james marx, phd student walden university pubh 8165-2 dr. howard rubin fall 2010 presentation for...
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![Page 1: James Marx, PhD student Walden University PUBH 8165-2 Dr. Howard Rubin Fall 2010 Presentation for the American Health Care Association](https://reader036.vdocuments.site/reader036/viewer/2022062511/551a634055034643688b4be4/html5/thumbnails/1.jpg)
James Marx, PhD studentWalden University
PUBH 8165-2Dr. Howard Rubin
Fall 2010Presentation for the American Health Care Association
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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.com/topic/Salmonella_food_poisoning.aspx
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Nursing home residents at riskDiarrhea, abdominal cramps, and fever Eight to 72 hours after the contaminated food
was eatenHigh 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
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1in 7,000,000 contaminated50,000,000,000 shell eggs are consumed
annually350,000 illnesses per yearShell 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
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Hazardous foodSalmonella bacteria can double every 20 minutesCauses 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
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Egg white contamination Yolk membrane weakensNutrient-dense yolk Clean, uncracked, fresh shell egg internal
contamination is rareQuick refrigerationEgg pasteurization
American Egg Board. (2010a). Incredible! Retrieved October 10, 2010, from http://www.incredibleegg.org/egg-facts/egg-safety/eggs-and-food-safety#4
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Egg whites coagulate at 140°FHeating an egg above 140°F would cook the eggPasteurization 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, fromhttp://www.foodsafetysite.com/educators/competencies/general/foodprocessing/processing2.html
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PriceDifficult to find a vendorWhipping egg whitesOne 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
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CleanSeparateCookChill
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/
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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
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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/
foodprocessing/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
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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/
![Page 14: James Marx, PhD student Walden University PUBH 8165-2 Dr. Howard Rubin Fall 2010 Presentation for the American Health Care Association](https://reader036.vdocuments.site/reader036/viewer/2022062511/551a634055034643688b4be4/html5/thumbnails/14.jpg)
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
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
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Partnership for Food Safety Education http://www.fightbac.org/
Centers for Disease Control and Prevention (CDC) http://www.cdc.gov/ncidod/dbmd/diseaseinfo/foodbo
rneinfections_g.htm#consumersprotect