it’s a million dollar question: how do you prevent foodborne illness?

It’s a Million Dollar Question: It’s a Million Dollar Question: How Do You Prevent How Do You Prevent Foodborne Illness?Foodborne Illness?

Dr. Barbara InghamDr. Barbara Ingham

Extension Food ScientistExtension Food Scientist

UW-MadisonUW-Madison

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What temperature should your What temperature should your refrigerator be?refrigerator be?

A.A. 0-10 0-10 ºFºF

B.B. 20-30 20-30 ºFºF

C.C. 32-40 ºF32-40 ºF

D.D. 40-50 40-50 ºFºF

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What temperature should your refrigerator What temperature should your refrigerator be?be?

Your refrigerator should be set anywhere Your refrigerator should be set anywhere between 32between 32ºº to 40 to 40ºF.ºF.

Where microbes are concerned, life begins at Where microbes are concerned, life begins at 40!40!


What is the Danger Zone?What is the Danger Zone?A.A. A new Rap groupA new Rap group

B.B. Slang for a construction siteSlang for a construction site

C.C. The temperature range where bacteria The temperature range where bacteria grow most rapidlygrow most rapidly

D.D. An area of the Bermuda TriangleAn area of the Bermuda Triangle


What is the Danger Zone?What is the Danger Zone?

C. The temperature range at C. The temperature range at which bacteria grow most which bacteria grow most rapidly (40rapidly (40ºº-140-140ººF)F)

Bacteria grow by cell division. This happens Bacteria grow by cell division. This happens most rapidly in warm conditions.most rapidly in warm conditions.


New, harmful bacteria are referred to New, harmful bacteria are referred to as:as:

A. EnergeticA. Energetic B. EgyptianB. Egyptian

C. EmergingC. Emerging D. ElementalD. Elemental


New, harmful bacteria are referred to asNew, harmful bacteria are referred to as::

C. EmergingC. Emerging

Bacteria are constantly evolving in response to Bacteria are constantly evolving in response to their environment. We refer to new illness-their environment. We refer to new illness-causing bacteria as ‘emerging’ pathogens.causing bacteria as ‘emerging’ pathogens.


Which of the following food items is Which of the following food items is not correctly stored:not correctly stored:

A.A. Cooked rice: CounterCooked rice: CounterB.B. Eggs: Door of the refrigeratorEggs: Door of the refrigeratorC.C. Opened ketchup: CupboardOpened ketchup: CupboardD.D. Milk: RefrigeratorMilk: Refrigerator


Which of the following food items is Which of the following food items is not correctly stored:not correctly stored:

A.A. Cooked rice: Counter – Cooked rice: Counter – Store in the refrigerator!Store in the refrigerator!

B.B. Eggs: Door of the refrigerator Eggs: Door of the refrigerator – Store eggs in the carton – Store eggs in the carton on the shelf, not in the door where it’s warmer.on the shelf, not in the door where it’s warmer.

Opened condiments are stored in the refrigerator for Opened condiments are stored in the refrigerator for quality, not safety. Milk should be stored in the quality, not safety. Milk should be stored in the refrigerator.refrigerator.


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What is the single most important step in What is the single most important step in preventing foodborne illness ?preventing foodborne illness ?

A.A. Proper hand washingProper hand washing

B.B. Proper hand washingProper hand washing

C.C. Proper hand washingProper hand washing

D.D. Proper hand washingProper hand washing


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What is the single most important step What is the single most important step in preventing foodborne illness ?in preventing foodborne illness ?

Proper Hand Washing!Proper Hand Washing!

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You want to cut up a raw chicken and also You want to cut up a raw chicken and also prepare a salad. How should you clean the prepare a salad. How should you clean the cutting board?cutting board?

A.A. Pour bleach on the board after cutting up Pour bleach on the board after cutting up the chicken; then saladthe chicken; then salad

B.B. Place the cutting board in the dishwasher Place the cutting board in the dishwasher after cutting up the chicken; nix the saladafter cutting up the chicken; nix the salad

C.C. Wash the board with warm, soapy water, Wash the board with warm, soapy water, rinse, and then treat with bleach; then saladrinse, and then treat with bleach; then salad

D.D. Prepare the salad first and then the chicken Prepare the salad first and then the chicken so you don’t need to worry about cross-so you don’t need to worry about cross-contaminationcontamination

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You want to cut up a raw chicken and You want to cut up a raw chicken and also prepare a salad. How should you also prepare a salad. How should you clean the cutting board?clean the cutting board?

C. C. Wash the board with warm, soapy water, rinse, and Wash the board with warm, soapy water, rinse, and then treat with bleach; then salad.then treat with bleach; then salad.

Don’t just pour bleach on the board, and certainly don’t Don’t just pour bleach on the board, and certainly don’t forego the salad! forego the salad!

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Senior citizens would be advised not to Senior citizens would be advised not to consume which of the following foods:consume which of the following foods:

A.A. Unheated hotdogs and deli meats Unheated hotdogs and deli meats

B.B. Rare hamburger Rare hamburger

C.C. Raw oystersRaw oysters

D.D. Fresh-pressed, unheated, apple ciderFresh-pressed, unheated, apple cider


Senior citizens would be advised not to Senior citizens would be advised not to consume which of the following foods:consume which of the following foods:

All of them! All of them! Unheated hotdogs and deli Unheated hotdogs and deli meats, rare hamburger, raw oysters, and meats, rare hamburger, raw oysters, and fresh-pressed apple cider can all contain fresh-pressed apple cider can all contain harmful bacteria which may cause harm if harmful bacteria which may cause harm if ingested.ingested.


Which of the following foods are Which of the following foods are potentially hazardous?potentially hazardous?

