James Marx, PhD student Walden University PUBH 8165-2 Dr. Howard Rubin Fall 2010 Presentation for...

James Marx, PhD studentWalden University

PUBH 8165-2Dr. Howard Rubin

Fall 2010Presentation for the American Health Care Association

What is Salmonella?Why is Salmonella important?How does Salmonella make someone sick?How common is Salmonella food borne illness?

U.S .Department of Agriculture. (2009). Foodborne illness and disease, Salmonella questions and answers. Retrieved October 10, 2010, from http://www.fsis.usda.gov/factsheets/salmonella_questions_&_answers/index.asp

Salmonella. (2010) Wikimedia Commons (Public Domain) . Retrieved October 10, 2010 from http://www.encyclopedia.com/topic/Salmonella_food_poisoning.aspx

Nursing home residents at riskDiarrhea, abdominal cramps, and fever Eight to 72 hours after the contaminated food

was eatenHigh hazard foods

Eggs Poultry Meat Milk and dairy products

U.S .Department of Agriculture. (2009). Foodborne illness and disease, Salmonella questions and answers. Retrieved October 10, 2010, from http://www.fsis.usda.gov/factsheets/salmonella_questions_&_answers/index.asp

1in 7,000,000 contaminated50,000,000,000 shell eggs are consumed

annually350,000 illnesses per yearShell egg pasteurization reduces the risk

6.5 times

U.S Department of Agriculture (2004). Risk assessments for Salmonella Enteritidis in shell eggs and Salmonella spp. in liquid egg products. Food Safety and Inspection Service. Retrieved October 9, 2010 from http://www.fsis.usda.gov/oppde/rdad/FRPubs/04-034N/Sera1.pdf

Hazardous foodSalmonella bacteria can double every 20 minutesCauses are:

Inadequate refrigeration Improper handling Insufficient cooking

American Egg Board. (2010). Incredible! Retrieved October 10, 2010, from http://www.incredibleegg.org/egg-facts/egg-safety/eggs-and-food-safety#4

Egg white contamination Yolk membrane weakensNutrient-dense yolk Clean, uncracked, fresh shell egg internal

contamination is rareQuick refrigerationEgg pasteurization

American Egg Board. (2010a). Incredible! Retrieved October 10, 2010, from http://www.incredibleegg.org/egg-facts/egg-safety/eggs-and-food-safety#4

Egg whites coagulate at 140°FHeating an egg above 140°F would cook the eggPasteurization of the shell egg is done at a low

temperature, 130°F for a long time- 45 minutes

Clemson University. (2008). Describe pasteurization. Department of Food Science and Human Nutrition. Retrieved October 10, 2010, fromhttp://www.foodsafetysite.com/educators/competencies/general/foodprocessing/processing2.html

PriceDifficult to find a vendorWhipping egg whitesOne size only

Shelf life advise. (2010). Is it time to switch to pasteurized eggs? Retrieved October 11, 2010, from http://shelflifeadvice.com/content/it-time-switch-pasteurized-eggs

CleanSeparateCookChill

U.S Department of Health and Human Services. (2010). The basics: clean, separate, cook and chill. Retrieved October 11, 2010, from http://www.foodsafety.gov/keep/basics/

Purchase pasteurized shell eggs Use pasteurized shell eggs

Fried and soft boiled eggs Caesar salad dressing Hollandaise sauce Eggnog Mayonnaise Ice cream Meringue topping

National Pasteurized Eggs, Inc. (2010b). Frequently asked questions about eggs. Retrieved October 11, 2010, from http://www.safeeggs.com/eggs.html

American Egg Board. (2010). Incredible! Retrieved October 10, 2010, from

http://www.incredibleegg.org/egg-facts/egg-safety/eggs-and-food-safety#4

Clemson University. (2008). Describe pasteurization. Department of Food

Science and Human Nutrition. Retrieved October 10, 2010, from

http://www.foodsafetysite.com/educators/competencies/general/

foodprocessing/proces

National Pasteurized Eggs, Inc. (2010a). How eggs are pasteurized. Retrieved

October 1, 2010, from http://www.safeeggs.com/eggs/how-eggs-are-

pasteurized.html

National Pasteurized Eggs, Inc. (2010b). Frequently asked questions about

eggs. Retrieved October 11, 2010, from

http://www.safeeggs.com/eggs.html

Shelf life advise. (2010). Is it time to switch to pasteurized eggs? Retrieved

October 11, 2010, from http://shelflifeadvice.com/content/it-time-switch-

pasteurized-eggs

U.S Department of Health and Human Services. (2010). The basics: clean,

separate, cook and chill. Retrieved October 11, 2010, from

http://www.foodsafety.gov/keep/basics/

U.S .Department of Agriculture. (2009). Foodborne illness and disease,

Salmonella questions and answers. Retrieved October 10, 2010, from

http://www.fsis.usda.gov/factsheets/salmonella_questions_&_answers/

index.asp

U.S Department of Agriculture (2004). Risk assessments for Salmonella

Enteritidis in shell eggs and Salmonella spp. in liquid egg products. Food

Safety and Inspection Service. Retrieved October 9, 2010 from

http://www.fsis.usda.gov/oppde/rdad/FRPubs/04-034N/Sera1.pdf

Partnership for Food Safety Education http://www.fightbac.org/

Centers for Disease Control and Prevention (CDC) http://www.cdc.gov/ncidod/dbmd/diseaseinfo/foodbo

rneinfections_g.htm#consumersprotect