1 know how. know now. 2 university of nebraska–lincoln extension in lancaster county...

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Know how. Know now.

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University of Nebraska–Lincoln Extension in Lancaster County

Lincoln–Lancaster County Health Dept.

Questions? Email [email protected] July, 2010. This is a peer-reviewed publication.

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Contents

- Signs, symptoms, vulnerable populations

- Key recommendations

- MyPyramid food group recommendations




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Contents

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Estimates of foodborne illnesses

in the U.S. each year

76 million peoplebecome ill

76 million peoplebecome ill

5,000 people die5,000 people die

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Signs and symptoms of foodborne illness ...

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Upset stomach

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Fever

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Vomiting

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Diarrhea

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Dehydration(sometimes severe)

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Possible more severe conditions ...

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Meningitis

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Paralysis

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Death

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People with a higher risk for foodborne illness include ...

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Infants

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Pregnant women

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Young children and older adults

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People already weakened by another disease or treatment for a disease

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Don’t count on these to test for food safety!

Don’t count on these to test for food safety!

SightSight

SmellSmell

Taste

Taste

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Even IF tasting would tell …

Why risk getting sick?

Even IF tasting would tell …

Why risk getting sick?

A “tiny taste” may not protect you

As few as 10 bacteria could cause some foodborne illnesses!

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Why gamble with your health? Why gamble with your health?

It takes about1/2 hour to 6 weeks to become ill from unsafe foods.

You may become sick later even if you feel OK after eating.

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Why risk others people’s health? Some people have a greater risk for foodborne illnesses.

Is the food safefor everyone at

the table?

Is the food safefor everyone at

the table?

A food you can safely eat might make others sick.

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Be a winner!Be a winner!

Increase your odds of preventing a foodborne illness in YOUR HOME!

Increase your odds of preventing a foodborne illness in YOUR HOME!

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Contents







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“Key recommendations”for food safety

“Key recommendations”for food safety

The 2005 USDA Dietary Guidelines give five“Key Recommendations” for food safety.

Source: www.health.gov/dietaryguidelines/dga2005/recommendations.htm

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Key recommendation 1: CLEANKey recommendation 1: CLEAN

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The 10 most common causes of infection

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Handwashing is the most effectiveway to stop the spread of illness.

5 handwashing steps to follow ...

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Wet hands with WARM water.

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Soap and scrub for 20 seconds.

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Rinse under clean, running water.

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Dry completely using a clean cloth or paper towel.

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Turn off water with paper towel.

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Wash hands after …

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Handling pets

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Using the bathroom or changing diapers

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Sneezing, blowing nose, and coughing

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Touching a cut or open sore

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Before AND after eating and handling food

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CLEAN during food preparation

Wash cutting boards, knives, utensils, and countertops in hot soapy water after preparing each food and before going on to the next.

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Avoid spreading bacteria Use paper

towels or clean cloths to wipeup kitchen surfacesor spills.

Wash cloths often in the hot cycle of your washing machine and dry in a hot dryer.

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Dirty dishcloths spread bacteriaDirty dishcloths spread bacteria

Wet or damp dishcloths are ideal environments for bacterial growth.

Have a good supplyof dishcloths to avoid reusing them before laundry day.

We like warmth, moisture, and any

food particles remaining in a

dish cloth!

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There are more germs in the average kitchen than the bathroom. Sponges and dishcloths are the worst offenders.

~research by Dr. Charles Gerba

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Key recommendation 2: SEPARATEKey recommendation 2: SEPARATE

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Use different cutting boards

Use one cutting board for raw meat, poultry, and seafood …

… and a separate one for fresh produce.

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Replace cutting boards if theybecome excessively worn or develop hard-to-clean grooves.

When groovy isn’t a good thing

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Use clean plates

NEVER serve foods on a plate that previously held raw meat, poultry, or seafood unless the plate has first been washed in hot, soapy water.

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Key recommendation 3: COOKKey recommendation 3: COOK

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Cook chicken and turkey (both whole birds and poultry parts, such as wings, breasts, legs, and thighs, etc.) to 165°F.

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Cook pork, egg dishes, hamburger, and ground meats to 160°F. Cook ground poultry to 165°F.

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Cook beef, lamb, and veal steaks androasts to 160°F for medium doneness (145°F for medium rare).

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Reheat leftovers until a temperature of165°F is reached throughout the food.

