In July 2006, a study called “Comparative Study of Foogo™ by Thermos® Insulated Vacuumware and Competitive Insulated Products on the Spoilage and Safety of Children’s Food and Beverages” was conducted by Randy W. Worobo, Ph.D. Food Microbiology, Associate Professor, Department of Food Science & Technology at Cornell University.

The primary focus of the study was to compare two Foogo by Thermos products to three competitor brand “sippy” cups for insulating efficiency (internal product temperature) and the difference in growth rates of potential foodborne pathogens.

Below are summaries of the various tests performed:

Temperature Profiling

One of the most important steps parents can take to avoid foodborne illnesses in their children is to control the temperature of high-risk foods and beverages. This means keeping them out of the 100-degree danger zone between 40 and 140 degrees Fahrenheit. At temperatures that fall within the 100-degree danger zones, foodborne disease-causing bacteria rapidly grow and multiply.

In this test, temperature monitoring of the various sippy cups was conducted with apple juice placed inside initially at 40°F. That is considered to be the ideal consumer refrigerator temperature. All competitor products reached room temperature (70°F) in less than four hours, while the Foogo by Thermos products only reached room temperature in 16 hours. Bacteria can grow almost 4 times faster at 70°F compared to 40°F and can quickly increase to levels that are capable of causing foodborne illness when the food is consumed by infants.

Growth potential of common foodborne pathogenic bacteria

Due to cross contamination during handling or from improperly cooked or treated foods, foodborne pathogens have the potential to contaminate the liquid and solid foods that are contained in cups and thermal containers. Subsequent temperatures between 40°F and 140°F may allow for proliferation of the bacteria to potentially infectious levels.

In this test, refrigerated milk was placed in all of the sippy cups and diseasecausing bacteria (Listeria monocytogenes) were added to each sample of milk at a dosage of 250 bacteria per teaspoon of milk. After allowing all of the samples to remain at room temperature for 16 hours, researchers found that the milk sample in the Foogo by Thermos contained a total of approximately 500 bacteria per teaspoon, while milk samples in the competitor brand sippy cups contained 50,000 to 250,000 bacteria per teaspoon.

After spending 20 hours at room temperature, the milk sample in Foogo by Thermos had only 1,000 bacteria per teaspoon, while samples in competitor brands had as much as 2.5 to 5 million bacteria per teaspoon. In other words, the milk samples in the competitor brands contained up to 5,000 times more bacteria than the milk in the Foogo by Thermos.

Additional information may be obtained by contacting Betsi Humphreys at 312-755-6206 or via email at bhumphreys@wheatleytimmons.com.

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