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Safe Food Handling for the Prevention of Salmonellosis Methods to Keep your Food Safe from Bacteria. Crystal Jones, MPH Student Walden University PUBH 6165-5 Instructor: Dr. Rebecca Heick Summer Quarter, 2009. Introduction. About Salmonella Food Separation Cooking and Food Preparation - PowerPoint PPT Presentation
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Safe Food Handling for the Prevention of Salmonellosis
Methods to Keep your Food Safe from Bacteria
Crystal Jones, MPH StudentWalden University
PUBH 6165-5Instructor: Dr. Rebecca Heick
Summer Quarter, 2009
Introduction About Salmonella Food Separation Cooking and Food
Preparation Chilling Cleaning Conclusion Questions &
Answers References
Cooking & Preparation
ChillingCleaning
Separation
About Salmonella Salmonellosis is Caused by the Bacteria Salmonella
Transmitted Through Eating Contaminated Foods
Approximately 40,000 Cases are Reported Annually Nationwide
Symptoms: Diarrhea Fever Abdominal Cramps
1. Center for Disease Control, 20092. Mayo Clinic, 2009
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2
Salmonella Continued Acute Cases can be Fatal if Untreated Some Bacteria are Antibiotic Resistant Preventable Through Safe Food
Handling Methods: Food Separation Cooking Chilling Cleaning
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3. Center of Disease Control, 20094. Kitchen Companion, 2008
Food Separation Food Cross-Contamination can Transfer Salmonella
Keep Meat Separated From Other Foods In Your Grocery Cart In Your Refrigerator While Cooking
Properly Seal Meat Products Designate Cutting Board for Meat
Cooking And Food Preparation Proper Cooking Temperature Kills
Bacteria Safe Cooking Temperatures
Vary by Food Type Always Use a Food Thermometer
Digital Instant-Reads Recommended Correct Placement Wash After Each Read
Cooking And Food Preparation Continued Microwave Cooking
Know Wattage of Microwave and Cook Accordingly
Arrange Food Items Evenly in Dish for Uniform Cooking
Cover and Vent Rotate and Stir Observe Stand Time
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5. U.S. Department of Agriculture, 2006
Cooking And Food Preparation Continued Eggs are a Chief Cause of Salmonellosis
Inspect Eggs for Cracks Cooking with Pasteurized Eggs Reduces
Risk Do Not Consume Undercooked
or Raw Eggs Serve Egg Dishes Promptly Proper Storage in Refrigerator
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6. Kitchen Companion, 2008
Cooking And Food Preparation Continued Fruits and Vegetables can be Contaminated
Scrub with Vegetable Brush Under Running Water
Remove Bruised or Damaged Portions Dry With Paper Towel or Clean Cloth Refrigerate Cut, Peeled, or Cooked Produce
Within Two Hours Purchase Only Pasteurized and Treated
Juices
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7. Safe Food Handling: Fruits and Vegetables, 2006
Chilling Refrigeration of Food Items Slows the
Growth of Bacteria Constant Refrigerator Temperature
Between 32°F to 40°F Refrigerate Within Two Hours of
Cooking or Purchase Do not Overstock Refrigerator
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8. United States Food Safety and Inspection Service, 2005
Chilling Continued
Cleaning Properly Wash Before and After Food
Preparation: Hands Kitchen Surfaces Cutting Boards Dishes Utensils Sponges and Dishcloths
Clean Interior of Refrigerator and Disposal Drain
Paper Towels are Recommended for Cleaning
Cleaning Continued Some Pets can Spread Salmonella
Turtles Lizards Snakes Chicks Ducklings
Always Wash Hands After Touching Animal or Their Environment
9
9. Center for Disease Control, 2009
Conclusion No Salmonellosis Vaccine Exists and
Antibiotic Resistance has Developed A Few Simple Techniques Can Keep
Your Food Safe from Salmonella Food Separation Cooking and Food Preparation Chilling Cleaning
Cooking & Preparation
ChillingCleaning
Separation
10
10. Center for Disease Control, 2009
Questions & Answers Contact Information for any
Questions or Additional Information:Name: Crystal JonesTel: (555)123-6543E-Mail: [email protected]
References Center for Disease Control and Prevention. (2009). Salmonellosis.
Retrieved July 10, 2009, from http://www.cdc.gov/nczved/dfmd/disease_listing/salmonellosis_gi.html
Hilton, A.C. & Austin, E. (2000). The kitchen dishcloth as a source of and vehicle for foodborne pathogens in a domestic setting. International Journal of Environmental Health Research, 10, 257-261. Retrieved June 18, 2009, from Academic Search Premier database.
Mayo Clinic. (2009). Salmonella Infection. Retrieved July 10, 2009, from http://www.mayoclinic.com/health/salmonella/DS00926
Microsoft Corporation. (2009). Office Online Clip Art. Retrieved May 2, 2009, from http://office.microsoft.com/en-us/clipart/default.aspx.
Partnership for Food Safety Education. (2006). Chill Fact Sheet. Retrieved July 1, 2009, from http://www.fightbac.org/images/pdfs/chill.pdf
References Continued Partnership for Food Safety Education. (2006). [Cold Storage
Chart]. Retrieved July 11, 2009, from http://www.fightbac.org/content/view/186/97/
Partnership for Food Safety Education. (2006). Cook Fact Sheet. Retrieved July 1, 2009, from http://www.fightbac.org/images/pdfs/cook.pdf
Partnership for Food Safety Education. (2006). Fight Bacteria: Clean. Retrieved July 1, 2009, from http://www.fightbac.org/images/pdfs/clean.pdf
Partnership for Food Safety Education. (2006). [Heat it Up Chart]. Retrieved July 11, 2009, from http://pfsehost.p2technology.com/content/view/93/2/
Partnership for Food Safety Education. (2006). Safe Food Handling: Fresh Fruits and Vegetables. Retrieved July 1, 2009, from http://www.fightbac.org/content/view/91/10/
References Continued
Partnership for Food Safety Education. (2006). Separate: Don’t Cross-Contaminate! Retrieved July 1, 2009, from http://www.fightbac.org/images/pdfs/separate.pdf
United States Department of Agriculture Food Safety and Inspection Services. (2008). Kitchen Companion. Retrieved July 5, 2009, from http://www.fsis.usda.gov/Factsheets/Kitchen_Companion/
United States Department of Agriculture Food Safety and Inspection Services. (2006). Appliances and Thermometers: Microwave Ovens and Food Safety. Retrieved July 5, 2009, from http://www.fsis.usda.gov/Fact_Sheets/Microwave_Ovens_and_Food_Safety/index.asp
References Continued
United States Department of Agriculture Food Safety and Inspection Services. (2005). Refrigeration and Food Safety. Retrieved July 5, 2009, fromhttp://www.fsis.usda.gov/Fact_Sheets/Refrigeration_&_Food_Safety/index.asp