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Scrambled, poached, fried, and hard-cooked eggs are safe when cooked so both yolks and whites are firm, not runny.

Image source: National CancerInstitute/Renee Comet (photographer)

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Which ground beef patty is cookedto a safe internal temperature?

http://origin-www.fsis.usda.gov/PDF/Thermometers_Are_Key_FactSheet.pdf

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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 is undercooked.

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1 out of 4 hamburgers turns brown before it has been cooked to a safe internal temperature.


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Research shows some ground beef patties look done at internal temperaturesas low as 135ºF. A temperature of 160ºF is needed to destroy E. coli.


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Types of food thermometers

digital instant-readdial oven-safe

oven probe with cord

disposable temperatureindicatorsthermometer fork

combination

dial instant-read

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DIGITAL instant-readDIGITAL instant-read

Reads in 10 seconds Place at least 1/2 inch deep (or as

directed by manufacturer) Gives fast reading Can measure temperature in thin and thick foods Not designed to remain in food during cooking Check internal temperature of food near the end of

cooking time Some models can be calibrated; check

manufacturer's instructions Available in “kitchen” stores

Source: United States Department of Agriculture/Food Safety & Inspection Service http://www.fsis.usda.gov/food_safety_education/Types_of_Food_Thermometers/index.asp

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DIAL instant-readDIAL instant-read

Reads in 15-20 seconds Place 2-2½ inches deep in thickest part of food Can be used in roasts, casseroles, and soups Temperature is averaged along probe, from tip to 2-3

inches up the stem Cannot measure thin foods unless inserted sideways Not designed to remain in food while it is cooking Use to check the internal temperature of a food at the end

of cooking time Some models can be calibrated; check manufacturer's

instructions Readily available in stores


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Dial oven-safeDial oven-safe

Reads in 1-2 minutes Place 2-2½ inches deep in thickest part of food Can be used in roasts, casseroles, and soups Not appropriate for thin foods Can remain in food while it's cooking Heat conduction of metal stem can cause false high

reading Some models can be calibrated; check

manufacturer's instructions


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Can be used in most foods Can also be used outside the oven Designed to remain in the food while it is cooking in

oven or in covered pot Base unit sits on stovetop or counter Cannot be calibrated


Oven probe with cordOven probe with cord

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Disposable temperature indicators (Single-use)Disposable temperature indicators (Single-use)

Reads in 5 -10 seconds Place approximately ½ inch deep

(follow manufacturer's directions) Designed to be used only once Designed for specific temperature ranges Should only be used with food for which they are

intended Temperature-sensitive material changes color when

the desired temperature is reached


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Thermometer-fork combinationThermometer-fork combination

Reads in 2-10 seconds Place at least ¼ inch deep in thickest part of food Can be used in most foods Not designed to remain in food while it is cooking Sensor in tine of fork must be fully inserted Check internal temperature of food near end of cooking

time Cannot be calibrated Convenient for grilling


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How to use a food thermometer1. Wash thermometer

with hot soapy water before and after use.

2. Use before the food is expected to be “done.”

3. Place in the thickestpart of the food, not touching bone, fat, or gristle.

4. Compare reading to USDA recommended safe minimum internal temperatures.

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Dial thermometers & thin foods

On 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.

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Digital thermometers & thin foods

When possible, use a digital thermometer to measure the temperature of a thin food. The sensing area is only ½- to 1-inch long and easier to place in the center of the food.

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Digital and dial thermometers in thin foods

Digital thermometer Dial thermometer

Photo courtesy of the Nebraska Beef Council

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Key recommendation 4: CHILLKey recommendation 4: CHILL

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

The TWO-hour rule

Perishable foods include ...

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What foods are “perishable” and spoil more readily?

Meat, poultry, fish, eggs, tofu

Image source: National Cancer Institute

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Cooked rice, pasta, and vegetables

Rice photo source: National Cancer Institute/Renee Comet (photographer)

Pasta photo source: National Cancer Institute/Daniel Sone (photographer)

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Fresh, peeled, and/or cut fruits and vegetables

Fruit photo source: National Cancer Institute/Renee Comet (photographer)

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Dairy products

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On a hot day (90°F or higher), food should not sit out for more than one hour.

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Bacteria multiplyrapidly between 40°F and 140°F

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Though food may be safe after cooking, it may not be safe later.

