Foodborne Illness Can Cause More than a Stomach Ache!

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Foodborne Illness Can Cause More than a Stomach
Ache!
Foodborne Illness Can Cause More than a Stomach
Ache!
MyPyramid Food Safety Guidelines
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Joyce Jensen, REHS Lincoln-Lancaster County
Health Dept.

• Alice Henneman, MS, RD
• University of NebraskaCooperative Extensionin
  Lancaster County
• http//lancaster.unl.edu/food

June 2005
3
Acknowledgments

• This slide set is based on information provided
  by
• United States Department of Agriculture
• United States Department of Health Human
  Services
• For more information, visit
• http//www.mypyramid.gov
• http//www.fsis.usda.gov
• http//www.healthierus.gov/dietaryguidelines

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Estimates of foodborne illnesses in the U.S.
each year

• 76 million people become ill
• 5,000 people die

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Signs and symptoms

Fever
Diarrhea
Upset stomach
Dehydration(sometimes severe)
Vomiting
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Possible more severe conditions
Meningitis
Paralysis
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Dont count on these to test for food safety!
Sight
Taste
Smell
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Even IF tasting would tell Why risk getting
sick?

• A tiny taste may not protect you as few as
  10 bacteria could cause some foodborne
  illnesses!

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Why gamble with your health?

• It takes about ½ hourto 6 weeks to become ill
  from unsafe foods.
• You may become sick later even if you feel OK
  after eating.

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Why risk other peoples health?
Is the food safe for everyone at the table?

• Some people have a greater risk for foodborne
  illnesses. A food you safely eat might make
  others sick.

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People with a higher risk of foodborne illness
Infants
Young children andolder adults
Pregnantwomen
People with weakened immune systemsand
individuals with certain chronic diseases
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Be a winner!

• Increase your odds of preventing a foodborne
  illness in YOUR HOME!

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Key recommendationsfor food safety

• The 2005 USDA Dietary Guidelines give fiveKey
  Recommendations for food safety.

Source http//www.health.gov/dietaryguidelines/dg
a2005/recommendations.htm
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Recommendation 1 CLEAN

• Clean hands, food-contact surfaces, fruits and
  vegetables.

Do NOT wash or rinse meat and poultry as this
could spread bacteria to other foods.
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Wash your hands!
Handwashing is the most effective way to stop
the spread of illness.
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How to wash hands

1. Wet hands with WARM water.
2. Soap and scrub for 20 seconds.
3. Rinse under clean, running water.
4. Dry completely using a clean cloth or paper towel.

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Wash hands after
Sneezing, blowing nose coughing
Handling pets
Using bathroom orchanging diapers
AND before ...
Touching a cut or open sore
Handling food
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Clean during food preparation

• Wash cutting boards, knives, utensils and counter
  tops in hot soapy water after preparing each food
  and before going on to the next.

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Avoid spreading bacteria

• Use paper towels or clean cloths to wipeup
  kitchen surfacesor spills.
• Wash cloths often in the hot cycle of your
  washing machine and dry in a hot dryer.

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Dirty dishcloths spread bacteria

• Wet or damp dishcloths are ideal environments for
  bacterial growth.
• Have a good supply of dishcloths to avoid reusing
  them before laundry day.

There are more germs in the average kitchen than
the bathroom. Spongesand dishcloths are worst
offenders. research by Dr. Charles Gerba
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Recommendation 2 SEPARATE

• Separate raw, cooked, and ready-to-eat foods
  while shopping, preparing or storing foods.

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Use different cutting boards

• Use one cutting boardfor fresh produce and a
  separate one for raw meat, poultry and seafood.

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When groovy isnt a good thing

• Replace cutting boards if they become
  excessively worn or develop hard-to-clean
  grooves.

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Use clean plates

• NEVER serve foods on a plate that previously
  held raw meat, poultry or seafood unless the
  plate has first been washed in hot, soapy water.

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Recommendation 3 COOK

• Cook foods to a safe temperature to kill
  microorganisms.

