Food Safety Chapter 27

What Are The Consequences of Foodborne Illness? According to the Centers for Disease Control and Prevention (CDC): –325,000 hospitalizations occur per year –foodborne microbes cause 76 million gastrointestinal illnesses per year –5,000 deaths each year are a result of foodborne illness

University of Nebraska-Lincoln Extension in Lancaster County Lincoln-Lancaster County Health Dept. February 2007 I wish I’d known these things! Download this PowerPoint at

10 Safety Myths Don’t be “myth”- led! Following are the facts for 10 common food safety myths...

Myth 1 If it tastes O.K., it's safe to eat.

Fact 1 Sight Smell Taste Don’t count on these to tell you if a food is safe to eat!

Estimates of foodborne illnesses in the U.S. each year 76 million people become ill 5,000 people die

Would this many people eat something if they thought it tasted, looked or smelled bad?

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?

Myth 2 If you get sick from eating a food, it was from the last food you ate. OOPS!

Fact 2 ½ hour to 6 weeks It can take ½ hour to 6 weeks to become sick from unsafe foods.

You usually feel OK immediately after eating and become sick later.

Foodborne illness is NOT a pretty picture! Hey guys, I have to throw up!

Myth 3 The worst that could happen to you with a foodborne illness is an upset stomach.

Fact 3 Upset stomach Diarrhea Fever Dehydration (sometimes severe) OOPS!

Meningitis Less common, but possible severe conditions Paralysis Death

Myth 4 If I’ve never been sick from the food I prepare, I don’t need to worry about feeding it to others.

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?

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

Myth 5 People never used to get sick from their food.

Fact 5 Many incidents of foodborne illness went undetected in the past.

nausea, vomiting, diarrhea Symptoms of nausea, vomiting, and diarrhea were often and still are blamed on the "flu."

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

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!

Myth 6 As long as I left the lid on a food that has set out too long, it is safe to eat.

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!

one bacteria 7 hours How many bacteria will grow from one bacteria left at room temperature 7 hours?

2,097,152!2,097,152!

two Refrigerate perishable foods within two hours at a refrigerator temperature of 40°F or lower.

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!

Fact 7 Some bacteria, such as staphylococcus (staph), produce toxins not destroyed by high cooking temperatures.

Myth 8 If a hamburger is brown in the middle, it is cooked to a safe internal temperature.

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

Which ground beef patty is cooked to a safe internal temperature? Source: United States Department of Agriculture/Food Safety & Inspection Service

This IS a safely cooked hamburger, (internal temperature of 160ºF), even though pink inside. This is NOT a safely cooked hamburger. Though brown inside, it’s undercooked. Source: United States Department of Agriculture/Food Safety & Inspection Service

Research shows some ground beef patties look done at internal temperatures as low as 135ºF.

Cook to 160°F

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.

Myth 9 Meat and poultry should be washed before cooking.

Fact 9 NOT Washing is NOT necessary or recommended.

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.

Cooking meat and poultry to the recommended internal temperature will make them safe to eat.

USDA Recommended Safe Minimum Internal Temperatures Steaks & Roasts - 145°F Fish - 145°F Pork - 160°F Ground Beef - 160°F Egg Dishes - 160°F Chicken Breasts - 165°F Whole Poultry - 165°F

Myth 10 We should be scared of eating almost everything!

Fact 10 “... 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

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

Remember: When in doubt... TOSS IT OUT!!!

Main Reasons for Foodborne Illness 1.Improper food handling! 2.Improper temperature control!

Foodborne Illness

Perishability Factors Water = Perishability Fat = Perishability Sugar = Perishability Salt = Perishability pH = Perishability

Foods Most Likely to Become Contaminated 1.High protein foods 2.High pH foods (low acid foods) 3.High water containing foods 4.Depending on the specific food, those with or without oxygen 5.Perishable foods 6.Foods left in the temperature danger zone

FAT-TOM F = food A = acidity T = time T = temp. O = oxygen M = moisture

Bacteria E. Coli Staphylococcus Botulism Clostridium perfringens Listeria

Virus –Cannot live without a host –Hepatitus A –Norwalk –Transmitted by oral-fecal

Click mouse or hit “enter” for next slide

Tacos left on the kitchen counter overnight? Toss Keep If you can’t click on “keep” or “toss,” hit “enter” on computer keyboard to move to next slide.

