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Food Safety: What You DON\'T Know. CAN. Hurt YOU!. University of Nebraska-Lincoln Extension in Lancaster County. Joyce Jensen, REHS, CP-FS. Alice Henneman, MS, RD. Lincoln-Lancaster County Health Dept. I wish I’d known these things!. Questions? Email [email protected]

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Presentation Transcript
slide1

Food Safety:

What You DON\'T Know

CAN

Hurt YOU!

slide2
University of Nebraska-Lincoln Extension in Lancaster County

Joyce Jensen, REHS, CP-FS

Alice Henneman, MS, RD

Lincoln-Lancaster County Health Dept.

I wish I’d known these things!

Questions? Email [email protected]

Updated June, 2010.This is a peer-reviewed publication.

10 safety myths
10 Safety Myths

Don’t be “myth”-led!

Following arethe facts for 10 common foodsafety myths...

myth 1
Myth 1

If it tastes okay, it’s safe to eat.

fact 1

Smell

Sight

Taste

Fact 1

Don’t counton these to tell you ifa food issafe to eat!

even if tasting would tell
Even if tasting would tell …

Why risk getting sick?

A “tiny taste” may not protect you.

As few as 10 bacteriacould cause somefoodborne illnesses, such as E. coli!

myth 2

OOPS!

Myth 2

If you get sick from eating a food, it was from the last food you ate.

fact 2
Fact 2

It can take ½ hour to6 weeks tobecome sickfrom unsafe foods.

myth 3
Myth 3

The worst that could happen to you with a foodborne illness is an upset stomach.

fact 3

Upset stomach

OOPS!

Dehydration(sometimes severe)

Fact 3

Diarrhea

Fever

myth 4
Myth 4

If I’ve never been sick from the food I prepare, I don’t need to worry about feeding it to others.

fact 4
Fact 4

Some people have a greater risk for foodborne illnesses.

Is the food safefor everyone at the table?

A food you can safely eat might make others sick.

people with a higher risk for foodborne illness

Infants

Pregnantwomen

Young children andolder adults

People with weakened immunesystems and individuals withcertain chronic diseases

People with a higher risk for foodborne illness
myth 5
Myth 5

People never used to get sick from their food.

fact 5
Fact 5

Many incidents of foodborne illness went undetected in the past.

foodborne illness vs flu
More common in foodborne illness:

Gastrointestinal

Nausea

Vomiting

Diarrhea

More common in flu:

Respiratory

Chest discomfort

Cough

Nasal congestion

Sore throat

Runny or stuffy nose

Foodborne illness vs. flu
more reasons for foodborne illnesses than in the past
More reasons for foodborne illnesses than in the past ...

Bacteria have become more potent over the years.

still more reasons
Our food now travels farther with more chances for contamination.Still more reasons ...

In days gone by, the chicken served at supper may have been in the hen house at noon!

myth 6
Myth 6

As long as I left the lid on a food that has sat out too long, it is safe to eat.

fact 6
Fact 6

Though food may be safe after cooking, it may not be safe later.

Just one bacteria in the food can double in 20 minutes!

slide29
Refrigerateperishable foods within two hours at a refrigerator temperature of 40°F or lower.
myth 7
Myth 7

If you let a food set out for more than two hours, you can make it safe by heating it really hot!

fact 7
Fact 7

Some bacteria, such as Staphylococcus (staph), produce toxins that are not destroyed by high cooking temperatures.

Image: Content provider: CDC/Matthew J. Arduino, DRPH,Photo credit: Janice Haney Carr

myth 8
Myth 8

If a hamburger is brown in the middle, it is cooked to a safe internal temperature.

fact 8
Fact 8

1 out of 4 hamburgers turns brown before it has been cooked to a safe internal temperature.

http://origin-www.fsis.usda.gov/PDF/Thermometers_Are_Key_FactSheet.pdf

which ground beef patty is cooked to a safe internal temperature

A

B

Which ground beef patty is cookedto a safe internal temperature?

http://origin-www.fsis.usda.gov/PDF/Thermometers_Are_Key_FactSheet.pdf

slide37

B

A

This is NOT a safely cooked hamburger. Though brown inside, it is undercooked.