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ThermyTM temperature recommendations
Source United States Department of
Agriculture/Food Safety Inspection
Servicehttp//www.fsis.usda.gov/education/thermy
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Chicken and turkey
Thermy says Cook chicken and turkey (whole
birds, legs, thighs wings) to 180 degrees F.
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Ham
Thermy says A "cook before eating" ham should
reach 160 degrees F. To reheat a fully-cooked
ham, heat it to 140 degrees F.
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Ground meats
Thermy says Cook hamburger, ground beef and
other ground meats to 160 degrees F and ground
poultry to 165 degrees F.
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Leftovers
Thermy says Reheat leftovers until a
temperature of 165 degrees F is reached
throughout the product.
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Egg dishes
Thermy says Cook egg dishes such as quiche to
160 degrees F.
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Beef, lamb veal steaks
Thermy says Cook beef, lamb and veal steaks
and roasts to 160 degrees F for medium doneness
(145 degrees F for medium rare).
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Turkey
Thermy says A turkey is done when the
temperature in the inner thigh reaches 180
degrees F.
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(No Transcript)
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The ONLY way to know food has been cooked to a
safe internal temperature is to use a food
thermometer!
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Which ground beef patty is cooked to a safe
internal temperature?
A
B
Source United States Department of
Agriculture/Food Safety Inspection Service
http//www.pueblo.gsa.gov/cic_text/food/therm/rese
archfs.htm
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A
B
This is NOT a safely cooked hamburger. Though
brown inside, its undercooked. Research shows
some ground beef patties look done at internal
temperaturesas low as 135 degrees F.
This IS a safely cooked hamburger, cooked to an
internal temperatureof 160 degrees F, even
though it's pink inside.
Source United States Department of
Agriculture/Food Safety Inspection Service
http//www.pueblo.gsa.gov/cic_text/food/therm/rese
archfs.htm
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1 out of 4 hamburgers turns brown before it has
been cooked to a safe internal temperature
Source United States Department of
Agriculture/Food Safety Inspection Service
http//www.pueblo.gsa.gov/cic_text/food/therm/rese
archfs.htm
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Types of food thermometers
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DIGITAL instant-read

• Reads in 10 seconds
• Place at least ½ inch deep (or asdirected by
  manufacturer)
• Gives fast reading
• Can measure temperature in thin and thick foods
• Not designed to remain in food while it's cooking
  
• Check internal temperature of food near the end
  of cooking time
• Some models can be calibrated check
  manufacturer's instructions
• Available in "kitchen" stores

Source United States Department of
Agriculture/Food Safety Inspection Service
http//www.fsis.usda.gov/food_safety_education/Typ
es_of_Food_Thermometers/index.asp
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DIAL instant-read

• Reads in 15-20 seconds
• Place 2-2½ inches deep in thickest part of food
• Can be used in roasts, casseroles, and soups
• Temperature is averaged along probe, from tip to
  2-3 inches up the stem
• Cannot measure thin foods unless inserted
  sideways
• Not designed to remain in food while it is
  cooking
• Use to check the internal temperature of a food
  at the end of cooking time
• Some models can be calibrated check
  manufacturer's instructions
• Readily available in stores

Source United States Department of
Agriculture/Food Safety Inspection Service
http//www.fsis.usda.gov/food_safety_education/Typ
es_of_Food_Thermometers/index.asp
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Dial oven-safe

• Reads in 1-2 minutes
• Place 2-2½ inches deep in thickest part of food
• Can be used in roasts, casseroles, and soups
• Not appropriate for thin foods
• Can remain in food while it's cooking
• Heat conduction of metal stem can cause false
  high reading
• Some models can be calibrated check
  manufacturer's instructions

Source United States Department of
Agriculture/Food Safety Inspection Service
http//www.fsis.usda.gov/food_safety_education/Typ
es_of_Food_Thermometers/index.asp
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Oven probe with cord

• Can be used in most foods
• Can also be used outside the oven
• Designed to remain in the food while it is
  cooking in oven or in covered pot
• Base unit sits on stovetop or counter
• Cannot be calibrated

Source United States Department of
Agriculture/Food Safety Inspection Service
http//www.fsis.usda.gov/food_safety_education/Typ
es_of_Food_Thermometers/index.asp
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Disposable temperature indicators (Single-use)

• Reads in 5 -10 seconds
• Place approximately ½ inch deep (follow
  manufacturer's directions)
• Designed to be used only once
• Designed for specific temperature ranges
• Should only be used with food for which they are
  intended
• Temperature-sensitive material changes color when
  the desired temperature is reached

Source United States Department of
Agriculture/Food Safety Inspection Service
http//www.fsis.usda.gov/food_safety_education/Typ
es_of_Food_Thermometers/index.asp
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Thermometer-fork combination

• Reads in 2-10 seconds
• Place at least ¼ inch deep in thickest part of
  food
• Can be used in most foods
• Not designed to remain in food while it is
  cooking
• Sensor in tine of fork must be fully inserted
• Check internal temperature of food near end of
  cooking time
• Cannot be calibrated
• Convenient for grilling

Source United States Department of
Agriculture/Food Safety Inspection Service
http//www.fsis.usda.gov/food_safety_education/Typ
es_of_Food_Thermometers/index.asp
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Placing a food thermometer

1. Place in the thickest part of food.
2. Do NOT touch bone, fat, or gristle.
3. Begin checking temperature toward the end of
   cooking, but before the food is expected to be
   "done."
4. For irregularly shaped food such as with a beef
   roast check the temperature in several places.
5. Clean thermometer with hot soapy water before and
   after each use!

