Food borne Illness Can Cause Foodborne More than

Food borne Illness Can Cause Foodborne More than a Stomach Ache! y d am H m kru A 1

Estimates of food borne illnesses in the U. S. each year: • 76 million people become ill • 5, 000 people die 2

Signs and symptoms Upset stomach Vomiting Fever Diarrhea Dehydration (sometimes severe) 3

Possible more severe conditions Meningitis Paralysis 4

Wash your hands! Hand washing is the most effective way to stop the spread of illness. 5

Wash hands after … Using bathroom or changing diapers Handling pets Sneezing, blowing nose & coughing AND before. . . Touching a cut or open sore Handling food 6

How to wash hands 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. 7

A multiplication quiz Bacteria numbers can double in 20 minutes! How many bacteria will grow from 1 BACTERIA left at room temperature 7 hours? 8

Answer: 2, 097, 152! Refrigerate perishable foods within TWO hours. 9

DANGER ZONE Bacteria multiply rapidly between 40 and 140 degrees F. 10

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. 11

Why risk other people’s health? Is the food safe for everyone at the table? Some people have a greater risk for food borne illnesses. A food you safely eat might make others sick. 12

People with a higher risk of food borne illness Infants Pregnant women Young children and older adults People with weakened immune systems and individuals with certain chronic diseases 13

Be a winner! Increase your odds of preventing a food borne illness at YOUR WORK! 14

Don’t count on these to test for food safety! Sight Smell Taste 15

The TWO-hour rule Refrigerate perishable foods so TOTAL time at room temperature is less than TWO hours or only ONE hour when temperature is above 90 degrees F. Perishable foods include: • Meat, poultry, fish, eggs, tofu • Dairy products • Pasta, rice, cooked vegetables • Fresh, peeled/cut fruits and vegetables 16

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! 17

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“Key recommendations” for food safety The 2005 USDA Dietary Guidelines give “Key Recommendations” for food safety. Source: http: //www. health. gov/dietaryguidelines/dga 2005/recommendations. htm 19

Recommendation 1: CLEAN Clean hands, food-contact surfaces, fruits and vegetables. Do NOT wash or rinse meat and poultry as this could spread bacteria to other foods. 20

Fruits & vegetables 21

Cleaning fruits & vegetables 1. Remove and discard outer leaves. 2. Rinse under clean, running water just before preparing or eating. 3. Rub briskly – scrubbing with a clean brush or hands – to remove dirt and surface microorganisms. 4. Don’t use soap or detergent. 22

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. 23

Meat & beans What is meat? What is poultry? 24

Recommendation 2: SEPARATE Separate raw, cooked, and ready-to-eat foods while shopping, preparing or storing foods. 25

Recommendation 3: COOK Cook foods to a safe temperature to kill microorganisms. 26

Cook to safe temperatures Avoid raw or partially cooked eggs or foods containing raw eggs and raw/undercooked meat and poultry. Scrambled, poached, fried and hard-cooked eggs are safe when cooked so both yolks and whites are firm, not runny. 27

1 out of 4 hamburgers turns brown before it has been cooked to a safe internal temperature 28 Source: United States Department of Agriculture/Food Safety & Inspection Service http: //www. pueblo. gsa. gov/cic_text/food/therm/researchfs. htm

The ONLY way to know food has been cooked to a safe internal temperature is to use a food thermometer! 29

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Signs of safely cooked fish • 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. • Shrimp, lobsters & crab: Turn red and flesh becomes pearly opaque. • Scallops: Turn milky white or opaque and firm. • Clams, mussels & oysters: Watch for their shells opening to know they’re done. Toss those that stay closed. The US Food & Drug Administration recommends cooking most seafood to an internal temperature of 145 degrees F for 15 seconds. Source: United States Food & Drug Administration http: //www. fda. gov/fdac/features/1997/797_home. html 31

Recommendation 4: CHILL Chill (refrigerate) perishable foods promptly and defrost foods properly. 32

Dairy products 33

Dairy do’s and don’ts DO • Refrigerate dairy foods promptly. • Discard dairy foods left at room temperature for more than two hours – even if they look and smell good. Do NOT drink milk directly from the carton. 34

Handling fruits & vegetables • Cover and refrigerate cut/peeled fruits and vegetables. • TOSS cut/peeled fresh produce if left at room temperature longer than TWO hours. 35

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. 36

Recommended refrigerator & freezer temperatures • Set refrigerator at 40 degrees F or below. • Set freezer at 0 degrees F. 37

Monitor refrigerator & freezer temperatures • Place thermometer in the front of refrigerator/freezer in an easy-to-read location. • Check temperature regularly 38

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. 39

Dairy do’s and don’ts DO Avoid raw (unpasteurized) milk or milk products such as some soft cheeses. Do NOT drink milk directly from the carton. 40

Alice Henneman, MS, RD University of Nebraska Cooperative Extension in Lancaster County http: //lancaster. unl. edu/food Joyce Jensen, REHS Lincoln-Lancaster County Health Dept. 41

Acknowledgments • This slide set is based on information provided by: – United States Department of Agriculture – United States Department of Health & Human Services • For more information, visit: – http: //www. mypyramid. gov – http: //www. fsis. usda. gov – http: //www. healthierus. gov/dietaryguidelines 42