Safe Food Handling for the Prevention of Salmonellosis Methods to Keep your Food Safe from Bacteria

1. Safe Food Handling for the Prevention of SalmonellosisMethods to Keep your Food Safe from Bacteria Crystal Jones, MPH Student Walden UniversityPUBH 6165-5 Instructor: Dr. Rebecca Heick Summer Quarter, 2009

2. Introduction • About Salmonella • Food Separation • Cooking and Food Preparation • Chilling • Cleaning • Conclusion • Questions & Answers • References

3. About Salmonella • Salmonellosis is Caused by the Bacteria Salmonella • Transmitted Through Eating Contaminated Foods • Approximately 40,000 Cases are Reported Annually Nationwide • Symptoms: • Diarrhea • Fever • Abdominal Cramps 1 1 2 1. Center for Disease Control, 2009 2. Mayo Clinic, 2009

4. Salmonella Continued • Acute Cases can be Fatal if Untreated • Some Bacteria are Antibiotic Resistant • Preventable Through Safe Food Handling Methods: • Food Separation • Cooking • Chilling • Cleaning 3 4 3. Center of Disease Control, 2009 4. Kitchen Companion, 2008

5. Food Separation • Food Cross-Contamination can Transfer Salmonella • Keep Meat Separated From Other Foods • In Your Grocery Cart • In Your Refrigerator • While Cooking • Properly Seal Meat Products • Designate Cutting Board for Meat

6. Cooking And Food Preparation • Proper Cooking Temperature Kills Bacteria • Safe Cooking Temperatures Vary by Food Type • Always Use a Food Thermometer • Digital Instant-Reads Recommended • Correct Placement • Wash After Each Read

7. Cooking And Food Preparation Continued • Microwave Cooking • Know Wattage of Microwave and Cook Accordingly • Arrange Food Items Evenly in Dish for Uniform Cooking • Cover and Vent • Rotate and Stir • Observe Stand Time 5 5. U.S. Department of Agriculture, 2006

8. Cooking And Food Preparation Continued • Eggs are a Chief Cause of Salmonellosis • Inspect Eggs for Cracks • Cooking with Pasteurized Eggs Reduces Risk • Do Not Consume Undercooked or Raw Eggs • Serve Egg Dishes Promptly • Proper Storage in Refrigerator 6 6. Kitchen Companion, 2008

9. Cooking And Food Preparation Continued • Fruits and Vegetables can be Contaminated • Scrub with Vegetable Brush Under Running Water • Remove Bruised or Damaged Portions • Dry With Paper Towel or Clean Cloth • Refrigerate Cut, Peeled, or Cooked Produce Within Two Hours • Purchase Only Pasteurized and Treated Juices 7 7. Safe Food Handling: Fruits and Vegetables, 2006

10. Chilling • Refrigeration of Food Items Slows the Growth of Bacteria • Constant Refrigerator Temperature Between 32°F to 40°F • Refrigerate Within Two Hours of Cooking or Purchase • Do not Overstock Refrigerator 8 8. United States Food Safety and Inspection Service, 2005

11. Chilling Continued

12. Cleaning • Properly Wash Before and After Food Preparation: • Hands • Kitchen Surfaces • Cutting Boards • Dishes • Utensils • Sponges and Dishcloths • Clean Interior of Refrigerator and Disposal Drain • Paper Towels are Recommended for Cleaning

13. Cleaning Continued • Some Pets can Spread Salmonella • Turtles • Lizards • Snakes • Chicks • Ducklings • Always Wash Hands After Touching Animal or Their Environment 9 9. Center for Disease Control, 2009

14. Conclusion • No Salmonellosis Vaccine Exists and Antibiotic Resistance has Developed • A Few Simple Techniques Can Keep Your Food Safe from Salmonella • Food Separation • Cooking and Food Preparation • Chilling • Cleaning 10 10. Center for Disease Control, 2009

15. Questions & Answers • Contact Information for any Questions or Additional Information: • Name: Crystal Jones • Tel: (555)123-6543 • E-Mail: cjones247@fictional.org

16. References • Center for Disease Control and Prevention. (2009). Salmonellosis. Retrieved July 10, 2009, from http://www.cdc.gov/nczved/dfmd/disease_listing/salmonellosis_gi.html • Hilton, A.C. & Austin, E. (2000). The kitchen dishcloth as a source of and vehicle for foodborne pathogens in a domestic setting. International Journal of Environmental Health Research, 10, 257-261. Retrieved June 18, 2009, from Academic Search Premier database. • Mayo Clinic. (2009). Salmonella Infection. Retrieved July 10, 2009, from http://www.mayoclinic.com/health/salmonella/DS00926 • Microsoft Corporation. (2009). Office Online Clip Art. Retrieved May 2, 2009, from http://office.microsoft.com/en-us/clipart/default.aspx. • Partnership for Food Safety Education. (2006). Chill Fact Sheet. Retrieved July 1, 2009, from http://www.fightbac.org/images/pdfs/chill.pdf

17. References Continued • Partnership for Food Safety Education. (2006). [Cold Storage Chart]. Retrieved July 11, 2009, from http://www.fightbac.org/content/view/186/97/ • Partnership for Food Safety Education. (2006). Cook Fact Sheet. Retrieved July 1, 2009, from http://www.fightbac.org/images/pdfs/cook.pdf • Partnership for Food Safety Education. (2006). Fight Bacteria: Clean. Retrieved July 1, 2009, from http://www.fightbac.org/images/pdfs/clean.pdf • Partnership for Food Safety Education. (2006). [Heat it Up Chart]. Retrieved July 11, 2009, from http://pfsehost.p2technology.com/content/view/93/2/ • Partnership for Food Safety Education. (2006). Safe Food Handling: Fresh Fruits and Vegetables. Retrieved July 1, 2009, from http://www.fightbac.org/content/view/91/10/

18. References Continued • Partnership for Food Safety Education. (2006). Separate: Don’t Cross-Contaminate! Retrieved July 1, 2009, from http://www.fightbac.org/images/pdfs/separate.pdf • United States Department of Agriculture Food Safety and Inspection Services. (2008). Kitchen Companion. Retrieved July 5, 2009, from http://www.fsis.usda.gov/Factsheets/Kitchen_Companion/ • United States Department of Agriculture Food Safety and Inspection Services. (2006). Appliances and Thermometers: Microwave Ovens and Food Safety. Retrieved July 5, 2009, from http://www.fsis.usda.gov/Fact_Sheets/Microwave_Ovens_and_Food_ Safety/index.asp

19. References Continued • United States Department of Agriculture Food Safety and Inspection Services. (2005). Refrigeration and Food Safety. Retrieved July 5, 2009, from http://www.fsis.usda.gov/Fact_Sheets/Refrigeration_&_Food_Safety/index.asp