F ood S afety I nvestigators Teaching Biotechnology Through Food and Fun

Food Safety InvestigatorsTeaching Biotechnology Through Food

and Fun

Dr. Rene MassengaleCoordinator, Food Safety & Quality

ProgramBiotechnology

Academic ProgramsBiotechnology –Food Safety & Quality

Concentration

• Undergraduate program• Professional development

– HACCP– SQF– Good Agricultural Practices– Project Management– And others

• Host a food safety & quality network

• Foster economic growth & development in food industry

Food Safety & Quality

Market ResearchProduct

Manufacturing

Foodborne Illness in the U.S.How significant is the problem?

• An estimated 76 million cases of foodborne illness occur each year in the U.S.

• Of those who become ill: – An estimated 325,000 are hospitalized– An estimated 5,000 die.

• Still, the U.S. has one of the safest food supplies in the world.

Source: HHS, CDC, Food Safety Office, 2008.

• For every foodborne illness case that is reported, as many as 40 more illness go unreported.

Foodborne Illness in the U.S.What are the most common causes?

Rank Pathogen # Cases/ per 100,000

1. Salmonella 15.22. Campylobacter 13.03. Shigella 4.04. Cryptosporidium 2.95. Hemolytic Uremic

Syndrome2.4

6. E. coli O157:H7 1.0Source: MMWR, 2010 Vol. 59: pp 418-422.

F.S.I. Most UNWanted List

Foodborne Illness in the U.S.What is the cost of this foodborne

illness?• The CDC estimates that the top 5

foodborne pathogens cause an estimated $6.9 billion in annual costs due to– Medical care– Productivity losses– Premature deaths

• All pathogens combined cost the U.S. $152 billion per year.

Source: Food Review, 2000.

U.S. Food Safety Regulation Who regulates food safety in the

U.S.?

FDAProcessed Eggs

Seafood

Other foods

USDA

Meat

Poultry

Shell Eggs

EPAUse of

pesticides

Water Quality

Food Safety InvestigatorsLearning Science Through Food and

Fun

Integrating Science & Technology

Through the Lens of Food


FunTeaching Goals1. To increase student understanding of the

connection between food safety and quality and foodborne illness

2. To improve scientific critical thinking skills3. To increase student awareness of food safety

principles4. To understand common causes of foodborne

illness, their symptoms, and associated foods5. To apply problem solving skills in recognizing

food safety hazards


Fun

Beginning or IntermediateF.S.I. Investigations


FunGreat Curriculum Resources

Great Curriculum Resources


Fun








FunWhere are the food safety hazards?



www.fightbac.org


Fun

Beginning or IntermediateF.S.I. Investigations

2010 Partnership for Food Safety Education

MYTH: I use bleach

and water to sanitize my countertops and

the more bleach I use the more

bacteria I kill.


FACT: There is no advantage to using more bleach. In fact, overuse of

bleach can be harmful because it is not safe to

consume.


To make a sanitizing solution:

1 T liquid bleach to 1 gallon water

Flood countertops with solution, let stand, then air

dry or wipe dry.

Rule of Thumb:


MYTH: I don’t need to wash my produce if I am going to peel

it.


FACT: If you peel or cut produce

without washing it first, bacteria could

be transferred to the part you eat.


Wash produce under cool running water, and rub firm skinned produce with

produce brush.

Never use detergent or bleach to wash produce.

Rule of Thumb:


Fun

Advanced F.S.I. for Senior High Students


Fun

High School Case StudySalmonellosis in Shell Eggs,

2010• May-Aug, 2010: Salmonellosis cases reported• July 2010, CDC identified a nationwide sustained

increase in the number of Salmonella Enteritidis isolates.

• From May 1 to November 30, 2010, a total of 3,578 illnesses were reported.– Normal number of cases = 1,639– Cases attributed to the outbreak = 1,939

• Source of majority of eggs:– Wright County Egg, in Galt, Iowa, was an egg supplier in 15 of

these 29 restaurants or event clusters.– Hillandale Farms of Iowa, Inc. was another supplier

• Resulted in recall of over half a billion eggs

Case StudySalmonellosis in Shell Eggs,

2010

High School Case StudySalmonella in Shell Eggs,

2010Tips for Egg Safety

Salmonellosis• Symptoms: fever, abdominal cramps, and

diarrhea• Incubation period: 12 to 72 hours after

consuming a contaminated food or beverage. • Duration: 4 to 7 days • Most persons recover without antibiotic

treatment. However, the diarrhea can be severe, and hospitalization may be required.



• Don’t eat recalled eggs or products containing recalled eggs.

• Keep shell eggs refrigerated at ≤45˚ F (≤7˚ C) at all times.

• Discard cracked or dirty eggs. • Wash hands, cooking utensils, and food

preparation surfaces with soap and water after contact with raw eggs.

• Eggs should be cooked until both the white and the yolk are firm and eaten promptly after cooking.

• Do not keep eggs warm or at room temperature for more than 2 hours.

• Refrigerate unused or leftover egg- containing foods promptly.

• Avoid eating raw eggs.• Avoid restaurant dishes made with raw or

undercooked, unpasteurized eggs. • Consumption of raw or undercooked eggs

should be avoided, especially by young children, elderly persons, and person with weakened immune systems or debilitating illness.



High School Case StudyWright & Hillandale Farms, 2010

Hazard Analysis & Critical Control Point

Quality Failures

Aerial view of one of the poultry house areas

• Wright Egg and Hillandale Farms had multiple quality failures– Failed Prerequisite Programs– Failed Critical Control Points

• Examples– Outside birds, animals, and vermin had access to the houses– Separate entrances were not provided for each house.– Chickens could escape and track manure through the

building to other areas– Insanitary conditions (waste build up)– Multiple routes for Salmonella transmission

High School Case StudyWright & Hillandale Farms,

2010Hazard Analysis & Critical Control Point

Quality Failures

• For more information about academic programs at Harrisburg University, please contact: – Office of Admissions– 717-901-5101

• For more information about professional development training & courses at Harrisburg University, please contact: – Dr. Rene Massengale– 717.901.5133– [email protected]

• Additional Resources– Harrisburg University

http:// www.harrisburgu.edu– Food safety blog:

http://www.foodsafetyquality.blogspot.com/

– Food safety & quality twitter: @rdmassengale

– Scharf Report, 2010 Produce Safety

Documents

F ood S afety I nvestigators Teaching Biotechnology Through Food and Fun