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MyPyramid

Food Safety

Guidelines

Foodborne Illness Can Cause More than a Stomach Ache!

Foodborne Illness Can Cause More than a Stomach Ache!

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Alice Henneman, MS, RD

University of NebraskaCooperative Extension

in Lancaster County

http://lancaster.unl.edu/food

Joyce Jensen, REHSLincoln-Lancaster

County Health Dept.

June 2005

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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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Estimates of foodborne illnesses in the U.S. each year:

• 76 million people become ill

• 5,000 people die

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Signs and symptoms

Upset stomach

Vomiting

Diarrhea Fever

Dehydration(sometimes severe)

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Possible more severe conditions

Paralysis

Meningitis

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Don’t count on these to test for food safety!

Sight

Smell Taste

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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!

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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.

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People with a higher risk of foodborne illness

Pregnantwomen

Infants Young children andolder adults

People with weakened immune systemsand individuals with certain chronic diseases

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“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

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Clean hands, food-contact surfaces, fruits and vegetables.

Recommendation 1: CLEAN

Do NOT wash or rinse meat and poultry as this could spread bacteria to other foods.

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Wash your hands!

Handwashing is the most effective way to stop the spread of illness.

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How to wash hands

1. Wet hands with WARM water.

2. Soap and scrub for 20 seconds.

3. Rinse under clean, running water.

4. Dry completely using a clean cloth or paper towel.

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Wash hands after …

Using bathroom orchanging diapers

Sneezing, blowing nose & coughing

Touching a cut or open sore Handling food

Handling pets

AND before ...

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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.

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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.

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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

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Cleaning fruits & vegetables1. Remove and discard outer

leaves.

2. Rinse under clean, running water just before preparing or eating.

3. Rub briskly – scrubbing with a clean brush or hands – to remove dirt and surface microorganisms.

4. Don’t use soap or detergent.

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Cleaning fruits & vegetables

5. After washing, dry with a clean cloth or paper towel.

6. Moisture left on produce may promote survival and growth of microorganisms. Drying is critical if food won’t be eaten or cooked right away.

7. Cut away bruised anddamaged areas.

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Wash this produce, too!

Bacteria on the outside of fruits can be transferred to the inside when the fruit is peeled or cut.

Wash fruits – such as cantaloupe and other melons – under running water.

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Recommendation 2: SEPARATE

Separate raw, cooked, and ready-to-eat foods while shopping, preparing or storing foods.

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Use different cutting boards

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

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Replace cutting boards if they become excessively worn or develop hard-to-clean grooves.

When groovy isn’t a good thing

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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.

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Recommendation 3: COOK

Cook foods to a safe temperature to kill microorganisms.

27Source: Maricopa County Department of Environmental Services

http://www.maricopa.gov/EnvSvc/EnvHealth/Pdf/Engbook.pdf

28Source: Maricopa County Department of Environmental Services

http://www.maricopa.gov/EnvSvc/EnvHealth/Pdf/Engbook.pdf

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

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Which ground beef patty is 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

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This IS a safely cooked hamburger, cooked to an internal temperatureof 155 degrees F, even though it's pink inside.

This is NOT a safely cooked hamburger. Though brown inside, it’s undercooked.

Research shows some ground

beef patties look done at internal temperatures

as low as 135 degrees F.

Source: United States Department of Agriculture/Food Safety & Inspection Service http://www.pueblo.gsa.gov/cic_text/food/therm/researchfs.htm

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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

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Placing a food thermometer1. Place in the thickest part of food.

2. Do NOT touch bone, fat, or gristle.

3. Begin checking temperature toward the end of cooking, but before the food is expected to be "done."

4. For irregularly shaped food – such as with a beef roast – check the temperature in several places.

5. Clean thermometer with hot soapy water before and after each use!

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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.

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Recommendation 4: CHILL

Chill (refrigerate) perishable foods promptly and defrost foods properly.

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The TWO-hour ruleRefrigerate 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

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DANGER ZONE

Bacteria multiply rapidly between 41 and 130 degrees F.

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Did you know that one bacterium can multiply into 2,097,152 bacteria if left at room temperature for

seven hours?

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How to be cool – part 1

• Cool food in shallow containers. Limit depth of food to 2 inches or less.

• Place very hot foods on a rack at room temperature for about 20 minutes before refrigeration.

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How to be cool – part 2

It’s OK to refrigerate foods while they’re still warm.

Leave container cover slightly cracked until the food has cooled.

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Recommended refrigerator & freezer temperatures

• Set refrigerator at40 degrees F or below.

• Set freezer at0 degrees F.

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The THAW LAW

• Plan ahead to defrost foods.

• The best way to thaw perishable foods is in the refrigerator.

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When to leave your leftovers

• Refrigerated leftovers may become unsafe within 3 to 4 days.

• If in doubt, toss it out!

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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 the

immunocompromised.