Contents

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Contents
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Contents
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Estimates of foodborne illnesses in the U.S.
each year

• 76 million peoplebecome ill

5,000 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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Dont count on these to test for food safety!
Sight
Smell
Taste
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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?

• 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 peoples health?

• Some people have a greater risk for foodborne
  illnesses.

A food you can safely eat might make others
sick.
Is the food safefor everyone at the table?
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Be a winner!

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

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Contents
- Signs, symptoms, vulnerable populations - Key
recommendations - MyPyramid food group
recommendations
27
Key recommendationsfor food safety

• The 2005 USDA Dietary Guidelines give fiveKey
  Recommendations for food safety.

Source www.health.gov/dietaryguidelines/dga2005/r
ecommendations.htm
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Key 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 bacteria

• Wet or damp dishcloths are ideal environments for
  bacterial growth.
• Have a good supplyof dishcloths to avoid reusing
  them before laundry day.

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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 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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When groovy isnt a good thing

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

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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 COOK
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Cook chicken and turkey (both whole birds and
poultry parts, such as wings, breasts, legs, and
thighs, etc.) to 165F.
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Cook pork, egg dishes, hamburger, and ground
meats to 160F. Cook ground poultry to 165F.
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Cook beef, lamb, and veal steaks androasts to
160F for medium doneness (145F for medium
rare).
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Reheat leftovers until a temperature of165F 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_A
re_Key_FactSheet.pdf
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http//origin-www.fsis.usda.gov/PDF/Thermometers_A
re_Key_FactSheet.pdf
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• 1 out of 4 hamburgers turns brown before it has
  been cooked to a safe internal temperature.

http//origin-www.fsis.usda.gov/PDF/Thermometers_A
re_Key_FactSheet.pdf
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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.

http//origin-www.fsis.usda.gov/PDF/Thermometers_A
re_Key_FactSheet.pdf
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Types of food thermometers
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DIGITAL instant-read

• Reads in 10 seconds
• Place at least 1/2 inch deep (or asdirected 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/Typ
es_of_Food_Thermometers/index.asp
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DIAL 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

Source United States Department of
Agriculture/Food Safety Inspection Service
http//www.fsis.usda.gov/food_safety_education/Typ
es_of_Food_Thermometers/index.asp
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Dial 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

Source United States Department of
Agriculture/Food Safety Inspection Service
http//www.fsis.usda.gov/food_safety_education/Typ
es_of_Food_Thermometers/index.asp
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Oven probe with cord

• 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

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

Source United States Department of
Agriculture/Food Safety Inspection Service
http//www.fsis.usda.gov/food_safety_education/Typ
es_of_Food_Thermometers/index.asp
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Thermometer-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

Source United States Department of
Agriculture/Food Safety Inspection Service
http//www.fsis.usda.gov/food_safety_education/Typ
es_of_Food_Thermometers/index.asp
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How to use a food thermometer

• Wash thermometer with hot soapy water before
  and after use.
• Use before the food is expected to be done.
• Place in the thickestpart of the food, not
  touching bone, fat, or gristle.
• 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 CHILL
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The TWO-hour rule

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

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 (90F or higher), food should not
  sit out for more than one hour.

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Bacteria multiplyrapidly between 40F and 140F
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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!
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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
Its OK to refrigerate foods while theyre still
warm.

• Leave container cover slightly cracked
  until the food has cooled.

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Recommended refrigerator freezer temperatures

• Set refrigerator at 40F or below.
• Set freezer at 0F.

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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
If it walks out, let it go!
seen on a refrigerator magnet
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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

Most at risk are infants, young children,
pregnant women, older adults, and the
immunocompromised.
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Contents
- Signs, symptoms, vulnerable populations - Key
recommendations - MyPyramid food group
recommendations
93
Food safety recommendationsfor MyPyramid food
groups

• The 2005 MyPyramid gives specificfood safety
  recommendationsfor each food group.

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Fruits Vegetables
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5 steps for cleaning fruits veggies ...
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• Remove and discard outerleaves.

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• Rinse under clean, running water just before
  preparing or eating. Dont 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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• Rub briskly scrubbing with a clean brush or
  hands to clean the surface.

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• Dry with a clean cloth or paper towel. Moisture
  left on fruits and vegetables helps bacteria
  grow. Dry them if you wont eat or cook them
  right away.

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• 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

• 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 Products
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Dairy dos and donts

• 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 milkdirectly from the carton.
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Meat Beans
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Avoid 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 dontdrip
  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/19
97/797_home.html
112
Shrimp, lobster crab

• Turn red and flesh becomes pearly opaque. 

Source United States Food Drug
Administrationhttp//www.fda.gov/fdac/features/19
97/797_home.html
113
Scallops

• Turn milky white or opaque and firm. 

Source United States Food Drug
Administrationhttp//www.fda.gov/fdac/features/19
97/797_home.html
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Clams, mussels oysters

• Watch for their shells opening to know theyre
  done.
• Toss those thatstay closed.

Source United States Food Drug
Administrationhttp//www.fda.gov/fdac/features/19
97/797_home.html
115
Mercury and fish

• These groups should avoid some types of fish and
  eat types lower in mercury
• Pregnant women and those who may become pregnant
• Nursing mothers
• Young children

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EPA and FDA advice for vulnerable groups

• Dont 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
117
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 ....
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When in doubt ...
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/P
  DF/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/h
  ow_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/thermo
  meter.html (Accessed June 21, 2010).
• U.S. Dept. of Health Human Services. Dieteary
  Guidelines for Americans, 2005.
  http//www.health.gov/dietaryguidelines/dga2005/do
  cument/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/Food
  Safety/FoodborneIllness/FoodborneIllnessFoodborneP
  athogensNaturalToxins/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 NebraskaLincoln cooperating with
the Counties and the United States Department of
Agriculture. University of NebraskaLincoln
Extension educational programs abide with the
nondiscrimination policies of the University of
NebraskaLincoln and the United States Department
of Agriculture.