Foodborne Illness Can Cause More than a Stomach Ache!

1. Foodborne Illness Can Cause More than a Stomach Ache! Foodborne Illness Can Cause More than a Stomach Ache! MyPyramid Food Safety Guidelines

2. Alice Henneman, MS, RD University of NebraskaCooperative Extensionin Lancaster County http://lancaster.unl.edu/food Joyce Jensen, REHS Lincoln-Lancaster County Health Dept. June 2005

3. 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

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

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

6. Possible more severe conditions Meningitis Paralysis

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

8. 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!

9. 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.

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

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

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

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

14. 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.

15. Wash your hands! Handwashing is the most effective way to stop the spread of illness.

16. 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.

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

18. Clean during food preparation Wash cutting boards, knives, utensils and counter tops in hot soapy water after preparing each food and before going on to the next.

19. 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.

20. Dirty dishcloths spread bacteria • Wet or damp dishcloths are ideal environments for bacterial growth. • Have a good supply of dishcloths to avoid reusing them before laundry day. There are more germs in the average kitchen than the bathroom. Spongesand dishcloths are worst offenders.~ research by Dr. Charles Gerba

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

22. Use different cutting boards Use one cutting boardfor fresh produce and a separate one for raw meat, poultry and seafood.

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

24. 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.

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

26. ThermyTM temperature recommendations Source: United States Department of Agriculture/Food Safety & Inspection Servicehttp://www.fsis.usda.gov/education/thermy

27. Chicken and turkey Thermy™ says: Cook chicken and turkey (whole birds, legs, thighs & wings) to 180 degrees F.

28. Ham Thermy™ says: A "cook before eating" ham should reach 160 degrees F. To reheat a fully-cooked ham, heat it to 140 degrees F.

29. Ground meats Thermy™ says: Cook hamburger, ground beef and other ground meats to 160 degrees Fand ground poultry to 165 degrees F.

30. Leftovers Thermy™ says: Reheat leftovers until a temperature of 165 degrees F is reached throughout the product.

31. Egg dishes Thermy™ says: Cook egg dishes such as quiche to 160 degrees F.

32. Beef, lamb & veal steaks Thermy™ says: Cook beef, lamb and vealsteaksand roasts to 160 degrees F for medium doneness (145 degrees F for medium rare).

33. Turkey Thermy™ says: A turkey is done when the temperature in the inner thigh reaches 180 degrees F.

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

36. Which ground beef patty is cooked to a safe internal temperature? A B Source: United States Department of Agriculture/Food Safety & Inspection Service http://www.pueblo.gsa.gov/cic_text/food/therm/researchfs.htm

37. A B This is NOT a safely cooked hamburger. Though brown inside, it’s undercooked. Research shows some ground beef patties look done at internal temperaturesas low as 135 degrees F. This IS a safely cooked hamburger, cooked to an internal temperatureof 160 degrees F, even though it's pink inside. Source: United States Department of Agriculture/Food Safety & Inspection Service http://www.pueblo.gsa.gov/cic_text/food/therm/researchfs.htm

38. 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

39. Types of food thermometers

40. DIGITAL instant-read • Reads in 10 seconds • Place at least ½ inch deep (or asdirected by manufacturer) • Gives fast reading • Can measure temperature in thin and thick foods • Not designed to remain in food while it's cooking • Check internal temperature of food near the end of cooking time • Some models can be calibrated; check manufacturer's instructions • Available in "kitchen" stores Source: United States Department of Agriculture/Food Safety & Inspection Service http://www.fsis.usda.gov/food_safety_education/Types_of_Food_Thermometers/index.asp

41. DIAL instant-read • Reads in 15-20 seconds • Place 2-2½ inches deep in thickest part of food • Can be used in roasts, casseroles, and soups • Temperature is averaged along probe, from tip to 2-3 inches up the stem • Cannot measure thin foods unless inserted sideways • Not designed to remain in food while it is cooking • Use to check the internal temperature of a food at the end of cooking time • Some models can be calibrated; check manufacturer's instructions • Readily available in stores Source: United States Department of Agriculture/Food Safety & Inspection Service http://www.fsis.usda.gov/food_safety_education/Types_of_Food_Thermometers/index.asp

42. Dial oven-safe • Reads in 1-2 minutes • Place 2-2½ inches deep in thickest part of food • Can be used in roasts, casseroles, and soups • Not appropriate for thin foods • Can remain in food while it's cooking • Heat conduction of metal stem can cause false high reading • Some models can be calibrated; check manufacturer's instructions Source: United States Department of Agriculture/Food Safety & Inspection Service http://www.fsis.usda.gov/food_safety_education/Types_of_Food_Thermometers/index.asp

43. Oven probe with cord • Can be used in most foods • Can also be used outside the oven • Designed to remain in the food while it is cooking in oven or in covered pot • Base unit sits on stovetop or counter • Cannot be calibrated Source: United States Department of Agriculture/Food Safety & Inspection Service http://www.fsis.usda.gov/food_safety_education/Types_of_Food_Thermometers/index.asp

44. Disposable temperature indicators (Single-use) • Reads in 5 -10 seconds • Place approximately ½ inch deep (follow manufacturer's directions) • Designed to be used only once • Designed for specific temperature ranges • Should only be used with food for which they are intended • Temperature-sensitive material changes color when the desired temperature is reached Source: United States Department of Agriculture/Food Safety & Inspection Service http://www.fsis.usda.gov/food_safety_education/Types_of_Food_Thermometers/index.asp

45. Thermometer-fork combination • Reads in 2-10 seconds • Place at least ¼ inch deep in thickest part of food • Can be used in most foods • Not designed to remain in food while it is cooking • Sensor in tine of fork must be fully inserted • Check internal temperature of food near end of cooking time • Cannot be calibrated • Convenient for grilling Source: United States Department of Agriculture/Food Safety & Inspection Service http://www.fsis.usda.gov/food_safety_education/Types_of_Food_Thermometers/index.asp

46. Placing a food thermometer • Place in the thickest part of food. • Do NOT touch bone, fat, or gristle. • Begin checking temperature toward the end of cooking, but before the food is expected to be "done." • For irregularly shaped food – such as with a beef roast – check the temperature in several places. • Clean thermometer with hot soapy water before and after each use!

47. Using a thermometer in thinner foods For thinner foods such asmeat patties, pork chops and chicken breasts, a DIGITAL instant-read food thermometer should be used if possible– as it doesn’t have to be inserted as far as a DIAL instant-read thermometer. Disposable temperature indicators are another option. For really thin foods, it maybe necessary to inserta digital thermometer or disposable temperatureindicator at an angle.

48. Using a thermometer in thinner foods For an "instant-read" DIAL food thermometer, insert the probe in the side of the food so the entire sensing area (usually 2-3 inches) is positioned through the center of the food. When grilling or frying, to avoid burning fingers, it may be helpful to remove the food from the heat source before inserting the thermometer.

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

50. 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