Transcript Spending Your Calorie Salary

Foodborne Illness Can Cause
More than a Stomach Ache!
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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.
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
Upset stomach
Vomiting
Diarrhea
Dehydration
(sometimes severe)
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Possible more severe conditions
Meningitis
Paralysis
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Don’t count on these to
test for food safety!
Sight
Smell
Taste
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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 hour
to 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
Pregnant
women
Young children and
older adults
People with weakened immune systems
and individuals with certain chronic diseases
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“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
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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 …
Using bathroom or
changing diapers
Handling pets
Sneezing, blowing
nose & coughing
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 wipe
up kitchen surfaces
or 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. Sponges
and 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.
Don’t use soap or detergent.
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Cleaning fruits & vegetables
5.
After washing, dry with a clean
cloth or paper towel.
6.
Moisture left on produce may
promote survival and growth of
microorganisms. Drying is
critical if food won’t be eaten or
cooked right away.
7.
Cut away bruised and
damaged 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 board
for fresh produce and a
separate one for raw meat,
poultry and seafood.
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When groovy isn’t 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 Services
http://www.maricopa.gov/EnvSvc/EnvHealth/Pdf/Engbook.pdf
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Source: Maricopa County Department of Environmental Services
http://www.maricopa.gov/EnvSvc/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?
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Source: United States Department of Agriculture/Food Safety & Inspection Service
http://www.pueblo.gsa.gov/cic_text/food/therm/researchfs.htm
This IS a safely cooked
hamburger, cooked to
an internal temperature
of 155 degrees F, even
though it's pink inside.
This is NOT a safely cooked
hamburger. Though brown
inside, it’s undercooked.
Research shows some ground
beef patties look done at
internal temperatures
as low as 135 degrees F.
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Source: United States Department of Agriculture/Food Safety & Inspection Service
http://www.pueblo.gsa.gov/cic_text/food/therm/researchfs.htm
1 out of 4 hamburgers turns brown
before it has been cooked to a safe
internal temperature
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Source: United States Department of Agriculture/Food Safety & Inspection Service
http://www.pueblo.gsa.gov/cic_text/food/therm/researchfs.htm
Placing a food thermometer
1.
2.
3.
Place in the thickest part of food.
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!
Do NOT touch bone, fat, or gristle.
Begin checking temperature
toward the end of cooking, but
before the food is expected to be
"done."
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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?
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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
It’s OK to refrigerate
foods while they’re
still warm.
Leave container
cover slightly
cracked until the
food has cooled.
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Recommended refrigerator
& freezer temperatures
• Set refrigerator at
40 degrees F or
below.
• Set freezer at
0 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 the
immunocompromised.
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