Upload
tobias-lawrence
View
213
Download
0
Tags:
Embed Size (px)
Citation preview
Copyright 2007 University of Florida 2
Overview
Foodborne illness in the U.S.
Who’s at risk for foodborne illness?
Age- and immune-related changes that decrease the body’s ability to combat illness
Five steps to safe food handling
Copyright 2007 University of Florida 3
Foodborne Illness in the U.S.
Who monitors the food supply?
Centers for Disease Control and Prevention (CDC)
Food and Drug Administration (FDA)
U.S. Department of Agriculture (USDA)
U.S. Environmental Protection Agency (EPA)
Copyright 2007 University of Florida 4
Foodborne Illness in the U.S.
The food supply is considered
reasonably SAFE
Food production and distribution are
monitored locally
No system is perfect; foodborne and
waterborne diseases and illnesses are
still a concern
Copyright 2007 University of Florida 5
Foodborne Illness in the U.S.
Estimated 76 million illnesses per year
325,000 hospitalizations
5,000 deaths
Copyright 2007 University of Florida 6
Who’s at Risk?
Infants, pregnant women, and older adults
Older adults = persons over age 65 Age-related changes
Chronic illness Polypharmacy
Immune-related changes
Copyright 2007 University of Florida 7
Age-Related Changes
Suboptimal nutritional status due to decreased food intake
Decline in dexterity, balance, and vision Inability to prepare and/or clean food properly Use of contaminated foods or utensils
Copyright 2007 University of Florida 8
Immune-Related Changes
Less sensitive to immune signals Inability to react as effectively or efficiently
Physiological and functional changes Gastrointestinal (GI) disorders
Decreased absorptive capacity
Slowed intestinal motility
Copyright 2007 University of Florida 9
GI Disorders
Reduced production of gastric acid
and digestive juices
Increased survival rate of ingested
bacteria or other foreign bodies
Decreased nutrient absorption
Copyright 2007 University of Florida 10
Decreased Absorptive Capacity
Reduced amount of nutrients absorbed
from any given meal in the small intestine
Over time, results in a malnourished
state Weakened immunity
Increased risk for infection
Copyright 2007 University of Florida 11
Slowed Intestinal Motility
Allows a greater period of time
contaminants are in contact with
cells of the GI tract
Decreased capacity of the GI
cells to act as a protective barrier
Copyright 2007 University of Florida 12
Consequences of Foodborne Illnesses
Dehydration
Guillain-Barré Syndrome an inflammatory disorder of the peripheral nerves
Fatal gastroenteritis
Copyright 2007 University of Florida 13
Simply by growing older, people
become more vulnerable to
foodborne illness and are
less able to fight the infection.
Copyright 2007 University of Florida 14
Safe Food Handling Basics
Keep foods at safe temperatures.
Use a thermometer to determine that foods are cooked adequately.
Wash hands.
Copyright 2007 University of Florida 15
Safe Food Handling Basics
Store eggs and poultry properly. Cook eggs until both the egg yolk
and white are firm.
Wash utensils and surfaces with
hot, soapy water.
Copyright 2007 University of Florida 16
Safe Food Handling Basics
Thoroughly rinse fresh produce
before eating. Scrub melons and potatoes.
Avoid cross-contamination. Do not wash meat and poultry
purchased from the store.
Avoid high risk foods.
Copyright 2007 University of Florida 17
High-Risk Foods
Raw or undercooked fish, shellfish, eggs, or sprouts
Hot dogs and luncheon meats
Unpasteurized milk, milk products, soft cheeses, or juices
Cold deli salads Potato or macaroni Chicken or ham Egg
Copyright 2007 University of Florida 18
“Fight BAC!” Campaign
Developed in 1997
Public-private partnership
Provides practical food safety information for consumers
Web site: www.fightbac.org
Copyright 2007 University of Florida 19
“Fight BAC!” Principles
CLEAN Wash hands and surfaces often.
SEPARATE Prevent cross-contamination.
COOK Cook foods to proper temperatures.
CHILL Refrigerate promptly.
Copyright 2007 University of Florida 20
Five Steps to Safe Food Handling: CLEAN
Why? To avoid the spread of harmful
bacteria
What to focus on: Hands, especially after contact with pets,
money, trash, or raw food items Utensils, cutting boards, counter tops, and
sponges
Copyright 2007 University of Florida 21
Five Steps to Safe Food Handling: CLEAN
Facts: Hands harbor germs/microorganisms.
Long fingernails hide more microbes.
Proper hand washing could reduce
foodborne illness by ~50%
Copyright 2007 University of Florida 22
Five Steps to Safe Food Handling: CLEAN
Always use warm/hot soapy water!!
For your hands: Rub hands with soap for 20 seconds.
For your utensils and surfaces: Sanitize between uses, especially with raw
meat, poultry, and/or seafood.
Copyright 2007 University of Florida 23
Five Steps to Safe Food Handling: CLEAN
For your dish or kitchen cloths: Run through a
machine wash cycle using hot water.
For your sponges: Run through the dishwasher.
Remember to always use a safe water source
Copyright 2007 University of Florida 24
Five Steps to Safe Food Handling: SEPARATE
Why? To avoid cross-contamination
What to focus on: Raw meat, poultry, and/or seafood and their
juices
Copyright 2007 University of Florida 25
Five Steps to Safe Food Handling: SEPARATE
To minimize cross-contamination: Keep raw foods apart from other foods in the grocery
cart and in the refrigerator.
