am a certified HACCP manager and a food safety instructor for the Illinois Department of Public Health.
Organizations International Association for Food Protection, American Association of Family and Consumer Sciences (Certified CFCS), National Extension Association of Family and Consumer Sciences, Society for Nutrition Education.
Education/Credentials BS - University of Illinois
MS - Southern Illinois University at Edwardsville
My name is Jake Luker and I am researching food-borne illness prevention. I am in the third grade at Ann Whitney Elementary in Hamilton Texas. We have a local Invent America! contest that I have entered an idea for. The invention has to do with detecting bacteria in food to prevent people from getting sick. It is a disposable device that when inserted into food with bacteria, it will turn purple. The more vivid the color, the more bacteria it contains. I was thinking this could be used in the home, restaraunts, and anywhere else it was needed. Right now I'm only in the idea stage. I was wanting some expert advice regarding the F.B.I. (Food-Borne Illness) Protector. The criteria for the contest is: 1. Does it solve a problem?
2. Is the IDEA unique? 3. Does it have the potential to improve the quality of life for others?
Thanks for your time.
Sincerely,
Jake Luker
Answer Hi Jake,
I applaud you for wanting to invent a product to help consumers to identify foods that may be contaminated with harmful bacteria.
This technology is being used in food manufacturing plants and in some restaurants but I'm not aware of a home version. This is because the kits are expensive, take training in order to administer and to determine the results.
You also need to know, Jake, that not all bacteria are harmful to humans. In fact, only about 2 percent of the bacteria in the world cause harm to man. Any testing for bacteria would need to be specific for the ones that cause foodborne illness and at the present time testing, while available commercially, is quite expensive.
Also, just because harmful bacteria is present doesn't mean the food is necessarily unsafe to eat. For example, ground meat may contain E Coli 0157:H7, but if it is cooked to a temperature above 155 degrees F the bacteria would be killed and the meat safe to eat.
So Jake -- while your idea is not necessarily unique, if you could make is affordable and easy for consumers to use, I think it would be a good tool for consumers.
Good Luck on your idea and the contest.
Carol C. Schlitt
Extension Educator, Nutrition and Wellness
University of Illinois Extension
