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To Your Health!

To Your Health!. Food Safety in the Home Environment. Funded by USDA, National Integrated Food Safety Initiative , Research Grant # 2005-02118 . This presentation will cover…. Why some people face special risks Pathogenic microorganisms of concern

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To Your Health!

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  1. To Your Health! Food Safety in the Home Environment Funded by USDA, National Integrated Food Safety Initiative , Research Grant # 2005-02118

  2. This presentation will cover… • Why some people face special risks • Pathogenic microorganisms of concern • Special cleaning and sanitizing procedures to minimize risk of foodborne illnesses • Foods associated with foodborne illness

  3. Introduction to FoodsafetySection ISection I

  4. Estimates of Foodborne Illness in the U.S. each Year 76 million peoplebecome ill 5,000 people may die Mead et al. EID 5, 607-625,1999 4/2/2014

  5. Recognizing Foodborne IllnessSection II

  6. Recognizing Foodborne Illness • Can’t rely on seeing, smelling or tasting bacteria in food • Often takes 1 to 3 days to cause illness, but can take up to 6 weeks or longer to develop symptoms • Common symptoms may include: • Nausea/vomiting • Diarrhea • Fever • Dehydration (sometimes severe)

  7. Recognizing Foodborne Illness • If you develop any of those symptoms – it may be the flu or it could be foodborne illness. Call your doctor and find out for sure. • If you are vomiting or have diarrhea, it is best to not prepare food for others. • If you become ill after eating out, also call your local health department so they can investigate. JADA 2001;101:1326-1332,1337-1339.

  8. Some People Face Special Risks • A variety of people may face these special risks. • Fetuses of Pregnant women • Very young children • People with chronic illnesses or weakened immune systems • People receiving special drug therapies • Older adults JADA 2003; 103:1646-1649

  9. Pathogens of Special Importance Section III • Escherichia coli O157:H7 • Salmonella species • Listeria monocytogenes • All of these pathogens come from animals or the environment and could infect humans through consumption of contaminated food.

  10. Where can Pathogens come from? • Purchased foods • Food gifts • Home-grown foods • Indoor and outdoor animals • Water • Your environment 4/2/2014 10

  11. Escherichia coli O157:H7 Lives in intestines of healthy cattle and other ruminant animals. • Typical food sources • Undercooked ground beef • Contaminated produce served raw (lettuce, spinach, sprouts) • Unpasteurized milk http://www.cfsan.fda.gov/~mow/chap15.html

  12. Salmonella species • Salmonella outbreaks have been associated with . . . • Raw and undercooked eggs • Undercooked poultry and meat • Raw milk • Produce and unpasteurized juice • A variety of other foods • Why eggs? Salmonella can grow both inside the egg and on the outside of shells. http://www.cfsan.fda.gov/~mow/chap1.html 4/2/2014

  13. Listeria monocytogenes • Bacteria widespread in nature, soil, water • Survives and grows at refrigerator temperatures! (slower than at warmer temperatures; therefore, refrigeration is still useful, but not 100% effective) • Risky Foods: Refrigerated Ready-to-Eat foods (i.e., deli salads, lunch meats, hot dogs eaten unheated, soft cheeses made with raw milk) http://www.cfsan.fda.gov/~mow/chap6.html 4/2/2014

  14. Listeria monocytogenes • Almost all cases: elderly, fetuses of pregnant women and immune-compromised persons • Mild gastrointestinal symptoms: 8-48 hrs • Invasive illness: 2-6 weeks or longer following exposure • Fever, muscle aches, headache, loss of balance, bacteremia, meningitis, encephalitis, etc. • 20-30% death rate http://www.cfsan.fda.gov/~mow/chap6.html 14

  15. Food Safety at Home Section IV • Follow four basic rules • Clean • Separate • Cook • Chill • If at-risk for foodborne illness, avoid high risk foods http://www.fightbac.org/ J Nutr Educ 2001;33:108-113. 4/2/2014

  16. Clean • Clean Hands • Clean Food • Clean Surfaces • Cover Food

  17. Hand Washing Wash your hands often and thoroughly! • Remove major grime first by rinsing in warm water. • Lather hands with soap. • Rub palms, between fingers and back of hands and up the wrist at least 2 inches. • Rub for at least 20 seconds. • Rinse in clean, warm water. • Dry completely using a clean cloth or paper towel. J Food Prot. 2003;66:1893-1899.

  18. When to Wash Hands • When you return home • After using the rest room. • Before preparing or eating any food. • After smoking, sneezing, blowing your nose or coughing. • After changing diapers. • Any other time your hands might have been contaminated. J Food Prot. 2003;66:1893-1899.

  19. Clean Fresh Produce • Choose whole fruits and vegetables over pre-cut and packaged. • Don’t cut fresh produce until you are ready to prepare them for a meal. • Prepare only the amount you can eat in one meal.

