Foodborne Illness Can Cause
More than a Stomach Ache!
1
Alice Henneman, MS, RD
University of Nebraska
Cooperative Extension
in Lancaster County
http://lancaster.unl.edu/food
Joyce Jensen, REHS
Lincoln-Lancaster
County Health Dept.
June 2005
2
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
3
Estimates of foodborne illnesses
in the U.S. each year:
• 76 million people
become ill
• 5,000 people die
4
Signs and symptoms
Fever
Upset stomach
Vomiting
Diarrhea
Dehydration
(sometimes severe)
5
Possible more severe conditions
Meningitis
Paralysis
6
Don’t count on these to
test for food safety!
Sight
Smell
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!
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.
9
Why risk other people’s health?
Is the food safe for
everyone at the table?
Some people have
a greater risk for
foodborne illnesses.
A food you safely eat
might make others sick.
10
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
11
Be a winner!
Increase your odds
of preventing a
foodborne illness
in YOUR HOME!
12
“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
13
Recommendation 1: CLEAN
Clean hands,
food-contact
surfaces, fruits
and vegetables.
Do NOT wash or rinse meat and poultry as
this could spread bacteria to other foods.
14
Wash your hands!
Handwashing is the most effective way
to stop the spread of illness.
15
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.
16
Wash hands after …
Using bathroom or
changing diapers
Handling pets
Sneezing, blowing
nose & coughing
AND before ...
Touching a cut or
open sore
Handling food
17
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.
18
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.
19
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
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Recommendation 2: SEPARATE
Separate raw,
cooked, and
ready-to-eat foods
while shopping,
preparing or
storing foods.
21
Use different cutting boards
Use one cutting board
for fresh produce and a
separate one for raw meat,
poultry and seafood.
22
When groovy isn’t a good thing
Replace cutting boards
if they become excessively
worn or develop
hard-to-clean grooves.
23
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.
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ThermyTM temperature recommendations
Source: United States Department of Agriculture/Food Safety & Inspection Service
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http://www.fsis.usda.gov/education/thermy
Chicken and turkey
Thermy™ says: Cook chicken and turkey
(whole birds, legs, thighs & wings) to 180 degrees F.
27
Ham
Thermy™ says: A "cook before eating" ham
should reach 160 degrees F. To reheat
a fully-cooked ham, heat it to 140 degrees F.
28
Ground meats
Thermy™ says: Cook hamburger, ground beef
and other ground meats to 160 degrees F
and ground poultry to 165 degrees F.
29
Leftovers
Thermy™ says: Reheat leftovers until a temperature
of 165 degrees F is reached throughout the product.
30
Egg dishes
Thermy™ says: Cook egg dishes such as
quiche to 160 degrees F.
31
Beef, lamb & veal steaks
Thermy™ says: Cook beef, lamb and veal steaks
and roasts to 160 degrees F for medium doneness
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(145 degrees F for medium rare).
Turkey
Thermy™ says: A turkey is done when the
temperature in the inner thigh reaches 180 degrees33F.
34
The ONLY way to know food
has been cooked to a safe
internal temperature is to
use a food thermometer!
35
Which ground beef patty is cooked to
a safe internal temperature?
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Source: United States Department of Agriculture/Food Safety & Inspection Service
http://www.pueblo.gsa.gov/cic_text/food/therm/researchfs.htm
This IS a safely cooked
hamburger, cooked to
an internal temperature
of 160 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.
