1. Keeping food safe to eat
Clean, Separate, Cook, Chill
WHY????

2. CDC
The U.S. Centers for Disease Control and Prevention defines a food poisoning or foodborne illness outbreak as two or more people who become ill, or die after eating the same food.
Food-related diseases affect tens of millions of people and kill thousands. Tracking single cases of foodborne illness and investigating outbreaks are critical public health functions in which CDC is deeply involved.

3. Pathogens: an agent that causes disease.
Ex: living microorganisms such as bacteria or fungus. (There are 31 pathogens known to cause food borne illnesses)

4. Common food borne pathogens:
Even though the United States has one of the safest food supplies in the world, there are still millions of cases of foodborne illness each year. 

5. FOOD INC. http://www.youtube.com/watch?v=YHBPpv01n-M See a CAFOS.
Watch the video clip and find out why our food supply is more dangerous today.

6. 10 biggest outbreaks in US?

7. What is the cost of food borne illnesses?
Foodborne illness is much more than the “stomach flu”, and it is a serious health issue and economic burden for consumers.
According to the Economic Research Service (ERS) of the USDA, each year $6.9 billion in costs are associated with
5 bacterial pathogens:
Campylobacter 
Salmonella 
Listeria monocytogenes 
E. coli O157:H7
E. coli non-O157:H7
These costs are associated with medical expenses, lost productivity, and even death.

8. Which foods are the worst?
 High in protein: 
meat, poultry, seafood, eggs, milk
High in carbohydrates (starch): rice
"neutral” pH- fruits and vegetables. Low acidity
 BACTERIA is the culprit. While not all bacteria is bad, bacteria can quickly grow in certain foods, under certain conditions and present a serious health concern for infants and children, pregnant women, and the elderly along with people with immune deficiencies.

9. Most dangerous types:
 "Foods that are high in protein or carbohydrates such as meat, poultry, seafood, milk, rice and eggs along with foods with a "neutral" PH which are essentially the fruits and vegetables." 

10. “FAT TOM”
6 conditions that help foodborne pathogens grow to dangerous levels.
F ood especially protein/carbs
A cidity low pH
T ime in 10 hours a single bacterium can grow to 1,000,000,000,000
T emperature danger zone
O xygen
M oisture

11. Are private inspections keeping foods safe?

12. Reaction summary:
Why do you think potato chips can be safely left out at room temperature but mashed potatoes can not?
Can butter be kept unrefrigerated and still be safe to eat?
Why do we wrap foods before refrigerating?
Do you think we need better standards in the USA for our food supply?