Food SafetyFood Safety

Microbial Microbial foodborne illnessfoodborne illness– Commonly called Commonly called food poisoningfood poisoning– Transmitted to human beings through Transmitted to human beings through

food and waterfood and water– Caused by an infectious agent Caused by an infectious agent

((foodborne infectionfoodborne infection) or a poisonous ) or a poisonous substance (substance (food intoxicationfood intoxication))

– Episodes far outnumber any other kind Episodes far outnumber any other kind of food contaminationof food contamination

Foodborne illnesses can be life-threateningFoodborne illnesses can be life-threatening

Are increasingly unresponsive to standard Are increasingly unresponsive to standard antibioticsantibiotics

Each year in the United States, an Each year in the United States, an estimated 76 million people become estimated 76 million people become ill from foodborne diseasesill from foodborne diseases– ≈≈5,000 of them die5,000 of them die

If digestive tract disturbances are the If digestive tract disturbances are the only major symptom of your next only major symptom of your next bout of “stomach flu” chances are bout of “stomach flu” chances are excellent that what you really have is excellent that what you really have is a foodborne illnessa foodborne illness

Staphylococcus aureusStaphylococcus aureus– Most common source of food toxicityMost common source of food toxicity– Produced in meats, poultry, egg Produced in meats, poultry, egg

products, tuna, potato and macaroni products, tuna, potato and macaroni salads, cream-filled pastriessalads, cream-filled pastries

– Known as “The Buffet” illnessKnown as “The Buffet” illness

Clostridium botulinumClostridium botulinum– Toxin produced under anaerobic Toxin produced under anaerobic

conditionsconditions– BotulismBotulism quickly paralyzes musclesquickly paralyzes muscles

Death can occur within 24 hoursDeath can occur within 24 hours

– Botulinum toxin is destroyed by heatBotulinum toxin is destroyed by heatFoods that contain the toxin can be Foods that contain the toxin can be rendered harmless by boiling them for 10 rendered harmless by boiling them for 10 minutesminutes

Attention on Attention on E. coli O157:H7E. coli O157:H7 – In the mid-1990s a fast-food restaurant In the mid-1990s a fast-food restaurant

chain in the Northwest served chain in the Northwest served undercooked hamburgers from meat undercooked hamburgers from meat contaminated with contaminated with E. coliE. coli 0157:H7 0157:H7

4 people died, 100s with serious illness4 people died, 100s with serious illness

– 2006 Spinach contamination2006 Spinach contamination3 people died, 192 reported illnesses, 26 3 people died, 192 reported illnesses, 26 statesstates

Infections from Infections from E. coliE. coli– SymptomsSymptoms

Bloody diarrheaBloody diarrhea

Severe intestinal crampsSevere intestinal cramps

DehydrationDehydration

In the worst cases, In the worst cases, Hemolytic uremic Hemolytic uremic syndromesyndrome leads to abnormal blood clotting leads to abnormal blood clotting with kidney failure, damage to the central with kidney failure, damage to the central nervous system and other organs, and deathnervous system and other organs, and death

Industry Controls--Government Industry Controls--Government Inspections and HACCPInspections and HACCP

– The USDA plays a primary role in The USDA plays a primary role in inspecting and regulating foodsinspecting and regulating foods

A USDA inspector monitors U.S. meat-A USDA inspector monitors U.S. meat-processing plants every dayprocessing plants every day

– Ensure that they meet government standardsEnsure that they meet government standards

Budget constraints do not allow for such Budget constraints do not allow for such thorough inspections of seafood, egg, thorough inspections of seafood, egg, produce, or processed food facilitiesproduce, or processed food facilities

– May receive only one inspection every five years May receive only one inspection every five years on averageon average

U.S. producers and handlers of meat, U.S. producers and handlers of meat, poultry, seafood, fresh fruit, and poultry, seafood, fresh fruit, and vegetable juices must employ a vegetable juices must employ a Hazard Analysis Critical Control Hazard Analysis Critical Control Point Point ((HACCPHACCP) plan) plan– A systematic plan to identify and correct A systematic plan to identify and correct

potential microbial hazards in the potential microbial hazards in the manufacturing, distribution, and manufacturing, distribution, and commercial use of food productscommercial use of food products