Just one bacteria in the food can double in 20 minutes!

Just one bacteria in the food can double in 20 minutes!

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How many bacteria will grow from one bacteria left at

room temperature for 7 hours?

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2,097,152!

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Cool food in shallow containers

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How to be cool – part 1

Using a shallow container, limitdepth of food to two inches or less.

Place very hot foods on a rack at room temperature for about 20minutes before refrigeration.

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How to be cool – part 2

Leave container cover slightly cracked until the food has

cooled.

It’s OK to refrigerate foods while they’re still warm.

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Recommended refrigerator & freezer temperatures

Set refrigerator at 40°F or below.

Set freezer at 0°F.

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Monitor refrigerator and freezer temperatures

Place thermometer in an easy-to-read location. Check temperature regularly – at least weekly.

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The THAW LAW

Plan ahead to defrost foods.

The best way to thaw perishable foods is in the refrigerator.

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When to leave your leftovers

Refrigerated leftovers may become unsafe within 3 to 4 days.

If in doubt, toss it out!

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Time to toss …Time to toss …

“If it walks out, let it go!”

“If it walks out, let it go!”

~ seen on a refrigerator magnet

~ seen on a refrigerator magnet

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Key Recommendation 5: AVOID...Key Recommendation 5: AVOID...

Raw (unpasteurized) milk or milk products

Raw or partially cooked eggs and foods containing raw eggs

Raw and undercooked meat and poultry

Unpasteurized juices

Raw sprouts

Raw (unpasteurized) milk or milk products

Raw or partially cooked eggs and foods containing raw eggs

Raw and undercooked meat and poultry

Unpasteurized juices

Raw sprouts

Most at risk are infants, young children, pregnant

women, older adults, and the immunocompromised.

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Contents







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The 2005 MyPyramid gives specificfood safety recommendationsfor each food group.

Food safety recommendationsfor MyPyramid food groups

Food safety recommendationsfor MyPyramid food groups

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Fruits & Vegetables

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5 steps for cleaning fruits & veggies ...

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1.Remove and discard outerleaves.

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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.

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Wash fruits with peels, such as melons and citrus fruits. Even if peel is removed, bacteria can transfer from the outside to the inside.

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3.Rub briskly — scrubbing with a clean brush or hands — to clean the surface.

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4. Dry with a clean cloth or paper towel. Moisture left on fruits and vegetables helps bacteria grow. Dry them if you won’t eat or cook them right away.

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5. Cut away bruised and damagedareas.

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Cover and refrigerate cut/peeled fruits and vegetables.

TOSS cut/peeled fresh produce if left at room temperature longer than TWO hours.

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Separate fruits & vegetables from other foods

Separate fruits & vegetables from other foods

Keep fruits and vegetables separate from raw meat, poultry and seafood while shopping, preparing,or storing them.

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Read labels Read labels on

bagged produce to determine if it is ready-to-eat.

Ready-to-eat, prewashed, bagged produce can be used without further washing if kept refrigerated and used by the “use-by” date.

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Dairy ProductsDairy Products

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Dairy do’s and don’ts

Avoid raw (unpasteurized) milk or milk products such as some soft cheeses.

Refrigerate dairy foods promptly. Discard dairy foods left at room temperature for more than two hours – even if theylook and smell good. Do NOT drink milk

directly from the carton.Do NOT drink milk

directly from the carton.

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Meat & BeansMeat & Beans

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Avoid washing raw meat & poultryAvoid washing raw meat & poultry

Do NOT wash raw meatand poultry. Washingis not necessary.

Washing increases the dangerof cross-contamination, spreading bacteria present on the surface of meat and poultry to ready-to-eat foods, kitchen utensils, and counter surfaces.

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Refrigerator storage

Store raw meat, poultry and seafood on thebottom shelf of the refrigerator so juices don’tdrip onto other foods.

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Signs of safely cooked seafood ..

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Fin fish

Slip point of sharp knife into flesh; pull aside.

Edges should be opaque, the center slightly translucent with flakes beginning to separate.

Let stand 3 to 4 minutes to finish cooking.

Source: United States Food & Drug Administrationhttp://www.fda.gov/fdac/features/1997/797_home.html

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Shrimp, lobster & crab

Turn red and flesh becomes pearly opaque.


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Scallops

Turn milky white or opaque and firm.


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Clams, mussels & oysters

Watch for their shells opening to know they’re done.

