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
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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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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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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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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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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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Source Maricopa County Department of
Environmental Serviceshttp//www.maricopa.gov/Env
Svc/EnvHealth/Pdf/Engbook.pdf
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Source Maricopa County Department of
Environmental Serviceshttp//www.maricopa.gov/Env
Svc/EnvHealth/Pdf/Engbook.pdf
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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 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
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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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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 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 41 and 130
  degrees F.

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• Did you know that one bacterium can multiply into
  2,097,152 bacteria if left at room temperature
  for seven hours?

Yummy!
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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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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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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.