Food Safety Foodborne Illness Illness transmitted to human beings through food and water caused by an infectious agent foodborne infection or a poisonous substance arising from microbial toxins poisonous chemicals or other harmful substances foodborne intoxication Types of Foodborne Illness Chemical Physical Microbial Infection Intoxication Foodborne Illness Incidence 76 millions contract foodborne illness each year 1800 result in death CDC 325 000 hospitalizations and 5 000 deaths per year Many more go unreported often though to be the flu or a virus Most common are Campylobacter Salmonella and E Coli Sources of Foodborne Illness Campylobacter infection E Coli infection Raw or undercooked chicken Unpasteurized milk Contaminated water Undercooked ground meat Unpasteurized milk and juices Raw fruits and vegetables Contaminated water Person to person contact Salmonella infection Raw or undercooked eggs meats and poultry Unpasteurized milk and other dairy products Shrimp Staphylococcal Aureus intoxication Improperly refrigerated meats Egg Egg tuna potato and other chopped salads Cream filled pastries Monitoring and Oversight FDA Oversees food additives irradiation Write food code which is followed by all foodservice organizations USDA CDC EPA Oversees safety of meat and poultry Monitors occurrence of foodborne illness Establishes tolerance levels for pesticides in foods Who is Susceptible Children Pregnant women elderly cancer patients HIV AIDS patients organ transplant recipients What do Bacteria Need to Grow Water Oxygen Time Temperature Danger zone 41 135 degrees Fahrenheit Some can grow in refrigeration temps Listeria From Farm to Table Farm Processing Safe methods of harvesting sorting packing and sorting foods Follow FDA guidelines concerning contamination cleanliness and education of workers HAACP hazard analysis critical control point Food irradiation Transportation Retail Containers and vehicles must be kept clean Cold food kept cold at all times Follow FDA food code on how to prevent illness Pass health inspections Train staff in sanitation Preventing Foodborne Illness at Home Clean Wash hands utensils and cutting boards often Always wash hands after handling raw meat Wash or eliminate of potholders dishtowels and sponges Cutting boards Wood vs plastic both have pros and cons Separate Always keep raw foods away from cooked foods Wrap meat in plastic in grocery store and put in bottom of the cart Store raw meat on the bottom of refrigerator with plate underneath Wash cutting board knife after raw meat eggs or use different cutting boards for raw and cooked food Cook Cook all foods to proper temperature Poultry 165 degrees Fahrenheit Ground beef 160 degrees Fahrenheit Steaks lamb etc 145 degrees Fahrenheit Pork 160 degrees Fahrenheit Leftovers 165 degrees Fahrenheit Egg dishes 160 degrees Fahrenheit If using a thermometer remember to wash and store it properly Use thermometer not color to indicate Chill Store all foods at the proper temperature Do not allow foods to stand at room temperature for too long should be held at or above 140 degrees Fahrenheit Danger zone 41 135 degrees Fahrenheit best temperature for bacterial growth Cool foods quickly if large amounts divide into smaller pans Check temperature in refrigerator and freezer Potentially Hazardous Foods Traditionally foods like eggs meats poultry and fish Now more foods are being found to carry foodborne illness due to cross contamination Vegetables grown close to the ground can be contaminated from the soil dangerous if not cooled leafy greens and sprouts particularly susceptible Remember Refrigerate picnics and bag lunches When in doubt throw it out Thaw meat in refrigerator or microwave or under cold running water Don t cook stuffing in birds or make sure stuffing reaches proper temperature Wash fruits and vegetables before cutting When grilling don t use marinade close to end of grilling and don t eat leftover marinade unless you cook it first How long can I store food Raw ground meats raw fish or poultry 1 2 says Raw steaks roasts or chops cooked meats mayonnaise salads 3 5 days Hard cooked eggs smoked meats 1 week Raw eggs aged and processed cheeses 2 4 weeks Mayonnaise dry cheeses 2 months
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