About Us
LITMUS FQI is a subsidiary of LITMUS, LLC a global technology innovation company. LITMUS FQI produces sensors which are a breakthrough technology offering simple, quick, and effective methods for determining the DIRECT quality of food products. LITMUS FQI‘s sensors change colors based upon the quality of various foods for the entire supply chain, from processors to the kitchen table.
Food Facts
Food contamination and spoilage is a global problem and a critical health risk. Reportedly each year in the United States:
- 70 – 80 Million people develop gastro-intestinal illnesses.
- 300,000 – 400,000 are hospitalized.
- Approximately 5000 die each year.
- Health costs are over 500 Million US Dollars annually.
Globally, food spoilage represents 18 – 20% of the food supply chain. LITMUS FQI sensors will transform the food industry by preventing illnesses and death.
The two current methods for evaluating the freshness and quality of perishable food are subjective, indirect and do not DIRECTLY indicate food quality:
1. Human Sensory Analysis - Sniffing, tactile and visual examinations by trained specialists:
- Highly Subjective.
- Time Consuming.
- Very little of the food supply chain is actually inspected.
2. Time & Temperature Indicators:
- Only record time and temperature exposure of food products during transit.
- Address only the intermediate supply chain.
- Does not indicate DIRECT food quality or fitness of food products for human consumption.
LITMUS FQI Technology
LITMUS FQI technology was developed after years of research at the U.S. Food and Drug Administration’s National Center for Toxicological Research. These research scientists were presented with two awards from the FDA for the breakthrough. First was the 1999 Award for Excellence in Technology Transfer, followed by FDA’s Award of Merit – the highest honor bestowed by the federal agency. The FDA commended the scientists for “significant and exceptional performance benefiting the public by designing and building a product that is a simple, quick and inexpensive method for determining the decomposition of food products”.