General Food Safety

Who might be immuno-compromised or have a weakened immune system? Examples of persons with weakened immune systems include those with AIDS; cancer and transplant patients who are taking certain immunosuppressive drugs; and those with inherited diseases that affect the immune system. The risk of developing severe disease may differ depending on each person's degree of immune suppression.

Reporting Illnesses and Product Complaints Foodborne Illness Reporting Foodborne Illness (CDC) Contact your state or local Health Department Meat, Poultry, & Egg Products Contact: Food Safety and Inspection Service (FSIS) of USDA Seafood, Fruits, Vegetables, & Other Non-Meat Food Products Contact: Center for Food Safety and Applied Nutrition of FDA

OUTBREAKS OF FOODBOURNE ILLNESS An Outbreak is: When two or more people become sick from the same source or in a manner related to the source

National Outbreaks of Foodborne Illness Jack in the Box (1994) Source: Undercooked Hamburger Organism: E. coli O157:H7 Human Impact: 4 children dead 250 individuals sick Company Impact: Millions of Dollars Results: Company and Government look at standards

National Outbreaks of Foodborne Illness Odwalla Apple Juice (1996) Source: pasteurized apple juice Organism: E. coli O157:H7 Human Impact: 1 child died 60 Individuals Sick Company Impact: Millions of Dollars Results: Company and Government looked at standards

National Outbreaks of Foodborne Illness Hudson Foods (1997) Source: Hamburger Organism: E. coli O157:H7 Human Impact: 0 dead 17 individuals sick Company Impact: Millions of Dollars Results: Company and Government look at standards

National Outbreaks of Foodborne Illness Raspberries (1997) Source: Raspberries Organism: Cyclosproidium Human Impact: No deaths 510 individuals sick Results: Country and Government look at standards

National Outbreaks of Foodborne Illness Andrew and Williamson Sales of San Diego (1997) Source: Frozen Strawberries Organism: Hepatitis A Human Impact: 0 children dead Hundreds of children sick Company Impact: Million of Dollars Results: Company and Government look at standards

National Outbreaks of Foodborne Illness White Water (1998) Source:Swimming Pool Water Organism: E. Coli O157:H7 Human Impact: No deaths 25 children sick Results: Country and Government look at standards

National Outbreaks of Foodborne Illness Jack in the Box Odwalla Apple Juice Hudson Foods Raspberries Frozen Strawberries White Water

National Outbreaks of Foodborne Illness http://www.fda.gov/opacom/7alerts.html

Alabama Outbreaks of Foodborne Illness STOP (1992) Source: Hamburger (Camping Trip) Organism: E. Coli O157:H7 Human Impact: 1 child sick Results: Consumer Organization starts

Alabama Outbreaks of Foodborne Illness Beverly’s Bar-B-Que (1998) Source: Bar-B-Que Sauce Organism: Salmonella Human Impact: 1 person died 100 individuals sick Results: Judgement still out

Alabama Outbreaks of Foodborne Illness La Fiesta (1997) Source: Unsure Organism: Shigella Human Impact: 75 people sick Results: Thousands of dollars in Suits

Pathogens in Alabama Vibrio Listeria Hepatitis Campylobacter Shigella Giardia Salmonella

What Does Bacteria Need to Grow?

Environmental Needs of Bacteria Temperature and Time ground beef should be cooked to 155° F for 15 seconds

Time /Temperature (F°) Chart ____________________________________________ 170 _______________________________________ 160 _______________________________________ 150 _______________________________________ 140 _______________________________________ 130 _______________________________________ 120 _______________________________________ 110 _______________________________________ 100 _______________________________________ 90 _______________________________________ 80 _______________________________________ 70 _______________________________________ 60 _______________________________________ 50 _______________________________________ 40 _______________________________________ 0 1 2 3 4 5 6 7 8 9 10 11 12 13 14

Danger Zone The temperature range from: 41°F to 140° F 1

Environmental Needs of Bacteria Temperature and Time pH (Acidity)

Environmental Needs of Bacteria Temperature and Time pH (Acidity) Water (Moisture/ A w )

Water Activity Aw minimum for bacteria to grow I I___I___I___I___I___I___I___I___I___I___I 0 0.1 0.2 0.3 0.4 0.5 0.6 0.7 0.8 0.9 1.0

Environmental Needs of Bacteria Temperature and Time pH (Acidity Water (Moisture/ A w Air

Oxygen Requirements Aerobic Anaerobic Require oxygen to grow Will not grow in the presence of oxygen

Potentially Hazardous Foods Egg and Egg Products Custards Cream Pies Milk and Milk Products Sauces Puddings Gravies Meat and Meat Products Chicken Pot Pie Meat Loaf Shellfish or Fish

Food Laws

Food Code Developed by the U. S. Department of Health and Human Services, Public Health Service, Food and Drug Administration (FDA), Washington, DC 20204 Most Recent Food Code 1999 1

HACCP PRINCIPLES Assess Hazards Determine CCP Establish Critical Limits Establish Monitoring Procedures Establish Corrective Action Establish Effective Records Establish Verification Procedure

What Can You DO! Wash Your Hands Don’t Cross Contaminate Keep Hot Foods Hot Keep Cold Foods Cold Do not eat ground meats raw

Bottom Line WHEN IN DOUBT! THROW IT OUT