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Using a thermometer in thinner foods

• For thinner foods such as meat patties, pork
  chops and chicken breasts, a DIGITAL
  instant-read food thermometer should be used if
  possible as it doesnt have to be inserted as
  far as a DIAL instant-read thermometer.
• Disposable temperature indicators are another
  option.

For really thin foods, it maybe necessary to
inserta digital thermometer or disposable
temperatureindicator at an angle.
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Using a thermometer in thinner foods

• For an "instant-read" DIAL food thermometer,
  insert the probe in the side of the food so the
  entire sensing area (usually 2-3 inches) is
  positioned through the center of the food.

When grilling or frying, to avoid burning
fingers, it may be helpful to remove the food
from the heat source before inserting the
thermometer.
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Recommendation 4 CHILL

• Chill (refrigerate) perishable foods promptly and
  defrost foods properly.

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The TWO-hour rule

• Refrigerate perishable foods so TOTAL time at
  room temperature is less than TWO hours or only
  ONE hour when temperature is above 90 degrees F.
  
• Perishable foods include
• Meat, poultry, fish, eggs, tofu
• Dairy products
• Pasta, rice, cooked vegetables
• Fresh, peeled/cut fruits and vegetables

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DANGER ZONE

• Bacteria multiply rapidly between 40 and 140
  degrees F.

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A multiplication quiz
Bacteria numbers can double in 20 minutes!

• How many bacteria will grow from 1 BACTERIA left
  at room temperature 7 hours?

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Answer 2,097,152!
Refrigerate perishable foods within TWO hours.
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How to be cool part 1

• Cool food in shallow containers. Limit depth of
  food to 2 inches or less.
• Place very hot foods on a rack at room
  temperature for about 20 minutes before
  refrigeration.

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How to be cool part 2

• Its OK to refrigerate foods while theyre
  still warm.
• Leave container cover slightly cracked until the
  food has cooled.

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Recommended refrigerator freezer temperatures

• Set refrigerator at40 degrees F or below.
• Set freezer at0 degrees F.

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Place an appliance thermometer in your
refrigerator AND freezer
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Monitor refrigerator freezer temperatures

• Place thermometer in the front of
  refrigerator/freezer in an easy-to-read
  location.
• Check temperature regularly at least once a
  week.

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The THAW LAW

• Plan ahead to defrost foods.
• The best way to thaw perishable foods is in the
  refrigerator.

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When to leave your leftovers

• Refrigerated leftovers may become unsafe within 3
  to 4 days.
• If in doubt, toss it out!

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Time to toss
"If it walks out, let it go!"
seen on a refrigerator magnet
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Recommendation 5 AVOID...

• Raw (unpasteurized) milk or milk products
• Raw or partially cooked eggs and foods containing
  raw eggs
• Raw and undercooked meat and poultry
• Unpasteurized juices
• Raw sprouts

Most at risk are infants, young
children,pregnant women, older adults and
theimmunocompromised.
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Food safety recommendationsfor food groups

• The 2005 MyPyramid gives specific food safety
  recommendations for each food group.

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Fruits vegetables
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Cleaning fruits vegetables

1. Remove and discard outer leaves.
2. Rinse under clean, running water just before
   preparing or eating.
3. Rub briskly scrubbing with a clean brush or
   hands to remove dirt and surface
   microorganisms.
4. Dont use soap or detergent.

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Cleaning fruits vegetables

1. After washing, dry with a clean cloth or paper
   towel.
2. Moisture left on produce may promote survival and
   growth of microorganisms. Drying is critical if
   food wont be eaten or cooked right away.
3. Cut away bruised anddamaged areas.

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Wash this produce, too!

• Bacteria on the outside of fruits can be
  transferred to the inside when the fruit is
  peeled or cut.
• Wash fruits such as cantaloupe and other
  melons under running water.

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Handling fruits vegetables

• Cover and refrigerate cut/peeled fruits and
  vegetables.
• TOSS cut/peeled fresh produce if left at room
  temperature longer than TWO hours.

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Separate fruits vegetables from other foods

• Keep fruits and vegetables separate from raw
  meat, poultry and seafood while shopping,
  preparingor storing them.

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Read labels

• Read labels on bagged produce to determine if it
  is ready-to-eat.
• Ready-to-eat, prewashed, bagged produce can be
  used without further washing if kept
  refrigerated and used by the use-by date.

