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Food borne Illness Can Cause More than a Stomach Ache!

Foodborne Illness Can Cause More than a Stomach Ache!. Food borne Illness Can Cause More than a Stomach Ache!. Akrum Hamdy. Estimates of food borne illnesses in the U.S. each year:. 76 million people become ill 5,000 people die. Signs and symptoms. Fever. Diarrhea. Upset stomach.

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Food borne Illness Can Cause More than a Stomach Ache!

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

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

  3. Signs and symptoms Fever Diarrhea Upset stomach Dehydration(sometimes severe) Vomiting

  4. Possible more severe conditions Meningitis Paralysis

  5. Wash your hands! Hand washing is the most effective way to stop the spread of illness.

  6. Wash hands after … Sneezing, blowing nose & coughing Handling pets Using bathroom orchanging diapers AND before ... Touching a cut or open sore Handling food

  7. How to wash hands • Wet hands with WARM water. • Soap and scrub for 20 seconds. • Rinse under clean, running water. • Dry completely using a clean cloth or paper towel.

  8. A multiplication quiz Bacteria numbers can double in 20 minutes! How many bacteria will grow from1 BACTERIAleft at room temperature 7 hours?

  9. Answer: 2,097,152! Refrigerate perishable foods within TWO hours.

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

  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. 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. Is the food safe for everyone at the table?

  13. People with a higher risk of food borne illness Infants Young children andolder adults Pregnantwomen People with weakened immune systemsand individuals with certain chronic diseases

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

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

  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. 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. Toss it out!

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

  20. Recommendation 1:CLEAN Cleanhands, food-contact surfaces, fruits and vegetables. Do NOT wash or rinse meat and poultry as this could spread bacteria to other foods.

  21. Fruits&vegetables

  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. 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. Meat & beans What is meat? What is poultry?

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

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

  27. Cook to safe temperatures Avoid raw or partially cooked eggs or foods containing raw eggs and raw/undercooked meat and poultry. Scrambled, poached, fried and hard-cooked eggs are safe when cooked so both yolks and whites are firm, not runny.

  28. 1 out of 4 hamburgers turns brown before it has been cooked to a safe internal temperature Source: United States Department of Agriculture/Food Safety & Inspection Service http://www.pueblo.gsa.gov/cic_text/food/therm/researchfs.htm

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

  30. 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. Source: United States Food & Drug Administrationhttp://www.fda.gov/fdac/features/1997/797_home.html

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

  32. Dairy products

  33. 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. Do NOT drink milk directlyfrom the carton.

  34. 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.

  35. 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.

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

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

  38. 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 Most at risk are infants, young children,pregnant women, older adults and theimmunocompromised.

  39. Dairy do’s and don’ts DO Avoid raw (unpasteurized) milk or milk products such as some soft cheeses. Do NOT drink milk directlyfrom the carton.

  40. Alice Henneman, MS, RD University of NebraskaCooperative Extensionin Lancaster County http://lancaster.unl.edu/food Joyce Jensen, REHS Lincoln-Lancaster County Health Dept.

  41. 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

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