Food borne Illness Can Cause More than a Stomach Ache

1. 1 Food borne Illness Can Cause More than a Stomach Ache!

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

3. 3 Signs and symptoms

4. 4 Possible more severe conditions

5. 5

6. 6

7. 7 How to wash hands

8. 8 A multiplication quiz How many bacteria will grow from 1 BACTERIA left at room temperature 7 hours?

9. 9 Answer: 2,097,152!

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

11. 11 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.

12. 12 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.

13. 13 People with a higher risk of food borne illness

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

15. 15 Don’t count on these to test for food safety!

16. 16 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

17. 17 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!

18. 18

19. 19 “Key recommendations”for food safety The 2005 USDA Dietary Guidelines give “Key Recommendations” for food safety.

20. 20 Clean hands, food-contact surfaces, fruits and vegetables.

21. 21 Fruits & vegetables

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

23. 23 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.

24. 24 Meat & beans

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

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

27. 27 Cook to safe temperatures Avoid raw or partially cooked eggs or foods containing raw eggs and raw/undercooked meat and poultry.

28. 28 1 out of 4 hamburgers turns brown before it has been cooked to a safe internal temperature

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

30. 30

31. 31 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.

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

33. 33 Dairy products

34. 34 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.

35. 35 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.

36. 36 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.

37. 37 Recommended refrigerator & freezer temperatures Set refrigerator at40 degrees F or below. Set freezer at0 degrees F.

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

39. 39 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

40. 40 Dairy do’s and don’ts DO Avoid raw (unpasteurized) milk or milk products such as some soft cheeses.

41. 41 Alice Henneman, MS, RD University of NebraskaCooperative Extensionin Lancaster County http://lancaster.unl.edu/food

42. 42 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