Transcript Spending Your Calorie Salary

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University of Nebraska-Lincoln
Extension in Lancaster County
I wish I’d known
these things!
March 2007
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10 Safety Myths
Don’t be
“myth”- lead!
Following are
the facts for 10
common food
safety myths...
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Myth 1
If it tastes
O.K., it's
safe to eat.
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Fact 1
Don’t count
on these to
tell you if
a food is
safe to eat!
Smell
Taste
Sight
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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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Would this
many people
eat something if
they thought it
tasted, looked
or smelled bad?
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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,
such as E. coli!
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Myth 2
If you get sick
from eating a
food, it was
from the last
food you ate.
OOPS!
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Fact 2
It can take
½ hour to
6 weeks to
become sick
from unsafe
foods.
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You usually
feel OK
immediately
after eating
and become
sick later.
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Myth 3
The worst that
could happen
to you with a
foodborne
illness is an
upset stomach.
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Fact 3
Upset stomach
OOPS!
Fever
Diarrhea
Dehydration
(sometimes severe)
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Less common but possible severe
conditions from some bacteria
Meningitis
Paralysis
Death
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Myth 4
If I’ve never been
sick from the
food I prepare, I
don’t need to
worry about
feeding it to
others.
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Fact 4
Some people
have a greater
risk for foodborne
illnesses.
A food you can
safely eat might
make others sick.
Is the food safe
for everyone at
the table?
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People with a higher risk for
foodborne illness
Infants
Pregnant
women
Young children and
older adults
People with weakened immune
systems and individuals with
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certain chronic diseases
Site discussion
What groups that
you work with do
you feel need the
most help with
safe food
preparation?
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Myth 5
People
never
used to
get sick
from their
food.
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Fact 5
Many incidents
of foodborne
illness went
undetected in
the past.
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Symptoms of
nausea, vomiting,
and diarrhea were
often and still are
blamed on the "flu."
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Foodborne illness vs. flu
More common in
foodborne illness:
Gastrointestinal
Nausea
Vomiting
Diarrhea
More common in
flu: Respiratory
Chest discomfort
Cough
Nasal congestion
Sore throat
Runny or stuffy
nose
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Our food now
travels farther
with more
chances for
contamination.
In days gone by,
the chicken served
at supper may have
been in the hen
house at noon!
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Myth 6
As long as I
left the lid on
a food that
has set out
too long, it is
safe to eat.
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Fact 6
Though food may be safe after
cooking, it may not be safe later.
Just one bacteria in the food
can double in 20 minutes!
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How many bacteria will grow
from one bacteria left at room
temperature 7 hours?
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2,097,152!
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Refrigerate
perishable
foods within
two hours at a
refrigerator
temperature of
40°F or lower .
On a hot day
(90°F or higher),
food should not
sit out for more
than one hour.
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Myth 7
If you let a food
sit out more
than two hours,
you can make it
safe by heating
it really hot!
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Fact 7
Some bacteria, such as staphylococcus
(staph), produce toxins not destroyed by
high cooking temperatures.
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Myth 8
If a hamburger
is brown in the
middle, it is
cooked to a
safe internal
temperature.
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Fact 8
1 out of 4
hamburgers
turns brown
before it has
been cooked
to a safe
internal
temperature.
Source: United States Department of Agriculture/Food Safety & Inspection Service
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http://www.pueblo.gsa.gov/cic_text/food/therm/researchfs.htm
Which ground beef patty is cooked
to a safe internal temperature?
Source: United States Department of Agriculture/Food Safety & Inspection Service
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http://www.pueblo.gsa.gov/cic_text/food/therm/researchfs.htm
This IS a safely
cooked hamburger,
(internal temperature
of 160ºF), even
though pink inside.
This is NOT a safely
cooked hamburger.
Though brown
inside, it’s
undercooked.
