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2. 2 University of Nebraska-Lincoln Extension in Lancaster County March 2007 I wish I’d known these things!

3. 3 10 Safety Myths Don’t be “myth”- lead! Following are the facts for 10 common food safety myths...

4. 4 Myth 1 If it tastes O.K., it's safe to eat.

5. 5 Fact 1 Sight Smell Taste Don’t count on these to tell you if a food is safe to eat!

6. 6 Estimates of foodborne illnesses in the U.S. each year: 76 million people become ill 5,000 people die

7. 7 Would this many people eat something if they thought it tasted, looked or smelled bad?

8. 8 Even if tasting would tell … A “tiny taste” may not protect you. 10 bacteria As few as 10 bacteria could cause some foodborne illnesses, such as E. coli! Why risk getting sick?

9. 9 Myth 2 If you get sick from eating a food, it was from the last food you ate. OOPS!

10. 10 Fact 2 ½ hour to 6 weeks It can take ½ hour to 6 weeks to become sick from unsafe foods.

11. 11 You usually feel OK immediately after eating and become sick later.

12. 12 Myth 3 The worst that could happen to you with a foodborne illness is an upset stomach.

13. 13 Fact 3 Upset stomach Diarrhea Fever Dehydration (sometimes severe) OOPS!

14. 14 Meningitis Less common but possible severe conditions from some bacteria Paralysis Death

15. 15 Myth 4 If I’ve never been sick from the food I prepare, I don’t need to worry about feeding it to others.

16. 16 Fact 4 Some people have a greater risk for foodborne illnesses. A food you can safely eat might make others sick. Is the food safe for everyone at the table?

17. 17 People with a higher risk for foodborne illness Pregnant women Infants Young children and older adults People with weakened immune systems and individuals with certain chronic diseases

18. 18 Site discussion What groups that you work with do you feel need the most help with safe food preparation?

19. 19 Myth 5 People never used to get sick from their food.

20. 20 Fact 5 Many incidents of foodborne illness went undetected in the past.

21. 21 nausea, vomiting, diarrhea Symptoms of nausea, vomiting, and diarrhea were often and still are blamed on the "flu."

22. 22 Foodborne illness vs. flu More common in foodborne illness: Gastrointestinal More common in flu: Respiratory  Nausea  Chest discomfort  Vomiting  Cough  Diarrhea  Nasal congestion  Sore throat  Runny or stuffy nose

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24. 24 Our food now travels farther with more chances for contamination. In days gone by, the chicken served at supper may have been in the hen house at noon!

25. 25 Myth 6 As long as I left the lid on a food that has set out too long, it is safe to eat.

26. 26 Fact 6 Though food may be safe after cooking, it may not be safe later. Just one bacteria in the food can double in 20 minutes!

27. 27 one bacteria 7 hours How many bacteria will grow from one bacteria left at room temperature 7 hours?

28. 28 2,097,152!2,097,152!

29. 29 two Refrigerate perishable foods within two hours at a refrigerator temperature of 40°F or lower.

30. 30 Myth 7 really hot! If you let a food sit out more than two hours, you can make it safe by heating it really hot!

31. 31 Fact 7 Some bacteria, such as staphylococcus (staph), produce toxins not destroyed by high cooking temperatures.

32. 32 Myth 8 If a hamburger is brown in the middle, it is cooked to a safe internal temperature.

33. 33 Fact 8 1 out of 4 1 out of 4 hamburgers turns brown before it has been cooked to a safe internal temperature. Source: United States Department of Agriculture/Food Safety & Inspection Service http://www.pueblo.gsa.gov/cic_text/food/therm/researchfs.htmhttp://www.pueblo.gsa.gov/cic_text/food/therm/researchfs.htm

34. 34 Which ground beef patty is cooked to a safe internal temperature? Source: United States Department of Agriculture/Food Safety & Inspection Service http://www.pueblo.gsa.gov/cic_text/food/therm/researchfs.htmhttp://www.pueblo.gsa.gov/cic_text/food/therm/researchfs.htm

35. 35 This IS a safely cooked hamburger, (internal temperature of 160ºF), even though pink inside. This is NOT a safely cooked hamburger. Though brown inside, it’s undercooked. Source: United States Department of Agriculture/Food Safety & Inspection Service http://www.pueblo.gsa.gov/cic_text/food/therm/researchfs.htmhttp://www.pueblo.gsa.gov/cic_text/food/therm/researchfs.htm

36. 36 Research shows some ground beef patties look done at internal temperatures as low as 135ºF.

