Food Borne Illness

Journal Question:Journal Question: How do you promote cleanliness when you How do you promote cleanliness when you

are making food?are making food? Vocabulary:Vocabulary:

Food borne illnessFood borne illness Contaminant Contaminant BacteriaBacteria MicroorganismMicroorganism ToxinToxin

  

The Problem

Undercooked meat, food handling, and Undercooked meat, food handling, and cross-contamination cause food borne cross-contamination cause food borne illness. illness.

Almost 80 million Americans suffer Almost 80 million Americans suffer from food borne illnesses a year.from food borne illnesses a year.

Food borne illnesses are almost 100% Food borne illnesses are almost 100% preventable. preventable.

Food borne illnesses cost the U.S. $23 Food borne illnesses cost the U.S. $23 billion annually. billion annually.

The Problem (Cont.)

Food borne illnesses resemble flu symptoms: Food borne illnesses resemble flu symptoms: stomach pain, diarrhea, nausea, chills, fever, stomach pain, diarrhea, nausea, chills, fever, and headache. and headache.

Food borne illness can be fatal. Food borne illness can be fatal. 5,000 people die each year5,000 people die each year

Symptoms usually appear 4-6 hours, but can Symptoms usually appear 4-6 hours, but can appear up to 30 days after food consumptionappear up to 30 days after food consumption

Most susceptible people are the elderly, Most susceptible people are the elderly, children under five, and people with children under five, and people with weakened immune systems. weakened immune systems.

Report food borne illness to your doctor and Report food borne illness to your doctor and local health department local health department

The Good News!!!

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

Bacteria

Bacteria is the most common Bacteria is the most common cause of food borne illnesscause of food borne illness

Examples:Examples: SalmonellaSalmonella BotulismBotulism ListeriaListeria E. ColiE. Coli Campylobacter JejuniCampylobacter Jejuni

HOW TO KEEP FOODS SAFE

CleanClean:: wash hands (20 seconds or more), utensils, wash hands (20 seconds or more), utensils, counter counter tops with hot water and soap. tops with hot water and soap.

Separate:Separate: Keep raw meat, poultry, eggs and seafood Keep raw meat, poultry, eggs and seafood away from ready to eat foods. (prevent away from ready to eat foods. (prevent cross-contamination)cross-contamination)

Use different cutting boards for different Use different cutting boards for different foodsfoods

Cook:Cook: cook foods to proper internal temperatures. cook foods to proper internal temperatures. Check for doneness with food thermometer.Check for doneness with food thermometer.

Chill:Chill: refrigerate of freeze perishables within two hours. refrigerate of freeze perishables within two hours. Make sure refrigerator is set at no higher than 40 Make sure refrigerator is set at no higher than 40 degrees and freezer is set at 0 degrees.degrees and freezer is set at 0 degrees.

Shopping For Food

Check expiration dates. Check expiration dates. Select dent-free cans. Avoid Select dent-free cans. Avoid

bulging cansbulging cans Avoid cross-contamination in Avoid cross-contamination in

shopping cart – raw meat juices. shopping cart – raw meat juices. Refrigerate or freeze foods Refrigerate or freeze foods

promptly. promptly.

Storing Food

Keep refrigerator at 40°F or below Keep refrigerator at 40°F or below and freezer at 0° or below and freezer at 0° or below

Use meat, poultry, and seafood in Use meat, poultry, and seafood in 2-3 days of purchase 2-3 days of purchase

Over wrap meat, poultry, and Over wrap meat, poultry, and seafood so juices won’t drip seafood so juices won’t drip

Refrigerate leftovers in shallow Refrigerate leftovers in shallow containers containers

Clean refrigerator and freezer Clean refrigerator and freezer regularly.regularly.

Preparing Food

Wash hands thoroughly with soap Wash hands thoroughly with soap and water and water

Surfaces, utensils, and cooking Surfaces, utensils, and cooking equipment should be clean before equipment should be clean before using using

Thaw frozen food in running water, Thaw frozen food in running water, the refrigerator or microwave oven the refrigerator or microwave oven

Wash surfaces, utensils, and Wash surfaces, utensils, and cooking equipment after contact cooking equipment after contact with raw food itemswith raw food items

Cooking with Care

Cook meat and poultry to their Cook meat and poultry to their proper temperatures as specified proper temperatures as specified in recipe. in recipe.

Use a meat thermometer in Use a meat thermometer in several places to check for several places to check for doneness. doneness.

Fish should flake with a fork. Fish should flake with a fork. Eggs should be cooked so they are Eggs should be cooked so they are

not runny. not runny.

Safe Serving

Wash hands before serving food. Wash hands before serving food. All surfaces, serving dishes, and All surfaces, serving dishes, and

utensils should be clean. utensils should be clean. Serve grilled food on a clean plate. Serve grilled food on a clean plate. Picnic – keep perishables in a Picnic – keep perishables in a

cooler with ice or cold pack and in cooler with ice or cold pack and in the shade. the shade.

The Clean Home Bacteria can multiply quickly in towels, Bacteria can multiply quickly in towels,

sponges, and cloths. sponges, and cloths. Wash sponges and dish cloths daily in Wash sponges and dish cloths daily in

washing machine. Sponges can be sterilized washing machine. Sponges can be sterilized in dishwasher.in dishwasher.

Paper towels reduce risk of cross-Paper towels reduce risk of cross-contamination. contamination.

Use separate cutting boards to reduce the Use separate cutting boards to reduce the risk.risk.

Plastic cutting boards are dishwasher safe. Plastic cutting boards are dishwasher safe. 1 T. bleach to 1 gallon of water is an effective 1 T. bleach to 1 gallon of water is an effective

cleaner. cleaner.