Transcript Foodborne Illness Can Cause More than a Stomach Ache

Know how. Know now.
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University of Nebraska–Lincoln
Extension in Lancaster County
Lincoln–Lancaster
County Health Dept.
Questions? Email [email protected]
Updated July, 2010. This is a peer-reviewed publication.
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Contents
- Signs, symptoms,
vulnerable populations
- Key recommendations
- MyPyramid food group
recommendations
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Contents
- Signs, symptoms,
vulnerable populations
- Key recommendations
- MyPyramid food group
recommendations
4
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
of foodborne illness ...
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Upset stomach
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Fever
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Vomiting
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Diarrhea
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Dehydration
(sometimes severe)
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Possible more severe conditions ...
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Meningitis
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Paralysis
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Death
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People with a higher risk for
foodborne illness include ...
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Infants
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Pregnant
women
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Young children and older adults
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People
already
weakened by
another
disease or
treatment for
a disease
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Don’t count on these to
test for food safety!
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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
1/2 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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Why risk others people’s health?
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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Be a winner!
Increase your odds
of preventing a
foodborne illness
in YOUR HOME!
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Contents
- Signs, symptoms,
vulnerable populations
- Key recommendations
- MyPyramid food group
recommendations
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“Key recommendations”
for food safety
The 2005 USDA Dietary
Guidelines give five
“Key Recommendations”
for food safety.
Source: www.health.gov/dietaryguidelines/dga2005/recommendations.htm
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Key recommendation 1: CLEAN
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The 10 most common
causes of infection
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Handwashing is the most effective
way to stop the spread of illness.
5 handwashing steps to follow ...
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Wet hands
with WARM
water.
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Soap and
scrub for
20 seconds.
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Rinse
under
clean,
running
water.
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Dry completely
using a clean
cloth or paper
towel.
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Turn off
water
with
paper
towel.
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Wash hands after …
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Handling pets
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Using the
bathroom
or changing
diapers
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Sneezing,
blowing
nose, and
coughing
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Touching
a cut or
open sore
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Before
AND
after
eating
and
handling
food
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CLEAN during food preparation
Wash cutting
boards,
knives,
utensils, and
countertops 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
We like warmth,
moisture, and any
food particles
remaining in a
dish cloth!
dishcloths are ideal
environments for
bacterial growth.
 Have a good supply
of dishcloths to
avoid reusing them
before laundry day.
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There are more
germs in the
average kitchen
than the bathroom.
Sponges and
dishcloths are the
worst offenders.
~research by Dr. Charles Gerba
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Key recommendation 2: SEPARATE
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Use different cutting boards
Use one cutting
board for raw
meat, poultry,
and seafood …
… and a
separate one
for fresh
produce.
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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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Key recommendation 3: COOK
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Cook chicken and turkey (both whole birds
and poultry parts, such as wings, breasts,
legs, and thighs, etc.) to 165°F.
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Cook pork, egg dishes, hamburger,
and ground meats to 160°F. Cook
ground poultry to 165°F.
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Cook beef, lamb, and veal steaks and
roasts to 160°F for medium doneness
(145°F for medium rare).
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Reheat leftovers until a temperature of
165°F is reached throughout the food.
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Scrambled, poached, fried, and
hard-cooked eggs are safe when
cooked so both yolks and whites are
firm, not runny.
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Image source: National Cancer
Institute/Renee Comet (photographer)
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Which ground beef patty is cooked
to a safe internal temperature?
http://origin-www.fsis.usda.gov/PDF/Thermometers_Are_Key_FactSheet.pdf
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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 is
undercooked.
http://origin-www.fsis.usda.gov/PDF/Thermometers_Are_Key_FactSheet.pdf
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1 out of 4
hamburgers
turns brown
before it has
been cooked
to a safe
internal
temperature.
http://origin-www.fsis.usda.gov/PDF/Thermometers_Are_Key_FactSheet.pdf
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Research shows
some ground beef
patties look done at
internal
temperatures
as low as 135ºF.
A temperature of
160ºF is needed to
destroy E. coli.
http://origin-www.fsis.usda.gov/PDF/Thermometers_Are_Key_FactSheet.pdf
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Types of food thermometers
dial instant-read
dial oven-safe
digital instant-read
oven probe
with cord
thermometer fork
combination
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disposable
temperature
indicators
DIGITAL instant-read
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Reads in 10 seconds
Place at least 1/2 inch deep (or as
directed by manufacturer)
Gives fast reading
Can measure temperature in thin and thick foods
Not designed to remain in food during cooking
Check internal temperature of food near the end of
cooking time
Some models can be calibrated; check
manufacturer's instructions
Available in “kitchen” stores
Source: United States Department of Agriculture/Food Safety & Inspection Service
http://www.fsis.usda.gov/food_safety_education/Types_of_Food_Thermometers/index.asp
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DIAL instant-read