Toss those thatstay closed.


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Mercury and fish

These groups should avoid some types of fish and eat types lower in mercury:Pregnant women and those who may

become pregnantNursing mothersYoung children

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EPA and FDA advice for vulnerable groups Don’t eat shark, swordfish, king mackerel, or tilefish.

Eat up to 12 ounces (2 average meals) weekly of a variety of fish and shellfish that are lower in mercury.

5 most commonly eaten fish low in mercury are shrimp, canned light tuna, salmon, pollock, catfish.

Albacore (“white”) tuna has more mercury than canned light tuna. Limit intake to 6 ounces (one average meal) per week.

Check local advisories about safety of fish caught locally. If no advice is available, eat up to 6 ounces (one average meal) weekly of fish caught from local waters, but don't consume any other fish that week.

Follow these same recommendations when feeding fish and shellfish to your young child, but serve smaller portions.

http://www.fda.gov/Food/ResourcesForYou/Consumers/ucm110591.htm

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Listeriosis, deli meats, and frankfurters

Pregnant women, older adults, and the immunocompromised should only eat deli meats and frankfurters that have been reheated to steaming hot to avoid the risk of listeriosis.

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A final reminder ....A final reminder ....

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When in doubt ...When in doubt ...

TOSS IT OUT!!!TOSS IT OUT!!!

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Resources used: Alabama Cooperative Extension System. The Food Spoilers: Bacteria and Viruses.

http://www.aces.edu/pubs/docs/H/HE-0654 (Accessed June 15, 2010). CDC. Food-Related Illness and Death in the United States. http://www.cdc.gov/ncidod/eid/vol5no5/mead.htm

(Accessed June 21, 2010). USDA. “Is it done yet?” http://www.fsis.usda.gov/PDF/IsItDoneYet_Magnet.pdf (Accessed June 21, 2010). USDA. MyPyramid. http://www.mypyramid.gov (Accessed July 15, 2010) USDA. Safe Food Handling – How Temperatures Affect Food.

http://www.fsis.usda.gov/factsheets/how_temperatures_affect_food/index.asp (Accessed June 15, 2010). USDA. Thermometers are Key. http://origin-www.fsis.usda.gov/PDF/Thermometers_Are_Key_FactSheet.pdf

(Accessed June 21, 2010). USDA. Why Does USDA Recommend Using a Food Thermometer?

http://www.foodsafety.gov/blog/thermometer.html (Accessed June 21, 2010). U.S. Dept. of Health & Human Services. Dieteary Guidelines for Americans, 2005.

http://www.health.gov/dietaryguidelines/dga2005/document/html/chapter10.htm (Accessed July 15, 2010) U.S. Food and Drug Administration. Bad Bug Book: Foodborne Pathogenic Microorganisms and Natural Toxins

Handbook – Onset, Duration, and Symptoms of Foodborne Illness. http://www.fda.gov/Food/FoodSafety/FoodborneIllness/FoodborneIllnessFoodbornePathogensNaturalToxins/BadBugBook/ucm071342.htm (Accessed June 15, 2010).

U.S. Food and Drug Administration. What You Need to Know about Mercury in Fish and Shellfish. http://www.fda.gov/Food/ResourcesForYou/Consumers/ucm110591.htm (Accessed July 15, 2010)

Source of images: Microsoft Image and Media Library, USDA Food Safety and Inspection Service Image Library, National Cancer Institute Image library, original graphics created by UNL Lancaster County Extension Office, original photos by Alice Henneman.

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Thank you to the following people for reviewing this slide set ...

Julie Albrecht, Ph.D, R.D. Cindy Brison, M.S., R.D. Zainab Rida, M.S., R.D. David Palm, Ph.D., public health official Amy Stalp, Dietetic Student Vicki Jedlicka, Extension Media Assistant

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Extension is a Division of the Institute of Agriculture and Natural Resources at the University of Nebraska–Lincoln cooperating with the Counties and the United States Department of Agriculture.

University of Nebraska–Lincoln Extension educational programs abide with the nondiscrimination policies of the University of Nebraska–Lincoln and the United States Department of Agriculture.

1 know how. know now. 2 university of nebraska–lincoln extension in lancaster county...

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clean slide

severe slide

disease slide

fever slide

meningitis slide

diarrhea slide

paralysis slide

vomiting slide