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Food Safety Concepts Concept Team: Janet Johnson, M.S., Tom Miller, M.D. and Jean Weese, Ph.D.

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Presentation on theme: "Food Safety Concepts Concept Team: Janet Johnson, M.S., Tom Miller, M.D. and Jean Weese, Ph.D."— Presentation transcript:

1 Food Safety Concepts Concept Team: Janet Johnson, M.S., Tom Miller, M.D. and Jean Weese, Ph.D.

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3 OUTBREAKS OF FOODBOURNE ILLNESS  An Outbreak is:  When two or more people become sick from the same source or in a manner related to the source

4 Total Incidence of All Microorganisms

5 Total Incidence per Organism Type

6 National Outbreaks of Foodborne Illness u Jack in the Box (1993) Source: Undercooked Hamburger Source: Undercooked Hamburger Organism: E. coli O157:H7 Organism: E. coli O157:H7 Human Impact: 4 children dead Human Impact: 4 children dead 250 individuals sick 250 individuals sick Company Impact: Millions of Dollars Company Impact: Millions of Dollars Results: Company and Government look at standards Results: Company and Government look at standards

7 E. coli 0157:H7 Outbreak in 1993

8 National Outbreaks of Foodborne Illness u Odwalla Apple Juice (1996) Source: pasteurized apple juice Source: pasteurized apple juice Organism: E. coli O157:H7 Organism: E. coli O157:H7 Human Impact: 1 child died Human Impact: 1 child died 60 Individuals Sick 60 Individuals Sick Company Impact: Millions of Dollars Company Impact: Millions of Dollars Results: Company and Government looked at standards Results: Company and Government looked at standards

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10 National Outbreaks of Foodborne Illness u Hudson Foods (1997) Source: Hamburger Source: Hamburger Organism: E. coli O157:H7 Organism: E. coli O157:H7 Human Impact: 0 dead Human Impact: 0 dead 17 individuals sick 17 individuals sick Company Impact: Millions of Dollars Company Impact: Millions of Dollars Results: Company and Government look at standards Results: Company and Government look at standards

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12 Alabama Outbreaks of Foodborne Illness u Beverly’s Bar-B-Que (1998) Source: Bar-B-Que Sauce Source: Bar-B-Que Sauce Organism: Salmonella Organism: Salmonella Human Impact: 1 person died Human Impact: 1 person died 100 individuals sick 100 individuals sick Results: Judgement still out Results: Judgement still out

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14 Immune Compromised  Who might be immuno-compromised or have a weakened immune system?  Examples of persons with weakened immune systems include those that are very young and those that are elderly. Also those with immune compromising diseases such as: Diabetes, AIDS, cancer and others.

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16 Biological Contamination of Food  Microorganisms  Bacteria  Salmonella  Shigella  Campylobacter  Listeria  Virus  Hepatitis  Norwalk  Parasites  Trichinella  Giardia  Microorganisms  Bacteria  Salmonella  Shigella  Campylobacter  Listeria  Virus  Hepatitis  Norwalk  Parasites  Trichinella  Giardia

17 Environmental Needs of Bacteria u Temperature and Time u Microorganisms like to grow at room temperature

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19 Danger Zone The temperature range from: 40°F to 145° F 40°F to 145° F

20 Environmental Needs of Bacteria u Temperature and Time u pH (Acidity) u Bacteria like neutral pH like most foods

21 pH of Foods Acid Fresh Meat Alkaline Limes chicken water I__I__I__I__I__I__I__I__I__I__I__I__I__I__I Limes chicken water I__I__I__I__I__I__I__I__I__I__I__I__I__I__I

22 Environmental Needs of Bacteria u Temperature and Time u pH (Acidity) u Water (Moisture/ A w ) u Bacteria need water just like people to live and grow

23 Water Activity A w minimum for bacteria to grow minimum for bacteria to grow I I I___I___I___I___I___I___I___I___I___I___I I___I___I___I___I___I___I___I___I___I___I

24 Environmental Needs of Bacteria u Temperature and Time u pH (Acidity u Water (Moisture/ A w ) u Air uAerobic u Require oxygen to grow uAnaerobic u Will not grow in the presence of oxygen

25 Potentially Hazardous Foods Egg and Egg Products Custards Custards Cream Pies Cream Pies Milk and Milk Products Sauces Sauces Puddings Puddings Gravies Gravies Meat and Meat Products Chicken Pot Pie Chicken Pot Pie Meat Loaf Meat Loaf Shellfish or Fish Shellfish or Fish Egg and Egg Products Custards Custards Cream Pies Cream Pies Milk and Milk Products Sauces Sauces Puddings Puddings Gravies Gravies Meat and Meat Products Chicken Pot Pie Chicken Pot Pie Meat Loaf Meat Loaf Shellfish or Fish Shellfish or Fish

26 Chemical Contamination of Food  Household Cleaners  Insect Sprays

27 Physical Contamination of Food  Stones, Dirt, Metal Pieces  Large pieces of Food can result in choking  Peanuts  Popcorn  Hard Candies  Whole Grapes

28 Allergies Associated with Foods  Foods which have the greatest incidence of food allergies  Peanuts  Milk  Eggs  Fish and Shellfish  Wheat  Soy  Tree Nuts (Walnuts, Pecans, etc.)  Foods which have the greatest incidence of food allergies  Peanuts  Milk  Eggs  Fish and Shellfish  Wheat  Soy  Tree Nuts (Walnuts, Pecans, etc.)

29 Pathogens in Alabama u Salmonella u Giardia u Shigella u Campylobacter u Hepatitis u Listeria u Vibrio

30 What Can You DO! u Wash Your Hands u Handle Foods Properly u Store Foods Properly u Cook foods to the proper temperatures u Serve Food Properly

31 What Can You DO! u Wash Your Hands u For approximately 20 sec u With warm water and soap u Rinse well u Dry with a disposable towel or air dryer

32 What Can You DO! u Handle Foods Properly u Keep cold foods cold (milk, eggs, meats) u Keep hot foods hot u After handling raw meat clean counter, sink and cutting boards

33 What Can You DO! u Store Foods Properly u Store dry foods away from moisture u Don’t store raw meat above raw produce u Don’t store chemicals with food products u Label and date leftovers in the refrigerator u Wrap and label foods stored in the freezer u Cover foods when stored in the refrigerator

34 What Can You DO! u Cook foods to the proper temperatures u Use a thermometer to check the internal temperature of food products u Never eat ground meat that is pink when you break a hamburger into two halves u Never eat chicken that is not cooked to well done. u Cook eggs until the white and yolk is firm u Be sure to heat leftovers to 165° F

35 What Can You DO! u Serve Food Properly u Do not eat foods that have fallen on the floor u Do not eat foods that have been handled with dirty hands or utensils u Do not handle the service end of utensils u Do not serve foods with your hands, use a clean utensil u Never place cooked food on the plate that contained the raw food

36 Bottom Line WHEN IN DOUBT! THROW IT OUT

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