A.A. Unpasteurized orange juice Unpasteurized orange juice

B.B. CantaloupeCantaloupe

C.C. Alfalfa sproutsAlfalfa sprouts

D.D. Raw milk cheesesRaw milk cheeses


Which of the following foods are Which of the following foods are potentially hazardous?potentially hazardous?

All of them!All of them!

Unpasteurized orange juice, cantaloupe, Unpasteurized orange juice, cantaloupe, alfalfa sprouts and raw milk cheeses alfalfa sprouts and raw milk cheeses can all be harmful for those at risk.can all be harmful for those at risk.


What category of microorganisms is What category of microorganisms is responsible for the most foodborne responsible for the most foodborne illnesses each year?illnesses each year?A.BacteriaA.Bacteria

B.Yeast B.Yeast

C.Mold C.Mold

D.VirusesD.Viruses

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What is the best way to cool Aunt Betty’s What is the best way to cool Aunt Betty’s famous hotdog gravy?famous hotdog gravy?

A.A. In the stockpot where it was preparedIn the stockpot where it was prepared

B.B. In shallow containers, no more than 3 In shallow containers, no more than 3 inches deepinches deep

C. In gallon jars in the garageC. In gallon jars in the garage

D. No need to cool it, since the D. No need to cool it, since the

cousins are coming for suppercousins are coming for supper

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What is the best way to cool Aunt Betty’s What is the best way to cool Aunt Betty’s famous hotdog gravy? famous hotdog gravy?

B. In shallow containers, no more than 3 B. In shallow containers, no more than 3 inches deep inches deep

Food needs to cool quickly, and it can Food needs to cool quickly, and it can only do this if placed in shallow only do this if placed in shallow containers. containers.


After cutting up a chicken for dinner, what is the After cutting up a chicken for dinner, what is the recommended way to clean your hands?recommended way to clean your hands?

A.A. Use an antibacterial soapUse an antibacterial soap

B.B. Use an instant hand cleanerUse an instant hand cleaner

C.C. Use plain soap and warm water with lots of Use plain soap and warm water with lots of scrubbingscrubbing

D.D. Use a dish towel to thoroughly wipe Use a dish towel to thoroughly wipe

handshands


After cutting up a chicken for dinner, what is the After cutting up a chicken for dinner, what is the most effective way to clean your hands? most effective way to clean your hands?

C. Use plain soap and warm water with lots of C. Use plain soap and warm water with lots of scrubbingscrubbing

Wash hands for 20 seconds using plain soap Wash hands for 20 seconds using plain soap and warm water to prevent the spread of and warm water to prevent the spread of germs. Instant hand cleaners are not always germs. Instant hand cleaners are not always as effective; antibacterial soaps may be as effective; antibacterial soaps may be harmful to the environment.harmful to the environment.


What is the proper temperature for What is the proper temperature for reheating foods?reheating foods?

A.A. 100 100 ºFºF

B.B. 212 212 ºFºF

C.C. 165 ºF165 ºF

D.D. 325 ºF325 ºF


The proper temperature for reheating The proper temperature for reheating foods is :foods is :

C. 165 C. 165 ºF.ºF. Leftovers need to reach 165 Leftovers need to reach 165 ºF, or ºF, or bubbling hot. This can be difficult to do in the bubbling hot. This can be difficult to do in the microwave unless special care is taken.microwave unless special care is taken.


The bacterium responsible for the most The bacterium responsible for the most cases of foodborne illness in the U.S. cases of foodborne illness in the U.S. is:is:

A. A. SalmonellaSalmonella

B. B. CampylobacterCampylobacter

C. C. ListeriaListeria

D. D. E. coliE. coli O157:H7 O157:H7

Test Your Knowledge - $250,000Test Your Knowledge - $250,000The bacterium responsible for the most cases The bacterium responsible for the most cases

of foodborne illness in the U.S. is:of foodborne illness in the U.S. is:B. B. CampylobacterCampylobacter-Campylobacter-Campylobacter is the bacteria linked to the is the bacteria linked to the

most foodborne illnesses each year most foodborne illnesses each year (2,400,000)(2,400,000)

-Campy is primarily associated with poultry-Campy is primarily associated with poultry-An estimated 70% of chicken and turkey -An estimated 70% of chicken and turkey

carcasses at retail are contaminated carcasses at retail are contaminated with this organismwith this organism


You are cooking hamburgers for You are cooking hamburgers for dinner, what temperature must dinner, what temperature must they reach to ensure safety?they reach to ensure safety?

A.A. 150 150 ºº F FB.B. 160 160 ºFºFC.C. 165 ºF165 ºFD.D. 180 180 ºFºF


Hamburgers must reach-Hamburgers must reach-

B. 160 B. 160 ºF to ensure safety.ºF to ensure safety.

Use a thermometer when cooking, and Use a thermometer when cooking, and make sure that all meat, eggs, chicken, make sure that all meat, eggs, chicken, wild game and fish reach a safe wild game and fish reach a safe temperature.temperature.

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Which of the following terms Which of the following terms describes a core area of food describes a core area of food safety?safety?

A.A. CookCook

B.B. CleanClean

C.C. ChillChill

D.D. SeparateSeparate

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The million dollar winner knows the 4 The million dollar winner knows the 4 ways to Fight BACteria!ways to Fight BACteria!

A.A. COOK to proper temperaturesCOOK to proper temperatures

B.B. CLEAN hands and surfacesCLEAN hands and surfaces

C.C. CHILL refrigerate promptly CHILL refrigerate promptly

D.D. SEPARATE to prevent cross-SEPARATE to prevent cross-contaminationcontamination

it’s a million dollar question: how do you prevent foodborne illness?

Documents

cutting board

harmful bacteria

raw chicken

new illness

refrigerator store eggs

foodborne illness

following food items

following foods