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1.01 N “Used with permission” 1.01N Foodborne Illness 1 Estimates of foodborne illnesses in the U.S. each year: 76 million people become ill 5,000 people die 1.01N Foodborne Illness 2 Common Signs and Symptoms Diarrhea Fever Upset stomach Dehydration Vomiting (sometimes severe) 1.01N Foodborne Illness 3 Possible Severe Results Meningitis Death Paralysis 1.01N Foodborne Illness 4 Don’t count on these to test for food safety! Sight Smell 1.01N Foodborne Illness Taste 5 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! 1.01N Foodborne Illness 6 Why gamble with your health? It takes about ½ hour to 6 weeks to become ill from unsafe foods. You may become sick later even if you feel OK after eating. 1.01N Foodborne Illness 7 Why risk other people’s health? Is the food safe for everyone at the table? 1.01N Some people have a greater risk for foodborne illnesses. A food you safely eat might make others sick. Foodborne Illness 8 Did You Know???? • These foods could potentially carry the following foodborne illnesses: Food 1. Any raw meat 2. Ground Meats Foodborne Illness Campylobacter E-coli (Feces/ raw sewage ) Norwalk virus MOST COMMON 3. Shellfish Raw vegetables Contaminated water/ice 4 Chicken Salmonella 5. Seafood/Salads Hepatitis A 6. Canned foods Botulism 1.01N Foodborne Illness 9 People with a higher risk of foodborne illness 1. Infants 2. Pregnant women 3. Young children and older adults 4. People with weakened immune systems and individuals with certain chronic diseases 1.01N Foodborne Illness 10 Be a winner! Increase your odds of preventing a foodborne illness in YOUR HOME! 1.01N Foodborne Illness 11 “Key recommendations” for food safety The 2005 USDA Dietary Guidelines give four “Key Recommendations” for food safety. Source: http://www.health.gov/dietaryguidelines/dga2005/recommendations.htm 1.01N Foodborne Illness 12 Recommendation 1: CLEAN Wash hands and food-contact surfaces. 1.01N Foodborne Illness 13 Wash your hands! Hand washing is the most effective way to stop the spread of illness. 1.01N Foodborne Illness 14 How to wash hands 1. Wet hands with WARM water. 2. Soap and scrub for 10-15 seconds while singing “Happy Birthday” 3. Rinse under clean, running water. 4. Dry completely using a paper towel. 1.01N Foodborne Illness 15 Wash hands after … Handling pets Using bathroom or changing diapers Sneezing, blowing nose, coughing or touching face and hair AND before ... Touching a cut or open sore Handling food 1.01N Foodborne Illness 16 Clean during food preparation Wash and sanitize cutting boards, knives, utensils and counter tops. Use hot soapy water and sanitizing solution after preparing each food and before going on to the next. 1.01N Foodborne Illness 17 Avoid spreading bacteria • Wipe up kitchen surfaces or spills – Paper towels or clean cloths • Wash cloths often – hot cycle of washing machine – dry in hot dryer 1.01N Foodborne Illness 18 Dirty dishcloths spread bacteria • Wet/damp dishcloths ideal environments for bacterial growth More germs in the • Avoid reusing average kitchen than dishcloths before re- average bathroom washing Sponges/ (dirty) dishcloths worst offenders. ~research by Dr. Charles Gerba 1.01N Foodborne Illness 19 Recommendation 2: SEPARATE •Separate raw, cooked, and ready-to-eat foods while shopping, preparing or storing foods. 1.01N Foodborne Illness 20 • Use different cutting boards Use one for raw meat, poultry and seafood … … and separate one for fresh produce. 1.01N Foodborne Illness 21 •Separate foods while shopping and storing • Bag and store raw meats separate from ready-to-eat food • Store raw meat on bottom of refrigerator to keep juices from leaking onto other food 1.01N Foodborne Illness 22 •Use clean plates Wash plates used to hold raw meat/poultry/pork/seafood in hot soapy water before using them to serve food. 1.01N Foodborne Illness 23 Recommendation 3: COOK • Cook foods to a safe temperature to kill microorganisms. 1.01N Foodborne Illness 24 Recommendation 3: COOK! • Cook chicken to: •170° for personal/home use •165° for food service •to prevent salmonella. • Ground beef to: •1600 for personal/home use and •155° for food service •the prevention of e-coli. 1.01N Foodborne Illness 25 Recommendation 4: CHILL •Chill (refrigerate) perishable foods promptly and defrost foods properly. •40° for personal/home use •41°F or lower for food service 1.01N Foodborne Illness 26 Holding Temperatures 140º home 135º food service 41º food service 40º home PPA1.01n_Foodborne Illness 27 DANGER ZONE Bacteria multiply rapidly between 40-140°F personal/home 41-135°F food service 1.01N Foodborne Illness 28 Remember: 1.01N Foodborne Illness 29 1.01N Foodborne Illness 30