  20. Clean Fresh Produce • Wash your hands and use a clean cutting board and knife. • Just before preparing or serving, wash raw produce in cold, clean running water for several minutes. This includes outside of melons or other fruits to be peeled. • If you do not use city water inside the house, be sure your water source is clear of micro-organisms. Test your water at least yearly. Food Prot. Trends 2007;27:892-898.

  21. Clean Fresh Produce • Don’t store wet produce. Wash just before preparation or dry thoroughly before placing in the refrigerator. • Use paper towels or a salad spinner to remove moisture. • Discard cut produce if it appears spoiled or package date has passed. Food Prot. Trends 2007;27:892-898.

  22. Change Dish Cloths/Towels Daily Wet or damp dishcloths are ideal places for bacterial growth. • Use paper towels or disposable cloths to clean up kitchen surfaces after working with raw meat, fish or poultry. • Change or wash dish cloths and towels daily. • Sponges in the kitchen are not recommended. http://www.wmin.ac.uk/~redwayk/research/kitchen.htm 4/2/2014

  23. Cleaning Kitchen Towels and Dishcloths • Kitchen towels and dishcloths are cleaned by moving and rubbing against each other. • Do not overload washing machine. • The ideal water temperature for washing towels is above 160 °F (71°C). • Drying in a dryer kills the bacteria. • The heat from the dryer will sanitize the towel. 4/2/2014 http://www.absglobal.com/tech_serv/resources/resourcefiles/dairy/AsktheExpert_screen.pdf

  24. Washing and Sanitizing Dishes • Hand wash dishes in 4 steps: • Rinse off all food. • Wash with liquid detergent and very warm water. • Rinse in very hot water. • Rinse with sanitizing solution made with 1 Tablespoon of chlorine bleach for each gallon of cool water. http://cru.cahe.wsu.edu/CEPublications/em4808/em4808.pdf

  25. Food Safety at Home Clean Surfaces • Wash cutting boards, dishes, utensils, and counter tops with warm soapy water after preparing each food and before going to next one. • For added protection, spray counter tops and cutting boards with kitchen sanitizer (1 teaspoon bleach to 1 quart water) J Food Prot. 2003;66:1893-1899.

  26. Two Steps to Kitchen Cleanliness • Clean to get rid of dirt and grime you CAN see. • Clean all counters and surfaces with warm, soapy water. Rinse with warm water to remove soap residue. Sanitize to get rid of dirt and grime you CANNOT see. • Dip, wipe or spray cleaned counters and surfaces with bleach or vinegar solution. Let air dry or stand about 1 minute before wiping dry with disposable paper towel. • Clean and sanitize both before and after food preparation. http://www.fightbac.org/

  27. Sanitizer Recipes • Bleach-based • 1 tsp. bleach per 1 quart water • Store in labeled spray bottle with snug top • Away from direct sunlight (under counter) • Replace weekly • Hydrogen Peroxide-based • Full Strength -3% • Store in a spray bottle with a snug top • Must keep out of direct sunlight / Source: J.Food Prot. 2009;72 (6) 1201-1208

  28. Sanitizer Recipes J .Food Prot. 2009;72 (6)1201-1208 • Vinegar-based • Full Strength -5% Acetic Acid (white vinegar) • Store in a spray bottle with a snug top • May need to warm to 130°F (55°C) to kill Listeriamonocytogenes.

  29. Food Safety at Home Clean your refrigerator regularly • Monthly wipe down refrigerator shelves • Sanitize using vinegar or hydrogen peroxide (especially cheese and meat drawers). • Rinse with clear water to prevent odor. J. Food Protec. 2009;72(6)1201-1208

  30. More Areas to Clean in the Kitchen • Kitchen drain: • Pour 1 cup vinegar down drain weekly. • Garbage disposal: • Freeze vinegar cubes in ice tray and weekly run several cubes down disposal while flushing with cold water. • Microwave oven: • Wipe clean with solution of ½ cup white vinegar and ½ cup water. • Doorknobs: • Spray or wipe with white vinegar. Air dry.

  31. Cleaning the Washing Machine • Monthly wipe inside of tub using a warm damp cloth. • Wipe all inside surfaces, including bottom and blades of agitator and top of tub just under lid. • Use a clean toilet brush around top rim and in hard to reach places. • Remove dispensers and clean thoroughly before replacing. http://www.hgtv.com/hgtv/ah_cleaning_tips_hints/article/0,,HGTV_3111_1385986,00.html

  32. Washing Clothing after Contact with Farm Animals • Launder work clothes separately using hot water. • After each load, wipe down inside of machine and sanitize. Run rinse cycle again before using for family laundry. http://www.hgtv.com/hgtv/ah_cleaning_tips_hints/article/0,,HGTV_3111_1385986,00.html

  33. Separate • Avoid Contaminating Food • Avoid Contaminating the Home Environment

  34. Food Safety at Home SEPARATE • Separate raw meat, poultry and seafood from other foods in your grocery shopping cart and your refrigerator. • Use different cutting boards for raw meats and ready-to-eat foods. If not possible, clean and sanitize between different foods • Place cooked food on a clean plate. JADA2001;101:1326-1332,1337-1339.

