Presentation on theme: "1. 2 University of Nebraska-Lincoln Extension in Lancaster County Lincoln-Lancaster County Health Dept. February 2007 I wish Id known these things! Download."— Presentation transcript:
2 University of Nebraska-Lincoln Extension in Lancaster County Lincoln-Lancaster County Health Dept. February 2007 I wish Id known these things! Download this PowerPoint at
3 10 Safety Myths Dont be myth- led! Following are the facts for 10 common food safety myths...
4 Myth 1 If it tastes O.K., it's safe to eat.
5 Fact 1 Sight Smell Taste Dont count on these to tell you if a food is safe to eat!
6 Estimates of foodborne illnesses in the U.S. each year 76 million people become ill 5,000 people die
7 Would this many people eat something if they thought it tasted, looked or smelled bad?
8 Even if tasting would tell … A tiny taste may not protect you. 10 bacteria As few as 10 bacteria could cause some foodborne illnesses, such as E. coli! Why risk getting sick?
9 Myth 2 If you get sick from eating a food, it was from the last food you ate. OOPS!
10 Fact 2 ½ hour to 6 weeks It can take ½ hour to 6 weeks to become sick from unsafe foods.
11 You usually feel OK immediately after eating and become sick later.
12 Foodborne illness is NOT a pretty picture! Hey guys, I have to throw up!
13 Myth 3 The worst that could happen to you with a foodborne illness is an upset stomach.
15 Meningitis Less common, but possible severe conditions Paralysis Death
16 Myth 4 If Ive never been sick from the food I prepare, I dont need to worry about feeding it to others.
17 Fact 4 Some people have a greater risk for foodborne illnesses. A food you can safely eat might make others sick. Is the food safe for everyone at the table?
18 People with a higher risk for foodborne illness Pregnant women Infants Young children and older adults People with weakened immune systems and individuals with certain chronic diseases
19 Myth 5 People never used to get sick from their food.
20 Fact 5 Many incidents of foodborne illness went undetected in the past.
21 nausea, vomiting, diarrhea Symptoms of nausea, vomiting, and diarrhea were often and still are blamed on the "flu."
22 Foodborne illness vs. flu More common in foodborne illness: Gastrointestinal More common in flu: Respiratory Nausea Chest discomfort Vomiting Cough Diarrhea Nasal congestion Sore throat Runny or stuffy nose
24 Our food now travels farther with more chances for contamination. In days gone by, the chicken served at supper may have been in the hen house at noon!
25 Myth 6 As long as I left the lid on a food that has set out too long, it is safe to eat.
26 Fact 6 Though food may be safe after cooking, it may not be safe later. Just one bacteria in the food can double in 20 minutes!
27 one bacteria 7 hours How many bacteria will grow from one bacteria left at room temperature 7 hours?
29 two Refrigerate perishable foods within two hours at a refrigerator temperature of 40°F or lower.
30 Myth 7 really hot! If you let a food sit out more than two hours, you can make it safe by heating it really hot!
31 Fact 7 Some bacteria, such as staphylococcus (staph), produce toxins not destroyed by high cooking temperatures.
32 Myth 8 If a hamburger is brown in the middle, it is cooked to a safe internal temperature.
33 Fact 8 1 out of 4 1 out of 4 hamburgers turns brown before it has been cooked to a safe internal temperature. Source: United States Department of Agriculture/Food Safety & Inspection Service
34 Which ground beef patty is cooked to a safe internal temperature? Source: United States Department of Agriculture/Food Safety & Inspection Service
35 This IS a safely cooked hamburger, (internal temperature of 160ºF), even though pink inside. This is NOT a safely cooked hamburger. Though brown inside, its undercooked. Source: United States Department of Agriculture/Food Safety & Inspection Service
36 Research shows some ground beef patties look done at internal temperatures as low as 135ºF.
38 Cook to 160°F
39 Food thermometers & thin foods digital When measuring the temperature of a thin food, such as a hamburger patty, pork chop, or chicken breast, an instant- read digital thermometer should be used, if possible. dial If using an instant-read dial thermometer, the probe must be inserted in the side of the food so the entire sensing area (usually 2-3 inches) is positioned through the center of the food.
40 Myth 9 Meat and poultry should be washed before cooking.
41 Fact 9 NOT Washing is NOT necessary or recommended.
42 Washing increases the danger of cross- contamination, spreading bacteria present on the surface of meat and poultry to: ready-to-eat foods kitchen utensils counter surfaces.
43 Cooking meat and poultry to the recommended internal temperature will make them safe to eat.
45 Myth 10 We should be scared of eating almost everything!
46 Fact the American food supply continues to be among the safest in the world. Robert E. Brackett, Ph.D., Director, Center for Food Safety and Applied Nutrition, Food and Drug Administration, U.S. Department of Health and Human Services, November 15, 2006 at
47 4 steps follow... Proper food handling helps assure food is safe to eat. 4 steps follow... I'm not afraid of storms, for I'm learning how to sail my ship. Louisa May Alcott, Author