PART 1

Foodborne Illness Facts 1 Foodborne Illness Facts

You can get sick from a Foodborne illness when you eat unsafe food! How many people in the United States get sick each year from food they eat? 76 million people become sick from foodborne illnesses 5,000 people die DID YOU KNOW? You can get sick from a Foodborne illness when you eat unsafe food!

How do you know if YOU have a foodborne illness?

Some possible signs and symptoms Upset stomach Diarrhea Fever Dehydration (sometimes severe) from losing bodily fluids Vomiting OOPS! Leave blank in notes

Sometimes you can become very sick and may have to stay in the hospital a couple of weeks or longer!

You can’t always spot spoiled food by using these three senses – what are they? Sight Smell Leave blank in notes Taste

Even IF tasting would tell … Why risk getting sick? A “tiny taste” may not protect you … … as few as 10 bacteria could make you sick!

How long does it take to get sick after eating unsafe food? Hey guys, I need to throw up! It can take ½ hour to 6 weeks to become sick from unsafe foods. You usually feel OK right after eating and become sick later. Foodborne illness is NOT a pretty picture!

Why risk your friends’ health? I’m feeling sick …was it something I ate? How come no one else feels sick? Not everyone who eats the same food gets sick.

Some people have a higher risk of foodborne illness Pregnant women Young children and older adults Infants People who are already weakened by another disease or treatment for a disease

People with a higher risk of foodborne illness should be especially careful to avoid these potentially hazardous foods … Raw and undercooked meat and poultry Raw or partially cooked eggs and foods containing raw eggs Unpasteurized juices, milk or milk products 4. Raw sprouts

It’s not fun to have a foodborne illness! Ask class question Who here got food poisoning…. Have a discussion In their journal write their experience about food poisoning if they had experience it or seen a friend or family member getting sick. You got that right!

Be a winner! Increase your chances of preventing foodborne illness!

MyPyramid recommends… 1. Clean 2. Separate 3. Cook 4. Chill Source: http://www.health.gov/dietaryguidelines/dga2005/recommendations.htm

Differences in food safety guidelines MyPyramid food safety recommendations are for home-cooking. If you work in food service, such as in a restaurant, different guidelines for cooking and refrigerator temperatures may apply. These follow national standards and are set by your health department. Part of the reason for differences is foods can be delivered, cooked and cooled differently in food service places.

2 Clean

Do this FIRST before you start to cook! CLEAN hands, food-contact surface, fruits and vegetables. Do this FIRST before you start to cook!

Handwashing is the most effective way to stop the spread of illness. Wash your hands! Handwashing is the most effective way to stop the spread of illness.

How to wash hands 1. Wet hands with WARM water 2. Soap and scrub for 20 seconds 3. Rinse under clean, running water 4. Dry completely using a clean cloth or paper towel

Wash hands after … AND before ... Sneezing, blowing nose & coughing Handling pets Using bathroom or changing diapers Touching a cut or open sore Handling food AND before ... Hands are dirty song.

If you play with animals WASH YOUR HANDS FUR and feathers may not show it, BUT THEY’re FULL OF GERMS, WE KNOW IT! If it’s barn raised and you touch it – wash your hands Fur and feathers may not show it But they’re full of germs we know it If you play with animals wash your hands Hands are dirty and you know it WASH YOUR HANDS Hands are dirty and you know it WASH YOUR HANDS   Hands are dirty and you know it And the sink will surely show it  

Clean during food preparation! Wash cutting boards, knives, utensils and counter tops with hot soapy water after preparing each food and before going on to the next.

Avoid spreading bacteria! Use paper towels or clean dishcloths to wipe up kitchen surfaces or spills. Wash dishcloths often on the hot cycle of the washing machine and dry in a hot dryer.

Dirty dishcloths spread bacteria Bacteria like to grow in wet or damp dishcloths and sponges. Have lots of dishcloths so you can change them frequently! There are more germs in the average kitchen than the bathroom. Sponges and dishcloths are the worst offenders. ~ research by Dr. Charles Gerba

Cleaning fruits & vegetables 1. Remove and discard outer leaves. 2. Rinse under clean, running water just before preparing or eating. Rub briskly – scrubbing with a clean brush or hands – to remove dirt and surface microorganisms. Don’t use soap or detergent. Unlike washing dishes, some soap or detergent may remain in fruits and vegetables and make you sick!

Cleaning fruits & vegetables After washing, dry with a clean cloth or paper towel. Moisture left on fruits and vegetables helps bacteria grow. Dry fruits and vegetables if you won’t eat or cook them right away. 6. Cut away bruised and damaged areas.

Wash this produce, too! Wash fruits – such as cantaloupe and other melons – under running water! Bacteria on the outside of fruits can be transferred to the inside when the fruit is peeled or cut.

Read labels Read labels on bagged produce to learn if it is ready-to-eat. Ready-to-eat, prewashed, bagged produce can be used without further washing if kept refrigerated and used by the “use-by” date.

Avoid washing raw meat & poultry … WHY? Washing increases the danger of cross-contamination. Bacteria present on the surface of meat and poultry can be spread to ready-to-eat foods, kitchen utensils and counter surfaces.

University of Nebraska–Extension Joyce Jensen, REHS, CFSP Information From: Alice Henneman, MS, RD Amy Peterson, MS, RD Teri Gemar, MS Cindy Brison, MS, RD Tracy Kulm, MS University of Nebraska–Extension Joyce Jensen, REHS, CFSP Lincoln-Lancaster County Health Department Beverly Benes, PhD, RD Julane Hill, Program Specialist Nebraska Department of Education Updated slightly January 2007