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

3. A food borne illness can result in one of two ways: • Contaminants – substances that have accidentally gotten into food. • Bacteria / Parasites – micro-organisms that multiply and under certain conditions can cause people to get sick.

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

5. Possible more severe conditions Meningitis Paralysis

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

7. 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!

8. 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.

9. Why risk other people’s health? Some people have a greater risk for foodborne illnesses. A food you safely eat might make others sick. Is the food safe for everyone at the table?

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. Be a winner! Increase your odds of preventing a foodborne illness !

13. “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

14. 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.

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

16. How to wash hands • Wet hands with WARM water. • Soap and scrub for 20-30 seconds. • Rinse under clean, running water. • Dry completely using a clean cloth or paper towel.

17. 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.

18. 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.

19. 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

20. Recommendation 2: SEPARATE Separateraw, cooked, and ready-to-eat foods while shopping, preparing or storing foods.

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

22. 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.

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

24. ThermyTM temperature recommendations Source: United States Department of Agriculture/Food Safety & Inspection Servicehttp://www.fsis.usda.gov/education/thermy

25. Chicken and turkey Thermy™ says: Cook chicken and turkey (whole birds, legs, thighs & wings) to 180 degrees F.

26. 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.

27. Ground meats Thermy™ says: Cook hamburger, ground beef and other ground meats to 160 degrees Fand ground poultry to 165 degrees F.

28. Leftovers Thermy™ says: Reheat leftovers until a temperature of 165 degrees F is reached throughout the product.

29. Egg dishes Thermy™ says: Cook egg dishes such as quiche to 160 degrees F.

30. Beef, lamb & veal steaks Thermy™ says: Cook beef, lamb and vealsteaksand roasts to 160 degrees F for medium doneness (145 degrees F for medium rare).

31. Turkey Thermy™ says: A turkey is done when the temperature in the inner thigh reaches 180 degrees F.

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

34. 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

35. DANGER ZONE Bacteria multiply rapidly between 40 and 140 degrees F.

36. 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.

37. 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.

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

40. Place an appliance thermometer in your refrigerator AND freezer

41. 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.

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. Time to toss … "If it walks out, let it go!" ~ seen on a refrigerator magnet

45. 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.

46. Food safety recommendationsfor food groups The 2005 MyPyramid gives specific food safety recommendations for each food group.

47. Fruits&vegetables

48. 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.

49. 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.

50. 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.