Food Borne Illness

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Food Borne Illness

• Journal Question
• How do you promote cleanliness when you are
  making food?
• Vocabulary
• Food borne illness
• Contaminant
• Bacteria
• Microorganism
• Toxin
•  

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The Problem

• Undercooked meat, food handling, and
  cross-contamination cause food borne illness.
• Almost 80 million Americans suffer from food
  borne illnesses a year.
• Food borne illnesses are almost 100 preventable.
  
• Food borne illnesses cost the U.S. 23 billion
  annually.

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The Problem (Cont.)

• Food borne illnesses resemble flu symptoms
  stomach pain, diarrhea, nausea, chills, fever,
  and headache.
• Food borne illness can be fatal.
• 5,000 people die each year
• Symptoms usually appear 4-6 hours, but can appear
  up to 30 days after food consumption
• Most susceptible people are the elderly, children
  under five, and people with weakened immune
  systems.
• Report food borne illness to your doctor and
  local health department

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The Good News!!!

• US food supply is one of the safest world-wide.

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Bacteria

• Bacteria is the most common cause of food borne
  illness
• Examples
• Salmonella
• Botulism
• Listeria
• E. Coli
• Campylobacter Jejuni

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HOW TO KEEP FOODS SAFE

• Clean wash hands (20 seconds or more),
  utensils, counter tops with hot water and
  soap.
• Separate Keep raw meat, poultry, eggs and
  seafood
• away from ready to eat
  foods. (prevent
• cross-contamination)
• Use different cutting boards for different
  foods
• Cook cook foods to proper internal
  temperatures.
• Check for doneness with food
  thermometer.
• Chill refrigerate of freeze perishables within
  two hours.
• Make sure refrigerator is set at no
  higher than 40
• degrees and freezer is set at 0
  degrees.

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Shopping For Food

• Check expiration dates.
• Select dent-free cans. Avoid bulging cans
• Avoid cross-contamination in shopping cart raw
  meat juices.
• Refrigerate or freeze foods promptly.

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Storing Food

• Keep refrigerator at 40F or below and freezer at
  0 or below
• Use meat, poultry, and seafood in 2-3 days of
  purchase
• Over wrap meat, poultry, and seafood so juices
  wont drip
• Refrigerate leftovers in shallow containers
• Clean refrigerator and freezer regularly.

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Preparing Food

• Wash hands thoroughly with soap and water
• Surfaces, utensils, and cooking equipment should
  be clean before using
• Thaw frozen food in running water, the
  refrigerator or microwave oven
• Wash surfaces, utensils, and cooking equipment
  after contact with raw food items

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Cooking with Care

• Cook meat and poultry to their proper
  temperatures as specified in recipe.
• Use a meat thermometer in several places to check
  for doneness.
• Fish should flake with a fork.
• Eggs should be cooked so they are not runny.

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Safe Serving

• Wash hands before serving food.
• All surfaces, serving dishes, and utensils should
  be clean.
• Serve grilled food on a clean plate.
• Picnic keep perishables in a cooler with ice or
  cold pack and in the shade.

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The Clean Home

• Bacteria can multiply quickly in towels, sponges,
  and cloths.
• Wash sponges and dish cloths daily in washing
  machine. Sponges can be sterilized in
  dishwasher.
• Paper towels reduce risk of cross-contamination.
• Use separate cutting boards to reduce the risk.
• Plastic cutting boards are dishwasher safe.
• 1 T. bleach to 1 gallon of water is an effective
  cleaner.