reducing the risk of foodborne illness jennifer hillan, msh, rd, ld/n family, youth, and community...

Reducing the Risk of Foodborne Illness

Jennifer Hillan, MSH, RD, LD/N

Family, Youth, and Community Sciences

University of Florida/IFAS

What is Foodborne Illness?

Infection or poisoning caused by consuming foods or drinks that contain harmful microorganisms (also called pathogens or germs)

Infection caused by bacteria, viruses, or parasitesPoisoning caused by toxins produced by bacteria

or fungiSymptoms vary, but nausea, vomiting, diarrhea,

and cramps are common

Importance of Food Safety

Annually in United States: 76 million illnesses 325,000 hospitalizations 5,000 deaths

“Keep Food Safe to Eat” is a Dietary Guideline for the first time

National Food Safety Education Month (Sept)

Mead, 1999USDA and DHHS, 2000

Due to foodborne disease

Who’s at High Risk for Foodborne Illness?

EldersYoung childrenPregnant womenPeople with compromised immune

systems (like people with HIV/AIDS or cancer)

How Does Food Become Contaminated?

Pathogens are found naturally on many foods and may be present when food is purchased. raw meat fruits and vegetables eggs

Pathogens can also be introduced during preparation. cross-contamination infected food handler

Some High Risk Foods

Raw or undercooked meats, poultry, and shellfish

Raw or undercooked eggs

Unpasteurized milk and juices

Raw, unwashed fruits and vegetables

Reducing the Risk

Cook

Separate

Chill

Clean

Cook

Cook food thoroughly. Egg whites and yolks should be

firm. Poultry juice should run clear. Fish/shellfish should be opaque or

flake easily. Cook to safe internal

temperature.Use a food thermometer!

Center for Disease Control and Prevention

Cooking Temperatures

Separate….Don’t Cross-Contaminate

Keep raw meat, poultry, eggs, fish away from other foods. Separate in shopping cart & refrigerator (make

sure juices don’t drip onto other foods). Use one cutting board for fresh produce and

another for raw meat, poultry, and seafood. Never place cooked product back on plate or

cutting board that previously held raw food.

Center for Disease Control and Prevention

Chill

Refrigerate perishable foods promptly. Never leave out more than 2 hours (no

more than 1 hour if air temperature is above 90° F).

Refrigerate at or below 40° F. Freeze at or below 0° F. Use shallow containers. Thaw in refrigerator, microwave,

or cool running water;never at room temperature!

Center for Disease Control and Prevention

Clean

Wash hands often. Use hot soapy water. Rub and lather hands for at least 20

seconds.Don’t forget nails and back of hands! Dry with a clean hand towel or paper towel.Don’t use the same towel to wipe hands & dishes! Wash before and after handling food, after

using bathroom, changing diapers, or handling pets.

Center for Disease Control and Prevention

Clean (cont.)

Wash surfaces, equipment often. use hot soapy water especially after preparing raw

foods clean sponges in dishwasher

or heat damp spongesin microwave for 30-60 seconds

Center for Disease Control and Prevention

Clean (cont.)

Wash raw produce under running water. Scrub with vegetable brush. Remove and discard outermost leaves

of lettuce and cabbage. Remove bruised or damaged parts. Do not use soap or detergent.

Center for Disease Control and Prevention

Resources for Consumers and Educators….

UF/IFAS Publications

FCS1081 – Be Smart, Not Sorry, Keep Food Safety in Mind

FCS1083 – Using A Meat Thermometer

FCS8490 – Safe Food Storage Times and Temperatures

FCS8543 – Keep Your Baby’s Food Safe

The National Food Safety Database

foodsafety.ifas.ufl.eduDatabase of resources for

Consumers Educators Industry

Fight BAC!TM

www.fightbac.org Developed by

USDA.Website has

downloadable fact sheets, brochures, and activities.

ThermyTM

www.fsis.usda.gov/thermy Developed by Food Safety

and Inspection Service.Campaign encourages

consumers to cook food to safe internal temp.

Website has downloadable brochures, fact sheets, and activities.

Spanish resources available.

Summing Up

Preventing food contamination is very important.

Clean, cook, chill, and separate to prevent foodborne illness.

Many resources available!