To Your Health!

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To Your Health!
Food Safety in the Home Environment
Funded by USDA, National Integrated Food Safety
Initiative , Research Grant 2005-02118  
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This presentation will cover

• Why some people face special risks
• Pathogenic microorganisms of concern
• Special cleaning and sanitizing procedures to
  minimize risk of foodborne illnesses
• Foods associated with foodborne illness

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Introduction to FoodsafetySection I Section I
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Estimates of Foodborne Illness in the U.S. each
Year

• 76 million peoplebecome ill

5,000 people may die
Mead et al. EID 5, 607-625,1999
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Recognizing Foodborne IllnessSection II
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Recognizing Foodborne Illness

• Cant rely on seeing, smelling or tasting
  bacteria in food
• Often takes 1 to 3 days to cause illness, but can
  take up to 6 weeks or longer to develop symptoms
• Common symptoms may include
• Nausea/vomiting
• Diarrhea
• Fever
• Dehydration (sometimes severe)

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Recognizing Foodborne Illness

• If you develop any of those symptoms it may be
  the flu or it could be foodborne illness. Call
  your doctor and find out for sure.
• If you are vomiting or have diarrhea, it is best
  to not prepare food for others.
• If you become ill after eating out, also call
  your local health department so they can
  investigate.

JADA 20011011326-1332,1337-1339.
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Some People Face Special Risks

• A variety of people may face these special risks.
  
• Fetuses of Pregnant women
• Very young children
• People with chronic illnesses or weakened
  immune systems
• People receiving special drug therapies
• Older adults

JADA 2003 1031646-1649
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Pathogens of Special Importance Section III

• Escherichia coli O157H7
• Salmonella species
• Listeria monocytogenes
• All of these pathogens come from animals or the
  environment and could infect humans through
  consumption of contaminated food.

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Where can Pathogens come from?

• Purchased foods
• Food gifts
• Home-grown foods
• Indoor and outdoor animals
• Water
• Your environment

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Escherichia coli O157H7

• Lives in intestines of healthy cattle and other
  ruminant animals.
• Typical food sources
• Undercooked ground beef
• Contaminated produce served raw (lettuce,
  spinach, sprouts)
• Unpasteurized milk

http//www.cfsan.fda.gov/mow/chap15.html
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Salmonella species

• Salmonella outbreaks have been associated with .
  . .
• Raw and undercooked eggs
• Undercooked poultry and meat
• Raw milk
• Produce and unpasteurized juice
• A variety of other foods
• Why eggs? Salmonella can grow both inside the
  egg and on the outside of shells.

http//www.cfsan.fda.gov/mow/chap1.html
4/16/2013
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Listeria monocytogenes

• Bacteria widespread in nature, soil, water
• Survives and grows at refrigerator temperatures!
  (slower than at warmer temperatures therefore,
  refrigeration is still useful, but not 100
  effective)
• Risky Foods Refrigerated Ready-to-Eat foods
  (i.e., deli salads, lunch meats, hot dogs eaten
  unheated, soft cheeses made with raw milk)

http//www.cfsan.fda.gov/mow/chap6.html
4/16/2013
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Listeria monocytogenes

• Almost all cases elderly, fetuses of pregnant
  women and immune-compromised persons
• Mild gastrointestinal symptoms 8-48 hrs
• Invasive illness 2-6 weeks or longer following
  exposure
• Fever, muscle aches, headache, loss of balance,
  bacteremia, meningitis, encephalitis, etc.
• 20-30 death rate

http//www.cfsan.fda.gov/mow/chap6.html
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Food Safety at Home Section IV

• Follow four basic rules
• Clean
• Separate
• Cook
• Chill
• If at-risk for foodborne illness, avoid high
  risk foods

http//www.fightbac.org/ J Nutr Educ
200133108-113.
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Clean

• Clean Hands
• Clean Food
• Clean Surfaces
• Cover Food

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Hand Washing
Wash your hands often and thoroughly!

