Is Danger Lurking in Your Kitchen? Preventing Foodborne Illness in Child Care Centers and Family Child Care Homes

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Is Danger Lurking in Your Kitchen?Preventing
Foodborne Illness in Child Care Centers and
Family Child Care Homes

• Barbara Ingham
• Extension Food Scientist
• UW-Madison

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Cooks Come Clean(and it isnt a pretty picture)

• 100 Families in Utah in the Spotlight
• No soap used when hand washing (70)
• Same towel to wipe raw meat juices and dry hands
• Under-cooked meat loaf (35)
• Tasted marinade used on raw fish
• Mishandled baby bottles

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Symptoms

• For most people with foodborne illness, the
  symptoms are
• Stomach cramps
• Nausea
• Diarrhea
• Vomiting
• Every year 13 million people become ill
• Children are at risk for serious complications

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Just imagine.

• A 3 year old eats watermelon at a restaurant and
  dies
• A 2 ½ year old drinks cider at a local orchard
  and ends up hospitalized with bloody diarrhea

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Danger that may lurk in your kitchen- E. coli
O157H7

• Resides Intestinal tract of animals
• Foods
• Unpasteurized juice and cider
• Lettuce and sprouts
• Raw milk cheeses
• Undercooked hamburger
• Acid tolerant, small numbers
• cause illness

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E. coli O157H7
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Danger that may lurk in your kitchen - Salmonella

• Resides Intestinal tract of animals
• Foods
• Eggs and chicken
• Meat
• Milk
• Fresh produce
• Antibiotic resistance increasing

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Salmonella Poisoning The Case of the Chicken
Salad the Picnic Lunch

• Time Minutes at 97ºF Bacteria
• 800 am 0 10
• 900 60 80
• 1000 120 640
• 1100 180 5,120
• 12 noon 240 40,960
• In reality, we would more likely start
• with 10,000 bacteria or more!

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Danger that may lurk in your kitchen-
Campylobacter

• Resides on 70-90 of poultry, and in
  unpasteurized milk too
• Only 500 cells can cause illness
• Luckily its a poor survivor

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Danger that may lurk in your kitchen- Listeria

• Resides water, soil and sewage
• Healthy animals and humans can be carriers
• Food sources
• Leafy vegetables contaminated with manure
• Raw milk
• Raw meat
• Soft cheese
• Deli meats, sausages, hot dogs

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Danger that may lurk in your kitchen- Viruses

• 9 million cases of viral foodborne illness each
  year
• Norwalk-like viruses rotavirus are especially a
  problem for children
• Linked to poor personal hygiene

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Why is this happening?

• Emerging pathogens
• Newly hazardous foods
• Melon
• Raw meat
• Sprouted seeds
• Unpasteurized juices
• Antibiotic resistance
• Different ways of handling food

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Tips on Removing Danger from your Kitchen

• Fight BAC!
• Clean Wash Hand and Surfaces Often
• Cook Cook to Proper Temperatures
• Separate Avoid Cross-Contamination
• Chill Refrigerate Promptly

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Clean Wash Hands and Surfaces Often

• Teach children to wash their hands
• Set a good example
• Step 1-Clean surfaces
• Step 2-Sanitize surfaces
• 1 tsp bleach per quart of water
• Wash produce before eating

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Danger Zone- 40º to 140ºF
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Cook Cook to Proper Temperatures

• Cook It Right . . .Hot enough and long enough to
  kill harmful bacteria
• . . . Keep It Hot (140ºF) or higher
• . . . Reheat it Well (to bubbling)
• Use Proper Containers

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Chill Refrigerate Promptly

• Refrigerate perishable foods
• Transfer hot food to shallow pans for quick
  cooling
• Thaw frozen meat in the refrigerator
• Use extra care on field trips

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Separate Dont Cross-Contaminate

• Keep it Clean!
• Lather Up
• Take Two (cutting boards!)
• Clean Your Plate
• Watch those Juices!
• Safely Separate (grocery to home)
• Seal It

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Anything else?

• Take care with food from home.
• Watch those pets..
• When in doubt, throw it out !
• (or at least call your local
• Extension office)

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Thank you!!