Foodborne Illness Can Cause More than a Stomach Ache!

1. Know how. Knownow. Foodborne Illness Can Cause More than a Stomach Ache!

2. Joyce Jensen, REHS, CP-FS Alice Henneman, MS, RD University of Nebraska–Lincoln Extension in Lancaster County Lincoln–Lancaster County Health Dept. Questions? Email ahenneman1@unl.edu Updated July, 2010.This is a peer-reviewed publication.

3. - Signs, symptoms, vulnerable populations - Key recommendations - MyPyramid food group recommendations Contents

4. - Signs, symptoms, vulnerable populations - Key recommendations - MyPyramid food group recommendations Contents

5. 76 million peoplebecome ill Estimates of foodborne illnesses in the U.S. each year 5,000 people die

6. Signs and symptoms of foodborne illness ...

7. Upset stomach

8. Fever

9. Vomiting

10. Diarrhea

11. Dehydration(sometimes severe)

12. Possible more severe conditions ...

13. Meningitis

14. Paralysis

15. Death

16. People with a higher risk for foodborne illness include ...

17. Infants

18. Pregnant women

19. Young children and older adults

20. People already weakened by another disease or treatment for a disease

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

22. 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!

23. Why gamble with your health? It takes about1/2 hour to 6 weeks to become ill from unsafe foods. You may become sick later even if you feel OK after eating.

24. Why risk others people’s health? Some people have a greater risk for foodborne illnesses. A food you can safely eat might make others sick. Is the food safefor everyone at the table?

25. Be a winner! Increase your odds of preventing a foodborne illness in YOUR HOME!

26. Contents - Signs, symptoms, vulnerable populations - Key recommendations - MyPyramid food group recommendations

27. “Key recommendations”for food safety The 2005 USDA Dietary Guidelines give five“Key Recommendations” for food safety. Source: www.health.gov/dietaryguidelines/dga2005/recommendations.htm

28. Key recommendation 1: CLEAN

29. The 10 most common causes of infection

30. Handwashing is the most effectiveway to stop the spread of illness. 5 handwashing steps to follow ...

31. Wet hands with WARM water.

32. Soap and scrub for 20 seconds.

33. Rinse under clean, running water.

34. Dry completely using a clean cloth or paper towel.

35. Turn off water with paper towel.

36. Wash hands after …

37. Handling pets

38. Using the bathroom or changing diapers

39. Sneezing, blowing nose, and coughing

40. Touching a cut or open sore

41. Before AND after eating and handling food

42. CLEAN during food preparation Wash cutting boards, knives, utensils, and countertops in hot soapy water after preparing each food and before going on to the next.

43. Avoid spreading bacteria • Use paper towels or clean cloths to wipeup kitchen surfacesor spills. • Wash cloths often in the hot cycle of your washing machine and dry in a hot dryer.

44. We like warmth, moisture, and any food particles remaining in a dish cloth! Dirty dishcloths spread bacteria • Wet or damp dishcloths are ideal environments for bacterial growth. • Have a good supplyof dishcloths to avoid reusing them before laundry day.

45. There are more germs in the average kitchen than the bathroom. Sponges and dishcloths are the worst offenders.~research by Dr. Charles Gerba

46. Key recommendation 2: SEPARATE

47. Use different cutting boards Use one cutting board for raw meat, poultry, and seafood … … and a separate one for fresh produce.

48. When groovy isn’t a good thing Replace cutting boards if theybecome excessively worn or develop hard-to-clean grooves.

49. Use clean plates NEVER serve foods on a plate that previously held raw meat, poultry, or seafood unless the plate has first been washed in hot, soapy water.

50. Key recommendation 3: COOK