1. Bell Ringer What is the temperature danger zone?
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2. “Used with permission”
Foodborne Illnesses
Foods 1
Mrs. Ridenhour
“Used with permission”

3. 76 million people become ill
It is estimated that 5,000 Americans die each year due to foodborne illnesses.
1.01 Foodborne Illness

4. Common Signs and Symptoms
Fever
Upset stomach
and Diarrhea
Dehydration
Vomiting
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5. Severe Signs and Symptoms
Paralysis
Meningitis
Death
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6. Don’t Count on These to Test Food:
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7. 10: The number of bacteria that need to be present to cause foodborne illness. Half an hour to 6 weeks is how long it may take to become ill from contaminated foods.
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8. People at a higher risk of contracting a foodborne illness:
Pregnant women
Young children and older adults
Infants
People with weakened immune systems and individuals with certain chronic diseases
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9. E-Coli
Sources: raw/undercooked beef, especially hamburger and unpasteurized milk.
Symptoms include nausea, vomiting, severe bleeding diarrhea and abdominal cramps; usually lasting days.
Can cause death in children and the elderly.
Prevention
Thoroughly cook ground beef
Avoid unpasteurized milk
Wash hands carefully
Wash fruits and vegetables thoroughly, especially those that will not be cooked.
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10. Salmonellosis: Salmonella
Sources: Raw meats, poultry, milk and other dairy products. Raw eggs
Symptoms start 8-12 hours after eating and include abdominal pain, diarrhea, and sometimes nausea and vomiting; usually lasting hours in mild cases.
Prevention
Cook poultry products to internal temperature of 165° F
Don’t eat raw eggs
Don’t drink unpasteurized milk
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11. Listeriosis
Sources: Found in soft cheese, unpasteurized milk, and shell fish.
Resistant to heat – they survive and grow at low temperatures.
Symptoms are reported hours after eating contaminated foods and include fever, headache, nausea and vomiting.
Can cause fetal and infant death.
Prevention
Wash your hands after using the restroom.
Do not drink unpasteurized milk.
Wash vegetables or fruits thoroughly.
Wash your hands after handling raw meat, seafood, or poultry.
Make sure all meat, poultry and fish products are well cooked.
Re-heat leftover foods thoroughly.
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12. Four key recommendations for food safety
Clean
Separate
Cook
Chill
Source:
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13. Recommendation 1: CLEAN
Wash hands and food-contact surfaces often.
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14. Hand washing is the most effective way to stop the spread of illness.
Wash your hands!
Hand washing is the most effective way to stop the spread of illness.
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15. How to wash hands Wet hands with WARM water.
Soap and scrub for 20 seconds.
Rinse under clean, running water.
Dry completely using a clean cloth or paper towel.
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16. Wash hands after … Handling pets Sneezing, coughing
Using bathroom or changing diapers
Sneezing, coughing
or touching face and hair
Touching a cut or open sore
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17. Clean during food preparation
Wash and sanitize cutting boards, knives, dishes, utensils and counter tops. Use hot soapy water after preparing each food and before going on to the next.
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18. Avoid spreading bacteria
Use paper towels or clean cloths to wipe up kitchen surfaces or spills.
Wash cloths often in the hot cycle of your washing machine and dry in a hot dryer.
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19. Dirty dishcloths spread bacteria
Wet or damp dishcloths are ideal environments for bacterial growth.
Have a good supply of dishcloths to avoid reusing them before laundry day.
“There are more germs in the average kitchen than the bathroom. Sponges and dishcloths are worst offenders.”
Research by Dr. Charles Gerba
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20. Clean Foods
Rinse fresh fruits and vegetable under tap water, including those with skins and rinds that are not eaten; rub firm skinned fruits and vegetables with a vegetable brush.
Keep books, backpacks and shopping bags off the surfaces where food will be prepared or served
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21. Recommendation 2: SEPARATE
Separate raw, cooked, and ready-to-eat foods while shopping, preparing or storing foods.
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22. Use different cutting boards
Use one cutting board for raw meat, poultry and seafood …
… and a separate one for fresh produce.
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23. Separate foods while shopping and storing
Never bag or store raw meats with ready to eat foods.
Raw meats should be stored on the bottom of the refrigerator to keep juices from leaking onto ready to eat foods.
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24. Use clean plates
NEVER serve foods on a plate that previously held raw meat, poultry or seafood unless the plate has first been washed in hot, soapy water.
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25. Recommendation 3: COOK
Cook foods to a safe temperature to kill microorganisms.
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26. Recommendation 3: COOK! Use a food thermometer
Cook beef roasts and steaks to a 145 ° F minimum internal temperature.
Pork should be 160 °
All poultry to a minimum temperature of 165° for the prevention of salmonella
And ground beef to a minimum temperature of 160 °for the prevention of e-coli.
Keep hot lunches in an insulated container.
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27. Recommendation 4: CHILL
Chill (refrigerate) perishable foods promptly and defrost foods properly. 40° for personal/home use and 41°F for or lower for food service
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28. Defrost properly Never defrost at room temperature! Thawing methods:
In the refrigerator
Under COLD water
In the microwave
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29. Chill Marinate food in the refrigerator
Divide large volumes of food into small shallow containers to chill
Include frozen gel packs in lunches
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30. Bacteria multiplies rapidly between 40 – 140°F!!
DANGER ZONE
Bacteria multiplies rapidly between 40 – 140°F!!
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31. What is the best way to thaw frozen foods?
Depending on time – use one of the following methods:
Refrigerator – 1-3 days depending on the size of the product defrosting being thawed.
Microwave
Cold water, changing the water every 30 minutes.
**If you use the microwave or cold water, use the meat immediately.**
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32. What is Cross Contamination?
Cross contamination is the physical movement or transfer of harmful bacteria from one person, object or place to another. It is a key factor in food poisoning, and it has four common sources:
food,
people,
equipment and
work surfaces.
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33. Where should foods be stored in the refrigerator?
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34. Writing Assignment
Using a computer, write a 2 page research paper on any topic within foodborne illness.
Topics may include: prevention, causes, a specific foodborne illness, the cost to society, etc.
Paper must be typed in Word, MLA format: 12 pt. Times New Roman font, double spaced with 1 inch margins.
All work must be original, plagiarism is NOT allowed.
Paper is due Tuesday, September 13 by the end of class.
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