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Food Poisoning 400000 people suffer from food poisoning after consuming Thanksgiving leftovers According to the CDC: “We estimate that food borne diseases cause approximately 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths in the United States each year.�


2000-2008 Top Food Poisoning Diseases Norovirus

Clostridium Perfringens

Salmonella

12%

12%

Campylobacter spp. 8%

11%

28%

58%

6%

Staphylococcus aureus

Toxoplasma gondil

Listeria

23% Illnesses

20%

3%

Deaths http://www.cdc.gov/features/dsfoodborneestimates/

Illnesses =

47.8 million

Hospitalizations =

2011 STATISTICS

Deaths =

3037

127,839


Risks to storing leftovers • If leftovers are not heated or refrigerated within 2 hours after cooking, bacteria can grow • Bacteria can grow in leftovers left in deep containers ( more than 3 inches) • Leftovers more than 4 days old are not safe • Placing leftovers in fridge when not fully cooled can lead to bacterial growth • If leftovers are not fully reheated evenly, it can also cause food poisoning

&

Goals: HEAT UP EVENLY

COOL DOWN EVENLY


Products in the Market Menu Stackable

Airtight

Sealable

Frego

OXO

Grip

Rubbermaid

Rubbermaid

Stackable

User-friendly

Oggi


Shape Research

Trapezoid

Square

Circle

Corners Cooked More

Evenly Cooked

A cooks faster than B

Ring Design:

Heat & Cool Outside Heat & Cool Inside


Sketches


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Features:


Materials and Manufacturing

Compression Molding Food Safe Glaze Pressure-Assisted Slip Casting

Porcelain

Silicone

Food Safe Glaze


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Design Lab Home Project By Rochelle Chen and Nina Yang

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