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
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
Reads in 15-20 seconds
Place 2-2½ inches deep in thickest part of food
Can be used in roasts, casseroles, and soups
Temperature is averaged along probe, from tip to 2-3
inches up the stem
Cannot measure thin foods unless inserted sideways
Not designed to remain in food while it is cooking
Use to check the internal temperature of a food at
the end of cooking time
Some models can be calibrated; check
manufacturer's instructions
Readily available in stores
Source: United States Department of Agriculture/Food Safety & Inspection Service
http://www.fsis.usda.gov/food_safety_education/Types_of_Food_Thermometers/index.asp
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Dial oven-safe

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Reads in 1-2 minutes
Place 2-2½ inches deep in thickest part of food
Can be used in roasts, casseroles, and soups
Not appropriate for thin foods
Can remain in food while it's cooking
Heat conduction of metal stem can cause false high
reading
Some models can be calibrated; check
manufacturer's instructions
Source: United States Department of Agriculture/Food Safety & Inspection Service
http://www.fsis.usda.gov/food_safety_education/Types_of_Food_Thermometers/index.asp
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Oven probe with cord

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Can be used in most foods
Can also be used outside the oven
Designed to remain in the food while it is cooking in
oven or in covered pot
Base unit sits on stovetop or counter
Cannot be calibrated
Source: United States Department of Agriculture/Food Safety & Inspection Service
http://www.fsis.usda.gov/food_safety_education/Types_of_Food_Thermometers/index.asp
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Disposable temperature indicators
(Single-use)


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
Reads in 5 -10 seconds
Place approximately ½ inch deep
(follow manufacturer's directions)
Designed to be used only once
Designed for specific temperature ranges
Should only be used with food for which they are
intended
Temperature-sensitive material changes color when
the desired temperature is reached
Source: United States Department of Agriculture/Food Safety & Inspection Service
http://www.fsis.usda.gov/food_safety_education/Types_of_Food_Thermometers/index.asp
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Thermometer-fork
combination
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

