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Akrum Hamdy

Foodborne Illness Can Cause More than a Stomach Ache!

Food borne Illness Can Cause More than a Stomach Ache!

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Estimates of food borne illnesses in the U.S. each year:

• 76 million people become ill

• 5,000 people die

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Signs and symptoms

Upset stomach

Vomiting

Diarrhea Fever

Dehydration(sometimes severe)

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Possible more severe conditions

Paralysis

Meningitis

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Wash your hands!

Hand washing is the most effective way to stop the spread of illness.

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Wash hands after …

Using bathroom orchanging diapers

Sneezing, blowing nose & coughing

Touching a cut or open sore Handling food

Handling pets

AND before ...

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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.

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A multiplication quiz

How many bacteria will grow from 1 BACTERIA left at room temperature 7 hours?

Bacteria numbers can double in 20 minutes!

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Answer: 2,097,152!

Refrigerate perishable foods within TWO hours.

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DANGER ZONE

Bacteria multiply rapidly between

40 and 140 degrees F.

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Why gamble with your health?

It takes about ½ hourto 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 other people’s health?

Some people have a greater risk for food borne illnesses. A food you safely eat might make others sick.

Is the food safe for everyone at the table?

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People with a higher risk of food borne illness

Pregnantwomen

Infants Young children andolder adults

People with weakened immune systemsand individuals with certain chronic diseases

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

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Don’t count on these to test for food safety!

Sight

Smell Taste

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The TWO-hour ruleRefrigerate 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

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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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“Key recommendations”for food safety

The 2005 USDA Dietary Guidelines give

“Key Recommendations” for food safety.

Source: http://www.health.gov/dietaryguidelines/dga2005/recommendations.htm

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Clean hands, food-contact surfaces, fruits and vegetables.

Recommendation 1: CLEAN

Do NOT wash or rinse meat and poultry as this could spread bacteria to other foods.

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Fruits & vegetables

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Cleaning fruits & vegetables1. 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.

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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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Meat & beans

What is meat? What is poultry?

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Recommendation 2: SEPARATE

Separate raw, cooked, and ready-to-eat foods while shopping, preparing or storing foods.

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Recommendation 3: COOK

Cook foods to a safe temperature to kill microorganisms.

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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.

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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 http://www.pueblo.gsa.gov/cic_text/food/therm/researchfs.htm

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

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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 Administrationhttp://www.fda.gov/fdac/features/1997/797_home.html

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Recommendation 4: CHILL

Chill (refrigerate) perishable foods promptly and defrost foods properly.

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Dairy products

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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 directlyfrom the carton.

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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.

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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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Recommended refrigerator & freezer temperatures

• Set refrigerator at40 degrees F or below.

• Set freezer at0 degrees F.

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Monitor refrigerator & freezer temperatures

• Place thermometer in the front of refrigerator/freezer in an easy-to-read location.

• Check temperature regularly

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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 sproutsMost at risk are infants, young children,pregnant women, older adults and the

immunocompromised.

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Dairy do’s and don’ts

DOAvoid raw (unpasteurized) milk or milk products such as some soft cheeses.

Do NOT drink milk directlyfrom the carton.

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Alice Henneman, MS, RD University of NebraskaCooperative Extension

in Lancaster Countyhttp://lancaster.unl.edu/food

Joyce Jensen, REHSLincoln-Lancaster

County Health Dept.

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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