Spending Your Calorie Salary

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Food Safety What You DON'T Know
CAN
Hurt YOU!
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Alice Henneman, MS, RD

• University of Nebraska-Lincoln Extension in
  Lancaster County

March 2007
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10 Safety Myths

• Dont be myth- lead!
• Following are the facts for 10 common food
  safety myths...

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Myth 1

• If it tastes O.K., it's 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

• 76 million peoplebecome ill

5,000 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 to become
  sickfrom unsafe foods.

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

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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 from
some bacteria
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.
• A food you can safely eat might make others
  sick.

Is the food safefor everyone at the table?
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People with a higher risk for foodborne illness
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Site discussion
What groups that you work with do you feel need
the most help with safe food preparation?
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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.

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

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Foodborne illness vs. flu
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Bacteria have gotten stronger!
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• 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 Ileft the lid on a food that has set
  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 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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Myth 7

• If you let a food sit out 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 not destroyed by high cooking
  temperatures.

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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.

Source United States Department of
Agriculture/Food Safety Inspection Service
http//www.pueblo.gsa.gov/cic_text/food/therm/rese
archfs.htm
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Which ground beef patty is cooked to a safe
internal temperature?
A
B
Source United States Department of
Agriculture/Food Safety Inspection Service
http//www.pueblo.gsa.gov/cic_text/food/therm/rese
archfs.htm
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A
B
This is NOT a safely cooked hamburger. Though
brown inside, its undercooked.
This IS a safely cooked hamburger, (internal
temperature of 160ºF), even though pink inside.
Source United States Department of
Agriculture/Food Safety Inspection Service
http//www.pueblo.gsa.gov/cic_text/food/therm/rese
archfs.htm
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• Research shows some ground beef patties look
  done at internal temperaturesas low as 135ºF.

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(No Transcript)
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Cook to 160F
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Myth 9

• Meat and poultry should be washed before it is
  cooked.

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Fact 9

• Washing is NOT necessary or recommended.

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

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• Cooking meat and poultry to a safe internal
  temperature will make it safe to eat.

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USDA Recommended Safe Minimum Internal
Temperatures

• Steaks Roasts - 145F
• Fish - 145F
• Pork - 160F
• Ground Beef - 160F
• Egg Dishes - 160F
• Chicken Breasts - 165F
• Whole Poultry - 165F

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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 at
http//help.senate.gov/Hearings/2006_11_15/Bracke
tt.pdf
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I'm not afraid of storms, for I'm learning how to
sail my ship.

• Proper foodhandling helpsassure foodis safe
  to eat.
• 6 steps follow ...

Louisa May Alcott, Author
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www.fightbac.org
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CHECK

• Check to be sure that the fresh fruits and
  vegetables you buy are not bruised or damaged.
  
• Check that fresh cut fruits and vegetables like
  packaged salads and precut melons are
  refrigerated at the store before buying. Do not
  buy fresh cut items that are not refrigerated.

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• Wash hands with warm water and soap for at least
  20 seconds before and after handling fresh fruits
  and vegetables.
• Clean all surfaces and utensils with hot water
  and soap, including cutting boards, counter tops,
  peelersand knives that will touchfresh fruits
  or vegetablesbefore/after food preparation.

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• Rinse fresh fruits and vegetables under running
  tap water, including those with skins and rinds
  that are not eaten. Packaged fruits and
  vegetables labeled ready-to-eat, washed or
  triple washed need not be washed.
• Rub firm-skin fruits and vegetables under
  runningtap water or scrub with a clean vegetable
  brush while rinsingwith running tap water.

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• Dry fruits and vegetables with a clean cloth
  towel or paper towel.
• Never use detergent or bleach to wash fresh
  fruits or vegetables. These products are not
  intended for consumption.

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• When shopping, be sure fresh fruits and
  vegetables are separated from household
  chemicals, and raw foods such as meat, poultry,
  and seafood in your cart and in bags at checkout.
• Keep fresh fruits andvegetables separatefrom
  raw meat, poultry,or seafood in
  yourrefrigerator.

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• Separate fresh fruits and vegetables from raw
  meat, poultry and seafood.
• Do not use the same cutting board without
  cleaning withhot water and soapbefore and
  afterpreparing fresh fruitsand vegetables.

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• Cook or throw away fruits or vegetables that have
  touched raw meat, poultry, seafoodor their
  juices.

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• Refrigerate all cut, peeled or cooked fresh
  fruits and vegetables within two hours.

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THROW AWAY

• Throw away fresh fruits and vegetables that have
  not been refrigerated within two hours of
  cutting, peeling, or cooking.
• Remove and throw away bruised or damaged portions
  of fruits and vegetables when preparing to cook
  them or before eating them raw.
• Throw away any fruit or vegetable that will not
  be cooked if it has touched raw meat, poultry or
  seafood.
• If in doubt, throw it out!

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http//www.fsis.usda.gov/Fsis_Recalls/index.asp
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Remember When in doubt ...
TOSS IT OUT!!!
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Site discussion

• What one food safety myth do you feel you most
  need to help people learn the facts about?