• Remove major grime first by rinsing in warm
  water.
• Lather hands with soap.
• Rub palms, between fingers and back of hands and
  up the wrist at least 2 inches.
• Rub for at least 20 seconds.
• Rinse in clean, warm water.
• Dry completely using a clean cloth or paper towel.

J Food Prot. 2003661893-1899.
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When to Wash Hands

• When you return home
• After using the rest room.
• Before preparing or eating any food.
• After smoking, sneezing, blowing your nose or
  coughing.
• After changing diapers.
• Any other time your hands might have been
  contaminated.

J Food Prot. 2003661893-1899.
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Clean Fresh Produce

• Choose whole fruits and vegetables over pre-cut
  and packaged.
• Dont cut fresh produce until you are ready to
  prepare them for a meal.
• Prepare only the amount you can eat in one meal.

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Clean Fresh Produce

• Wash your hands and use a clean cutting board and
  knife.
• Just before preparing or serving, wash raw
  produce in cold, clean running water for several
  minutes. This includes outside of melons or other
  fruits to be peeled.
• If you do not use city water inside the house, be
  sure your water source is clear of
  micro-organisms. Test your water at least yearly.

Food Prot. Trends 200727892-898.
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Clean Fresh Produce

• Dont store wet produce. Wash just before
  preparation or dry thoroughly before placing in
  the refrigerator.
• Use paper towels or a salad spinner to remove
  moisture.
• Discard cut produce if it appears spoiled or
  package date has passed.

Food Prot. Trends 200727892-898.
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Change Dish Cloths/Towels Daily
Wet or damp dishcloths are ideal places for
bacterial growth.

• Use paper towels or disposable cloths to clean up
  kitchen surfaces after working with raw meat,
  fish or poultry.
• Change or wash dish cloths and towels daily.
• Sponges in the kitchen are not recommended.

http//www.wmin.ac.uk/redwayk/research/kitchen.ht
m
4/16/2013
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Cleaning Kitchen Towels and Dishcloths

• Kitchen towels and dishcloths are cleaned by
  moving and rubbing against each other.
• Do not overload washing machine.
• The ideal water temperature for washing towels is
  above 160 F (71C).
• Drying in a dryer kills the bacteria.
• The heat from the dryer will sanitize the towel.

4/16/2013
http//www.absglobal.com/tech_serv/resources/resou
rcefiles/dairy/AsktheExpert_screen.pdf
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Washing and Sanitizing Dishes

• Hand wash dishes in 4 steps
• Rinse off all food.
• Wash with liquid detergent and very warm water.
• Rinse in very hot water.
• Rinse with sanitizing solution made with 1
  Tablespoon of chlorine bleach for each gallon of
  cool water.

http//cru.cahe.wsu.edu/CEPublications/em4808/em48
08.pdf
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Food Safety at Home
Clean Surfaces

• Wash cutting boards, dishes, utensils, and
  counter tops with warm soapy water after
  preparing each food and before going to next one.
• For added protection, spray counter tops and
  cutting boards with kitchen sanitizer (1 teaspoon
  bleach to 1 quart water)

J Food Prot. 2003661893-1899.
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Two Steps to Kitchen Cleanliness

• Clean to get rid of dirt and grime you CAN see.
• Clean all counters and surfaces with warm, soapy
  water. Rinse with warm water to remove soap
  residue.
• Sanitize to get rid of dirt and grime you
  CANNOT see.
• Dip, wipe or spray cleaned counters and surfaces
  with bleach or vinegar solution. Let air dry or
  stand about 1 minute before wiping dry with
  disposable paper towel.
• Clean and sanitize both before and after food
  preparation.

http//www.fightbac.org/
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Sanitizer Recipes

• Bleach-based
• 1 tsp. bleach per 1 quart water
• Store in labeled spray bottle with snug top
• Away from direct sunlight (under counter)
• Replace weekly
• Hydrogen Peroxide-based
• Full Strength -3
• Store in a spray bottle with a snug top
• Must keep out of direct sunlight

/
Source J.Food Prot. 200972 (6) 1201-1208
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Sanitizer Recipes

• Vinegar-based
• Full Strength -5 Acetic Acid (white vinegar)
• Store in a spray bottle with a snug top
• May need to warm to 130F (55C) to kill Listeria
  monocytogenes.

