food borne illness can cause more than a stomach ache!
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Foodborne Illness Can Cause More than a Stomach Ache!. Food borne Illness Can Cause More than a Stomach Ache!. Akrum Hamdy. Estimates of food borne illnesses in the U.S. each year:. 76 million people become ill 5,000 people die. Signs and symptoms. Fever. Diarrhea. Upset stomach. - PowerPoint PPT PresentationTRANSCRIPT
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Akrum Hamdy
Foodborne Illness Can Cause More than a Stomach Ache!
Food borne Illness Can Cause More than a Stomach Ache!
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Estimates of food borne illnesses in the U.S. each year:
• 76 million people become ill
• 5,000 people die
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Signs and symptoms
Upset stomach
Vomiting
Diarrhea Fever
Dehydration(sometimes severe)
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Possible more severe conditions
Paralysis
Meningitis
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Wash your hands!
Hand washing is the most effective way to stop the spread of illness.
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Wash hands after …
Using bathroom orchanging diapers
Sneezing, blowing nose & coughing
Touching a cut or open sore Handling food
Handling pets
AND before ...
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How to wash hands
1. Wet hands with WARM water.
2. Soap and scrub for 20 seconds.
3. Rinse under clean, running water.
4. Dry completely using a clean cloth or paper towel.
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A multiplication quiz
How many bacteria will grow from 1 BACTERIA left at room temperature 7 hours?
Bacteria numbers can double in 20 minutes!
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Answer: 2,097,152!
Refrigerate perishable foods within TWO hours.
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DANGER ZONE
Bacteria multiply rapidly between
40 and 140 degrees F.
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Why gamble with your health?
It takes about ½ hourto 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 other people’s health?
Some people have a greater risk for food borne illnesses. A food you safely eat might make others sick.
Is the food safe for everyone at the table?
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People with a higher risk of food borne illness
Pregnantwomen
Infants Young children andolder adults
People with weakened immune systemsand individuals with certain chronic diseases
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Be a winner!Increase your odds of preventing a food borne illness at YOUR WORK!
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Don’t count on these to test for food safety!
Sight
Smell Taste
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The TWO-hour ruleRefrigerate perishable foods so TOTAL time at room temperature is less than TWO hours or only ONE hour when temperature is above 90 degrees F.
Perishable foods include: • Meat, poultry, fish, eggs, tofu• Dairy products• Pasta, rice, cooked vegetables• Fresh, peeled/cut fruits and
vegetables
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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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“Key recommendations”for food safety
The 2005 USDA Dietary Guidelines give
“Key Recommendations” for food safety.
Source: http://www.health.gov/dietaryguidelines/dga2005/recommendations.htm
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Clean hands, food-contact surfaces, fruits and vegetables.
Recommendation 1: CLEAN
Do NOT wash or rinse meat and poultry as this could spread bacteria to other foods.
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Fruits & vegetables
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Cleaning fruits & vegetables1. Remove and discard outer
leaves.
2. Rinse under clean, running water just before preparing or eating.
3. Rub briskly – scrubbing with a clean brush or hands – to remove dirt and surface microorganisms.
4. Don’t use soap or detergent.
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Avoid washing raw meat & poultry
Do NOT wash raw meat and poultry. Washing is not necessary.
Washing increases the danger of 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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Meat & beans
What is meat? What is poultry?
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Recommendation 2: SEPARATE
Separate raw, cooked, and ready-to-eat foods while shopping, preparing or storing foods.
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Recommendation 3: COOK
Cook foods to a safe temperature to kill microorganisms.
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Cook to safe temperatures
Avoid raw or partially cooked eggs or foods containing raw eggs and raw/undercooked meat and poultry.
Scrambled, poached, fried and hard-cooked eggs are safe
when cooked so both yolks and whites are firm, not runny.
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1 out of 4 hamburgers turns brown before it has been cooked to a safe
internal temperature
Source: United States Department of Agriculture/Food Safety & Inspection Service http://www.pueblo.gsa.gov/cic_text/food/therm/researchfs.htm
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The ONLY way to know food has been cooked to a safe internal temperature is to use a food thermometer!
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Signs of safely cooked fish • 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.
• Shrimp, lobsters & crab: Turn red and flesh becomes pearly opaque.
• Scallops: Turn milky white or opaque and firm.
• Clams, mussels & oysters: Watch for their shells opening to know they’re done. Toss those that stay closed.
The US Food & Drug Administration recommends cooking most seafood to an internal temperature of 145 degrees F for 15 seconds.
Source: United States Food & Drug Administrationhttp://www.fda.gov/fdac/features/1997/797_home.html
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Recommendation 4: CHILL
Chill (refrigerate) perishable foods promptly and defrost foods properly.
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Dairy products
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Dairy do’s and don’ts
DO• Refrigerate dairy foods
promptly. • Discard dairy foods left at
room temperature for more than two hours – even if they look and smell good.
Do NOT drink milk directlyfrom the carton.
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Handling fruits & vegetables
• 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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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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Recommended refrigerator & freezer temperatures
• Set refrigerator at40 degrees F or below.
• Set freezer at0 degrees F.
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Monitor refrigerator & freezer temperatures
• Place thermometer in the front of refrigerator/freezer in an easy-to-read location.
• Check temperature regularly
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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 sproutsMost at risk are infants, young children,pregnant women, older adults and the
immunocompromised.
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Dairy do’s and don’ts
DOAvoid raw (unpasteurized) milk or milk products such as some soft cheeses.
Do NOT drink milk directlyfrom the carton.
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Alice Henneman, MS, RD University of NebraskaCooperative Extension
in Lancaster Countyhttp://lancaster.unl.edu/food
Joyce Jensen, REHSLincoln-Lancaster
County Health Dept.
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Acknowledgments
• This slide set is based on information provided by:– United States Department of Agriculture– United States Department of Health & Human Services
• For more information, visit:– http://www.mypyramid.gov – http://www.fsis.usda.gov – http://www.healthierus.gov/dietaryguidelines