  35. Indoor Animals • Pets do not belong in food preparation areas. • If you suspect your pet has been on food preparation surfaces, be sure to clean and sanitize before handling foods. • Pet food, water and litter boxes should be kept out of food preparation areas. • Floors in households with pets may be the source of microorganisms in foods. • Wash hands after touching animals • Keep pet vaccinations up-to-date. Recommendations from this Study

  36. Outdoor Animals • Outdoor animals will be exposed to pathogenic microorganisms in the outside environment. • Outdoor animals that also come indoors are likely to bring foodborne or other pathogens indoors. • It is especially important to clean and sanitize food preparation areas if outdoor animals are brought indoors. • Wash hands after touching animals. • Keep vaccinations up-to-date. Recommendations from this Study

  37. Livestock • Livestock may be the source of foodborne pathogens that infect humans. • Seek veterinary care for sick animals. • Be sure to wash hands thoroughly outside the home after working with livestock. • Remove all shoes that have been worn outside before entering the house. • Separate clothing that was worn while working with animals from other household clothing. • Launder clothing separately. Recommendations from this Study

  38. Cook • Cook Foods Adequately

  39. Food Safety at Home COOK • The only accurate way to determine if most foods are cooked to safe temperatures is to use a food thermometer. • Use a clean food thermometer to make sure meat, poultry, casseroles and other foods are properly cooked all the way through. • Cook roasts and steaks to at least 145° F (63°C) and poultry to at least 165° F (74°C) JADA2001;101:1326-1332,1337-1339

  40. Food Safety at Home COOK • Cook ground beef to at least 160 °F (71°C). • Cook eggs until yolk and white are firm. • Fish should be opaque and flake easily with a fork. JADA2001;101:1326-1332,1337-1339

  41. Food Safety at Home COOK • When cooking in a microwave oven, stir or rotate to make sure there are no cold spots where bacteria can survive. • Reheat leftovers to 165° F (74°C). Bring sauces, soups and gravy to a boil. JADA2001;101:1326-1332,1337-1339.

  42. Chill • Keep Freezer at 0 ⁰F (-18°C) or Lower • Keep Refrigerator at 35 ⁰F to 40 ⁰F (2°-4°C)

  43. Food Safety at Home CHILL • Refrigerate or freeze perishables, prepared food and leftovers within 2 hours of preparation. • Divide large amounts of leftovers into shallow containers for quick cooling in the refrigerator. • Use a thermometer to make sure refrigerator is 35-40°F (2°-4°C). JADA2001;101:1326-1332,1337-1339.

  44. Food Safety at Home CHILL • Never thaw foods at room temperature. • Marinate foods in the refrigerator. • Don’t pack the refrigerator too full. Cold air must circulate to keep food safe. JADA2001;101:1326-1332,1337-1339.

  45. Chill • Label and date all leftovers and ready-to-eat foods before refrigerating. • Observe “use-by” dates for un-opened packages of deli and luncheon meats. • Once packages opened, use or freeze. • Once packages opened, discard unused food after 4 days. Recommendations from this Study

  46. Special Foods/ Special Advice SECTION V • If at-risk for foodborne illness, avoid high risk foods

  47. Special Foods/Special Advice Household members with reduced immunity are advised NOT to eat . . . • Soft cheeses if made with unpasteurized or raw milk, such as feta, Brie, Camembert, blue-veined, and Mexican-style cheese • Unpasteurized or raw milk • Why? Common source of Listeria JADA 2003; 103:1646-1649

  48. Special Foods/Special Advice Household members with reduced immunity are advised NOT to eat . . . • Raw fin fish and shellfish, including oysters, clams, mussels, and scallops. (Vibrio & other pathogens) • Raw or lightly cooked egg or egg products, including salad dressings, cookie or cake batter, sauces, and beverages such as eggnog. (Salmonella) JADA 2003; 103:1646-1649

  49. Special Foods/Special Advice All household members should avoid eating . . . • Raw meat or poultry • Raw salad sprouts • Unpasteurized or untreated fruit or vegetable juice • Why? E. coli and Salmonella JADA 2003; 103:1646-1649

  50. Special Foods/Special Advice All household members should avoid eating . . . • Refrigerated pâtés, meat spreads or cold smoked fish, unless reheated. • Hot dogs unless reheated. If at-risk for foodborne illness, lunch meats should also be reheated. • Why? Potential source of Listeria JADA 2003; 103:1646-1649

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