1. Food Safety Investigators Teaching Biotechnology Through Food and Fun Dr. Rene Massengale Coordinator, Food Safety & Quality Program Biotechnology

2. Academic Programs Biotechnology –Food Safety & Quality Concentration Undergraduate program Professional development –HACCP –SQF –Good Agricultural Practices –Project Management –And others Host a food safety & quality network Foster economic growth & development in food industry Food Safety & Quality Market Research Product Manufacturing

3. Foodborne Illness in the U.S. How significant is the problem? An estimated 76 million cases of foodborne illness occur each year in the U.S. Of those who become ill: –An estimated 325,000 are hospitalized –An estimated 5,000 die. Still, the U.S. has one of the safest food supplies in the world. Source: HHS, CDC, Food Safety Office, 2008. For every foodborne illness case that is reported, as many as 40 more illness go unreported.

4. Foodborne Illness in the U.S. What are the most common causes? Source: MMWR, 2010 Vol. 59: pp 418-422. F.S.I. Most UNWanted List

5. Foodborne Illness in the U.S. What is the cost of this foodborne illness? The CDC estimates that the top 5 foodborne pathogens cause an estimated $6.9 billion in annual costs due to –Medical care –Productivity losses –Premature deaths All pathogens combined cost the U.S. $152 billion per year. Source: Food Review, 2000.

6. U.S. Food Safety Regulation Who regulates food safety in the U.S.? FDA Processed Eggs Seafood Other foods USDA MeatPoultryShell Eggs EPA Use of pesticides Water Quality

7. F ood S afety I nvestigators Learning Science Through Food and Fun Integrating Science & Technology Through the Lens of Food

8. F ood S afety I nvestigators Learning Science Through Food and Fun Teaching Goals 1.To increase student understanding of the connection between food safety and quality and foodborne illness 2.To improve scientific critical thinking skills 3.To increase student awareness of food safety principles 4.To understand common causes of foodborne illness, their symptoms, and associated foods 5.To apply problem solving skills in recognizing food safety hazards

9. F ood S afety I nvestigators Learning Science Through Food and Fun Beginning or Intermediate F.S.I. Investigations

10. F ood S afety I nvestigators Learning Science Through Food and Fun Great Curriculum Resources

11. F ood S afety I nvestigators Learning Science Through Food and Fun

12. Great Curriculum Resources

13. F ood S afety I nvestigators Learning Science Through Food and Fun Great Curriculum Resources

14. F ood S afety I nvestigators Learning Science Through Food and Fun Great Curriculum Resources

15. F ood S afety I nvestigators Learning Science Through Food and Fun Where are the food safety hazards?

16. F ood S afety I nvestigators Learning Science Through Food and Fun Great Curriculum Resources www.fightbac.org

17. F ood S afety I nvestigators Learning Science Through Food and Fun Beginning or Intermediate F.S.I. Investigations

18. 2010 Partnership for Food Safety Education

20.  To make a sanitizing solution: 1 T liquid bleach to 1 gallon water  Flood countertops with solution, let stand, then air dry or wipe dry.

21. 2010 Partnership for Food Safety Education

23.  Wash produce under cool running water, and rub firm skinned produce with produce brush.  Never use detergent or bleach to wash produce.

24. F ood S afety I nvestigators Learning Science Through Food and Fun Advanced F.S.I. for Senior High Students

25. F ood S afety I nvestigators Learning Science Through Food and Fun

26. High School Case Study Salmonellosis in Shell Eggs, 2010 May-Aug, 2010: Salmonellosis cases reported July 2010, CDC identified a nationwide sustained increase in the number of Salmonella Enteritidis isolates. From May 1 to November 30, 2010, a total of 3,578 illnesses were reported. –Normal number of cases = 1,639 –Cases attributed to the outbreak = 1,939 Source of majority of eggs: –Wright County Egg, in Galt, Iowa, was an egg supplier in 15 of these 29 restaurants or event clusters. –Hillandale Farms of Iowa, Inc. was another supplier Resulted in recall of over half a billion eggs

27. Case Study Salmonellosis in Shell Eggs, 2010

28. High School Case Study Salmonella in Shell Eggs, 2010 Tips for Egg Safety Salmonellosis Symptoms: fever, abdominal cramps, and diarrhea Incubation period: 12 to 72 hours after consuming a contaminated food or beverage. Duration: 4 to 7 days Most persons recover without antibiotic treatment. However, the diarrhea can be severe, and hospitalization may be required.

29. High School Case Study Salmonella in Shell Eggs, 2010 Tips for Egg Safety Don’t eat recalled eggs or products containing recalled eggs. Keep shell eggs refrigerated at ≤45˚ F (≤7˚ C) at all times. Discard cracked or dirty eggs. Wash hands, cooking utensils, and food preparation surfaces with soap and water after contact with raw eggs. Eggs should be cooked until both the white and the yolk are firm and eaten promptly after cooking.

30. Do not keep eggs warm or at room temperature for more than 2 hours. Refrigerate unused or leftover egg- containing foods promptly. Avoid eating raw eggs. Avoid restaurant dishes made with raw or undercooked, unpasteurized eggs. Consumption of raw or undercooked eggs should be avoided, especially by young children, elderly persons, and person with weakened immune systems or debilitating illness. High School Case Study Salmonella in Shell Eggs, 2010 Tips for Egg Safety

31. High School Case Study Wright & Hillandale Farms, 2010 Hazard Analysis & Critical Control Point Quality Failures Aerial view of one of the poultry house areas

32. Wright Egg and Hillandale Farms had multiple quality failures –Failed Prerequisite Programs –Failed Critical Control Points Examples –Outside birds, animals, and vermin had access to the houses –Separate entrances were not provided for each house. –Chickens could escape and track manure through the building to other areas –Insanitary conditions (waste build up) –Multiple routes for Salmonella transmission High School Case Study Wright & Hillandale Farms, 2010 Hazard Analysis & Critical Control Point Quality Failures

33. For more information about academic programs at Harrisburg University, please contact: –Office of Admissions –717-901-5101 For more information about professional development training & courses at Harrisburg University, please contact: –Dr. Rene Massengale –717.901.5133 –rmassengale@harrisburgu.edu

34. Additional Resources –Harrisburg University http:// www.harrisburgu.edu –Food safety blog: http://www.foodsafetyquality.blogspot.com/ –Food safety & quality twitter: @rdmassengale –Scharf Report, 2010 Produce Safety