Title: Foodborne Illness Can Cause More than a Stomach Ache!
1Foodborne Illness Can Cause More than a Stomach
Ache!
Foodborne Illness Can Cause More than a Stomach
Ache!
MyPyramid Food Safety Guidelines
2Joyce Jensen, REHS Lincoln-Lancaster County
Health Dept.
- Alice Henneman, MS, RD
- University of NebraskaCooperative Extensionin
Lancaster County - http//lancaster.unl.edu/food
June 2005
3Acknowledgments
- 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
4Estimates of foodborne illnesses in the U.S.
each year
- 76 million people become ill
- 5,000 people die
5Signs and symptoms
Fever
Diarrhea
Upset stomach
Dehydration(sometimes severe)
Vomiting
6Possible more severe conditions
Meningitis
Paralysis
7Dont count on these to test for food safety!
Sight
Taste
Smell
8Even 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!
9Why 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. -
10People with a higher risk of foodborne illness
Infants
Young children andolder adults
Pregnantwomen
People with weakened immune systemsand
individuals with certain chronic diseases
11Key recommendationsfor food safety
- The 2005 USDA Dietary Guidelines give fiveKey
Recommendations for food safety.
Source http//www.health.gov/dietaryguidelines/dg
a2005/recommendations.htm
12Recommendation 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.
13Wash your hands!
Handwashing is the most effective way to stop
the spread of illness.
14How to wash hands
- Wet hands with WARM water.
- Soap and scrub for 20 seconds.
- Rinse under clean, running water.
- Dry completely using a clean cloth or paper towel.
15Wash hands after
Sneezing, blowing nose coughing
Handling pets
Using bathroom orchanging diapers
AND before ...
Touching a cut or open sore
Handling food
16Clean 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.
17Avoid 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.
18Dirty 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
19Cleaning fruits vegetables
- Remove and discard outer leaves.
- Rinse under clean, running water just before
preparing or eating. - Rub briskly scrubbing with a clean brush or
hands to remove dirt and surface
microorganisms. - Dont use soap or detergent.
20Cleaning fruits vegetables
- After washing, dry with a clean cloth or paper
towel. - Moisture left on produce may promote survival and
growth of microorganisms. Drying is critical if
food wont be eaten or cooked right away. - Cut away bruised anddamaged areas.
21Wash 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.
22Recommendation 2 SEPARATE
- Separate raw, cooked, and ready-to-eat foods
while shopping, preparing or storing foods.
23 Use different cutting boards
- Use one cutting boardfor fresh produce and a
separate one for raw meat, poultry and seafood.
24 When groovy isnt a good thing
- Replace cutting boards if they become
excessively worn or develop hard-to-clean
grooves.
25Use 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.
26Recommendation 3 COOK
- Cook foods to a safe temperature to kill
microorganisms.
27Source Maricopa County Department of
Environmental Serviceshttp//www.maricopa.gov/Env
Svc/EnvHealth/Pdf/Engbook.pdf
28Source Maricopa County Department of
Environmental Serviceshttp//www.maricopa.gov/Env
Svc/EnvHealth/Pdf/Engbook.pdf
29The ONLY way to know food has been cooked to a
safe internal temperature is to use a food
thermometer!
30Which 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
31A
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 155 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
321 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
33Placing a food thermometer
- Place in the thickest part of food.
- Do NOT touch bone, fat, or gristle.
- Begin checking temperature toward the end of
cooking, but before the food is expected to be
"done." - For irregularly shaped food such as with a beef
roast check the temperature in several places. - Clean thermometer with hot soapy water before and
after each use!
34Using 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.
35Recommendation 4 CHILL
- Chill (refrigerate) perishable foods promptly and
defrost foods properly.
36The 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
37DANGER ZONE
- Bacteria multiply rapidly between 41 and 130
degrees F.
38- Did you know that one bacterium can multiply into
2,097,152 bacteria if left at room temperature
for seven hours?
Yummy!
39How 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.
40How to be cool part 2
- Its OK to refrigerate foods while theyre
still warm. - Leave container cover slightly cracked until the
food has cooled.
41Recommended refrigerator freezer temperatures
- Set refrigerator at40 degrees F or below.
- Set freezer at0 degrees F.
42The THAW LAW
- Plan ahead to defrost foods.
- The best way to thaw perishable foods is in the
refrigerator.
43When to leave your leftovers
- Refrigerated leftovers may become unsafe within 3
to 4 days. - If in doubt, toss it out!
44Recommendation 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.