food safety concepts concept team: janet johnson, m.s., tom miller, m.d. and jean weese, ph.d

Food Safety Food Safety Concepts Concepts

Concept Team:Concept Team:

Janet Johnson, M.S. , Tom Miller, M.D. and Janet Johnson, M.S. , Tom Miller, M.D. and Jean Weese, Ph.D. Jean Weese, Ph.D.

OUTBREAKS OF FOODBOURNE OUTBREAKS OF FOODBOURNE ILLNESSILLNESS

An Outbreak is:An Outbreak is:

When two or more people become sick When two or more people become sick from the same source or in a manner from the same source or in a manner related to the sourcerelated to the source

Total Incidence of All Total Incidence of All Microorganisms Microorganisms

Total Incidence per Organism Type Total Incidence per Organism Type

National Outbreaks of National Outbreaks of Foodborne IllnessFoodborne Illness

Jack in the Box (1993)Jack in the Box (1993) SourceSource: Undercooked Hamburger : Undercooked Hamburger OrganismOrganism: E. coli O157:H7: E. coli O157:H7

Human ImpactHuman Impact: 4 children dead: 4 children dead 250 individuals sick250 individuals sick Company ImpactCompany Impact: Millions of Dollars : Millions of Dollars ResultsResults: Company and Government : Company and Government

look at standardslook at standards

E. coli 0157:H7 Outbreak in 1993E. coli 0157:H7 Outbreak in 1993E. coli 0157:H7 Outbreak in 1993E. coli 0157:H7 Outbreak in 1993


Odwalla Apple Juice (1996)Odwalla Apple Juice (1996) SourceSource: pasteurized: pasteurized apple juice apple juice

OrganismOrganism: E. coli O157:H7: E. coli O157:H7 Human ImpactHuman Impact: 1 child died: 1 child died

60 Individuals Sick60 Individuals Sick Company ImpactCompany Impact: Millions of Dollars : Millions of Dollars ResultsResults: Company and Government : Company and Government

looked at standardslooked at standards


Hudson Foods (1997)Hudson Foods (1997) SourceSource: Hamburger : Hamburger OrganismOrganism: E. coli O157:H7: E. coli O157:H7

Human ImpactHuman Impact: 0 dead: 0 dead 17 individuals sick17 individuals sick Company ImpactCompany Impact: Millions of Dollars : Millions of Dollars ResultsResults: Company and Government : Company and Government

look at standards look at standards

Alabama Outbreaks of Alabama Outbreaks of Foodborne IllnessFoodborne Illness

Beverly’s Bar-B-Que (1998)Beverly’s Bar-B-Que (1998) SourceSource: Bar-B-Que Sauce : Bar-B-Que Sauce OrganismOrganism: Salmonella : Salmonella Human ImpactHuman Impact: 1 person died: 1 person died 100 individuals sick 100 individuals sick

ResultsResults: Judgement still out: Judgement still out

Immune CompromisedImmune Compromised

Who might be immuno-compromised or Who might be immuno-compromised or have a weakened immune system?have a weakened immune system?

Examples of persons with weakened Examples of persons with weakened immune systems include those that are immune systems include those that are very young and those that are elderly. Also very young and those that are elderly. Also those with immune compromising diseases those with immune compromising diseases such as: Diabetes, AIDS, cancer and others. such as: Diabetes, AIDS, cancer and others.

Biological Contamination of FoodBiological Contamination of Food Biological Contamination of FoodBiological Contamination of Food

Microorganisms Microorganisms Bacteria Bacteria

SalmonellaSalmonella ShigellaShigella CampylobacterCampylobacter

ListeriaListeria

Virus Virus HepatitisHepatitis NorwalkNorwalk

Parasites Parasites Trichinella Trichinella GiardiaGiardia

Microorganisms Microorganisms Bacteria Bacteria

SalmonellaSalmonella ShigellaShigella CampylobacterCampylobacter

ListeriaListeria

Virus Virus HepatitisHepatitis NorwalkNorwalk

Parasites Parasites Trichinella Trichinella GiardiaGiardia

Environmental Needs of Bacteria Environmental Needs of Bacteria

Temperature and TimeTemperature and Time Microorganisms like to grow at room Microorganisms like to grow at room

temperature temperature

Danger ZoneDanger Zone

The temperature range from:The temperature range from:

40°F to 145° F40°F to 145° F

Environmental Needs of BacteriaEnvironmental Needs of Bacteria

Temperature and TimeTemperature and Time pH (Acidity) pH (Acidity)

Bacteria like neutral pH like most foods Bacteria like neutral pH like most foods

pH of FoodspH of Foods

AcidAcid Fresh Meat Fresh Meat AlkalineAlkaline

LimesLimes chicken water chicken water

I__I__I__I__I__I__I__I__I__I__I__I__I__I__II__I__I__I__I__I__I__I__I__I__I__I__I__I__I 00 1.0 2.0 3.0 4.0 5.0 6.0 7.0 8.0 9.0 10 11 12 13 14 1.0 2.0 3.0 4.0 5.0 6.0 7.0 8.0 9.0 10 11 12 13 14


Temperature and TimeTemperature and Time pH (Acidity) pH (Acidity)

Water (Moisture/ A Water (Moisture/ A w w )) Bacteria need water just like people to Bacteria need water just like people to

live and grow live and grow

Water Activity AWater Activity Aww

minimum for bacteria to growminimum for bacteria to grow

II

I___I___I___I___I___I___I___I___I___I___II___I___I___I___I___I___I___I___I___I___I 00 0.1 0.2 0.3 0.4 0.5 0.6 0.7 0.8 0.9 1.0 0.1 0.2 0.3 0.4 0.5 0.6 0.7 0.8 0.9 1.0