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Dairy products
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Dairy dos and donts

• Avoid raw (unpasteurized) milk or milk products
  such as some soft cheeses.
• Refrigerate dairy foods promptly. Discard dairy
  foods left at room temperature for more than two
  hours even if they look and smell good.

Do NOT drink milk directlyfrom the carton.
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Meat beans
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Avoid washing raw meat poultry

• Do NOT wash raw meat and poultry. Washing is not
  necessary.
• Washing increases the danger of
  cross-contamination, spreading bacteria present
  on the surface of meat and poultry to
  ready-to-eat foods, kitchen utensils, and counter
  surfaces.

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Refrigerator storage

• Store raw meat, poultry and seafood on the bottom
  shelf of the refrigerator so juices dont drip
  onto other foods.

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Cook to safe temperatures

• Avoid raw or partially cooked eggs or foods
  containing raw eggs and raw/undercooked meat and
  poultry.

Scrambled, poached, fried and hard-cooked eggs
are safe when cooked so both yolks and whites are
firm, not runny.
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Signs of safely cooked fish

• Fin fish Slip point of sharp knife into flesh
  pull aside. Edges should be opaque, the center
  slightly translucent with flakes beginning to
  separate. Let stand 3 to 4 minutes to finish
  cooking. 
• Shrimp, lobsters crab Turn red and flesh
  becomes pearly opaque. 
• Scallops Turn milky white or opaque and firm. 
• Clams, mussels oysters Watch for their shells
  opening to know theyre done. Toss those that
  stay closed.
• The US Food Drug Administration recommends
  cooking most seafood to an internal temperature
  of 145 degrees F for 15 seconds.

Source United States Food Drug
Administrationhttp//www.fda.gov/fdac/features/19
97/797_home.html
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Specific group recommendations

• These groups should avoid some types of fish and
  eat types lower in mercury
• Pregnant women and those who may become pregnant
• Nursing mothers
• Young children
• For more information http//www.cfsan.fda.gov/
  dms/admehg3.html or call 1-888-SAFEFOOD.

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Specific group recommendations

• Pregnant women, older adults, and the
  immunocompromised should only eat deli meats and
  frankfurters that have been reheated to steaming
  hot to avoid the risk of listeriosis.

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Let's play ...
Keep
or
Toss
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Should you keep or toss

• Pizza left on the counter overnight?

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Toss it out!

• Even if you reheat pizza left on the counter
  overnight, some bacteria can form a heat
  resistant toxin that cooking wont destroy.

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Should you keep or toss

• Hamburger thawed on the kitchen counter?

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Toss it out!

• As with pizza left out more than TWO hours,
  bacteria may have formed heat-resistant toxins.
• The best way to thaw perishable foods is in the
  refrigerator.
• Thaw packages of meat, poultry and seafood on a
  plate on the bottom shelf of the refrigerator to
  prevent their juices from dripping on other
  foods.

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Should you keep or toss

• Perishable food left out from the noon meal until
  the evening meal?

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Toss it out!

• Perishable foods such as meats, gravy and
  cooked vegetables should be refrigerated within
  TWO hours.

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Should you keep or toss

• Pumpkin pie stored at room temperature overnight?

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Toss it out!

• Foods with eggs, milk, and a high moisture
  content such as pumpkin pie must be
  refrigerated.
• Avoid keeping pumpkin pie at room temperature
  more than TWO hours, including time after baking
  ANDbefore being served.
• Some commercial pumpkin pies purchased at room
  temperature must later be refrigerated.
  Checklabel for storage requirements and dont
  buy them if label directions are unclear or
  missing.

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Should you keep or toss

• Cut/peeled fruits and vegetables at room
  temperature for over TWO hours?

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Toss it out!

• Once you have cut through the protective skin
  of fruits and vegetables, bacteria can enter.
• Refrigerate cut or peeled fruits and vegetables
  within TWO hours.

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Should you keep or toss

• Leftovers in the refrigerator forover a week?

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Toss it out!

• Refrigerated leftovers may become unsafe within 3
  to 4 days.
• You cant always see or smell if a food is
  unsafe. It may be unsafe to taste a food.

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Should you keep or toss

• A FULL pot of chicken soup stored in the
  refrigerator while still hot?

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(can you guess?)

• How long would it take an 8-inch stock pot of
  steaming chicken soup to cool to a safe
  temperature in your refrigerator?

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Would you believe 24 hours!

• TOSS IT OUT!
• Remember Transfer hot foods to shallow
  containers to speed cooling.

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Should you keep or toss

• A turkey in your freezer for five years?

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You decide!

• Food kept frozen at 0 degrees F is still safe
  to eat. However, it may not taste as good.
• To assure best flavor, eat a frozen turkey
  within a year.

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Remember
When in doubt...
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Toss it out!