Cool bags

Abstract

The present invention is a portable, lightweight disposable bag intended for, but not limited to the temporary storage of temperature sensitive items or perishable foodstuffs. The bag comprises at least two contiguous pockets, one pocket containing a cooling substance such as an ice gel and one pocket containing a temperature sensitive or perishable item. Both pockets may be sealed by resealable closures. The pocket containing the cooling substance may be permanently sealed.

Description

[0001] This application claims the benefit of U.S. Provisional Patent Application Ser. No. 60 / 757,755, filed Jan. 9, 2006.TECHNICAL FIELD AND BACKGROUND OF THE INVENTION [0002] The present invention generally pertains to a cold storage device for heat-sensitive items. More specifically, the present invention relates to a portable, lightweight bag intended for, but not limited to the temporary storage of perishable foodstuffs. [0003] Many food items require low temperature storage to maintain their healthfulness and safety. Low temperature storage inhibits the growth of pathogenic bacteria in food. Common food pathogens grow over a temperature range of roughly 40° F. to 140° F. (4° C. to 60° C.); it is therefore important to maintain the temperature of a stored food above or below this range. This temperature range is customarily referred to as the “Danger Zone” for food storage. [0004] In the case of prepared food, maintained at temperatures below 40° F., a subsequent increase in te...

AI Technical Summary

Benefits of technology

[0017] In one embodiment, the first pocket and second pocket are each sealed by resealable closures. As conceived, the Cool Bag is a lightweight, convenient, temporary storage container for preserving perishable or temperature sensitive items for a limited time particularly suitable for storing foodstuffs.

Problems solved by technology

These bacteria could have been present in the food originally, or, if properly cooked food, most likely the result of incidental contamination during handling.

School children are at significant risk for foodborne illnesses, partly because many frequently consume unrefrigerated luncheon food, prepared and packaged earlier in the day.

As illustrated by these related references and other current solutions to the problem of cooling or storage of perishable food, such as school lunch boxes or packs, the devices are uniformly ill-suited, ineffective, bulky, heavy, and relatively expensive.

In the case of school lunch boxes, commonly used, such reusable storage containers are difficult to clean, and their repeated use may result in bacterial growth and contamination of their food contents.

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