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 firstname.lastname@example.org.
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What You DON'T Know
Joyce Jensen, REHS, CP-FS
Alice Henneman, MS, RD
Lincoln-Lancaster County Health Dept.
I wish I’d known these things!
Questions? Email email@example.com
Updated June, 2010.This is a peer-reviewed publication.
Don’t be “myth”-led!
Following arethe facts for 10 common foodsafety myths...
If it tastes okay, it’s safe to eat.
Why risk getting sick?
A “tiny taste” may not protect you.
As few as 10 bacteriacould cause somefoodborne illnesses, such as E. coli!
It can take ½ hour to6 weeks tobecome sickfrom unsafe foods.
The worst that could happen to you with a foodborne illness is an upset stomach.
If I’ve never been sick from the food I prepare, I don’t need to worry about feeding it to others.
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 never used to get sick from their food.
Many incidents of foodborne illness went undetected in the past.
Bacteria have become more potent over the years.
In days gone by, the chicken served at supper may have been in the hen house at noon!
As long as I left the lid on a food that has sat out too long, it is safe to eat.
Though food may be safe after cooking, it may not be safe later.
Just one bacteria in the food can double in 20 minutes!
If you let a food set out for more than two hours, you can make it safe by heating it really hot!
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
If a hamburger is brown in the middle, it is cooked to a safe internal temperature.
1 out of 4 hamburgers turns brown before it has been cooked to a safe internal temperature.
BWhich ground beef patty is cookedto a safe internal temperature?
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.
has been cooked to a safe
internal temperature is to use
a food thermometer!
Beef, veal, lamb: steaks & roasts - 145°F
Beef, veal, lamb: ground - 160°F
Egg dishes: 160°F
Turkey, chicken & duck: whole, pieces & ground - 165°F
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.
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.
Photo courtesy of the Nebraska Beef Council
Meat and poultry should be washed before cooking.
Washing meat and poultry is NOT necessary or recommended.
We shouldbe scared of eating almost everything!
“... 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
TOSS IT OUT!!!
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.
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.