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“Used
with permission”
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Foodborne Illness
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Foodborne Illness
https://youtu.be/2QQvhFPZedM
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PPA1.01n_Foodborne Illness
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Estimates of foodborne illnesses
in the U.S. each year:
76 million people
become ill
5,000 people die
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Common Signs and Symptoms
Diarrhea
Fever
Upset stomach
Dehydration
Vomiting
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(sometimes severe)
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Why gamble with your health?
Why risk others’ health?
Meningitis
Paralysis
Death
A “tiny taste”
may not protect
you …
as few as 10
bacteria could
cause some
foodborne
illnesses
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!
It takes about ½ hour
to 6 weeks to become
ill from unsafe foods.
Don’t count on these to
test for food safety!
Sight
Smell
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Foodborne Illness
Taste
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Did You Know????
• These foods could potentially carry the
following foodborne illnesses:
Food
Foodborne Illness
Any raw meat
Campylobacter
Ground Meats
E-coli
Shellfish
Norwalk virus
Raw vegatables
Feces/raw sewage
Contaminated water/ice
Chicken
Salmonella
Seafood/Salads
Canned foods
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MOST
COMMON
Hepatitis A
Botulism
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People with a higher risk of
foodborne illness
Infants
Pregnant
women
Young children
and
older adults
People with weakened immune
systems and individuals with
certain chronic diseases
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“Four key recommendations”
for food safety
1. Clean
2. Separate
3. Cook
4. Chill
Source: http://www.choosemyplate.gov/tipsresources/foodsafety.html
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Recommendation 1: CLEAN
Wash hands and food-contact
surfaces often.
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Wash your hands!
Hand washing is the most effective way
to stop the spread of illness.
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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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Wash hands after …
Handling pets
Using bathroom or
changing diapers
Sneezing, blowing
nose & coughing
or touching face and hair
AND before
...
Touching a cut or
open sore
Handling food
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Clean during food preparation
Wash and sanitize
cutting boards,
knives, dishes
utensils and counter
tops. Use hot soapy
water and sanitizing
solution 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 wipe
up kitchen surfaces
or 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 supply
of dishcloths to
avoid reusing them
before laundry day.
There are more germs
in the average kitchen
than the bathroom.
Sponges and
dishcloths are worst
offenders.
~research by Dr. Charles Gerba
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Clean Foods
• Rinse fresh fruits and
vegetable under tap
water, including those
with skins and rinds
that are not eaten; rub
firm skinned fruits and
vegetables with a
vegetable brush.
• Keep books, backpacks
and shopping bags off
the surfaces where food
will be prepared or
served
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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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• 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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•Separate foods while
shopping and storing.
• Never bag or store raw
meats with ready to eat foods.
• Raw meats should be stored
on the bottom of the
refrigerator to keep juices from
leaking onto ready to eat
foods.
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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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Recommendation 3: COOK
• Cook foods to a safe temperature to kill
microorganisms.
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Recommendation 3: COOK!
• Cook beef roasts and steaks to
a 145 ° F minimum internal
temperature.
• Pork should be 160 °
• All poultry to a minimum
temperature of 165° for the
prevention of salmonella
• And ground beef to a minimum
temperature of 160 °for the
prevention of e-coli.
• Keep hot lunches in an
insulated container
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Use a food thermometer
Foodborne Illness
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Recommendation 4: CHILL
•Chill (refrigerate) perishable foods promptly and
defrost foods properly. 40° for personal/home use
and 41°F for or lower for food service
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Defrost properly
• Never defrost at
room temperature!
• Thawing methods:
1. In the refrigerator
2. Under COLD water
3. In the microwave
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Chill
• Marinate food in the
refrigerator
• Divide large
volumes of food into
small shallow
containers to chill
• Include frozen gel
packs in lunches
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DANGER
ZONE
Bacteria multiply
rapidly between
use 41 - 135°F food service
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Remember:
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