Copyright 2007 University of Florida 26
Five Steps to Safe Food Handling: SEPARATE
To minimize cross-contamination: Use a separate cutting board for raw
meat/poultry/fish and another for other
foods.
Thoroughly wash plates that have held
raw items before use with cooked
products or produce.
Copyright 2007 University of Florida 27
Five Steps to Safe Food Handling: SEPARATE
To minimize cross-contamination: Never have raw and cooked meat, poultry, or
seafood on the plate simultaneously
Copyright 2007 University of Florida 28
Five Steps to Safe Food Handling: SEPARATE
To minimize cross-contamination: Individuals who are sick or have skin
infections should not be involved in food
preparation.
Cuts, scrapes, or puncture wounds should
be covered with waterproof bandages
during food preparation.
Copyright 2007 University of Florida 29
Five Steps to Safe Food Handling: SEPARATE
To minimize cross-contamination keep pets
away from food: Cats off counter tops
Birds in their cage, not flying through the kitchen
Copyright 2007 University of Florida 30
Five Steps to Safe Food Handling: COOK
Why? To heat foods long enough at a sufficient high
temperature to kill harmful bacteria One of the most effective methods of killing
harmful bacteria
What to focus on: Raw foods of animal origin and their juices
Copyright 2007 University of Florida 31
Five Steps to Safe Food Handling: COOK
Facts: Microbes grow slowly at low temperatures, flourish at
mid-range temperatures, and are destroyed at high
temperatures.
Bacteria tend to accumulate on the outer surface of
intact meats, but when punctured or ground the
surface bacteria is distributed throughout the product.
Copyright 2007 University of Florida 32
Five Steps to Safe Food Handling: COOK
Facts: Product color is not a reliable indicator of
doneness.
Use a food thermometer to verify that the
food has reached a high enough internal
temperature to kill harmful bacteria.
Copyright 2007 University of Florida 33
Five Steps to Safe Food Handling: COOK
Types of thermometers:
Dial
Pop-up
Disposable or single-use
Digital
Oven cord
Copyright 2007 University of Florida 34
Five Steps to Safe Food Handling: COOK
FOOD ITEM GOAL TEMPERATURE
Roasts and Steak internal of at least 145°F
Ground meat 160°F
Poultry 165°F
Leftovers 165°F
+ = SAFE
Copyright 2007 University of Florida 35
Five Steps to Safe Food Handling: COOK
FOOD ITEMDESIRED COLOR &
CONSISTENCY
FishCooked until opaque and easily flakes with a fork
Soups, Sauces,
and GraviesShould be brought to a boil
EggsCooked until both the egg yolk
and white are firm
Copyright 2007 University of Florida 36
Five Steps to Safe Food Handling: CHILL
Why? Chilling foods promptly and effectively reduces
the growth rate of most harmful bacteria and
helps maintain a longer shelf life.
What to focus on: All cooked, prepared, and perishable foods
Copyright 2007 University of Florida 37
Five Steps to Safe Food Handling: CHILL
What is a perishable food? Any food, in type or condition, that may spoil or
support rapid and progressive growth of infectious or toxigenic microorganisms
Perishable foods should be refrigerated or frozen within two hours.
Copyright 2007 University of Florida 38
Five Steps to Safe Food Handling: CHILL
Even with safe food handling, food will not last
indefinitely! FIFO – first in, first out
When in doubt, throw it out
Copyright 2007 University of Florida 39
Five Steps to Safe Food Handling: CHILL
Appropriate appliance temperatures: Refrigerator – 40°F or below Freezer – 0°F or below
Tips: Divide foods into smaller portions Use shallow dishes
Copyright 2007 University of Florida 40
Five Steps to Safe Food Handling: CHILL
The “Danger Zone” . . .
Between 40°F and 140°F
In this temperature range,
pathogenic bacteria can grow
extremely rapidly.
Danger Zone = UNSAFEUNSAFE
Copyright 2007 University of Florida 41
Five Steps to Safe Food Handling: CHILL
Proper thawing: Place frozen foods in the refrigerator,
microwave, or under cold running water
Food thawed in the microwave needs to be cooked right away
Never defrost food on a table or counter top
Copyright 2007 University of Florida 42
Five Steps to Safe Food Handling: USE SAFE WATER AND
RAW MATERIALS
Why? To lessen the chance of using water or
raw materials that contain harmful
microorganisms
What to focus on: Raw foods and water including ice
Copyright 2007 University of Florida 43
Five Steps to Safe Food Handling: USE SAFE WATER AND
RAW MATERIALS
To treat possibly contaminated
water: Bring the water to a rolling boil
and continue to boil for one minute.
Copyright 2007 University of Florida 44
Summary
Older adults follow both appropriate and inappropriate food safety practices when preparing food.
Following the five steps to safe food handling will significantly reduce your chances of contracting a foodborne illness at home.
Copyright 2007 University of Florida 46
Helpful Resources
Gateway to government food safety information: http://www.foodsafety.gov/
Center for Food Safety and Applied Nutrition: http://vm.cfsan.fda.gov/list.html
CDC Food Safety Office: http://www.cdc.gov/foodsafety/
Copyright 2007 University of Florida 47
Helpful Resources
Medline Plus, U.S. Library of Medicine and National Institutes of Health:http://www.nlm.nih.gov/medlineplus/foodsafety.html
World Health Organization (WHO):http://www.who.int/foodsafety/en/
Iowa State University Extensionhttp://www.extension.iastate.edu/foodsafety/