safetyandsanitation
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Food Safety and Sanitation
Various foodbourne illnesses and how they
can be prevented
Center for Food Security and Public Health Iowa State University 2004
OverviewOverview
• Organisms• History• Causes of diseases• Transmission• Foodborne illness• Prevention and Control
Center for Food Security and Public Health Iowa State University 2004
OrganismsLiving things such as a plants, animals, or
bacteria
OrganismsLiving things such as a plants, animals, or
bacteria
• Estimated 250 foodborne pathogens
• Foodborne illness−Bacteria is the most common cause
−Also viruses, parasites, natural and manufactured chemicals, and toxins from organisms
Center for Food Security and Public Health Iowa State University 2004
• Foodborne disease outbreaks, cases and deaths
• 1993-1997• Salmonella had the highest number
History
How did foodbourne illnesses start and what has been done to
stop them
Center for Food Security and Public Health Iowa State University 2004
HistoryHistory
• Early 1900’s− Contaminated food, milk and water caused many foodborne illnesses
• Sanitary revolution slowed the reported cases− Sewage and water treatment− Hand-washing, sanitation− Pasteurization of milk- 1908− Refrigeration in homes- 1913
Center for Food Security and Public Health Iowa State University 2004
HistoryHistory
• Animals were identified as a source of foodborne pathogens− Improved animal care and feeding− Improved carcass processing
• Outbreak investigations• Laws and policies regarding food handling
Epidemiology
The branch of medical science that deals with the incidence, distribution, and control of
disease in a population
Center for Food Security and Public Health Iowa State University 2004
EpidemiologyEpidemiology
• Foodborne diseases each year in US− Affects 1 in 4 Americans− 76 million illnesses− 325,000 hospitalizations− 5,000 deaths
1,500 of those deaths caused by Salmonella, Listeria, and Toxoplasma
Center for Food Security and Public Health Iowa State University 2004
EpidemiologyEpidemiology
• Many illnesses are unrecognized or unreported− Mild disease undetected− Same pathogens in water and person to person
− Emerging pathogens unidentifiable
• Greatest risk− Elderly− Children − Immunocompromised
Center for Food Security and Public Health Iowa State University 2004
Regulation responsibilities
Regulation responsibilities
− FDA Domestic and imported food
− USDA Meat, eggs, poultry
− National Marine Fisheries Service
Transmission
How foodbourne illnesses are passed around
Center for Food Security and Public Health Iowa State University 2004
TransmissionTransmission
• Contamination can occur at several points along the food chain− On the farm or in the field− At the slaughter plant− During processing− At the point of sale− In the home
Center for Food Security and Public Health Iowa State University 2004
Produce ProcessingProduce Processing
Important Organisms
These are our most common foodbourne illnesses
Center for Food Security and Public Health Iowa State University 2004
Important OrganismsImportant Organisms
• Norwalk-like viruses• Campylobacter• Salmonella• E. coli O157:H7• Clostridium botulinum• Toxoplasma
Center for Food Security and Public Health Iowa State University 2004
Pathogen No. of Cases
Salmonella 6,017
Campylobacter 5,215
Shigella 3,021
Cryptosporidium 480
E. coli 0157 443
Yersinia 161
Listeria 138
Vibrio 110
Cyclospora 15
Total in 2003 15,600
Center for Food Security and Public Health Iowa State University 2004
Center for Food Security and Public Health Iowa State University 2004
Norwalk-like VirusesNorwalk-like Viruses
• Norovirus; Caliciviridae family− Most common foodborne agent− 23 million cases annually
• Sources− Person-to-person
Shed in human feces, vomitus Outbreaks in daycares, nursing homes, cruise ships
− Contaminated shellfish
Center for Food Security and Public Health Iowa State University 2004
Norwalk-like VirusesNorwalk-like Viruses
• Small infectious dose• Signs
− 12-48 hours post-exposure− Nausea, vomiting, diarrhea, abdominal cramps
− Headache, low-grade fever− Duration: 2 days
• Food handlers should not return to work for 3 days after symptoms subside
Center for Food Security and Public Health Iowa State University 2004
CampylobacteriosisCampylobacteriosis• Sources
− Raw or undercooked poultry− Non-chlorinated water− Raw milk− Infected animal or human feces
Poultry, cattle, puppies, kittens, pet birds
• Symptoms usually occur 2 to 5 days, but may take up to 10 days
• Most common Symptoms− Diarrhea: ranges from mild to severe and is often bloody− Fever− Nausea− Vomiting− Abdominal pain− Headache− Muscle pain
Center for Food Security and Public Health Iowa State University 2004
SalmonellaSalmonella• Typical Symptoms appear 6 to 72 hours after eating contaminated food and last for 3 to 7 days without treatment.− Diarrhea− Abdominal Cramps− Fever of 100 F to 102 F
• Additional symptoms:− Bloody diarrhea− Vomiting− Headache− Body Aches
• 1.4 million cases annually− 580 deaths
Center for Food Security and Public Health Iowa State University 2004
Salmonella 1.4 million cases annually
580 deaths
Salmonella 1.4 million cases annually
580 deaths• Sources
− Raw poultry and eggs− Raw milk− Raw beef− Unwashed fruit, alfalfa sprouts− Reptile pets: Snakes, turtles, lizards
• Signs− Onset: 12-72 hours − Diarrhea, fever, cramps− Duration: 4-7 days
Center for Food Security and Public Health Iowa State University 2004
Escherichia coli(E. coli)
Escherichia coli(E. coli)
• Enterohemorrhagic Escherichia coli (EHEC)− Surface proteins; toxin
• Sources− Undercooked or raw hamburger, Alfalfa sprouts; lettuce
− Unpasteurized milk, apple juice or cider
− Well water− Animals: Cattle, other mammals
Center for Food Security and Public Health Iowa State University 2004
E. coliE. coli
• Signs− Watery or bloody diarrhea, nausea, cramps− Onset: 2-5 days− Duration: 5-10 days
• The breakdown of sources of E. coli bacteria from 1998-2007:− Food: 69%− Water: 18%− Animals or their environment: 8%− Person-to-person: 6%
Center for Food Security and Public Health Iowa State University 2004
BotulismBotulism• Botulism poisoning is extremely rare, but so dangerous that each case is considered a public health emergency.