37
Source: United States Department of Agriculture/Food Safety & Inspection Service
http://www.pueblo.gsa.gov/cic_text/food/therm/researchfs.htm
1 out of 4 hamburgers turns brown
before it has been cooked to a safe
internal temperature
38
Source: United States Department of Agriculture/Food Safety & Inspection Service
http://www.pueblo.gsa.gov/cic_text/food/therm/researchfs.htm
Types of food thermometers
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DIGITAL instant-read
• Reads in 10 seconds
• Place at least ½ inch deep (or as
directed by manufacturer)
• Gives fast reading
• Can measure temperature in thin and thick foods
• Not designed to remain in food while it's cooking
• Check internal temperature of food near the end of
cooking time
• Some models can be calibrated; check manufacturer's
instructions
• Available in "kitchen" stores
Source: United States Department of Agriculture/Food Safety & Inspection Service
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http://www.fsis.usda.gov/food_safety_education/Types_of_Food_Thermometers/index.asp
DIAL instant-read
•
•
•
•
•
•
•
•
•
Reads in 15-20 seconds
Place 2-2½ inches deep in thickest part of food
Can be used in roasts, casseroles, and soups
Temperature is averaged along probe, from tip to 2-3
inches up the stem
Cannot measure thin foods unless inserted sideways
Not designed to remain in food while it is cooking
Use to check the internal temperature of a food at the
end of cooking time
Some models can be calibrated; check manufacturer's
instructions
Readily available in stores
Source: United States Department of Agriculture/Food Safety & Inspection Service
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http://www.fsis.usda.gov/food_safety_education/Types_of_Food_Thermometers/index.asp
Dial oven-safe
•
•
•
•
•
•
Reads in 1-2 minutes
Place 2-2½ inches deep in thickest part of food
Can be used in roasts, casseroles, and soups
Not appropriate for thin foods
Can remain in food while it's cooking
Heat conduction of metal stem can cause false
high reading
• Some models can be calibrated; check
manufacturer's instructions
Source: United States Department of Agriculture/Food Safety & Inspection Service
42
http://www.fsis.usda.gov/food_safety_education/Types_of_Food_Thermometers/index.asp
Oven probe with cord
• Can be used in most foods
• Can also be used outside the oven
• Designed to remain in the food while it is
cooking in oven or in covered pot
• Base unit sits on stovetop or counter
• Cannot be calibrated
Source: United States Department of Agriculture/Food Safety & Inspection Service
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http://www.fsis.usda.gov/food_safety_education/Types_of_Food_Thermometers/index.asp
Disposable temperature
indicators (Single-use)
• Reads in 5 -10 seconds
• Place approximately ½ inch deep
(follow manufacturer's directions)
• Designed to be used only once
• Designed for specific temperature ranges
• Should only be used with food for which they are
intended
• Temperature-sensitive material changes color when the
desired temperature is reached
Source: United States Department of Agriculture/Food Safety & Inspection Service
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http://www.fsis.usda.gov/food_safety_education/Types_of_Food_Thermometers/index.asp
Thermometer-fork
combination
•
•
•
•
•
•
Reads in 2-10 seconds
Place at least ¼ inch deep in thickest part of food
Can be used in most foods
Not designed to remain in food while it is cooking
Sensor in tine of fork must be fully inserted
Check internal temperature of food near end of cooking
time
• Cannot be calibrated
• Convenient for grilling
Source: United States Department of Agriculture/Food Safety & Inspection Service
45
http://www.fsis.usda.gov/food_safety_education/Types_of_Food_Thermometers/index.asp
Placing a food thermometer
1.
2.
3.
Place in the thickest part of food.
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!
Do NOT touch bone, fat, or gristle.
Begin checking temperature
toward the end of cooking, but
before the food is expected to be
"done."
46
Using a thermometer in thinner foods
For thinner foods such as
meat patties, pork chops
and chicken breasts, a
DIGITAL instant-read food
thermometer should be used
if possible – as it doesn’t have
to be inserted as far as a DIAL
instant-read thermometer.
Disposable temperature
indicators are another option.
For really thin foods, it may
be necessary to insert
a digital thermometer or
disposable temperature
indicator at an angle.
47
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.
48
Recommendation 4: CHILL
Chill (refrigerate)
perishable foods
promptly and
defrost foods
properly.
49
The TWO-hour rule
Refrigerate 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
50
DANGER
ZONE
Bacteria multiply rapidly
between
40 and 140 degrees F.
51
A multiplication quiz
Bacteria numbers can double in 20 minutes!
How many bacteria will grow from 1 BACTERIA
left at room temperature 7 hours?
52
Answer: 2,097,152!
Refrigerate perishable foods within TWO hours.
53
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.
54
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.
55
Recommended refrigerator
& freezer temperatures
• Set refrigerator at
40 degrees F or
below.
• Set freezer at
0 degrees F.
56
Place an appliance thermometer in your
refrigerator AND freezer
57
Monitor refrigerator & freezer temperatures
• Place thermometer in the front of refrigerator/freezer
in an easy-to-read location.
• Check temperature regularly – at least once a week.
58
The THAW LAW
• Plan ahead to defrost foods.
• The best way to thaw
perishable foods is in the
refrigerator.
59
When to leave your leftovers
• Refrigerated leftovers
may become unsafe
within 3 to 4 days.
• If in doubt, toss it out!
60
Time to toss …
"If it walks out,
let it go!"
~ seen on a refrigerator magnet
61
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.
62
Food safety recommendations
for food groups
The 2005 MyPyramid
gives specific food safety
recommendations for
each food group.
63
Fruits & vegetables
64
Cleaning fruits & vegetables
1. 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.
65
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 and
damaged areas.
66
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.
67
Handling fruits & vegetables
•
Cover and refrigerate
cut/peeled fruits and
vegetables.
•
TOSS cut/peeled fresh
produce if left at room
temperature longer than
TWO hours.
68
Separate fruits & vegetables from other foods
Keep fruits and
vegetables separate
from raw meat, poultry
and seafood while
shopping, preparing
or storing them.
69
Read labels
Read labels on bagged
produce to determine if it is
ready-to-eat.
Ready-to-eat, prewashed,
bagged produce can be
used without further washing
if kept refrigerated and
used by the “use-by” date.
