Transcript Home Food Safety Mythbusters

Partnership for Food Safety
Education
Sept. 14th, 2012

Continuing Professional Education
Credits
 How
to ask questions
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Food safety myths are born of tradition and misapplication
of science. These myths have remained as a part of family or
community culture. In some cases, they have made their
way across the internet, reaching millions of people. In 2009
the Partnership for Food Safety Education began debunking
common food safety misconceptions.
In this presentation, leaders in the food safety field will
debunk four myths. Material will be advanced enough for
registered dietitians and will approach food safety myths
from a microbiological perspective. Participants will also be
guided to tools and educational materials from Home Food
Safety Mythbusters.
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Moderator: Margot Bolon, Partnership for Food Safety Education
John T. Allan
Dir. of Regulatory Affairs
American Frozen Foods Institute
Dr. David Gombas
Sr. VP of Food Safety and Technology
United Fresh Produce Association
Dr. Judy Harrison
Professor of Foods and Nutrition
University of Georgia
Dr. Kali Kniel
Associate Professor, Food Parasitology
University of Delaware
o
o
A non-profit, public-private collaborative focused exclusively on
the prevention of foodborne illness at the point of consumer
handling and preparation in the home.
We deliver trusted, science-based behavioral health messaging
and a network of resources that support consumers in their efforts
to reduce risk of foodborne illness.
The Partnership’s mission is to end illness and death from foodborne
infections in the United States
“If I microwave
the food, the
microwaves
kill the
bacteria so the
food is safe.”
Microwaves are not what kill
bacteria- it’s the heat
generated by the microwaves
that kills bacteria in foods.
Food needs to be heated to a
safe internal temperature.
 Microwaving
is heating with a form of lowenergy radiation.
• Electromagnetic waves
• Many things we use everyday use radiation to work
A
magnetron inside the oven emits the
waves which are reflected by the sides of
the oven
 Microwaves
are reflected by metal
• They pass through glass, paper and plastic
• They are absorbed by food
 As
microwaves pass into a food, water
molecules move quickly
• Movement changes as electric field changes
since water molecules are dipolar and have both
(+) and (-) charges
• By exciting the molecules inside the
food, they vibrate and heat the food
without heating the air around it
 Molecules
react largely from the surface
inward so that a temperature gradient is
formed
 Microwaves penetrate 1 to 2 inches
• In this area heat is generated quickly and
relatively uniformly
 There
is no surface browning
• There is a lack of intense heat
of the exterior of foods
 Fats
heat fast
• Cheese, greasy foods
 Salty
or Sugary foods heat fast
• Caramels, jellies, syrupy foods
 Dry
foods heat slowly
• Breads
 Dense
foods heat slowly
• Meats, foods thicker than 1 inch
 There
may be non-uniform distribution of water
in a food (dipolar molecules) which can lead to
non-uniform heat distribution
 There
may be differences in frozen or thawed
areas of food
 There
may be areas of high and low microwave
field strength within the oven
 Be
sure to follow package instructions
• Rotate and stir foods during the cooking process,
if the instructions call for it.
• Check the temperature of microwaved foods with
a food thermometer in several spots.
• Also note that some foods should not be
microwaved – noted on the package
 Microwaves
aren’t what kill bacteria that
may be in the food– it’s the heat generated
by microwaves that kills bacteria in foods.
Microwave ovens are great time-savers and will kill
bacteria in foods when heated to a safe internal
temperature.
Foods can cook unevenly because they may be
shaped irregularly or vary in thickness.
Even microwave ovens equipped with a turntable
can cook unevenly and leave cold spots in food,
where harmful bacteria can survive.
Keep the heat on! Check
for a safe internal
temperature after
microwaving
The best way to wash raw, fresh fruits and
vegetables is…
A. By using a cleaning agent, like soap
B. By rinsing them under running water
C. By soaking them in a tub
“Of course I wash all the
bagged lettuce and greensI could get sick if I don’t.”
While it is
important to wash
most fresh fruits
and veggies,
packaged greens
labeled “ready-toeat,” “washed,” or
“triple washed” do
NOT need to be
washed at home.
 Leafy
greens grown and harvested under Good
Agricultural Practices
 Professionally trimmed, cored, chopped
(all non-edible portions removed)
 Washed/Triple washed
• First wash – removes dirt, juices from cutting
• Second wash – separate wash
• Third wash – final rinse
• Removes 90-99% of bacteria (pathogens)
 Dried/Spin dried
 Packaged
 All
equipment cleaned/sanitized to federal
standards every day or more often
 First/second wash water contains antimicrobial
(chlorine, ozone, peroxyacetic acid, etc.)
monitored and controlled within federal
standards
• Antimicrobial prevents cross-contamination,
not a “kill step”
 Resulting
product is as clean as it can be
• Rewashing not likely to remove much more
Important to read the label!
