Food Safety:

1
Food Safety What You DON'T Know
CAN
Hurt YOU!
2
Joyce Jensen, REHS, CP-FS
Alice Henneman, MS, RD

• University of Nebraska-Lincoln Extension in
  Lancaster County

Lincoln-Lancaster County Health Dept.
I wish Id known these things!
Questions? Email ahenneman1_at_unl.edu
Updated November, 2011. This is a peer-reviewed
publication.
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10 Safety Myths

• Dont be myth-led!
• Following arethe facts for 10 common
  foodsafety myths...

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Myth 1

• If it tastes okay, its safe to eat.

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Fact 1

• Dont counton these to tell you ifa food
  issafe to eat!

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Estimates of foodborne illnesses in the U.S.
each year, about ...

• 48 million peoplebecome ill

3,000 people die
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• Would this many people eat something if they
  thought it tasted, looked or smelled bad?

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Even if tasting would tell
Why risk getting sick?

• A tiny taste may not protect you.
• As few as 10 bacteria could cause somefoodborne
  illnesses, such as E. coli!

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Myth 2

• If you get sick from eating a food, it was from
  the last food you ate.

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Fact 2

• It can take ½ hour to6 weeks tobecome
  sickfrom unsafe foods.

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

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Foodborne illness is NOT a pretty picture!
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Myth 3

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

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Fact 3

Diarrhea
Fever
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Less common, but possible severe conditions
Paralysis
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Myth 4

• If Ive never been sick from the food I prepare,
  I dont need to worry about feeding it to
  others.

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Fact 4

• Some people have a greater risk for foodborne
  illnesses.

Is the food safefor everyone at the table?
A food you can safely eat might make others
sick.
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People with a higher risk for foodborne illness
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Myth 5

• People never used to get sick from their food.

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Fact 5

• Many incidents of foodborne illness went
  undetected in the past.

21

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

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Foodborne illness vs. flu

• More common in foodborne illness
• Gastrointestinal
• Nausea
• Vomiting
• Diarrhea

• More common in flu
• Respiratory
• Chest discomfort
• Cough
• Nasal congestion
• Sore throat
• Runny or stuffy nose

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More reasons for foodborne illnesses than in the
past ...

• Bacteria have become more potent over the years.

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Still more reasons ...

• 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!
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Myth 6

• As long as I left the lid on a food that has sat
  out too long, it is safe to eat.

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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!
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• How many bacteria will grow from one bacteria
  left at room temperature for 7 hours?

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2,097,152!
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• Refrigerate perishable foods within two hours at
  a refrigerator temperature of 40F or lower.

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• On a hot day (90F or higher), food should not
  sit out for more than one hour.

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Myth 7

• If you let a food set out for more than two
  hours, you can make it safe by heating it really
  hot!

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Fact 7

• Some bacteria, such as Staphylococcus (staph),
  produce toxins that are not destroyed by high
  cooking temperatures.

Image Content provider CDC/Matthew J. Arduino,
DRPH,Photo credit Janice Haney Carr
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• Did you know Staphylococcus comes from a Greek
  word meaning a bunch of grapes?

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Myth 8

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

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Fact 8

• 1 out of 4 hamburgers turns brown before it has
  been cooked to a safe internal temperature.

http//origin-www.fsis.usda.gov/PDF/Thermometers_A
re_Key_FactSheet.pdf
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Which ground beef patty is cookedto a safe
internal temperature?
http//origin-www.fsis.usda.gov/PDF/Thermometers_A
re_Key_FactSheet.pdf
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http//origin-www.fsis.usda.gov/PDF/Thermometers_A
re_Key_FactSheet.pdf
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• Research shows some ground beef patties look
  done at internal temperaturesas low as 135ºF. A
  temperature of 160ºF is needed to destroy E.
  coli.

http//origin-www.fsis.usda.gov/PDF/Thermometers_A
re_Key_FactSheet.pdf
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How to use a food thermometer

• Wash thermometer with hot soapy water before
  and after use.
• Use before the food is expected to be done.
• Place in the thickestpart of the food, not
  touching bone, fat or gristle.
• Compare reading to USDA recommended safe minimum
  internal temperatures.

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• USDA has revised its recommended cooking
  temperature for all whole cuts (steaks, roasts,
  and chops) of meat, including pork, beef, lamb
  and veal to 145 F and then allowing a 3 minute
  rest time before carving or consuming.

Photo courtesy of FSIS/USDA Image Library
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• A rest time is the amount of time the product
  remainsat the final temperature, after it has
  been removed from a grill, oven,or other heat
  source.

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• During the 3 minutes after meat is removed from
  the heat source, its temperature remains constant
  or continues to rise. This destroys pathogens and
  produces a product at its best quality.