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38. 38 Cook to 160°F

39. 39 Myth 9 Meat and poultry should be washed before it is cooked.

40. 40 Fact 9 NOT Washing is NOT necessary or recommended.

41. 41 Washing increases the danger of cross- contamination, spreading bacteria present on the surface of meat and poultry to:  ready-to-eat foods  kitchen utensils  counter surfaces.

42. 42 Cooking meat and poultry to a safe internal temperature will make it safe to eat.

43. 43 USDA Recommended Safe Minimum Internal Temperatures Steaks & Roasts - 145°F Fish - 145°F Pork - 160°F Ground Beef - 160°F Egg Dishes - 160°F Chicken Breasts - 165°F Whole Poultry - 165°F

44. 44 Myth 10 We should be scared of eating almost everything!

45. 45 Fact 10 “... the American food supply continues to be among the safest in the world.” Robert E. Brackett, Ph.D., Director, Center for Food Safety and Applied Nutrition, Food and Drug Administration, U.S. Department of Health and Human Services, November 15, 2006 at http://help.senate.gov/Hearings/2006_11_15/Brackett.pdf

46. 46 Proper food handling helps assure food is safe to eat. 6 steps follow... 6 steps follow... I'm not afraid of storms, for I'm learning how to sail my ship. Louisa May Alcott, Author

47. 47 www.fightbac.org

48. 48 CHECK Check to be sure that the fresh fruits and vegetables you buy are not bruised or damaged. Check that fresh cut fruits and vegetables like packaged salads and precut melons are refrigerated at the store before buying. Do not buy fresh cut items that are not refrigerated.

49. 49 Wash hands with warm water and soap for at least 20 seconds before and after handling fresh fruits and vegetables. Clean all surfaces and utensils with hot water and soap, including cutting boards, counter tops, peelers and knives that will touch fresh fruits or vegetables before/after food preparation.

50. 50 Rinse fresh fruits and vegetables under running tap water, including those with skins and rinds that are not eaten. Packaged fruits and vegetables labeled “ ready-to-eat ”, “ washed ” or “ triple washed ” need not be washed. Rub firm-skin fruits and vegetables under running tap water or scrub with a clean vegetable brush while rinsing with running tap water.

51. 51 Dry fruits and vegetables with a clean cloth towel or paper towel. Never use detergent or bleach to wash fresh fruits or vegetables. These products are not intended for consumption.

52. 52 When shopping, be sure fresh fruits and vegetables are separated from household chemicals, and raw foods such as meat, poultry, and seafood in your cart and in bags at checkout. Keep fresh fruits and vegetables separate from raw meat, poultry, or seafood in your refrigerator.

53. 53 Separate fresh fruits and vegetables from raw meat, poultry and seafood. Do not use the same cutting board without cleaning with hot water and soap before and after preparing fresh fruits and vegetables.

54. 54 Cook or throw away fruits or vegetables that have touched raw meat, poultry, seafood or their juices.

55. 55 Refrigerate all cut, peeled or cooked fresh fruits and vegetables within two hours.

56. 56 THROW AWAY Throw away fresh fruits and vegetables that have not been refrigerated within two hours of cutting, peeling, or cooking. Remove and throw away bruised or damaged portions of fruits and vegetables when preparing to cook them or before eating them raw. Throw away any fruit or vegetable that will not be cooked if it has touched raw meat, poultry or seafood. If in doubt, throw it out!

57. 57 http://www.fsis.usda.gov/Fsis_Recalls/index.asp

58. 58 Remember: When in doubt... TOSS IT OUT!!!

59. 59 Site discussion one What one food safety myth do you feel you most need to help people learn the facts about?