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James Marx, PhD student Walden University PUBH 8165-2 Dr. Howard Rubin Fall 2010 Presentation for the American Health Care Association.

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Presentation on theme: "James Marx, PhD student Walden University PUBH 8165-2 Dr. Howard Rubin Fall 2010 Presentation for the American Health Care Association."— Presentation transcript:

1 James Marx, PhD student Walden University PUBH Dr. Howard Rubin Fall 2010 Presentation for the American Health Care Association

2 Salmonella What is Salmonella? Why is Salmonella important? How does Salmonella make someone sick? How common is Salmonella food borne illness? U.S.Department of Agriculture. (2009). Foodborne illness and disease, Salmonella questions and answers. Retrieved October 10, 2010, from Salmonella. (2010) Wikimedia Commons (Public Domain). Retrieved October 10, 2010 from m/topic/Salmonella_food_po isoning.aspx

3 Salmonella illness Nursing home residents at risk Diarrhea, abdominal cramps, and fever Eight to 72 hours after the contaminated food was eaten High hazard foods Eggs Poultry Meat Milk and dairy products U.S.Department of Agriculture. (2009). Foodborne illness and disease, Salmonella questions and answers. Retrieved October 10, 2010, from

4 Risk of illness 1in 7,000,000 contaminated 50,000,000,000 shell eggs are consumed annually 350,000 illnesses per year Shell egg pasteurization reduces the risk 6.5 times U.S Department of Agriculture (2004). Risk assessments for Salmonella Enteritidis in shell eggs and Salmonella spp. in liquid egg products. Food Safety and Inspection Service. Retrieved October 9, 2010 from

5 One to 1,000,000 in 6 hours Hazardous food Salmonella bacteria can double every 20 minutes Causes are: Inadequate refrigeration Improper handling Insufficient cooking American Egg Board. (2010). Incredible! Retrieved October 10, 2010, from

6 Egg contamination Egg white contamination Yolk membrane weakens Nutrient-dense yolk Clean, uncracked, fresh shell egg internal contamination is rare Quick refrigeration Egg pasteurization American Egg Board. (2010a). Incredible! Retrieved October 10, 2010, from

7 Safe, but not cooked Egg whites coagulate at 140°F Heating an egg above 140°F would cook the egg Pasteurization of the shell egg is done at a low temperature, 130°F for a long time- 45 minutes Clemson University. (2008). Describe pasteurization. Department of Food Science and Human Nutrition. Retrieved October 10, 2010, from

8 Disadvantages Price Difficult to find a vendor Whipping egg whites One size only Shelf life advise. (2010). Is it time to switch to pasteurized eggs? Retrieved October 11, 2010, from

9 Other prevention measures Clean Separate Cook Chill U.S Department of Health and Human Services. (2010). The basics: clean, separate, cook and chill. Retrieved October 11, 2010, from

10 What you can do… Purchase pasteurized shell eggs Use pasteurized shell eggs Fried and soft boiled eggs Caesar salad dressing Hollandaise sauce Eggnog Mayonnaise Ice cream Meringue topping National Pasteurized Eggs, Inc. (2010b). Frequently asked questions about eggs. Retrieved October 11, 2010, from

11 Pasteurized shell eggs

12 References American Egg Board. (2010). Incredible! Retrieved October 10, 2010, from safety#4 Clemson University. (2008). Describe pasteurization. Department of Food Science and Human Nutrition. Retrieved October 10, 2010, from essing/proces National Pasteurized Eggs, Inc. (2010a). How eggs are pasteurized. Retrieved October 1, 2010, from pasteurized.html

13 References National Pasteurized Eggs, Inc. (2010b). Frequently asked questions about eggs. Retrieved October 11, 2010, from Shelf life advise. (2010). Is it time to switch to pasteurized eggs? Retrieved October 11, 2010, from pasteurized-eggs U.S Department of Health and Human Services. (2010). The basics: clean, separate, cook and chill. Retrieved October 11, 2010, from

14 References U.S.Department of Agriculture. (2009). Foodborne illness and disease, Salmonella questions and answers. Retrieved October 10, 2010, from ex.asp U.S Department of Agriculture (2004). Risk assessments for Salmonella Enteritidis in shell eggs and Salmonella spp. in liquid egg products. Food Safety and Inspection Service. Retrieved October 9, 2010 from

15 Suggested reading Partnership for Food Safety Education Centers for Disease Control and Prevention (CDC) borneinfections_g.htm#consumersprotect borneinfections_g.htm#consumersprotect


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