This IS a safely cooked hamburger (internal temperature of 160ºF) even though pink inside.

http://origin-www.fsis.usda.gov/PDF/Thermometers_Are_Key_FactSheet.pdf

slide38
Research shows some ground beef patties look done at internal temperaturesas low as 135ºF. A temperature of 160ºF is needed to destroy E. coli.

http://origin-www.fsis.usda.gov/PDF/Thermometers_Are_Key_FactSheet.pdf

slide39

The ONLY way to know food

has been cooked to a safe

internal temperature is to use

a food thermometer!

how to use a food thermometer
How to use a food thermometer
  • Wash thermometer with hot soapy water before and after use.
  • Use before the food is expected to be “done.”
  • Place in the thickestpart of the food, not touching bone, fat or gristle.
  • Compare reading to USDA recommended safe minimum internal temperatures.
usda recommended safe minimum internal temperatures
USDA recommended safe minimum internal temperatures

Beef, veal, lamb: steaks & roasts - 145°F

Fish: 145°F

Pork: 160°F

Beef, veal, lamb: ground - 160°F

Egg dishes: 160°F

Turkey, chicken & duck: whole, pieces & ground - 165°F

food thermometers thin foods
Food thermometers & thin foods

On an “instant-read” dialthermometer, the probe must be inserted in the side of the food so the entire sensing area (usually 2-3 inches) is positioned through the center of the food.

food thermometers thin foods43
Food thermometers & thin foods

When possible, use a digitalthermometer to measure the temperature of a thin food. The sensing area is only ½- to 1-inch long and easier to place in the center of the food.

digital and dial thermometers in thin foods
Digital and dial thermometers in thin foods

Digital thermometer

Dial thermometer

Photo courtesy of the Nebraska Beef Council

myth 9
Myth 9

Meat and poultry should be washed before cooking.

fact 9
Fact 9

Washing meat and poultry is NOT necessary or recommended.

slide47
Washing increasesthe danger of cross-contamination,spreading bacteriapresent on thesurface of meat and poultry to:
  • ready-to-eat foods
  • kitchen utensils
  • counter surfaces.
slide48
Cooking meat and poultry to the recommended internal temperature will make them safe to eat.
myth 10
Myth 10

We shouldbe scared of eating almost everything!

fact 10
Fact 10

“... the American food supply continues to be among the safest in the world.”

Robert E. Brackett, Ph.D., Director, Center for Food Safety and Applied Nutrition, Food and Drug Administration, U.S. Department of Health and Human Services, November 15, 2006 http://www.hhs.gov/asl/testify/t061115a.html

resources used
Resources used:

Alabama Cooperative Extension System. The Food Spoilers: Bacteria and Viruses. http://www.aces.edu/pubs/docs/H/HE-0654 (Accessed June 15, 2010).

CDC. Food-Related Illness and Death in the United States. http://www.cdc.gov/ncidod/eid/vol5no5/mead.htm (Accessed June 21, 2010).

Robert E. Brackett, Ph.D., Director, Center for Food Safety and Applied Nutrition, Food and Drug Administration, U.S. Department of Health and Human Services, November 15, 2006. http://www.hhs.gov/asl/testify/t061115a.html (Accessed June 21, 2010).

USDA. “Is it done yet?” http://www.fsis.usda.gov/PDF/IsItDoneYet_Magnet.pdf (Accessed June 21, 2010).

USDA. Safe Food Handling – How Temperatures Affect Food. http://www.fsis.usda.gov/factsheets/how_temperatures_affect_food/index.asp (Accessed June 15, 2010).

USDA. Thermometers are Key. http://origin-www.fsis.usda.gov/PDF/Thermometers_Are_Key_FactSheet.pdf (Accessed June 21, 2010).

USDA. Why Does USDA Recommend Using a Food Thermometer? http://www.foodsafety.gov/blog/thermometer.html (Accessed June 21, 2010).

U.S. Food and Drug Administration. Bad Bug Book: Foodborne Pathogenic Microorganisms and Natural Toxins Handbook – Onset, Duration, and Symptoms of Foodborne Illness. Available at http://www.fda.gov/Food/FoodSafety/FoodborneIllness/FoodborneIllnessFoodbornePathogensNaturalToxins/BadBugBook/ucm071342.htm (Accessed June 15, 2010).

Source of images: Microsoft Image and Media Library, USDA Food Safety and Inspection Service Image Library, CDC image library, original graphics created by UNL Lancaster County Extension Office.

thank you to the following people for reviewing this slide set
Thank you to the following people for reviewing this slide set ...
  • Julie Albrecht, Ph.D, R.D.
  • Phil Rooney, Ph.D., CP-FS
  • Cindy Brison, M.S., R.D.
  • Zainab Rida, M.S., R.D.
  • Amy Stalp, Dietetic Student
  • Vicki Jedlicka, Extension Media Assistant
slide56

Extension is a Division of the Institute of Agriculture and Natural Resources at the University of Nebraska–Lincoln cooperating with the Counties and the United States Department of Agriculture.

University of Nebraska–Lincoln Extension educational programs abide with the nondiscrimination policies of the University of Nebraska–Lincoln and the United States Department of Agriculture.

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