Safe Food Handling for the Prevention of Salmonellosis

Methods to Keep your Food Safe from Bacteria

Crystal Jones, MPH StudentWalden University

PUBH 6165-5Instructor: Dr. Rebecca Heick

Summer Quarter, 2009

Introduction About Salmonella Food Separation Cooking and Food

Preparation Chilling Cleaning Conclusion Questions &

Answers References

Cooking & Preparation

ChillingCleaning

Separation

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. Center for Disease Control, 20092. Mayo Clinic, 2009

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2

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

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3. Center of Disease Control, 20094. Kitchen Companion, 2008

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

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

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

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5. U.S. Department of Agriculture, 2006

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

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6. Kitchen Companion, 2008

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

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7. Safe Food Handling: Fruits and Vegetables, 2006

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

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8. United States Food Safety and Inspection Service, 2005

Chilling Continued

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

Cleaning Continued Some Pets can Spread Salmonella

Turtles Lizards Snakes Chicks Ducklings

Always Wash Hands After Touching Animal or Their Environment

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9. Center for Disease Control, 2009

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

Cooking & Preparation

ChillingCleaning

Separation

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10. Center for Disease Control, 2009

Questions & Answers Contact Information for any

Questions or Additional Information:Name: Crystal JonesTel: (555)123-6543E-Mail: cjones247@fictional.org

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

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/

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

References Continued

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