70
Dairy products
71
Dairy do’s and don’ts
• Avoid raw (unpasteurized)
milk or milk products such
as some soft cheeses.
• Refrigerate dairy foods
promptly. Discard dairy
foods left at room
temperature for more than
two hours – even if they
Do NOT drink milk directly
look and smell good.
from the carton.
72
Meat & beans
73
Avoid washing raw meat & poultry
Do NOT wash raw meat and
poultry. Washing is not necessary.
Washing increases the danger of
cross-contamination, spreading
bacteria present on the surface of
meat and poultry to ready-to-eat
foods, kitchen utensils, and
counter surfaces.
74
Refrigerator storage
Store raw meat, poultry
and seafood on the
bottom shelf of the
refrigerator so juices don’t
drip onto other foods.
75
Cook to safe temperatures
Avoid raw or partially
cooked eggs or foods
containing raw eggs and
raw/undercooked meat
and poultry.
Scrambled, poached, fried and
hard-cooked eggs are safe
when cooked so both yolks and
whites are firm, not runny.
76
Signs of safely cooked fish
• Fin fish: Slip point of sharp knife into flesh; pull aside.
Edges should be opaque, the center slightly translucent with
flakes beginning to separate. Let stand 3 to 4 minutes to
finish cooking.
• Shrimp, lobsters & crab: Turn red and flesh becomes
pearly opaque.
• Scallops: Turn milky white or opaque and firm.
• Clams, mussels & oysters: Watch for their shells opening
to know they’re done. Toss those that stay closed.
The US Food & Drug Administration recommends cooking most
seafood to an internal temperature of 145 degrees F for 15 seconds.
Source: United States Food & Drug Administration
http://www.fda.gov/fdac/features/1997/797_home.html
77
Specific group recommendations
These groups should avoid
some types of fish and eat
types lower in mercury:
– Pregnant women and those
who may become pregnant
– Nursing mothers
– Young children
For more information:
http://www.cfsan.fda.gov/~
dms/admehg3.html or call
1-888-SAFEFOOD.
78
Specific group recommendations
Pregnant women,
older adults, and the
immunocompromised
should only eat deli
meats and frankfurters
that have been reheated
to steaming hot to avoid
the risk of listeriosis.
79
80
Should you keep or toss …
Pizza left on the
counter overnight?
81
Toss it out!
Even if you reheat pizza
left on the counter overnight,
some bacteria can form a
heat resistant toxin that
cooking won’t destroy.
82
Should you keep or toss …
Hamburger thawed
on the kitchen
counter?
83
Toss it out!
• As with pizza left out more than
TWO hours, bacteria may have
formed heat-resistant toxins.
• The best way to thaw perishable
foods is in the refrigerator.
• Thaw packages of meat, poultry
and seafood on a plate on the
bottom shelf of the refrigerator to
prevent their juices from dripping
on other foods.
84
Should you keep or toss …
Perishable food left out
from the noon meal
until the evening meal?
85
Toss it out!
Perishable foods – such
as meats, gravy and
cooked vegetables –
should be refrigerated
within TWO hours.
86
Should you keep or toss …
Pumpkin pie stored at
room temperature
overnight?
87
Toss it out!
• Foods with eggs, milk, and a high
moisture content – such as pumpkin
pie – must be refrigerated.
• Avoid keeping pumpkin pie at room
temperature more than TWO hours,
including time after baking AND
before being served.
• Some commercial pumpkin pies –
purchased at room temperature –
must later be refrigerated. Check
label for storage requirements and
don’t buy them if label directions are
unclear or missing.
88
Should you keep or toss …
Cut/peeled fruits and
vegetables at room
temperature for over
TWO hours?
89
Toss it out!
• Once you have cut
through the protective
skin of fruits and
vegetables,
bacteria can enter.
• Refrigerate cut or peeled
fruits and vegetables
within TWO hours.
90
Should you keep or toss …
Leftovers in the
refrigerator for
over a week?
91
Toss it out!
• Refrigerated leftovers
may become unsafe
within 3 to 4 days.
• You can’t always see
or smell if a food is
unsafe. It may be
unsafe to taste a food.
92
Should you keep or toss …
A FULL pot of
chicken soup
stored in the
refrigerator
while still hot?
93
…(can you guess?)
How long would it
take an 8-inch stock
pot of steaming
chicken soup to cool
to a safe temperature
in your refrigerator?
94
Would you believe … 24 hours!
TOSS IT OUT!
Remember: Transfer hot
foods to shallow containers
to speed cooling.
95
Should you keep or toss …
A turkey in
your freezer
for five years?
96
You decide!
Food kept frozen at
0 degrees F is still safe
to eat. However, it may
not taste as good.
To assure best flavor,
eat a frozen turkey
within a year.
97
Remember:
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