Foodborne Illness Can Cause More than a Stomach Ache!

1. Foodborne Illness Can Cause More than a Stomach Ache! Foodborne Illness Can Cause More than a Stomach Ache! MyPyramid Food Safety Guidelines

2. Alice Henneman, MS, RD University of NebraskaCooperative Extensionin Lancaster County http://lancaster.unl.edu/food Joyce Jensen, REHS Lincoln-Lancaster County Health Dept. 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

4. Estimates of foodborne illnesses in the U.S. each year: • 76 million people become ill • 5,000 people die

5. Signs and symptoms Fever Diarrhea Upset stomach Dehydration(sometimes severe) Vomiting

6. Possible more severe conditions Meningitis Paralysis

7. Don’t count on these to test for food safety! Sight Taste Smell

8. 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!

9. 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.

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

11. “Key recommendations”for food safety The 2005 USDA Dietary Guidelines give five“Key Recommendations” for food safety. Source: http://www.health.gov/dietaryguidelines/dga2005/recommendations.htm

12. Recommendation 1:CLEAN Cleanhands, food-contact surfaces, fruits and vegetables. Do NOT wash or rinse meat and poultry as this could spread bacteria to other foods.

13. Wash your hands! Handwashing is the most effective way to stop the spread of illness.

14. How 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.

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

16. 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.

17. 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.

18. 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

19. Cleaning 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. • Don’t use soap or detergent.

20. Cleaning 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 won’t be eaten or cooked right away. • Cut away bruised anddamaged areas.

21. 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.

22. Recommendation 2: SEPARATE Separateraw, 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 isn’t a good thing Replace cutting boards if they become excessively worn or develop hard-to-clean grooves.

25. 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.

26. Recommendation 3: COOK Cook foods to a safe temperature to kill microorganisms.

27. Source: Maricopa County Department of Environmental Serviceshttp://www.maricopa.gov/EnvSvc/EnvHealth/Pdf/Engbook.pdf

28. Source: Maricopa County Department of Environmental Serviceshttp://www.maricopa.gov/EnvSvc/EnvHealth/Pdf/Engbook.pdf

29. The ONLY way to know food has been cooked to a safe internal temperature is to use a food thermometer!

30. 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/researchfs.htm

31. A B This is NOT a safely cooked hamburger. Though brown inside, it’s 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/researchfs.htm

32. 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/researchfs.htm

33. Placing 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!

34. 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.

35. Recommendation 4: CHILL Chill (refrigerate) perishable foods promptly and defrost foods properly.

36. 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

37. DANGER ZONE Bacteria multiply rapidly between 41 and 130 degrees F.

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

39. 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.

40. How to be cool – part 2 It’s OK to refrigerate foods while they’re still warm. Leave container cover slightly cracked until the food has cooled.

41. Recommended refrigerator & freezer temperatures • Set refrigerator at40 degrees F or below. • Set freezer at0 degrees F.

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

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

44. 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.