Transcript Foodborne Illness Can Cause More than a Stomach Ache! 1

Food
borne Illness
Illness Can
Can Cause
Cause
Foodborne
More than a Stomach Ache!
1
Estimates of food borne illnesses
in the U.S. each year:
• 76 million people
become ill
• 5,000 people die
2
Signs and symptoms
Fever
Upset stomach
Vomiting
Diarrhea
Dehydration
(sometimes severe)
3
Possible more severe conditions
Meningitis
Paralysis
4
Wash your hands!
Hand washing is the most effective way
to stop the spread of illness.
5
Wash hands after …
Using bathroom or
changing diapers
Handling pets
Sneezing, blowing
nose & coughing
AND before ...
Touching a cut or
open sore
Handling food
6
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.
7
A multiplication quiz
Bacteria numbers can double in 20 minutes!
How many bacteria will grow from 1 BACTERIA
left at room temperature 7 hours?
8
Answer: 2,097,152!
Refrigerate perishable foods within TWO hours.
9
DANGER
ZONE
Bacteria multiply rapidly
between
40 and 140 degrees F.
10
Why gamble with your health?
It takes about ½ hour
to 6 weeks to become
ill from unsafe foods.
You may become sick
later even if you feel
OK after eating.
11
Why risk other people’s health?
Is the food safe for
everyone at the table?
Some people have
a greater risk for
food borne illnesses.
A food you safely eat
might make others sick.
12
People with a higher risk of food borne illness
Infants
Pregnant
women
Young children and
older adults
People with weakened immune systems
and individuals with certain chronic diseases
13
Be a winner!
Increase your odds
of preventing a food
borne illness
at YOUR WORK!
14
Don’t count on these to
test for food safety!
Sight
Smell
Taste
15
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
16
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!
17
18
“Key recommendations”
for food safety
The 2005 USDA Dietary
Guidelines give
“Key Recommendations”
for food safety.
Source: http://www.health.gov/dietaryguidelines/dga2005/recommendations.htm
19
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.
20
Fruits & vegetables
21
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.
Don’t use soap or detergent.
22
Avoid washing raw meat & poultry
Do NOT wash raw meat and
poultry. Washing is not necessary.
Washing increases the danger of
cross-contamination, spreading
bacteria present on the surface of
meat and poultry to ready-to-eat
foods, kitchen utensils, and
counter surfaces.
23
Meat & beans
What is meat? What is poultry?
24
Recommendation 2: SEPARATE
Separate raw,
cooked, and
ready-to-eat foods
while shopping,
preparing or
storing foods.
25
Recommendation 3: COOK
Cook foods to a safe
temperature to kill
microorganisms.
26
Cook to safe temperatures
Avoid raw or partially
cooked eggs or foods
containing raw eggs and
raw/undercooked meat
and poultry.
Scrambled, poached, fried and
hard-cooked eggs are safe
when cooked so both yolks and
whites are firm, not runny.
27
1 out of 4 hamburgers turns brown
before it has been cooked to a safe
internal temperature
28
Source: United States Department of Agriculture/Food Safety & Inspection Service
http://www.pueblo.gsa.gov/cic_text/food/therm/researchfs.htm
The ONLY way to know food
has been cooked to a safe
internal temperature is to
use a food thermometer!
29
30
Signs of safely cooked fish
• Fin fish: Slip point of sharp knife into flesh; pull aside.
Edges should be opaque, the center slightly translucent with
flakes beginning to separate. Let stand 3 to 4 minutes to
finish cooking.
• Shrimp, lobsters & crab: Turn red and flesh becomes
pearly opaque.
• Scallops: Turn milky white or opaque and firm.
• Clams, mussels & oysters: Watch for their shells opening
to know they’re done. Toss those that stay closed.
The US Food & Drug Administration recommends cooking most
seafood to an internal temperature of 145 degrees F for 15 seconds.
Source: United States Food & Drug Administration
http://www.fda.gov/fdac/features/1997/797_home.html
31
Recommendation 4: CHILL
Chill (refrigerate)
perishable foods
promptly and
defrost foods
properly.
32
Dairy products
33
Dairy do’s and don’ts
DO
• Refrigerate dairy foods
promptly.
• Discard dairy foods left at
room temperature for more
than two hours – even if
they look and smell good.
Do NOT drink milk directly
from the carton.
34
Handling fruits & vegetables
•
Cover and refrigerate
cut/peeled fruits and
vegetables.
•
TOSS cut/peeled fresh
produce if left at room
temperature longer than
TWO hours.
35
Read labels
Read labels on bagged
produce to determine if it is
ready-to-eat.
Ready-to-eat, prewashed,
bagged produce can be
used without further washing
if kept refrigerated and
used by the “use-by” date.
36
Recommended refrigerator
& freezer temperatures
• Set refrigerator at
40 degrees F or
below.
• Set freezer at
0 degrees F.
37
Monitor refrigerator & freezer temperatures
• Place thermometer in the front of refrigerator/freezer
in an easy-to-read location.
• Check temperature regularly
38
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 the
immunocompromised.
39
Dairy do’s and don’ts
DO
Avoid raw (unpasteurized) milk
or milk products such as some
soft cheeses.
Do NOT drink milk directly
from the carton.
40
Alice Henneman, MS, RD
University of Nebraska
Cooperative Extension
in Lancaster County
http://lancaster.unl.edu/food
Joyce Jensen, REHS
Lincoln-Lancaster
County Health Dept.
41
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
42