Transcript Is Danger Lurking in Your Kitchen?

Is Danger Lurking in Your
Kitchen?
Preventing Foodborne Illness in Child Care
Centers and Family Child Care Homes
Barbara Ingham
Extension Food Scientist
UW-Madison
Cooks Come Clean
(and it isn’t a pretty picture)
100 Families in Utah in the Spotlight
• No soap used when hand washing (70%)
• Same towel to wipe raw meat juices and
dry hands
• Under-cooked meat loaf (35%)
• Tasted marinade used on raw fish
• Mishandled baby bottles
Symptoms
For most people with foodborne illness, the
symptoms are:
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Stomach cramps
Nausea
Diarrhea
Vomiting
Every year 13 million people become ill
Children are at risk for serious
complications
Just imagine….
• A 3 year old eats watermelon
at a restaurant and dies…
• A 2 ½ year old drinks cider at
a local orchard and ends up
hospitalized with bloody
diarrhea…
Danger that may lurk in your
kitchen- E. coli O157:H7
• Resides: Intestinal tract of animals
• Foods:
– Unpasteurized juice and cider
– Lettuce and sprouts
– Raw milk cheeses
– Undercooked hamburger
• Acid tolerant, small numbers
cause illness
E. coli O157:H7
Danger that may lurk in your
kitchen - Salmonella
• Resides: Intestinal tract of animals
• Foods:
– Eggs and chicken
– Meat
– Milk
– Fresh produce
• Antibiotic resistance increasing
Salmonella Poisoning: The
Case of the Chicken Salad &
the Picnic Lunch
Time
Minutes at 97ºF # Bacteria
8:00 am
0
10
9:00
60
80
10:00
120
640
11:00
180
5,120
12 noon
240
40,960
In reality, we would more likely start
with 10,000 bacteria or more!
Danger that may lurk in your
kitchen- Campylobacter
• Resides on 70-90% of poultry,
and in unpasteurized milk too
• Only 500 cells can cause illness
• Luckily it’s a poor survivor
Danger that may lurk in your
kitchen- Listeria
• Resides: water, soil and sewage
• Healthy animals and humans can be
carriers
• Food sources:
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Leafy vegetables contaminated with manure
Raw milk
Raw meat
Soft cheese
Deli meats, sausages, hot dogs
Danger that may lurk in your
kitchen- Viruses
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9 million cases of viral foodborne
illness each year
Norwalk-like viruses & rotavirus are
especially a problem for children
Linked to poor personal hygiene
Why is this happening?
• Emerging pathogens
• ‘Newly’ hazardous foods:
– Melon
– Raw meat
– Sprouted seeds
– Unpasteurized juices
• Antibiotic resistance
• Different ways of handling food
Tips on Removing Danger
from your Kitchen
Fight BAC!
• Clean: Wash Hand and Surfaces Often
• Cook: Cook to Proper Temperatures
• Separate: Avoid Cross-Contamination
• Chill: Refrigerate Promptly
Clean: Wash Hands and
Surfaces Often
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Teach children to wash their hands
Set a good example
Step 1-Clean surfaces
Step 2-Sanitize surfaces
1 tsp bleach per quart of water
• Wash produce before eating
Danger Zone- 40º to 140ºF
Cook: Cook to Proper
Temperatures
• Cook It Right . . .Hot enough and
long enough to kill harmful bacteria
. . . Keep It Hot (140ºF) or higher
. . . Reheat it Well (to bubbling)
• Use Proper Containers
Chill: Refrigerate Promptly
• Refrigerate perishable foods
• Transfer hot food to shallow pans for
quick cooling
• Thaw frozen meat in the refrigerator
• Use extra care on field trips
Separate: Don’t CrossContaminate
Keep it Clean!
• Lather Up
• Take Two (cutting boards!)
• Clean Your Plate
Watch those Juices!
• Safely Separate (grocery to home)
• Seal It
Anything else?
• Take care with food from home….
• Watch those pets…..
• When in doubt, throw it out !
(or at least call your local
Extension office)
Thank you!!