Reads in 2-10 seconds
Place at least ¼ inch deep in thickest part of food
Can be used in most foods
Not designed to remain in food while it is cooking
Sensor in tine of fork must be fully inserted
Check internal temperature of food near end of
cooking time
Cannot be calibrated
Convenient for grilling
Source: United States Department of Agriculture/Food Safety & Inspection Service
http://www.fsis.usda.gov/food_safety_education/Types_of_Food_Thermometers/index.asp
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How to use a food thermometer
1. Wash thermometer
with hot soapy water
before and after use.
2. Use before the food
is expected to be
“done.”
3. Place in the thickest
part of the food, not
touching bone, fat,
or gristle.
4. Compare reading to USDA recommended
safe minimum internal temperatures.
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Dial thermometers & thin foods
On an “instant-read”
dial thermometer, the
probe must be inserted
in the side of the food
so the entire sensing
area (usually 2-3
inches) is positioned
through the center of
the food.
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Digital thermometers & thin foods
When possible, use a
digital thermometer to
measure the
temperature of a thin
food. The sensing
area is only ½- to
1-inch long and easier
to place in the center
of the food.
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Digital and dial thermometers
in thin foods
Digital thermometer
Dial thermometer
Photo courtesy of the Nebraska Beef Council
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Key recommendation 4: CHILL
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The TWO-hour rule
Refrigerate
perishable
foods within
two hours at
a refrigerator
temperature
of 40°F or
lower.
Perishable foods include ...
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What foods are “perishable”
and spoil more readily?
Meat, poultry, fish, eggs, tofu
Image source: National Cancer Institute
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Cooked rice, pasta, and vegetables
Rice photo source: National Cancer Institute/
Renee Comet (photographer)
Pasta photo source: National Cancer Institute/
Daniel Sone (photographer)
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Fresh, peeled, and/or cut
fruits and vegetables
Fruit photo source: National Cancer Institute/
Renee Comet (photographer)
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Dairy products
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On a hot day
(90°F or higher),
food should not
sit out for more
than one hour.
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Bacteria multiply
rapidly between
40°F and 140°F
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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 for 7 hours?
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2,097,152!
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Cool food in shallow containers
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How to be cool – part 1
Using a shallow container, limit
depth of food to two 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°F or
below.
 Set freezer
at 0°F.
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Monitor refrigerator
and freezer temperatures
 Place thermometer in an easy-to-read location.
 Check temperature regularly – at least weekly.
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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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Time to toss …
“If it walks out,
let it go!”
~ seen on a refrigerator
magnet
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Key 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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Contents
- Signs, symptoms,
vulnerable populations
- Key recommendations
- MyPyramid food group
recommendations
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Food safety recommendations
for MyPyramid food groups
The 2005 MyPyramid
gives specific
food safety
recommendations
for each food group.
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Fruits & Vegetables
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5 steps for cleaning
fruits & veggies ...
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1. Remove
and
discard
outer
leaves.
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2. Rinse under
clean, running
water just
before
preparing or
eating. Don’t
use soap or
detergent as it
can get into
produce and
make you sick.
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Wash fruits with peels, such as melons and
citrus fruits. Even if peel is removed, bacteria
can transfer from the outside to the inside.
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3. Rub briskly —
scrubbing with
a clean brush
or hands — to
clean the
surface.
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4. Dry with a clean
cloth or paper
towel. Moisture
left on fruits and
vegetables helps
bacteria grow.
Dry them if you
won’t eat or cook
them right away.
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5. Cut away
bruised
and
damaged
areas.
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 Cover and
refrigerate
cut/peeled fruits
and vegetables.
 TOSS cut/peeled
fresh produce if
left at room
temperature longer
than TWO hours.
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Separate fruits & vegetables
from other foods
Keep fruits and
vegetables
separate from raw
meat, poultry and
seafood while
shopping,
preparing,
or storing them.
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Read labels
 Read labels on
bagged produce to
determine if it is
ready-to-eat.
 Ready-to-eat,
prewashed, bagged
produce can be
used without further
washing if kept
refrigerated and
used by the
“use-by” date.
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Dairy Products
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Dairy do’s and don’ts
 Avoid raw (unpasteurized)
milk or milk products
such as some soft
cheeses.
 Refrigerate dairy foods
Do NOT drink milk
directly from the carton.
promptly. Discard dairy
foods left at room
temperature for more than
two hours – even if they
look and smell good.
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Meat & Beans
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Avoid washing raw meat & poultry
Do NOT wash raw meat
and poultry. Washing
is not necessary.
Washing increases the danger
of cross-contamination, spreading
bacteria present on the surface of meat and
poultry to ready-to-eat foods, kitchen utensils,
and counter surfaces.
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Refrigerator storage
Store raw meat, poultry and seafood on the
bottom shelf of the refrigerator so juices don’t
drip onto other foods.
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Signs of safely cooked seafood ..
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Fin fish
 Slip point of sharp
knife into flesh; pull
aside.
 Edges should be
opaque, the center
slightly translucent
with flakes beginning
to separate.
 Let stand 3 to 4
minutes to finish
cooking.
Source: United States Food & Drug Administration
http://www.fda.gov/fdac/features/1997/797_home.html
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Shrimp, lobster & crab
Turn red and
flesh becomes
pearly opaque.
Source: United States Food & Drug Administration
http://www.fda.gov/fdac/features/1997/797_home.html
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Scallops
Turn milky
white or
opaque and
firm.
Source: United States Food & Drug Administration
http://www.fda.gov/fdac/features/1997/797_home.html
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Clams, mussels & oysters
 Watch for their
shells opening
to know they’re
done.
 Toss those that
stay closed.
Source: United States Food & Drug Administration
http://www.fda.gov/fdac/features/1997/797_home.html
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Mercury and fish
These groups should avoid some types of
fish and eat types lower in mercury:
 Pregnant women and those who may
become pregnant
 Nursing mothers
 Young children 115
EPA and FDA advice for vulnerable groups


Don’t eat shark, swordfish, king mackerel, or tilefish.
Eat up to 12 ounces (2 average meals) weekly of a
variety of fish and shellfish that are lower in mercury.