Toss! Click mouse or hit “enter” for next slide

Even if you reheat tacos left out overnight, some bacteria can form a heat-resistant toxin that cooking won’t destroy. Click mouse or hit “enter” for next slide

Hamburger thawed all day on the kitchen counter? Toss Keep If you can’t click on “keep” or “toss,” hit “enter” on computer keyboard to move to next slide.

Toss! Click mouse or hit “enter” for next slide

Remember how bacteria may have formed heat- resistant toxins when the tacos were left out overnight? Click mouse or hit “enter” for next slide

The best place to thaw frozen perishable foods — like frozen meat, poultry, seafood, vegetables, fruit and cooked pasta and rice — is in the refrigerator! Make sure your refrigerator is 40°F or lower. Click mouse or hit “enter” for next slide

Thaw packages of meat, poultry and seafood on a plate on the bottom shelf of the refrigerator. This prevents their juices from dripping on other foods. Click mouse or hit “enter” for next slide

When microwave defrosting perishable food, cook it immediately after thawing. Some areas of the food may start to cook during microwave defrosting and become warm. Any bacteria present wouldn’t have been destroyed and may reach optimal temperatures for growth. Click mouse or hit “enter” for next slide

Leftover pizza placed in the refrigerator within TWO hours after it was cooked? Toss Keep If you can’t click on “keep” or “toss,” hit “enter” on computer keyboard to move to next slide.

Keep! Click mouse or hit “enter” for next slide

If perishable foods have not been left at room temperature for longer than 2 hours (1 hour in temperatures above 90°F), they should be safe. Refrigerate promptly; eat within 3 to 4 days. Click mouse or hit “enter” for next slide

Cut or peeled fruits/vegetables left at room temperature MORE than TWO hours? Toss Keep If you can’t click on “keep” or “toss,” hit “enter” on computer keyboard to move to next slide.

Toss! Click mouse or hit “enter” for next slide

Once you have cut through the protective skin of fruits and vegetables, bacteria can enter. Click mouse or hit “enter” for next slide

Refrigerate cut or peeled fruits and vegetables within TWO hours! Click mouse or hit “enter” for next slide

Just 1 bacteria in foods can grow to 2,097,152 bacteria in 7 hours! Just 1 bacteria in foods can grow to 2,097,152 bacteria in 7 hours! Click mouse or hit “enter” for next slide

Cleaning fruits & veggies 1.Remove and discard outer leaves. 2.Rinse under clean, running water just before preparing or eating. Don’t use soap or detergent as it can get into produce and make you sick. 3.Rub briskly — scrubbing with a clean brush or hands — to clean the surface. Click mouse or hit “enter” for next slide

5. Dry with a clean cloth or paper towel. 6.Cut away bruised and damaged areas. Moisture left on fruits and vegetables helps bacteria grow. Dry them if you won’t eat or cook them right away. Click mouse or hit “enter” for next slide

Bacteria on the outside of fruits can be transferred to the inside when fruit is peeled or cut. Rinse fruits with peels ― even when the peel is removed ― such as melons and citrus fruits! Click mouse or hit “enter” for next slide

Leftovers kept in the refrigerator for over a week? Toss Keep If you can’t click on “keep” or “toss,” hit “enter” on computer keyboard to move to next slide.

Toss! Click mouse or hit “enter” for next slide

Even refrigerated leftovers may become unsafe within 3 to 4 days. Click mouse or hit “enter” for next slide

see smelltaste tasting You can’t always see or smell or taste if a food is unsafe. You could get sick tasting a food! Click mouse or hit “enter” for next slide

Toss it out! Toss it out!

Internal temperatures required in the food service setting to kill potentially harmful bacteria: Eggs Ground beef Steaks Pork Poultry,stuffed fish & meat 145 F or > 160 F or > 155 F or > 165 F or >

Hazard Analysis and Critical Control Point System (HACCP) Steps 1. Assess the hazards. 2. Determine critical control points (CCP). 3. Establish standards at each CCP. 4. Monitor CCP. 5. Take corrective action. 6. Documentation 7. Verification

Review tips to keep you safe from food- borne illness 1.Keep food out of danger zone. 2.Wash hands thoroughly before, during, and after food preparation. 3.Cook to proper temperatures. 4.Do not leave food out for more than 2 hours. –Practice safe thawing methods

Review tips to keep you safe 5.Store meat on the bottom shelf of the refrigerator. 6.First food in, first food out. 7.If you are going to eat “raw” cooking dough, make sure the eggs are pasteurized, such as the dough that is sold prepackaged in the grocery store 8.Better to be safe than sorry, SO, if in doubt, throw the food out!