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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, CFSP. Alice Henneman, MS, RD. Lincoln-Lancaster County Health Dept. I wish I’d known these things!. February 2007.

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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, CFSP

Alice Henneman, MS, RD

Lincoln-Lancaster County Health Dept.

I wish I’d known these things!

February 2007

Download this PowerPoint at http://lancaster.unl.edu/food/myths.shtml


10 safety myths
10 Safety Myths

Don’t be “myth”- led!

Following are the facts for 10 common food safety myths...


Myth 1
Myth 1

If it tastes O.K., it's safe to eat.


Fact 1

Smell

Sight

Taste

Fact 1

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


Estimates of foodborne illnesses in the u s each year
Estimates of foodborne illnesses in the U.S. each year

76 million peoplebecome ill

5,000 people die



Even if tasting would tell
Even if tasting would tell … tasted, looked or smelled bad?

Why risk getting sick?

A “tiny taste” may not protect you.

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


Myth 2

OOPS! tasted, looked or smelled bad?

Myth 2

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


Fact 2
Fact 2 tasted, looked or smelled bad?

It can take ½ hour to6 weeks to become sickfrom unsafe foods.



Foodborne illness is not a pretty picture

Hey guys, I have to throw up! sick later.

Foodborne illness is NOT a pretty picture!


Myth 3
Myth 3 sick later.

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


Fact 3

Upset stomach sick later.

OOPS!

Dehydration(sometimes severe)

Fact 3

Diarrhea

Fever


Less common but possible severe conditions

Meningitis sick later.

Death

Less common, but possible severe conditions

Paralysis


Myth 4
Myth 4 sick later.

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 sick later.

Some people have a greater risk for foodborne illnesses.

A food you can safely eat might make others sick.

Is the food safefor everyone at the table?


People with a higher risk for foodborne illness

Infants sick later.

Young children andolder adults

Pregnantwomen

People with weakened immunesystems and individuals withcertain chronic diseases

People with a higher risk for foodborne illness


Myth 5
Myth 5 sick later.

People never used to get sick from their food.


Fact 5
Fact 5 sick later.

Many incidents of foodborne illness went undetected in the past.


Symptoms of sick later.nausea, vomiting, and diarrhea were often and still are blamed on the "flu."



Bacteria sick later.

have

gotten

stronger!


Our food now travels farther with more chances for contamination.

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


Myth 6
Myth 6 contamination.

As long as Ileft the lid on a food that has set out too long, it is safe to eat.


Fact 6
Fact 6 contamination.

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

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


How many bacteria will contamination.grow from one bacterialeft at room temperature 7 hours?


2,097,152! contamination.


Refrigerate contamination.perishable foods within two hours at a refrigerator temperature of 40°F or lower.

On a hot day (90°F or higher), food should not sit out for more than one hour.


Myth 7
Myth 7 contamination.

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


Fact 7
Fact 7 contamination.

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


Myth 8
Myth 8 contamination.

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


Fact 8
Fact 8 contamination.

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

Source: United States Department of Agriculture/Food Safety & Inspection Service http://www.pueblo.gsa.gov/cic_text/food/therm/researchfs.htm


Which ground beef patty is cooked to a safe internal temperature
Which ground beef patty is cooked contamination. to a safe internal temperature?

A

B

Source: United States Department of Agriculture/Food Safety & Inspection Servicehttp://www.pueblo.gsa.gov/cic_text/food/therm/researchfs.htm


A contamination.

B

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

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

Source: United States Department of Agriculture/Food Safety & Inspection Service http://www.pueblo.gsa.gov/cic_text/food/therm/researchfs.htm


Research shows some ground beef patties look done at internal temperaturesas low as 135ºF.


The ONLY way to know food internal temperatures

has been cooked to a safe

internal temperature is to use

a food thermometer!


Cook to 160 internal temperatures°F


Food thermometers thin foods
Food thermometers & thin foods internal temperatures


Myth 9
Myth 9 internal temperatures

Meat and poultry should be washed before cooking.


Fact 9
Fact 9 internal temperatures

Washing is NOT necessary or recommended.


Washing increases internal temperaturesthe danger of cross-contamination,spreading bacteriapresent on thesurface of meat andpoultry to:

  • ready-to-eat foods

  • kitchen utensils

  • counter surfaces.


Cooking meat and poultry to the recommended internal temperature will make them safe to eat.


Usda recommended safe minimum internal temperatures
USDA Recommended Safe Minimum Internal Temperatures temperature will make them safe to eat.

  • Steaks & Roasts - 145°F

  • Fish - 145°F

  • Pork - 160°F

  • Ground Beef - 160°F

  • Egg Dishes - 160°F

  • Chicken Breasts - 165°F

  • Whole Poultry - 165°F


Myth 10
Myth 10 temperature will make them safe to eat.

We shouldbe scared of eating almost everything!


Fact 10
Fact 10 temperature will make them safe to eat.

“... 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 at

http://help.senate.gov/Hearings/2006_11_15/Brackett.pdf


I'm not afraid of storms, for I'm learning how to sail my ship.

Proper foodhandling helpsassure foodis safe to eat. 4 steps follow ...

Louisa May Alcott, Author


Remember when in doubt
Remember: When in doubt ... ship.

TOSS IT OUT!!!


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