• Studies have shown that there is a 35 to 65 percent chance of death for patients who are not treated immediately and effectively with botulism antitoxin.
• Common Sources: Home-canned foods and honey
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Center for Food Security and Public Health Iowa State University 2004
BotulismBotulism
• Symptoms of botulism generally appear 12 to 72 hours
• With treatment, illness lasts from 1 to 10 days. Full recovery from botulism poisoning can take weeks to months. Some people never fully recover.
• In general, symptoms of botulism poisoning include the following:− Nausea, Vomiting, Fatigue, Drooping eyelids, Difficulty swallowing, Slurred speech, and Paralysis
Center for Food Security and Public Health Iowa State University 2004
ListeriaListeria
• Listeria monocytogenes− Around 300 deaths are caused by Listeria infection each year
− Sources Ready-to-eat meats, soft cheeses
• Listeria symptoms appear anywhere between 3 and 70 days after infection, but usually around 21 days later.
• Typical symptoms include:− Fever− Muscle aches− Nausea or diarrhea (less common)
Center for Food Security and Public Health Iowa State University 2004
ListeriaListeria• Listeria is killed by pasteurization and cooking; however, in certain ready-to-eat foods, like hot dogs and cold cuts from the deli counter, contamination may occur after cooking but before packaging.
• Listeria is found in soil and water.
• Vegetables can become contaminated from the soil or from manure used as fertilizer.
• Animals can carry the bacterium without appearing ill and can contaminate foods of animal origin, such as meats and dairy products.
Center for Food Security and Public Health Iowa State University 2004
Prevention and Control
Center for Food Security and Public Health Iowa State University 2004
HACCPHACCP
• Hazard Analysis Critical Control Point
• To monitor and control production processes
• Identify food safety hazards and critical control points
Production, processing and marketing Establish limits Monitor
• Applied to meat, poultry, and eggs
Center for Food Security and Public Health Iowa State University 2004
On Farm StrategiesOn Farm Strategies
• Testing and removal for Salmonella− Serologic, fecal culture, hide culture
• Vaccinating − Many serotypes− Varying effectiveness
• Minimize rodents, wild birds• Isolation of new animals
Center for Food Security and Public Health Iowa State University 2004
At the Slaughter PlantAt the Slaughter Plant
• FSIS target organisms− Salmonella and E. coli
• Control points− Removal of internal organs− Minimize contact between carcasses
− Proper movement through facilities − Chilling − Cooking processes (time, temperature)
Center for Food Security and Public Health Iowa State University 2004
IrradiationIrradiation
• Used since 1986 for Trichina control in pork
• Gamma rays− Poultry in 1990/1992− Meat in 1997/1999− Reduction of bacterial pathogens
• Kills living cells of organisms− Damaged and cannot survive
Center for Food Security and Public Health Iowa State University 2004
IrradiationIrradiation
• Identified with radura…..
• Does not affect taste quality
• Nutrients remain the same
• Handle foods appropriately afterwards− Does not sterilize− Contamination can still occur
Center for Food Security and Public Health Iowa State University 2004
USDA Recall ClassificationUSDA Recall
Classification
Center for Food Security and Public Health Iowa State University 2004
In the HomeIn the Home
• Drink pasteurized milk and juices
• Wash hands carefully and frequently− After using the bathroom− Changing infant’s diapers− Cleaning up animal feces
• Wash hands before preparing food
Center for Food Security and Public Health Iowa State University 2004
In the HomeIn the Home
• Wash raw fruits and vegetables before eating
• After contact with raw meat or poultry− Wash hands, utensils and kitchen surfaces
− Hot soapy water• Defrost meats in the refrigerator
Center for Food Security and Public Health Iowa State University 2004
In the HomeIn the Home
• Cook beef/beef products thoroughly− Internal temperature of 160oF
• Cook poultry and eggs thoroughly− Internal temperature of 170-180oF
• Eat cooked food promptly• Refrigerate leftovers within 2 hours after cooking
• Store in shallow containers
Center for Food Security and Public Health Iowa State University 2004
Additional ResourcesAdditional Resources
• Centers for Disease Control and Prevention− http://www.cdc.gov/foodsafety/
• U.S. Department of Agriculture− http://www.foodsafety.gov− http://www.nal.usda.gov/fnic/foodborne/statemen.html
Center for Food Security and Public Health Iowa State University 2004
Why does it take so long?Why does it take so long?