J .Food Prot. 200972 (6)1201-1208
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Food Safety at Home
Clean your refrigerator regularly

• Monthly wipe down refrigerator shelves
• Sanitize using vinegar or hydrogen peroxide
  (especially cheese and meat drawers).
• Rinse with clear water to prevent odor.

J. Food Protec. 200972(6)1201-1208
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More Areas to Clean in the Kitchen

• Kitchen drain
• Pour 1 cup vinegar down drain weekly.
• Garbage disposal
• Freeze vinegar cubes in ice tray and weekly run
  several cubes down disposal while flushing with
  cold water.
• Microwave oven
• Wipe clean with solution of ½ cup white vinegar
  and ½ cup water.
• Doorknobs
• Spray or wipe with white vinegar. Air dry.

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Cleaning the Washing Machine

• Monthly wipe inside of tub using a warm damp
  cloth.
• Wipe all inside surfaces, including bottom and
  blades of agitator and top of tub just under lid.
• Use a clean toilet brush around top rim and in
  hard to reach places.
• Remove dispensers and clean thoroughly before
  replacing.

http//www.hgtv.com/hgtv/ah_cleaning_tips_hints/ar
ticle/0,,HGTV_3111_1385986,00.html
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Washing Clothing after Contact with Farm Animals

• Launder work clothes separately using hot water.
• After each load, wipe down inside of machine and
  sanitize. Run rinse cycle again before using for
  family laundry.

http//www.hgtv.com/hgtv/ah_cleaning_tips_hints/ar
ticle/0,,HGTV_3111_1385986,00.html
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Separate

• Avoid Contaminating Food
• Avoid Contaminating the Home Environment

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Food Safety at Home
SEPARATE

• Separate raw meat, poultry and seafood from other
  foods in your grocery shopping cart and your
  refrigerator.
• Use different cutting boards for raw meats and
  ready-to-eat foods. If not possible, clean and
  sanitize between different foods
• Place cooked food on a clean plate.

JADA 20011011326-1332,1337-1339.
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Indoor Animals

• Pets do not belong in food preparation areas.
• If you suspect your pet has been on food
  preparation surfaces, be sure to clean and
  sanitize before handling foods.
• Pet food, water and litter boxes should be kept
  out of food preparation areas.
• Floors in households with pets may be the source
  of microorganisms in foods.
• Wash hands after touching animals
• Keep pet vaccinations up-to-date.

Recommendations from this Study
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Outdoor Animals

• Outdoor animals will be exposed to pathogenic
  microorganisms in the outside environment.
• Outdoor animals that also come indoors are likely
  to bring foodborne or other pathogens indoors.
• It is especially important to clean and sanitize
  food preparation areas if outdoor animals are
  brought indoors.
• Wash hands after touching animals.
• Keep vaccinations up-to-date.

Recommendations from this Study
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Livestock

• Livestock may be the source of foodborne
  pathogens that infect humans.
• Seek veterinary care for sick animals.
• Be sure to wash hands thoroughly outside the home
  after working with livestock.
• Remove all shoes that have been worn outside
  before entering the house.
• Separate clothing that was worn while working
  with animals from other household clothing.
• Launder clothing separately.

Recommendations from this Study
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Cook

• Cook Foods Adequately

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Food Safety at Home
COOK

• The only accurate way to determine if most foods
  are cooked to safe temperatures is to use a food
  thermometer.
• Use a clean food thermometer to make sure meat,
  poultry, casseroles and other foods are properly
  cooked all the way through.
• Cook roasts and steaks to at least 145 F (63C)
  and poultry to at least 165 F (74C)

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Food Safety at Home
COOK

• Cook ground beef to at least 160 F (71C).
• Cook eggs until yolk and white are firm.
• Fish should be opaque and flake easily with a
  fork.

