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Serving Food SafelyServing Food Safely

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• How many of you have experienced a food borne illness?

• Do you know what a food borne illness is?

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• Do you generally have to eat something to become ill with a food borne illness?

• Can you tell by visually looking at food that it can make you sick?

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• Food borne illness:

• Becoming ill from eating foods that contain live bacteria, microorganisms or the poisons (toxins) they may produce

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• Symptoms are “flu” like and are often dismissed as the flu

• Increasingly becoming more recognized

• Some bacteria was not know 20 yrs ago

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Fight BAC campaignFight BAC campaign

• Food safety campaign

• Stress four main points

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• #1 Clean

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• #2 Separate

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• #3 Cook

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• #4 Chill

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• Food safety knowledge can help you and others:

• Avoid getting sick

• Make informed choices regarding places and foods you eat

• Get a job in a food-related field

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• Help prevent you and your family from getting sick

• No one wants to be sick on days off from school

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• If you are in food service industry it is your responsibility to be safe and clean

• Food borne illness is a matter of life and death

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Life and DeathLife and Death

• Children

• Pregnant women

• Elderly

• Weakened immune systems

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Food borne Illness StatsFood borne Illness Stats

• 76 million cases of food borne illness

• 325,000 hospitalizations

• 5,000 deaths

• Many are unreported

• According to the CDC 1 in 38 of salmonella poisoning are reported

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• 30 different microorganisms related to food borne illnesses

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CampylobacterCampylobacter

• 2 – 5 days to appear; last 7 – 10 days

• Causes abdominal cramps, bloody diarrhea, nausea, headaches, muscle pain and fever

• Found in undercooked meat, poultry and raw milk

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Campylobacter cont.Campylobacter cont.

• Leading cause of bacterial diarrhea in the US

• 2 – 4 million cases a year

• Kids under 5 years old and young adults (15 – 29) are most likely to become sick

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ShigellaShigella

• 12 – 50 hours to appear• Causes abdominal cramps, diarrhea,

fever, sometimes vomiting and bloody stools

• Due to unsanitary practices by humans, milk/dairy products and contaminated water

• 300,000 cases annually in the US• 10 – 15% fatality with certain strains

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SalmonellaSalmonella

• 6 – 48 hours to appear lasts 1 – 2 days

• Causes abdominal cramps, diarrhea, nausea, vomiting, headache and fever

• found in undercooked chicken, eggs and milk

• 2 – 4 million cases annually in US

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E. Coli 0157:H7E. Coli 0157:H7

• 12 – 17 hours to appear; last about 8 days

• Causes severe abdominal pain, bloody diarrhea, and can produce deadly toxin; generally no fever

• Found in undercooked hamburger meat, unpasteurized fruit juice and produce

• 50% mortality rate in elderly

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Foodborne Illness PathwaysFoodborne Illness Pathways

• Bacteria is consumed

• Incubation/delay before we are sick

• Attach to cells in intestines and multiply

• Toxins absorbed in bloodstream and can invade deep body tissues

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Name the BacteriaName the Bacteria

• Kiley ate an undercooked hamburger for dinner and woke up the next morning with extreme abdominal cramps and diarrhea but no fever. Kiley had to be hospitalized. What food borne illness might Kiley have?

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•E.Coli

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• Ted ate some cookie dough that contained raw eggs. Two days later he suffered from abdominal cramps, diarrhea, nausea, vomiting, headache, and fever. He had a food borne illness that is responsible for millions of cases of food borne illness each year. What kind of food borne illness did Ted have?

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• Salmonella

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• Kim lives on a dairy farm. Her family sometimes drinks unpasteurized milk. One day after drinking unpasteurized milk, Kim and her family started getting headaches, muscle pain, bloody stool, diarrhea and abdominal cramps. What kind of food borne illness might Kim’s family have?

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•campylobacter

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• Important to see a doctor for treatment

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FAT TOMFAT TOM

• F ood

• A cidity

• T ime

•

• T emperature

• O xygen

• M oisture

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• Food

• Bacteria need food to grow

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• Acidity

• Acidity of PH measured on scale of 1 – 14

• 7 is neutral

• Does not grow well in acidic food– Pickles and ketchup

• Grows well in– Meat, milk, eggs

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• Time

• Anything over two hours is unsafe

• Temperature

• 40 degrees to 140 degrees is the DANGER ZONE

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• Oxygen

• Some need oxygen and others do not

• Clostridium botulinum, (botulism) doesn’t need oxygen– Improperly canned foods

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• Moisture

• Bacteria needs moisture

• Flour. Uncooked pasta, rice, cereal do not grow bacteria

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Time for a GameTime for a Game

• Who wants to be a Millionaire???

