1. James Marx, PhD student Walden University PUBH 8165-2 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 http://www.fsis.usda.gov/factsheets/salmonella_questions_&_answers/index.asp Salmonella. (2010) Wikimedia Commons (Public Domain). Retrieved October 10, 2010 from http://www.encyclopedia.co 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 http://www.fsis.usda.gov/factsheets/salmonella_questions_&_answers/index.asp

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 http://www.fsis.usda.gov/oppde/rdad/FRPubs/04-034N/Sera1.pdf

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 http://www.incredibleegg.org/egg-facts/egg-safety/eggs-and-food-safety#4

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 http://www.incredibleegg.org/egg-facts/egg-safety/eggs-and-food-safety#4

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 http://www.foodsafetysite.com/educators/competencies/general/foodprocessing/processing2.html

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 http://shelflifeadvice.com/content/it-time-switch-pasteurized-eggs

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 http://www.foodsafety.gov/keep/basics/

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 http://www.safeeggs.com/eggs.html

11. Pasteurized shell eggs

12. References American Egg Board. (2010). Incredible! Retrieved October 10, 2010, from http://www.incredibleegg.org/egg-facts/egg-safety/eggs-and-food- safety#4 Clemson University. (2008). Describe pasteurization. Department of Food Science and Human Nutrition. Retrieved October 10, 2010, from http://www.foodsafetysite.com/educators/competencies/general/foodproc essing/proces National Pasteurized Eggs, Inc. (2010a). How eggs are pasteurized. Retrieved October 1, 2010, from http://www.safeeggs.com/eggs/how-eggs-are- pasteurized.html

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

14. References U.S.Department of Agriculture. (2009). Foodborne illness and disease, Salmonella questions and answers. Retrieved October 10, 2010, from http://www.fsis.usda.gov/factsheets/salmonella_questions_&_answers/ind 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 http://www.fsis.usda.gov/oppde/rdad/FRPubs/04-034N/Sera1.pdf

15. Suggested reading Partnership for Food Safety Education http://www.fightbac.org/ Centers for Disease Control and Prevention (CDC) http://www.cdc.gov/ncidod/dbmd/diseaseinfo/food borneinfections_g.htm#consumersprotect http://www.cdc.gov/ncidod/dbmd/diseaseinfo/food borneinfections_g.htm#consumersprotect