source: usda
DESCRIPTION
Public health data in 2000 showed that there were more than 5 times the number of dangerous bacteria in our food than we were aware of in 1942. Source: USDA. Foodborne Pathogens. bacteria, parasites, or viruses that contaminate food and drink cause symptoms range from mild to serious - PowerPoint PPT PresentationTRANSCRIPT
![Page 1: Source: USDA](https://reader036.vdocuments.mx/reader036/viewer/2022081507/56815b76550346895dc97204/html5/thumbnails/1.jpg)
![Page 2: Source: USDA](https://reader036.vdocuments.mx/reader036/viewer/2022081507/56815b76550346895dc97204/html5/thumbnails/2.jpg)
Public health data in 2000 showed that there were more than 5 times the
number of dangerous bacteria in our food than we were aware of in 1942.
Source: USDA
![Page 3: Source: USDA](https://reader036.vdocuments.mx/reader036/viewer/2022081507/56815b76550346895dc97204/html5/thumbnails/3.jpg)
Foodborne Pathogens• bacteria, parasites, or viruses that
contaminate food and drink
• cause symptoms range from mild to serious
• contamination can occur during growing, harvesting, processing, storing, shipping, or final preparation
![Page 4: Source: USDA](https://reader036.vdocuments.mx/reader036/viewer/2022081507/56815b76550346895dc97204/html5/thumbnails/4.jpg)
What are the main sources of foodborne pathogens?
Source: MMWR 2006, 55(SS10);1-34
![Page 5: Source: USDA](https://reader036.vdocuments.mx/reader036/viewer/2022081507/56815b76550346895dc97204/html5/thumbnails/5.jpg)
Most foods are safe to eat only when
they are heated long enough and at a high enough temperature
to kill the harmful bacteria that cause
illnesses.
![Page 6: Source: USDA](https://reader036.vdocuments.mx/reader036/viewer/2022081507/56815b76550346895dc97204/html5/thumbnails/6.jpg)
Less than half the U.S.
population owns a food
thermometer.
![Page 7: Source: USDA](https://reader036.vdocuments.mx/reader036/viewer/2022081507/56815b76550346895dc97204/html5/thumbnails/7.jpg)
Food Thermometer 101
Digital instant read
Dial instant read
Dial Oven Safe
Pop-up
![Page 8: Source: USDA](https://reader036.vdocuments.mx/reader036/viewer/2022081507/56815b76550346895dc97204/html5/thumbnails/8.jpg)
Using a Food Thermometer
• Check temperature toward the end of cooking before the food is expected to be "done" – helps prevent transfer of bacteria from
the outside to the inside• Insert probe (~2 to 3 inches)
– Through the side of thin foods
![Page 9: Source: USDA](https://reader036.vdocuments.mx/reader036/viewer/2022081507/56815b76550346895dc97204/html5/thumbnails/9.jpg)
Don’t Be Fooled By Color-Which is Safe to Eat?
Source: USDA FSIS, 2003
![Page 10: Source: USDA](https://reader036.vdocuments.mx/reader036/viewer/2022081507/56815b76550346895dc97204/html5/thumbnails/10.jpg)
![Page 11: Source: USDA](https://reader036.vdocuments.mx/reader036/viewer/2022081507/56815b76550346895dc97204/html5/thumbnails/11.jpg)
![Page 12: Source: USDA](https://reader036.vdocuments.mx/reader036/viewer/2022081507/56815b76550346895dc97204/html5/thumbnails/12.jpg)
The Bottom
Line