Virtual Booth

A recent food poisoning outbreak reported in Malaysia showed that expired or improperly labeled drinks can pose a serious danger to public health. Traditional chemical tests are often expensive, complex, and completely unsafe for ordinary consumers to use at home. To solve this critical issue, our project aims to create a safe, eco-friendly, and highly practical way to detect spoiled drinks using red cabbage extract as a natural pH indicator. Our scientific experiment tests how the natural pigment in red cabbage, called anthocyanin, changes color when beverages turn acidic due to bacterial spoilage. The extract successfully provided rapid, vivid, and clear color changes, making it incredibly easy for anyone to see if a drink is no longer safe to consume. To turn this simple laboratory experiment into a real-world product, the project proposes innovative "smart packaging" solutions, such as color-changing test strips and smart bottle caps for beverage manufacturers. Ultimately, this project proves that red cabbage is a cheap, non-toxic, and effective tool for everyday food safety. It successfully helps protect consumers from dangerous food poisoning, increases public health awareness, and reduces unnecessary food waste.