If ready-to-eat, it will say “triple-washed”,
“washed” or “ready to eat”
If it doesn’t say it’s been washed, then it is
important to wash before eating
 Washing
in plain, running tap water
removes up to 90-99% of bacteria
 Consumer produce wash solutions:
“Wash it in water and be done with it.”*
 In-house mishandling is a leading cause
of foodborne disease
* Fishburn, Tang and Frank. August 2012. Food Protection
Trends, vol. 32, pp. 456-466.
 Wash
your hands thoroughly with soap
and warm water
 Clean with hot soapy water, the sink,
colander, salad spinner and any utensils
that will contact the lettuce/leafy greens
salad
 Use cold running water to wash RTE
lettuce/leafy green salads.
 Dry
RTE lettuce/leafy green salad with a
clean salad spinner or paper towel not
previously used for another purpose.
 Never use detergent or bleach to wash
fresh vegetables.
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While it is important to thoroughly wash most fresh
fruits and vegetables, if packaged greens are
labeled “ready-to-eat,” “washed,” or “triple
washed” then the product does NOT need to be
washed at home. Pre-washed greens have been
through a cleaning process immediately before
going into the bag. Re-washing and handling the
greens creates opportunities for contamination.
Always handle pre-washed greens with clean
hands, and make sure cutting boards, utensils, and
countertops are clean.
Pre-washed greens – avoid
re-washing!
What are some causes of coloration in raw or
cooked meats and poultry?
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•
•
•
•
A. Different levels of myoglobin
B. Exposure to chemicals
C. PH level of the meat
D. Amount of water in the meat
E. A, C, and D
“I don’t need to use a
food thermometer. I can
tell when my food is
cooked by looking at it or
checking the temperature
with my finger.”
The only sure way
to know food is
safely cooked is to
check the
temperature with a
food thermometer
and confirm it has
reached a safe
internal
temperature.
 Color
and texture are not indicators that a
food is safe to eat.
 Steaming
of foods during cooking is not an
indicator that the food is safe to eat.
 Temperature
must be measured by a food
thermometer.
 Color
and texture are not indicators that a
food is safe to eat.
Studies of ground meats showed that:
Some meat turns brown before reaching 160 F
“Premature Browning”
Some meat stays pink after reaching 160 F –
“Persistent Pink”
Causes:
• form of myoglobin in meat (the muscle protein
that carries oxygen)
• the pH or level of acidity in the product
• the amount of water in the meat
Color and texture are not indicators that a
safe temperature has been reached.
Photos courtesy of Dr. Ron Pegg, Dept. of Food Science and Technology, University of Georgia
 Steaming
of foods during cooking is not an
indicator that the food is safe to eat.
The outside may be hot and steaming, but there may
be cold spots inside.
Cooking a food from a frozen state
Uneven cooking in a microwave oven
 Temperature
must be measured by a food
thermometer.
Ensures that a food has reached a high enough
temperature to destroy pathogens that might be
present
Ensures that a food is not overcooked which prevents
quality from being diminished
 Lando, A.M. and
C.C. Chen.* 2012.
Journal of Food Protection 75:556-62.
• Percent of consumers who own thermometers
has increased from 49% in 1998 to 70% in 2010
• In 2010:
 82% measure temperature of roasts
 53% measure temperature of chicken parts
 23% measure temperature of hamburgers
* Center for Food Safety and Applied Nutrition, U.S. Food and
Drug Administration
 Clean
your food thermometer with soap
and water after each use.
 Remember
to calibrate thermometers
periodically for accuracy.
http://www.fsis.usda.gov/Fact_Sheets/Kitchen
_Thermometers/index.asp
No matter how hot food
may feel on the outside,
bacteria can still be on the
inside.
The only sure way
to know food is
safely cooked is to
check the
temperature with a
food thermometer
and confirm it has
reached a safe
internal
temperature.
“I can’t refreeze foods
after I have
thawed them. I
have to cook
them or throw
them away.”
If raw foods such as meat,
poultry, egg products and
seafood have been thawed
in the refrigerator, then they
may be safely re-frozen
without cooking for later
use.
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If raw foods such as meat, poultry, egg products,
and seafood have been thawed in the refrigerator,
then they may be safely re-frozen without cooking
for later use. Never thaw raw foods by letting them
sit on the kitchen counter.
If raw foods are thawed outside of the refrigerator,
for example in the microwave or in cool water, they
should be cooked immediately. Never re-freeze
raw or not fully cooked foods that have been
thawed outside of the refrigerator.
 Thawing
foods in temperatures above
refrigeration temperature (> 40°F) can allow
any pathogens present to start multiplying and
potentially produce toxins.
 Cooking
foods immediately is critical, in these
cases, to prevent further opportunities for
multiplication of pathogens during a second
thawing.
Thaw food in the
refrigerator
JPG images can be reprinted –
no permission required
For consumer education
material
www.fightbac.org
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safety education activity
www.teamfoodsafety.org
The Partnership for Food Safety Education
Together: A Food Safe America.