Center for Food Security and Public Health Iowa State University 2004
Viruses67%
Protozoa3%
Bacteria30%
Percentage of Foodborne Illness Attributable to Known Pathogens
Center for Food Security and Public Health Iowa State University 2004
The Food and Drug Administration (FDA)The Food and Drug
Administration (FDA) Established in 1930 as a part of the US Department of Health and Human Services (HHS)
Regulates products accounting for roughly 25% of the United States gross national product.
The FDA may inspect food manufacturers but generally relies on state and local governments
The FDA issues a model food code to encourage consistency in regulations and works with the CDC and state and local governments to conduct disease surveillance.
Center for Food Security and Public Health Iowa State University 2004
US Department of Agriculture (USDA)US Department of
Agriculture (USDA)• A department of the executive branch of the US government founded in 1862 by President Abraham Lincoln
• USDA leads the Federal anti-hunger effort with the Food Stamp, School Lunch, School Breakfast, and the WIC Programs.
• USDA is responsible for the safety of meat, poultry, and egg products.
Center for Food Security and Public Health Iowa State University 2004
Centers for Disease Control and Prevention
(CDC)
Centers for Disease Control and Prevention
(CDC)• The US agency charged with tracking and investigating public health trends.
• Their stated mission: "To promote health and quality of life by preventing and controlling disease, injury, and disability."
Center for Food Security and Public Health Iowa State University 2004
Personal cleanliness involves the following:
Wash hands before food preparation, after sneezing, coughing, using rest room, and touching face or hair.
Keep hair away from face. Wear clean clothes/apron (dirty clothing has bacteria) Don’t handle food with open cut or sore - STAPH Avoid cooking and tasting with same spoon; licking of
fingers is prohibited. Wash hands after handling raw meat/eggs
Center for Food Security and Public Health Iowa State University 2004
Kitchen cleanliness involves the following:
Kitchen cleanliness involves the following:
Wipe spills/remove dirty utensils Wash cutting board that has had meat before
cutting anything else. Don’t wipe hands on dish towel - use separate
towels so dishes don’t get bacteria Don’t flip each other with dish towels or use a
dish towel or dish cloth that has been dropped on the floor. (The floor is an excellent place for staphylococcus to grow.)
Wash surfaces/cutting boards with bleach periodically. (1 tsp. bleach/pint water)
Hot soapy water on dishes.
Center for Food Security and Public Health Iowa State University 2004
Sanitation in food preparation and storage involves:
Sanitation in food preparation and storage involves:
Keep food hot (above 140F) or cold (below 40F) Check temperature in refrigerator and freezer
periodically; freezer should be at zero degrees or below.
Clean refrigerator often. Use freezer wrap, wrap meat loosely for refrigerator,
leftovers stored with tight cover. Thaw frozen foods in the refrigerator not on the
counter. Put foods away promptly. Refrigerate desserts made with dairy products. Never taste questionable food.
Center for Food Security and Public Health Iowa State University 2004
Cross-contaminationCross-contamination• What is cross-contamination - letting
microorganisms from one food get into another.
Meat juice - vegetables Keep work areas clean. Use clean spoon for tasting food. Pets out of the kitchen. Two towels - wiping hands/drying dishes. Use clean dishcloth each day.
Center for Food Security and Public Health Iowa State University 2004
Proper way to wash dishes:Proper way to wash dishes:
• Throw out any uneaten food• Rinse soiled dishes.• Wash glasses, flatware, dishes, serving
bowls, mixing bowls, pans in hot, soapy water.
• Rinse in hot water.• Dry• Put them away
Center for Food Security and Public Health Iowa State University 2004
Temperature Zones - cooling and reheating foods:
Temperature Zones - cooling and reheating foods:
• Keep hot foods hot and cold foods cold• Thoroughly cool hot foods and reheat leftovers thoroughly• Bring sauces, soups, etc. to a boil when reheating; heat other leftovers to 165F.• Number one cause of food illnesses is related to improper cooling of foods• Place foods in shallow dishes and put immediately in the refrigerator to cool,
don’t leave foods on the counter to cool• Foods should not be in the danger temperature zone for more than two hours• Refrigerate or freeze foods immediately or at least within two hours• Divide large amounts of leftovers in small, shallow containers for quick cooking• Store foods in the freezer and refrigerator so that the cool air can circulate to
keep food safe
Center for Food Security and Public Health Iowa State University 2004
Temperature Danger ZoneTemperature Danger Zone
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