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• 3 temperatures to remember
• Ground meats (including ground beef, veal, lamb,
  pork) 160 F with no rest time
• All poultry (including ground chicken turkey)
  165 F with no rest time
• Whole cuts of meat (including pork, beef, lamb,
  veal steaks, roasts, chops) 145 F with
  addition of a 3 minute rest time

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• This change does NOT apply to ground meats,
  including ground beef, veal, lamb, and pork,
  which should be cooked to 160 F and do not
  require a rest time.

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• The safe cooking temperature for all poultry
  products, including ground chicken and turkey,
  remains at 165 F.

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Food thermometers thin foods
On an instant-read dial thermometer, the probe
must be inserted in the side of the food so the
entire sensing area (usually 2-3 inches) is
positioned through the center of the food.
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Food thermometers thin foods
When possible, use a digital thermometer to
measure the temperature of a thin food. The
sensing area is only ½- to 1-inch long and
easier to place in the center of the food.
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Digital and dial thermometers in thin foods

• Digital thermometer

• Dial thermometer

Photo courtesy of the Nebraska Beef Council
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Myth 9

• Meat and poultry should be washed before cooking.

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Fact 9

• Washing meat and poultry is NOT necessary or
  recommended.

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• Washing increasesthe danger of
  cross-contamination,spreading bacteriapresent
  on thesurface of meat and poultry to
• ready-to-eat foods
• kitchen utensils
• counter surfaces.

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• Cooking meat and poultry to the recommended
  internal temperature will make them safe to eat.

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Myth 10

• We shouldbe scared of eating almost everything!

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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
http//www.hhs.gov/asl/testify/t061115a.html
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• Proper foodhandling helpsassure that foodis
  safe to eat. 4 steps to follow...

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Remember When in doubt ...
TOSS IT OUT!!!
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Resources used

• Alabama Cooperative Extension System. The Food
  Spoilers Bacteria and Viruses.
  http//www.aces.edu/pubs/docs/H/HE-0654
  (Accessed June 15, 2010).
• CDC. Food-Related Illness and Death in the United
  States. http//www.cdc.gov/ncidod/eid/vol5no5/mead
  .htm (Accessed June 21, 2010).
• 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.
  http//www.hhs.gov/asl/testify/t061115a.html
  (Accessed June 21, 2010).
• USDA. Is it done yet? http//www.fsis.usda.gov/P
  DF/IsItDoneYet_Magnet.pdf (Accessed June 21,
  2010).
• USDA. Safe Food Handling How Temperatures
  Affect Food. http//www.fsis.usda.gov/factsheets/h
  ow_temperatures_affect_food/index.asp (Accessed
  June 15, 2010).
• USDA. Thermometers are Key. http//origin-www.fsis
  .usda.gov/PDF/Thermometers_Are_Key_FactSheet.pdf
  (Accessed June 21, 2010).
• USDA. USDA Revises Recommended Cooking
  Temperature for All Whole Cuts of Meat, Including
  Pork, to 145 F. http//www.fsis.usda.gov/News__E
  vents/NR_052411_01/index.asp (Accessed November
  28, 2011).
• USDA. Why Does USDA Recommend Using a Food
  Thermometer? http//www.foodsafety.gov/blog/thermo
  meter.html (Accessed June 21, 2010).
• U.S. Food and Drug Administration. Bad Bug Book
  Foodborne Pathogenic Microorganisms and Natural
  Toxins Handbook Onset, Duration, and Symptoms
  of Foodborne Illness. Available at
  http//www.fda.gov/Food/FoodSafety/FoodborneIllnes
  s/FoodborneIllnessFoodbornePathogensNaturalToxins/
  BadBugBook/ucm071342.htm (Accessed June 15,
  2010).
• Source of images Microsoft Image and Media
  Library, USDA Food Safety and Inspection Service
  Image Library, CDC image library, original
  graphics created by UNL Lancaster County
  Extension Office.

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Thank you to the following people for reviewing
this slide set ...

• Julie Albrecht, Ph.D, R.D.
• Phil Rooney, Ph.D., CP-FS
• Cindy Brison, M.S., R.D.
• Zainab Rida, M.S., R.D.
• Amy Stalp, Dietetic Student
• Vicki Jedlicka, Extension Media Assistant

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Extension is a Division of the Institute of
Agriculture and Natural Resources at the
University of NebraskaLincoln cooperating with
the Counties and the United States Department of
Agriculture. University of NebraskaLincoln
Extension educational programs abide with the
nondiscrimination policies of the University of
NebraskaLincoln and the United States Department
of Agriculture.