Consumer ProtectionConsumer Protection– The safety of canned and packaged The safety of canned and packaged

foods sold in grocery stores is controlled foods sold in grocery stores is controlled through sound food technology through sound food technology practicespractices

– Rare accidents do happenRare accidents do happenBatch numbering enables the recall of Batch numbering enables the recall of contaminated foods through public contaminated foods through public announcementsannouncements

The FDA monitors large food suppliers and The FDA monitors large food suppliers and importersimporters

Protect yourselfProtect yourself– Inspect the seals and wrappers of Inspect the seals and wrappers of

packagespackages– Reject open, leaking, or bulging cans, Reject open, leaking, or bulging cans,

jars, and packagesjars, and packages– A badly dented can or mangled package A badly dented can or mangled package

is useless in protecting foodis useless in protecting food– Frozen foods should be solidly frozenFrozen foods should be solidly frozen

Myths that often make Myths that often make consumers sickconsumers sick

– ““If it tastes okay, it’s safe to eat.”If it tastes okay, it’s safe to eat.”– ““We have always handled our food this We have always handled our food this

way, and nothing has ever happened.”way, and nothing has ever happened.”– ““I sampled it a couple of hours ago and I sampled it a couple of hours ago and

didn’t get sick, so it’s safe to eat.”didn’t get sick, so it’s safe to eat.”

Food Safety in the KitchenFood Safety in the KitchenFood can provide ideal conditions for Food can provide ideal conditions for bacteria to thrive or produce toxinsbacteria to thrive or produce toxins– Disease-causing bacteria require Disease-causing bacteria require

WarmthWarmth– 40°F - 140°F = 4°C - 60°C40°F - 140°F = 4°C - 60°C

MoistureMoistureNutrientsNutrients

To defeat bacteriaTo defeat bacteria– Keep hot food hotKeep hot food hot– Keep cold food coldKeep cold food cold– Keep raw foods separateKeep raw foods separate– Keep your hands and the kitchen cleanKeep your hands and the kitchen clean

Food Safety in Food Safety in the Kitchenthe Kitchen

Keep Hot Food HotKeep Hot Food Hot– Cook foods long Cook foods long

enough to reach an enough to reach an internal temperature internal temperature that will kill that will kill microbesmicrobes

Keep Hot Food HotKeep Hot Food Hot– After cooking, foods must be held at After cooking, foods must be held at

140°F or higher until served140°F or higher until servedCooking does not destroy all bacterial toxinsCooking does not destroy all bacterial toxins

– Even hot cooked foods, if handled Even hot cooked foods, if handled improperly prior to serving, can cause improperly prior to serving, can cause illnessillness

– After the meal, cooked foods should be After the meal, cooked foods should be refrigerated immediately or within two refrigerated immediately or within two hours at the maximumhours at the maximum

Keep Cold Food Cold: below 40Keep Cold Food Cold: below 40º Fº F

– Start when you leave the grocery storeStart when you leave the grocery store– Upon arrival home, load foods into the Upon arrival home, load foods into the

refrigerator or freezer immediatelyrefrigerator or freezer immediately– Applies to defrosting foodsApplies to defrosting foods

Thaw meats or poultry in the refrigeratorThaw meats or poultry in the refrigerator

Marinate meats in the refrigeratorMarinate meats in the refrigerator

Any food with an “off” appearance or Any food with an “off” appearance or odor should not be used or even odor should not be used or even tastedtasted

You cannot rely on your senses of You cannot rely on your senses of smell and sight alone to warn yousmell and sight alone to warn you– Most hazards are not detectable by Most hazards are not detectable by

odor, taste, or appearanceodor, taste, or appearance

Keep Raw Foods SeparateKeep Raw Foods SeparatePrevent Prevent cross-contaminationcross-contamination of foods of foods

The contamination of foods through exposure to The contamination of foods through exposure to utensils, hands, or other surfaces that were utensils, hands, or other surfaces that were previously in contact with contaminated foodpreviously in contact with contaminated food

Raw foods, especially meats, eggs and Raw foods, especially meats, eggs and seafood, are likely to contain bacteriaseafood, are likely to contain bacteriaTo prevent them from spreadingTo prevent them from spreading– Keep the raw foods and their juices away from Keep the raw foods and their juices away from

ready-to-eat foodsready-to-eat foods– After handling raw foods wash surfaces, After handling raw foods wash surfaces,

including your hands, thoroughly with soap including your hands, thoroughly with soap before that surface contacts cooked foods or before that surface contacts cooked foods or foods that are eaten rawfoods that are eaten raw