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Food Safety at Home
COOK

• When cooking in a microwave oven, stir or rotate
  to make sure there are no cold spots where
  bacteria can survive.
• Reheat leftovers to 165 F (74C). Bring sauces,
  soups and gravy to a boil.

JADA 20011011326-1332,1337-1339.
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Chill

• Keep Freezer at 0 F (-18C) or Lower
• Keep Refrigerator at 35 F to 40 F (2-4C)

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Food Safety at Home
CHILL

• Refrigerate or freeze perishables, prepared food
  and leftovers within 2 hours of preparation.
• Divide large amounts of leftovers into shallow
  containers for quick cooling in the refrigerator.
• Use a thermometer to make sure refrigerator is
  35-40F (2-4C).

JADA 20011011326-1332,1337-1339.
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Food Safety at Home
CHILL

• Never thaw foods at room temperature.
• Marinate foods in the refrigerator.
• Dont pack the refrigerator too full. Cold air
  must circulate to keep food safe.

JADA 20011011326-1332,1337-1339.
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Chill

• Label and date all leftovers and ready-to-eat
  foods before refrigerating.
• Observe use-by dates for un-opened packages of
  deli and luncheon meats.
• Once packages opened, use or freeze.
• Once packages opened, discard unused food after 4
  days.

Recommendations from this Study
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Special Foods/ Special Advice SECTION V

• If at-risk for foodborne illness, avoid high
  risk foods

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Special Foods/Special Advice
Household members with reduced immunity are
advised NOT to eat . . .

• Soft cheeses if made with unpasteurized or raw
  milk, such as feta, Brie, Camembert, blue-veined,
  and Mexican-style cheese
• Unpasteurized or raw milk
• Why? Common source of Listeria

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Special Foods/Special Advice
Household members with reduced immunity are
advised NOT to eat . . .

• Raw fin fish and shellfish, including oysters,
  clams, mussels, and scallops. (Vibrio other
  pathogens)
• Raw or lightly cooked egg or egg products,
  including salad dressings, cookie or cake
  batter, sauces, and beverages such as eggnog.
  (Salmonella)

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Special Foods/Special Advice
All household members should avoid eating . . .

• Raw meat or poultry
• Raw salad sprouts
• Unpasteurized or untreated fruit or vegetable
  juice
• Why? E. coli and Salmonella

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Special Foods/Special Advice
All household members should avoid eating . . .

• Refrigerated pâtés, meat spreads or cold smoked
  fish, unless reheated.
• Hot dogs unless reheated. If at-risk for
  foodborne illness, lunch meats should also be
  reheated.
• Why? Potential source of Listeria

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Special Foods/Special Advice
Why Reheat Ready-to-eat (RTE) Meat, Poultry and
Fish Products?

• May be easily contaminated with Listeria post
  processing in packing plant, deli or home.
• Listeria, if present, grows slowly during
  refrigerated storage.
• Re-heating to steaming hot (165F/74C) destroys
  any Listeria that may be present.

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For more information visit these web
sites Section VI
USDA/FDA Foodborne Illness Education
Information Center www.nal.usda.gov/foodborne/inde
x.html
Government Food Safety Information www.foodsafet
y.gov Centers for Disease Control
and Prevention www.cdc.gov/foodsafety  
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For More Information

• USDA/FDA Foodborne Illness Education Information
  Center
• www.nal.usda.gov/foodborne/index.html
• Government Food Safety Information
  www.foodsafety.gov
• Centers for Disease Control and Prevention
  www.cdc.gov/foodsafety
• The FDA Hotline 1-SAFEFOOD (723-3366)
• The USDA Meat and Poultry Hotline[phone]
• Listeria Central http//www.listeriacentral.org/
• CSU and OSU Extension Food Safety Resources
  http//www.ext.colostate.edu/pubs/foodnut/consumer
  .html
• http//foodsafety.osu.edu

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Thanks!
The Research Team
Dr. Lydia Medeiros
Dr. Jeffrey LeJeune
Dr. John Sofos
Dr. Patricia Kendall
Thanks to our many staff and students
4/16/2013