Temperature and TimeTemperature and Time pH (Acidity pH (Acidity

Water (Moisture/ A Water (Moisture/ A w w ))

AirAir AerobicAerobic

Require oxygen to growRequire oxygen to grow

AnaerobicAnaerobicWill not grow in the presence of oxygenWill not grow in the presence of oxygen

Potentially Hazardous FoodsPotentially Hazardous FoodsEgg and Egg ProductsEgg and Egg Products CustardsCustards

Cream Pies Cream Pies

Milk and Milk ProductsMilk and Milk Products Sauces Sauces

PuddingsPuddings

Gravies Gravies

Meat and Meat Products Meat and Meat Products Chicken Pot PieChicken Pot Pie

Meat LoafMeat Loaf

Shellfish or FishShellfish or Fish

Egg and Egg ProductsEgg and Egg Products CustardsCustards

Cream Pies Cream Pies

Milk and Milk ProductsMilk and Milk Products Sauces Sauces

PuddingsPuddings

Gravies Gravies

Meat and Meat Products Meat and Meat Products Chicken Pot PieChicken Pot Pie

Meat LoafMeat Loaf

Shellfish or FishShellfish or Fish

Chemical Contamination of FoodChemical Contamination of FoodChemical Contamination of FoodChemical Contamination of Food

Household CleanersHousehold Cleaners Insect Sprays Insect Sprays

Physical Contamination of FoodPhysical Contamination of Food

Stones, Dirt, Metal PiecesStones, Dirt, Metal Pieces Large pieces of Food can result in chokingLarge pieces of Food can result in choking

PeanutsPeanuts PopcornPopcorn Hard CandiesHard Candies Whole Grapes Whole Grapes

Allergies Associated with FoodsAllergies Associated with FoodsAllergies Associated with FoodsAllergies Associated with Foods

Foods which have the greatest Foods which have the greatest incidence of food allergies incidence of food allergies PeanutsPeanuts Milk Milk EggsEggs Fish and Shellfish Fish and Shellfish Wheat Wheat Soy Soy Tree Nuts (Walnuts, Pecans, etc.) Tree Nuts (Walnuts, Pecans, etc.)

Foods which have the greatest Foods which have the greatest incidence of food allergies incidence of food allergies PeanutsPeanuts Milk Milk EggsEggs Fish and Shellfish Fish and Shellfish Wheat Wheat Soy Soy Tree Nuts (Walnuts, Pecans, etc.) Tree Nuts (Walnuts, Pecans, etc.)

Pathogens in AlabamaPathogens in Alabama SalmonellaSalmonella GiardiaGiardia ShigellaShigella CampylobacterCampylobacter HepatitisHepatitis Listeria Listeria VibrioVibrio

What Can You DO! What Can You DO!

Wash Your HandsWash Your Hands Handle Foods Properly Handle Foods Properly Store Foods Properly Store Foods Properly Cook foods to the proper temperatures Cook foods to the proper temperatures Serve Food Properly Serve Food Properly


Wash Your HandsWash Your Hands For approximately 20 secFor approximately 20 sec With warm water and soapWith warm water and soap Rinse well Rinse well Dry with a disposable towel or air dryerDry with a disposable towel or air dryer


Handle Foods Properly Handle Foods Properly Keep cold foods cold (milk, eggs, meats)Keep cold foods cold (milk, eggs, meats) Keep hot foods hotKeep hot foods hot After handling raw meat clean counter, After handling raw meat clean counter,

sink and cutting boards sink and cutting boards


Store Foods Properly Store Foods Properly Store dry foods away from moisture Store dry foods away from moisture Don’t store raw meat above raw produce Don’t store raw meat above raw produce Don’t store chemicals with food products Don’t store chemicals with food products Label and date leftovers in the Label and date leftovers in the

refrigerator refrigerator Wrap and label foods stored in the freezer Wrap and label foods stored in the freezer Cover foods when stored in the Cover foods when stored in the

refrigerator refrigerator


Cook foods to the proper temperatures Cook foods to the proper temperatures Use a thermometerUse a thermometer to check the internal to check the internal

temperature of food products temperature of food products Never eat ground meat that is pink when Never eat ground meat that is pink when

you break a hamburger into two halves you break a hamburger into two halves Never eat chicken that is not cooked to Never eat chicken that is not cooked to

well done.well done. Cook eggs until the white and yolk is firmCook eggs until the white and yolk is firm Be sure to heat leftovers to 165° F Be sure to heat leftovers to 165° F


Serve Food Properly Serve Food Properly Do not eat foods that have fallen on the Do not eat foods that have fallen on the

floorfloor Do not eat foods that have been handled Do not eat foods that have been handled

with dirty hands or utensils with dirty hands or utensils Do not handle the service end of utensilsDo not handle the service end of utensils Do not serve foods with your hands, use Do not serve foods with your hands, use

a clean utensil a clean utensil Never place cooked food on the plate Never place cooked food on the plate

that contained the raw food that contained the raw food

Bottom LineBottom Line

WHEN IN DOUBT!WHEN IN DOUBT!

THROW IT OUTTHROW IT OUT

food safety concepts concept team: janet johnson, m.s., tom miller, m.d. and jean weese, ph.d

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