Keep Your Hands and the Kitchen CleanKeep Your Hands and the Kitchen Clean

– RequiresRequiresUsing freshly washed utensilsUsing freshly washed utensils

Laundered towelsLaundered towels

Washing your hands properlyWashing your hands properly– Remember to use a nailbrush to clean under Remember to use a nailbrush to clean under

fingernails when washing hands and tend to fingernails when washing hands and tend to routine nail careroutine nail care

– Artificial nails, long nails, and chipped polish Artificial nails, long nails, and chipped polish harbor more bacteria than do natural, clean, short harbor more bacteria than do natural, clean, short nailsnails

Microbes nestle down in small, damp Microbes nestle down in small, damp spaces such asspaces such as– The inner cells of spongesThe inner cells of sponges– The pores between the fibers of wooden The pores between the fibers of wooden

cutting boardscutting boards

Ensure the safety of regular cutting Ensure the safety of regular cutting boards and reduce the microbes in boards and reduce the microbes in sponges by washing them in the sponges by washing them in the dishwasherdishwasher

Treat kitchen utensils with heatTreat kitchen utensils with heat– Soapy water heated to 140°F kills most Soapy water heated to 140°F kills most

harmful organisms and washes most harmful organisms and washes most others awayothers away

– Water must be scalding hot, well beyond Water must be scalding hot, well beyond the temperature of the tapthe temperature of the tap

Automatic dishwasherAutomatic dishwasher– Washes in water hotter than hands can Washes in water hotter than hands can

toleratetolerate– Most dishwasher detergents contain Most dishwasher detergents contain

chlorinechlorine

Meats and PoultryMeats and Poultry

– Require special handlingRequire special handlingPackages bear labels to instruct consumers Packages bear labels to instruct consumers on meat safetyon meat safety

– Meats in the grocery cooler often Meats in the grocery cooler often contain all sorts of bacteriacontain all sorts of bacteria

Meats provide a moist, nutritious Meats provide a moist, nutritious environment that is just right for microbial environment that is just right for microbial growthgrowth

Ground meat or poultry is handled more Ground meat or poultry is handled more than meats left wholethan meats left whole– Grinding exposes much more surface area for Grinding exposes much more surface area for

bacteria to land onbacteria to land on– Experts advise cooking these foods to well-doneExperts advise cooking these foods to well-done

Use a thermometer to test the internal Use a thermometer to test the internal temperature of poultry and meats before temperature of poultry and meats before declaring them donedeclaring them done– Burgers often turn brown and appear cooked Burgers often turn brown and appear cooked

before their internal temperature is high enough before their internal temperature is high enough to kill harmful bacteriato kill harmful bacteria

EggsEggs– Raw, unpasteurized eggs are likely to be Raw, unpasteurized eggs are likely to be

contaminated by contaminated by SalmonellaSalmonella bacteria bacteriaFDA requires egg cartons to carry instruction FDA requires egg cartons to carry instruction labels urging consumers:labels urging consumers:

– keep eggs refrigeratedkeep eggs refrigerated– cook eggs until yolks are firmcook eggs until yolks are firm– cook foods containing eggs thoroughlycook foods containing eggs thoroughly

Raw ProduceRaw Produce

– Fruits and vegetables can present a Fruits and vegetables can present a microbial threat unless they are microbial threat unless they are thoroughly rinsed in running cold water thoroughly rinsed in running cold water to remove microbes before peeling, to remove microbes before peeling, chopping, or eatingchopping, or eating

– Just ten years ago, meats, eggs, and Just ten years ago, meats, eggs, and seafood posed the greatest foodborne seafood posed the greatest foodborne illness threatillness threat

Today produce equals themToday produce equals them

Raw Produce grown close to the groundRaw Produce grown close to the groundMaking bacterial contamination from the soil and Making bacterial contamination from the soil and organic fertilizers likelyorganic fertilizers likely