5 most commonly eaten fish low in mercury are
shrimp, canned light tuna, salmon, pollock, catfish.

Albacore (“white”) tuna has more mercury than
canned light tuna. Limit intake to 6 ounces (one
average meal) per week.

Check local advisories about safety of fish caught
locally. If no advice is available, eat up to 6 ounces
(one average meal) weekly of fish caught from local
waters, but don't consume any other fish that week.

Follow these same recommendations when feeding
fish and shellfish to your young child, but serve
smaller portions.
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http://www.fda.gov/Food/ResourcesForYou/Consumers/ucm110591.htm
Listeriosis, deli meats,
and frankfurters
Pregnant women,
older adults, and the
immunocompromised
should only eat deli
meats and frankfurters
that have been reheated
to steaming hot to
avoid the risk of
listeriosis.
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A final
reminder ....
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When in doubt ...
TOSS IT OUT!!!
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Resources used:
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Alabama Cooperative Extension System. The Food Spoilers: Bacteria and Viruses.
http://www.aces.edu/pubs/docs/H/HE-0654 (Accessed June 15, 2010).
CDC. Food-Related Illness and Death in the United States.
http://www.cdc.gov/ncidod/eid/vol5no5/mead.htm (Accessed June 21, 2010).
USDA. “Is it done yet?” http://www.fsis.usda.gov/PDF/IsItDoneYet_Magnet.pdf (Accessed June 21,
2010).
USDA. MyPyramid. http://www.mypyramid.gov (Accessed July 15, 2010)
USDA. Safe Food Handling – How Temperatures Affect Food.
http://www.fsis.usda.gov/factsheets/how_temperatures_affect_food/index.asp (Accessed June 15,
2010).
USDA. Thermometers are Key. http://originwww.fsis.usda.gov/PDF/Thermometers_Are_Key_FactSheet.pdf (Accessed June 21, 2010).
USDA. Why Does USDA Recommend Using a Food Thermometer?
http://www.foodsafety.gov/blog/thermometer.html (Accessed June 21, 2010).
U.S. Dept. of Health & Human Services. Dieteary Guidelines for Americans, 2005.
http://www.health.gov/dietaryguidelines/dga2005/document/html/chapter10.htm (Accessed July 15,
2010)
U.S. Food and Drug Administration. Bad Bug Book: Foodborne Pathogenic Microorganisms and
Natural Toxins Handbook – Onset, Duration, and Symptoms of Foodborne Illness.
http://www.fda.gov/Food/FoodSafety/FoodborneIllness/FoodborneIllnessFoodbornePathogensNatural
Toxins/BadBugBook/ucm071342.htm (Accessed June 15, 2010).
U.S. Food and Drug Administration. What You Need to Know about Mercury in Fish and Shellfish.
http://www.fda.gov/Food/ResourcesForYou/Consumers/ucm110591.htm (Accessed July 15, 2010)
Source of images: Microsoft Image and Media Library, USDA Food Safety and Inspection
Service Image Library, National Cancer Institute Image library, original graphics created by
UNL Lancaster County Extension Office, original photos by Alice Henneman.
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Thank you to the following people
for reviewing this slide set ...
 Julie Albrecht, Ph.D, R.D.
 Cindy Brison, M.S., R.D.
 Zainab Rida, M.S., R.D.
 David Palm, Ph.D., public health official
 Amy Stalp, Dietetic Student
 Vicki Jedlicka, Extension Media Assistant
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Extension is a Division of the Institute of Agriculture and Natural
Resources at the University of Nebraska–Lincoln cooperating with the
Counties and the United States Department of Agriculture.
University of Nebraska–Lincoln Extension educational programs abide
with the nondiscrimination policies of the University of Nebraska–Lincoln
and the United States Department of Agriculture.
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