Source: United States Department of Agriculture/Food Safety & Inspection Service 35
http://www.pueblo.gsa.gov/cic_text/food/therm/researchfs.htm
Research shows
some ground
beef patties look
done at internal
temperatures
as low as 135ºF.
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Cook to 160°F
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Myth 9
Meat and
poultry
should be
washed
before it is
cooked.
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Fact 9
Washing is NOT
necessary or
recommended.
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Washing increases
the danger of crosscontamination,
spreading bacteria
present on the
surface of meat and
poultry to:
 ready-to-eat foods
 kitchen utensils
 counter surfaces.
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Cooking meat and poultry to a
safe internal temperature will
make it safe to eat.
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USDA Recommended Safe
Minimum Internal Temperatures
•
•
•
•
•
•
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Steaks & Roasts - 145°F
Fish - 145°F
Pork - 160°F
Ground Beef - 160°F
Egg Dishes - 160°F
Chicken Breasts - 165°F
Whole Poultry - 165°F
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Myth 10
We should
be scared of
eating almost
everything!
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Fact 10
“... the American food supply continues to
be among the safest in the world.”
Robert E. Brackett, Ph.D., Director, Center for Food Safety and Applied Nutrition, Food and
Drug Administration, U.S. Department of Health and Human Services, November 15, 2006 at
http://help.senate.gov/Hearings/2006_11_15/Brackett.pdf
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Proper food
handling helps
assure food
is safe to eat.
I'm not afraid of
storms, for I'm
learning how to
sail my ship.
6 steps follow ...
Louisa May Alcott, Author
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www.fightbac.org
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CHECK
• Check to be sure that the fresh fruits
and vegetables you buy are not
bruised or damaged.
• Check that fresh cut fruits and
vegetables like packaged salads and
precut melons are refrigerated at the
store before buying. Do not buy fresh
cut items that are not refrigerated.
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• Wash hands with warm water and soap
for at least 20 seconds before and after
handling fresh fruits and vegetables.
• Clean all surfaces and utensils with hot
water and soap, including cutting
boards, counter tops, peelers
and knives that will touch
fresh fruits or vegetables
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before/after food preparation.
• Rinse fresh fruits and vegetables under
running tap water, including those with
skins and rinds that are not eaten.
Packaged fruits and vegetables labeled
“ready-to-eat”, “washed” or “triple
washed” need not be washed.
• Rub firm-skin fruits and
vegetables under running
tap water or scrub with a clean
vegetable brush while rinsing
with running tap water.
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• Dry fruits and vegetables with a
clean cloth towel or paper towel.
• Never use detergent or bleach to
wash fresh fruits or vegetables.
These products are not intended
for consumption.
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• When shopping, be sure fresh fruits and
vegetables are separated from household
chemicals, and raw foods such as meat,
poultry, and seafood in your cart and in
bags at checkout.
• Keep fresh fruits and
vegetables separate
from raw meat, poultry,
or seafood in your
refrigerator.
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• Separate fresh fruits and vegetables
from raw meat, poultry and seafood.
• Do not use the same cutting board
without cleaning with
hot water and soap
before and after
preparing fresh fruits
and vegetables.
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• Cook or throw away fruits or
vegetables that have touched raw
meat, poultry, seafood
or their juices.
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• Refrigerate all cut, peeled or cooked fresh
fruits and vegetables within two hours.
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THROW AWAY
• Throw away fresh fruits and vegetables that
have not been refrigerated within two hours
of cutting, peeling, or cooking.
• Remove and throw away bruised or damaged
portions of fruits and vegetables when
preparing to cook them or before eating them
raw.
• Throw away any fruit or vegetable that will
not be cooked if it has touched raw meat,
poultry or seafood.
• If in doubt, throw it out!
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http://www.fsis.usda.gov/Fsis_Recalls/index.asp
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Remember: When in doubt ...
TOSS IT OUT!!!
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Site discussion
What one food safety myth do
you feel you most need to help
people learn the facts about?
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