• 1 game host

• Draw two names

• One contestant and the other sign holder

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QuestionQuestion

• Pathogens that were not previously know to cause human illness are called?

• A) energetic

• B) Egyptian

• C) Emerging

• D) Elemental

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• C) emerging

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• Botulism is most commonly caused when this home activity is done improperly?

• A) Canning

• B) Baking

• C) Grilling

• D) Vacuuming

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• A) canning

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• This bacterium is a leading cause of diarrhea in the U.S., resulting in up to 6 million illnesses each year.

• A) Lactobacillus

• B) Campylobacter jejuni

• C) E. Coli 0157;H7

• D) Vibrio cholerae

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• B) Campylobacter jejuni

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• What mathematical value is used to calculate the reduction of a bacteria in order to make food safe?

• A) Quotient

• B) Square Root

• C) Radius

• D) Logarithm

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• D) Logarithm

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Game 2Game 2

• Which of these is not one of the Four Steps to Food Safety according to the Fight BAC Campaign?

• A) Clean

• B) Chill

• C) Cook

• D) Contaminate

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• D) contaminate

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• This government agency regulates food safety of produce, dairy, eggs, and meat.

• A) CDC

• B) NIH

• C) FDA

• D) USDA

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• D) USDA

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• Which of these foods is not kept safe through the process of pasteurization?

• A) Milk

• B) Orange Juice

• C) Tomato

• D) Liquid eggs in cartons

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• C) Tomato

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• Which of these is not a cause of emerging pathogens?

• A) DNA Mapping

• B) Transduction

• C) Transformation

• D) Conjugation

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• A) DNA Mapping

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Game 3Game 3

• Which of these would not be found on a food label?

• A) Expiration date

• B) Sell by date

• C) Blind date

• D) Use by date

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• C) Blind date

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• The growth of this foodborne pathogen is of greatest concern at refrigerator temperatures.

• A) Listeria

• B) Salmonella

• C) E.Coli

• D) SHigella

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• A) Listeria

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• Which of the following conditions could be the cause of foodborne illness?

• A) Curdled milk

• B) Freezer burn

• C) Food left out for more than 2 hours at room temperature

• D) Raw eggs that float in water

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• C) Food left out for more than 2 hours at room temperature

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• What percent of people say they wash their fruits and vegetables before eating them? (1998 FDA survey)

• A) 52%

• B) 79%

• C) 65%

• D) 97%

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• D) 97%

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GAME 4GAME 4

• What businesses employ the greatest number of high school students?

• A) Supermarkets

• B) Movie theatres

• C) Delicatessens

• D) Fast food restaurants

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• D) Fast food restaurants

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• What food temperatures make up the “Danger Zone?”

• A) 0 degrees – 32 degrees F

• B) 41 degrees – 140 degrees F

• C) 140 degrees – 180 degrees F

• D) 180 degrees – 210 degrees F

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• B) 41 degrees – 140 degrees F

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• How does irradiation make food safe?

• A) It sterilizes it

• B) It damages the bacterial DNA

• C) It makes it glow in the dark

• D) It boils all the water out of the food

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• B) It damages the bacterial DNA

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• How long does it take Salmonella to grow from 10 bacteria per gram to 1,000,000 per gram at room temperature?

• A) 13 hours

• B) 24 hours

• C) 48 hours

• D) 72 hours

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• A) 13 hours

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GAME 5GAME 5

• Which of these groups is typically not at high risk for foodborne illness?

• A) Children under age one

• B) Teenagers

• C) Women who are pregnant

• D) Adults over age 65

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• B) Teenagers

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• What percent of people say they do not wash their hands after handling raw meat? (1998 FDA Survey)

• A) 25%

• B) 10%

• C) 44%

• D) 59%

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• A) 25%

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• How many cases of gastrointestinal illnesses caused by food does the CDC estimate each year?

• A) 76,000,000

• B) 5,200

• C) 323,000

• D) 500,000

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• A) 76,000,000

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• What process did NASA adopt in the 1970’s to ensure that food is safe for astronauts in space?

• A) Pasteurization

• B) Acidification

• C) HACCP

• D) Biotechnology

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• C) HACCP

• Hazard Analysis Critical Control Point