Transcript Document
Foodborne Illness Can Cause More than a Stomach Ache! Estimated annual occurrence: » 48 million cases of foodborne illness » 128,000 hospitalizations » 3,000 deaths from foodborne illness (Scallan, et al., 2011) This means that approximately 1 in every 6 people suffer from a foodborne illness during the year 2 Young children Elderly Infants Pregnant women Those with weakened immune systems 3 » A disease transmitted by food » Common Types & Locations: ˃ ˃ ˃ ˃ ˃ ˃ E.Coli – from beef or contaminated water Salmonella – from uncooked eggs and poultry Botulism – dented or bulging cans (improperly processed canned foods) Staphylococcus – personal hygiene, coughing/sneezing while preparing foods Listeria – deli meats Toxoplasmosis – kitty liter (pregnant women are most at risk) Fever Upset stomach Vomiting Diarrhea Dehydration (sometimes severe) Bacteria grows rapidly and thrives in certain conditions we know as FAT TOM! Food Acidity Time Temperature Oxygen Moisture Sight Taste Smell Recommendation 1: CLEAN Clean hands, food-contact surfaces, fruits and vegetables. Hand washing is the most effective way to stop the spread of illness. 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. 5. Turn off faucet with towel. Wash hands after … Using the toilet or changing diapers Handling pets Sneezing, blowing nose & coughing AND before ... Touching a cut or open sore Handling food 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. Recommendation 2: SEPARATE Separate raw, cooked, and readyto-eat foods while shopping, preparing or storing foods. Use different cutting boards Use one cutting board for fresh produce and a separate one for raw meat, poultry and seafood. » Cross contamination is transferring bacteria from one food product to another. Recommendation 3: COOK Cook foods to a safe temperature to kill microorganisms. The ONLY way to know food has been cooked to a safe internal temperature is to use a food thermometer! Recommendation 4: CHILL Chill (refrigerate) perishable foods promptly and defrost foods properly. Refrigerate perishable foods so TOTAL time at room temperature is less than TWO hours or only ONE hour when room temperature is above 90 degrees. Perishable foods include: • Meat, poultry, fish, eggs, tofu • Dairy products • Pasta, rice, cooked vegetables • Fresh, peeled/cut fruits and vegetables Bacteria multiply rapidly between 41 and 135° F. Recommended refrigerator & freezer temperatures • Set refrigerator at 40 degrees F or below. • Set freezer at 0 degrees F. • Plan ahead to defrost foods. • The best way to thaw perishable foods is in the refrigerator. » On the bottom shelf of the refrigerator » In COLD water » In the microwave » NEVER out on the counter!!!! • Refrigerated leftovers may become unsafe within 3 to 4 days. » Keep hot foods hot » Keep cold foods cold » NO DANGER ZONE (41-135) » Serve foods immediately and pack up leftovers in shallow air-tight containers right away!