Much produce is imported from countriesMuch produce is imported from countries– Farmers may not adhere to sanitary growing Farmers may not adhere to sanitary growing

and harvesting proceduresand harvesting procedures– Contagious diseases may be widespread in the Contagious diseases may be widespread in the

populationpopulation– Fields may be irrigated with unclean waterFields may be irrigated with unclean water– Crops may be fertilized with untreated animal or Crops may be fertilized with untreated animal or

human manurehuman manure– Produce may be picked by infected farm Produce may be picked by infected farm

workers with poor hygiene practicesworkers with poor hygiene practices

Rough skins of melons provide Rough skins of melons provide crevices that harbor bacteriacrevices that harbor bacteria– Should be scrubbed with a brush under Should be scrubbed with a brush under

running water before peeling or cuttingrunning water before peeling or cutting

All produce should be rinsed All produce should be rinsed thoroughly under running water for thoroughly under running water for at least 10 secondsat least 10 secondsUnpasteurized or raw juices and Unpasteurized or raw juices and ciders are not safe because microbes ciders are not safe because microbes on the original fruit may multiplyon the original fruit may multiply

SeafoodSeafood– A variety of microbial dangers may exist A variety of microbial dangers may exist

in even normal-appearing seafoodin even normal-appearing seafoodViral hepatitisViral hepatitis

WormsWorms

FlukesFlukes

Other parasitesOther parasites

Viruses that can cause severe intestinal Viruses that can cause severe intestinal disordersdisorders

Naturally occurring toxinsNaturally occurring toxins

Dangers posed by seafood have Dangers posed by seafood have grown in recent yearsgrown in recent years– As population density increases along As population density increases along

the seashore, the offshore waters are the seashore, the offshore waters are becoming more polluted, contaminating becoming more polluted, contaminating the seafood living therethe seafood living there

Viruses that cause human diseases have Viruses that cause human diseases have been detected in ≈90% of water off the U.S. been detected in ≈90% of water off the U.S. coastcoast

– Watchdog agencies monitor commercial Watchdog agencies monitor commercial fishing areas to keep harvesters out of fishing areas to keep harvesters out of unsafe watersunsafe waters

Unwholesome food can still reach the Unwholesome food can still reach the marketmarket

HoneyHoney

– Can contain dormant spores of Can contain dormant spores of Clostridium botulinumClostridium botulinum that produce the that produce the botulinum toxinbotulinum toxin

Mature adults are usually protected against Mature adults are usually protected against this threatthis threat

Infants under one year of age should never Infants under one year of age should never be fed honeybe fed honey

Lunch Bags and Take-Out FoodsLunch Bags and Take-Out Foods– Choose foods that remain safe to eat without Choose foods that remain safe to eat without

refrigerationrefrigeration– Carry foods that do well at environmental Carry foods that do well at environmental

temperatures for only an hour or two in a temperatures for only an hour or two in a cooler or thermal lunch bagcooler or thermal lunch bag

– Leftover portions of restaurant mealsLeftover portions of restaurant mealsReheat thoroughly (to 140°F) before eatingReheat thoroughly (to 140°F) before eating

Discard any portion held at room temperature for Discard any portion held at room temperature for longer than two hours from the time it first appears longer than two hours from the time it first appears on the table until you place it in your refrigerator at on the table until you place it in your refrigerator at homehome

Food at PotlucksFood at PotlucksProperly prepare foodProperly prepare food– Wash, refrigerate, avoid cross-contamination in Wash, refrigerate, avoid cross-contamination in

preparation, cook to correct temperaturepreparation, cook to correct temperatureKeep hot foods HOTKeep hot foods HOT– Above 140Above 140º F or reheat to 165º Fº F or reheat to 165º F– Wrap in foil and heavy towelsWrap in foil and heavy towels

Keep cold foods COLDKeep cold foods COLD– Below 40Below 40º Fº F– Use a cooler with ice or ice packsUse a cooler with ice or ice packs

All foods should have serving utensils: spoons, tongs, All foods should have serving utensils: spoons, tongs, spatulas, forksspatulas, forks– Do not handle food with bare hands!Do not handle food with bare hands!

Never leave foods at room temperature for more than 2 Never leave foods at room temperature for more than 2 hours, transport time and serving time includedhours, transport time and serving time includedAny perishable leftover food should be thrown out!Any perishable leftover food should be thrown out!