F ood S afety I nvestigators Teaching Biotechnology Through Food and Fun

1. Food Safety InvestigatorsTeaching Biotechnology Through Food and Fun Dr. Rene Massengale Coordinator, Food Safety & Quality Program Biotechnology

2. Academic Programs Biotechnology –Food Safety & Quality Concentration • Undergraduate program • Professional development • HACCP • SQF • Good Agricultural Practices • Project Management • And others • Host a food safety & quality network • Foster economic growth & development in food industry

3. Foodborne Illness in the U.S.How significant is the problem? • An estimated 76 million cases of foodborne illness occur each year in the U.S. • Of those who become ill: • An estimated 325,000 are hospitalized • An estimated 5,000 die. • Still, the U.S. has one of the safest food supplies in the world. • For every foodborne illness case that is reported, as many as 40 more illness go unreported. Source: HHS, CDC, Food Safety Office, 2008.

4. Foodborne Illness in the U.S.What are the most common causes? F.S.I. Most UNWanted List Source: MMWR, 2010 Vol. 59: pp 418-422.

5. Foodborne Illness in the U.S.What is the cost of this foodborne illness? • The CDC estimates that the top 5 foodborne pathogens cause an estimated $6.9 billion in annual costs due to • Medical care • Productivity losses • Premature deaths • All pathogens combined cost the U.S. $152 billion per year. Source: Food Review, 2000.

6. U.S. Food Safety Regulation Who regulates food safety in the U.S.?

7. Food Safety InvestigatorsLearning Science Through Food and Fun Integrating Science & Technology Through the Lens of Food

8. Food Safety InvestigatorsLearning Science Through Food and Fun Teaching Goals • To increase student understanding of the connection between food safety and quality and foodborne illness • To improve scientific critical thinking skills • To increase student awareness of food safety principles • To understand common causes of foodborne illness, their symptoms, and associated foods • To apply problem solving skills in recognizing food safety hazards

9. Food Safety InvestigatorsLearning Science Through Food and Fun Beginning or Intermediate F.S.I. Investigations

10. Food Safety InvestigatorsLearning Science Through Food and Fun Great Curriculum Resources

11. Food Safety InvestigatorsLearning Science Through Food and Fun Great Curriculum Resources

12. Food Safety InvestigatorsLearning Science Through Food and Fun Great Curriculum Resources

13. Food Safety InvestigatorsLearning Science Through Food and Fun Great Curriculum Resources

14. Food Safety InvestigatorsLearning Science Through Food and Fun Great Curriculum Resources

15. Food Safety InvestigatorsLearning Science Through Food and Fun Where are the food safety hazards?

16. Food Safety InvestigatorsLearning Science Through Food and Fun Great Curriculum Resources www.fightbac.org

17. Food Safety InvestigatorsLearning Science Through Food and Fun Beginning or Intermediate F.S.I. Investigations

18. MYTH: I use bleach and water to sanitize my countertops and the more bleach I use the more bacteria I kill. 2010 Partnership for Food Safety Education

19. FACT: There is no advantage to using more bleach. In fact, overuse of bleach can be harmful because it is not safe to consume. 2010 Partnership for Food Safety Education

20. Rule of Thumb: • To make a sanitizing solution: • 1 T liquid bleach to 1 gallon water • Flood countertops with solution, let stand, then air dry or wipe dry. 2010 Partnership for Food Safety Education

21. MYTH: I don’t need to wash my produce if I am going to peel it. 2010 Partnership for Food Safety Education

22. FACT: If you peel or cut produce without washing it first, bacteria could be transferred to the part you eat. 2010 Partnership for Food Safety Education

23. Rule of Thumb: • Wash produce under cool running water, and rub firm skinned produce with produce brush. • Never use detergent or bleach to wash produce. 2010 Partnership for Food Safety Education

24. Food Safety InvestigatorsLearning Science Through Food and Fun Advanced F.S.I. for Senior High Students

25. Food Safety InvestigatorsLearning Science Through Food and Fun

26. High School Case StudySalmonellosis in Shell Eggs, 2010 • May-Aug, 2010: Salmonellosis cases reported • July 2010, CDC identified a nationwide sustained increase in the number of Salmonella Enteritidis isolates. • From May 1 to November 30, 2010, a total of 3,578 illnesses were reported. • Normal number of cases = 1,639 • Cases attributed to the outbreak = 1,939 • Source of majority of eggs: • Wright County Egg, in Galt, Iowa, was an egg supplier in 15 of these 29 restaurants or event clusters. • Hillandale Farms of Iowa, Inc. was another supplier • Resulted in recall of over half a billion eggs

27. Case StudySalmonellosis in Shell Eggs, 2010

28. High School Case StudySalmonella in Shell Eggs, 2010Tips for Egg Safety Salmonellosis • Symptoms: fever, abdominal cramps, and diarrhea • Incubation period: 12 to 72 hours after consuming a contaminated food or beverage. • Duration: 4 to 7 days • Most persons recover without antibiotic treatment. However, the diarrhea can be severe, and hospitalization may be required. 

29. High School Case StudySalmonella in Shell Eggs, 2010Tips for Egg Safety • Don’t eat recalled eggs or products containing recalled eggs. • Keep shell eggs refrigerated at ≤45˚ F (≤7˚ C) at all times.     • Discard cracked or dirty eggs.  • Wash hands, cooking utensils, and food preparation surfaces with soap and water after contact with raw eggs.   • Eggs should be cooked until both the white and the yolk are firm and eaten promptly after cooking.

30. High School Case StudySalmonella in Shell Eggs, 2010Tips for Egg Safety • Do not keep eggs warm or at room temperature for more than 2 hours.    • Refrigerate unused or leftover egg- containing foods promptly.   • Avoid eating raw eggs. • Avoid restaurant dishes made with raw or undercooked, unpasteurized eggs. • Consumption of raw or undercooked eggs should be avoided, especially by young children, elderly persons, and person with weakened immune systems or debilitating illness.

31. High School Case StudyWright & Hillandale Farms, 2010Hazard Analysis & Critical Control PointQuality Failures Aerial view of one of the poultry house areas

32. High School Case StudyWright & Hillandale Farms, 2010Hazard Analysis & Critical Control PointQuality Failures • Wright Egg and Hillandale Farms had multiple quality failures • Failed Prerequisite Programs • Failed Critical Control Points • Examples • Outside birds, animals, and vermin had access to the houses • Separate entrances were not provided for each house. • Chickens could escape and track manure through the building to other areas • Insanitary conditions (waste build up) • Multiple routes for Salmonella transmission

33. For more information about academic programs at Harrisburg University, please contact: • Office of Admissions • 717-901-5101 • For more information about professional development training & courses at Harrisburg University, please contact: • Dr. Rene Massengale • 717.901.5133 • rmassengale@harrisburgu.edu

34. Additional Resources • Harrisburg University http:// www.harrisburgu.edu • Food safety blog: http://www.foodsafetyquality.blogspot.com/ • Food safety & quality twitter: @rdmassengale • Scharf Report, 2010 Produce Safety