1.01 N “Used with permission” 1.01N Foodborne Illness 1 Alice Henneman, MS, RD Joyce Jensen, CFSP University of Nebraska-Lincoln Extension in Lancaster County Lincoln-Lancaster County Health Dept. Download this PowerPoint at http://lancaster.unl.edu/food/mypyramid-foodsafety.shtml Updated slightly January 2007 1.01N Foodborne Illness 2 Acknowledgments • 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 1.01N Foodborne Illness 3 Estimates of foodborne illnesses in the U.S. each year: 76 million people become ill 5,000 people die 1.01N Foodborne Illness 4 Common Signs and Symptoms Diarrhea Fever Upset stomach Dehydration Vomiting (sometimes severe) 1.01N Foodborne Illness 5 Possibly Severe Results Meningitis Death Paralysis 1.01N Foodborne Illness 6 Don’t count on these to test for food safety! Sight Smell 1.01N Foodborne Illness Taste 7 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! 1.01N Foodborne Illness 8 Why gamble with your health? It takes about ½ hour to 6 weeks to become ill from unsafe foods. You may become sick later even if you feel OK after eating. 1.01N Foodborne Illness 9 Why risk other people’s health? Is the food safe for everyone at the table? 1.01N Some people have a greater risk for foodborne illnesses. A food you safely eat might make others sick. Foodborne Illness 10 Did You Know???? • These foods could potentially carry the following foodborne illnesses: Food Foodborne Illness Any raw meat Campylobacter Ground Meats E-coli Shellfish Norwalk virus Raw vegatables Feces/raw sewage Contaminated water/ice Chicken Salmonella Seafood/Salads Canned foods MOST COMMON Hepatitis A Botulism 1.01N Foodborne Illness 11 People with a higher risk of foodborne illness Infants Pregnant women Young children and older adults People with weakened immune systems and individuals with certain chronic diseases 1.01N Foodborne Illness 12 Be a winner! Increase your odds of preventing a foodborne illness in YOUR HOME! 1.01N Foodborne Illness 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 1.01N Foodborne Illness 14 Recommendation 1: CLEAN Wash hands and food-contact surfaces. 1.01N Foodborne Illness 15 Wash your hands! Hand washing is the most effective way to stop the spread of illness. 1.01N Foodborne Illness 16 How to wash hands 1. Wet hands with WARM water. 2. Soap and scrub for 10-15 seconds. 3. Rinse under clean, running water. 4. Dry completely using a clean cloth or paper towel. 1.01N Foodborne Illness 17 Wash hands after … Handling pets Using bathroom or changing diapers Sneezing, blowing nose & coughing or touching face and hair AND before ... Touching a cut or open sore Handling food 1.01N Foodborne Illness 18 Clean during food preparation Wash and sanitize cutting boards, knives, utensils and counter tops. Use hot soapy water and sanitizing solution after preparing each food and before going on to the 1.01N next. Foodborne Illness 19 Avoid spreading bacteria • Use paper towels or clean cloths to wipe up kitchen surfaces or spills. • Wash cloths often in the hot cycle of your washing machine and dry in a hot dryer. 1.01N Foodborne Illness 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. Sponges and dishcloths are worst offenders. ~research by Dr. Charles Gerba 1.01N Foodborne Illness 21 Recommendation 2: SEPARATE •Separate raw, cooked, and ready-to-eat foods while shopping, preparing or storing foods. 1.01N Foodborne Illness 22 • Use different cutting boards Use one cutting board for raw meat, poultry and seafood … … and a separate one for fresh produce. 1.01N Foodborne Illness 23 •Separate foods while shopping and storing. • Never bag or store raw meats with ready to eat foods. • Raw meats should be stored on the bottom of the refrigerator to keep juices from leaking onto ready to eat foods. 1.01N Foodborne Illness 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. 1.01N Foodborne Illness 25 Recommendation 3: COOK • Cook foods to a safe temperature to kill microorganisms. 1.01N Foodborne Illness 26 Recommendation 3: COOK! • Cook chicken to a minimum temperature of 170° for personal/home use and 165° for food service for the prevention of salmonella. • Ground beef to a minimum temperature of 1600 for personal/home use and 155° for food service the prevention of e-coli. 1.01N Foodborne Illness 27 Recommendation 4: CHILL •Chill (refrigerate) perishable foods promptly and defrost foods properly. 40° for personal/home use and 41°F for or lower for food service 1.01N Foodborne Illness 28 DANGER ZONE Bacteria multiply rapidly between 40-140°F personal/home use 41 - 135°F food service 1.01N Foodborne Illness 29 Remember: 1.01N Foodborne Illness 30 1.01N Foodborne Illness 31