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PART 1. 1 Foodborne Illness Facts. How many people in the United States get sick each year from food they eat?. 76 million people become sick from foodborne illnesses. 5,000 people die. DID YOU KNOW? You can get sick from a Foodborne illness when you eat unsafe food!. - PowerPoint PPT Presentation
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PART 1
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Foodborne Illness Facts
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How many people in the United States get sick each year from food they eat?
• 76 million people become sick from foodborne illnesses
• 76 million people become sick from foodborne illnesses
• 5,000 people die• 5,000 people die
DID YOU KNOW?You can get sick from a Foodborne illness
when you eat unsafe food!
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How do you know if YOU have a foodborne illness?
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Some possible signs and symptoms
Upset stomach
Dehydration (sometimes severe) from losing bodily fluids
Fever
Vomiting
OOPS!
Diarrhea
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Sometimes you can become very sick and
may have to stay in the hospital a couple of
weeks or longer!
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You can’t always spot spoiled food by
using these three senses – what are they?
Sight
Taste
Smell
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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 make you sick!
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How long does it take to get
sick after eating unsafe food? It can take ½ hourto 6 weeks to become sick from unsafe foods.
Foodborne illness is NOT a pretty picture!Foodborne illness is NOT a pretty picture!
You usually feel OK right after eating and become sick later.
Hey guys, I needto throw up!
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Why risk your friends’ health?Why risk your friends’ health?
Not everyone who eatsthe same food gets sick.
I’m feeling sick …was it something I
ate? How come no one
else feels sick?
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Some people have a higher risk of foodborne illness
Pregnantwomen
Young children andolder adults
People who are already weakened by another disease or treatment for a disease
Infants
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3. Unpasteurized juices, milk or milk products
2.Raw or partially cooked eggs and foods containing raw eggs
1.Raw and undercooked meat and poultry
4. Raw sprouts
People with a higher risk of foodborne illness should be especially careful to avoid these potentially hazardous foods …
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It’s not fun to have a foodborne illness!
You got that right!
You got that right!
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Be a winner!Be a winner!
Increase your chances of preventing foodborne illness!
Increase your chances of preventing foodborne illness!
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MyPyramid recommends…
Source: http://www.health.gov/dietaryguidelines/dga2005/recommendations.htm
1. Clean1. Clean
2. Separate2. Separate
3. Cook3. Cook
4. Chill4. Chill
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Differences in food safety guidelines
MyPyramid food safety recommendations are for home-cooking.
If you work in food service, such as in a restaurant, different guidelines for cooking andrefrigerator temperaturesmay apply. These follow national standards and areset by your healthdepartment.
Part of the reason fordifferences is foodscan be delivered, cooked and cooled differently infood service places.
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Clean
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CLEAN hands, food-contact surface, fruits and vegetables.
CLEAN hands, food-contact surface, fruits and vegetables.
Do this FIRST before you start to cook!
Do this FIRST before you start to cook!
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Wash your hands!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 usinga clean cloth or paper towel
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Wash hands after …
Using bathroom orchanging diapers
Handling pets
Touching a cut or open sore
Handling food
AND before ...
Sneezing, blowing nose & coughing
If you play with animals WASH YOUR HANDS If you play with animals WASH YOUR HANDS
FUR and feathers may not show it,BUT THEY’re FULL OF GERMS, WE KNOW IT!If you play with animals WASH YOUR HANDS
If it’s barn raised and you touch it – wash your handsIf it’s barn raised and you touch it – wash your hands
Fur and feathers may not show itBut they’re full of germs we know it
If you play with animals wash your hands
Hands are dirty and you know it WASH YOUR HANDSHands are dirty and you know it WASH YOUR HANDS
Hands are dirty and you know itAnd the sink will surely show it
Hands are dirty and you know it WASH YOUR HANDS
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Clean during food preparation!Clean during food preparation!
Wash cutting boards, knives, utensils and counter tops with hot soapy water after preparing each food and before going on to the next.
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Avoid spreading bacteria!Avoid spreading bacteria!
Use paper towels or clean dishcloths to wipe up kitchen surfaces or spills.
Wash dishcloths often on the hot cycle of the washing machine and dry in a hot dryer.
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Dirty dishcloths spread bacteria
Bacteria like to grow in wet or damp dishcloths and sponges.
There are more germs in the average kitchen than the bathroom. Spongesand dishcloths are the worst offenders. ~ research by Dr. Charles Gerba
Have lots of dishcloths so
you can change them
frequently!
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Cleaning Cleaning fruitsfruits & & vegetablesvegetables
2. Rinse under clean, running water just before preparingor eating.
3. Rub briskly – scrubbing with a clean brush or hands – to remove dirt and surface microorganisms.
Don’t use soap or detergent. Unlike washing dishes, some soap or detergent may remain in fruits and vegetables and make you sick!
1. Remove and discard outer leaves.
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Cleaning Cleaning fruitsfruits & & vegetablesvegetables
5. After washing, dry with a
clean cloth or paper towel.
6. Cut away bruised and damaged areas.
Moisture left on fruits and vegetables helps bacteria grow. Dry fruits and vegetables if you won’t eat or cook them right away.
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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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Read labels
Read labels on bagged produce to learn if it is ready-to-eatready-to-eat..
Ready-to-eat, prewashed,bagged produce can be used without furtherwashing if kept refrigerated and usedby the “use-by” date.
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Avoid washing raw meat & Avoid washing raw meat & poultry … poultry … WHY?WHY?
Washing increases the danger of cross-contamination. Bacteria present on the surface of meat and poultry can be spread to ready-to-eat foods, kitchen utensils and counter surfaces.
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Alice Henneman, MS, RD
Amy Peterson, MS, RD
Teri Gemar, MS
Cindy Brison, MS, RD
Tracy Kulm, MS
University of Nebraska–Extension
Updated slightly January 2007
Beverly Benes, PhD, RDJulane Hill, Program Specialist
Nebraska Department of Education
Joyce Jensen, REHS, CFSPLincoln-Lancaster County
Health Department
Information From:
