Food Safety www.foodsafety.gov.

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Presentation transcript:

Food Safety www.foodsafety.gov

What’s Cooking Safe Minimum Cooking Temperatures Category Food Temperature (°F)  Rest Time  Ground Meat & Meat Mixtures Beef, Pork, Veal, Lamb 160 None Turkey, Chicken 165 Fresh Beef, Veal, Lamb Steaks, roasts, chops 145 3 minutes Poultry Chicken & Turkey, whole Poultry breasts, roasts Poultry thighs, legs, wings Duck & Goose Stuffing (cooked alone or in bird) Pork and Ham Fresh pork Fresh ham (raw) Precooked ham (to reheat) 140 Eggs & Egg Dishes Eggs Cook until yolk and white are firm Egg dishes Leftovers & Casseroles Leftovers Casseroles Seafood Fin Fish 145 or cook until flesh is opaque and separates easily with a fork. Shrimp, lobster, and crabs Cook until flesh is pearly and opaque. Clams, oysters, and mussels Cook until shells open during cooking. Scallops Cook until flesh is milky white or opaque and firm.

Causes of Food Poisoning Each year, millions of people in the United States get sick from contaminated food. Symptoms of food poisoning include upset stomach, abdominal cramps, nausea and vomiting, diarrhea, fever, and dehydration. Symptoms may range from mild to severe. Bacteria and Viruses Parasites Mold, Toxins, and Contaminants Allergens

Bacteria and Viruses Bacteria and viruses are the most common cause of food poisoning. The symptoms and severity of food poisoning vary, depending on which bacteria or virus has contaminated the food. The bacteria and viruses that cause the most illnesses, hospitalizations, and deaths in the United States are: • Salmonella • Norovirus (Norwalk Virus) Campylobacter E. coli Listeria Clostridium perfringens.

Parasites Parasites are organisms that derive nourishment and protection from other living organisms known as hosts. Many of these organisms can be transmitted by water, soil, or person-to-person contact. Parasites range in size from tiny, single-celled organisms to worms visible to the naked eye.  In the United States, the most common foodborne parasites are protozoa, roundworms, and tapeworms. The foodborne parasite that causes the most hospitalizations and deaths in this country is Toxoplasma gondii, which causes toxoplasmosis.  

Mold, Toxins, and Contaminants Most food poisoning is caused by bacteria, viruses, and parasites rather than toxic substances in the food. But, some cases of food poisoning can be linked to either natural toxins (such as those in some mushrooms and pufferfish) or chemical toxins (such as pesticides or melamine). While some molds are desirable in foods (such as blue cheese), other molds can produce toxins that cause illness.

Allergens Food allergy is an abnormal response to a food triggered by your body's immune system. Allergic reactions to food can sometimes cause serious illness and death. The foods that most often trigger allergic reactions are: Milk Eggs Fish (e.g., bass, flounder, cod) Crustacean shellfish (e.g. crab, lobster, shrimp) Tree nuts (e.g., almonds, walnuts, pecans) Peanuts Wheat Soybeans

Who’s at Risk Food poisoning or foodborne illness can affect anyone who eats food contaminated by bacteria, viruses, parasites, toxins, or other substances. But, certain groups of people are more susceptible to foodborne illness. This means that they are more likely to get sick from contaminated food and, if they do get sick, the effects are much more serious. By following these basic rules of food safety, you can help prevent foodborne illness for yourself and others. Child with stomach painSome of these groups of people include: Cancer Patients Children under Five Years of Age Diabetes Patients HIV/AIDS Patients Older Adults Persons with Autoimmune Diseases Pregnant Women If you, or someone you care for, are included in one of these groups, follow our four basic steps to food safety and the additional tips included below. Clean: Wash hands and surfaces often Separate: Separate raw meat and poultry from ready-to-eat foods Cook: Cook food to the right temperatures Chill: Chill raw meat and poultry as well as cooked leftovers promptly (within 2 hours)

Food Safety Statistics: Each year, foodborne illness strikes 48 million Americans, hospitalizing a hundred thousand and killing thousands---the equivalent of sickening 1 in 6 Americans each year. And each year these illnesses result in an estimated 128,000 hospitalizations and 3,000 deaths. See attachment: Foodborne Illness-Causing Organism in the U.S.