Are You Feeding? Or Poisoning?

Beginner’s overview and reminder for food safety

How Many Foodborne Illnesses?

• 48 million illnesses 1 in 6

• 128,000 hospitalizations, and

• 3,000 deaths

• in the United States each year.

1 in 6 Get Sick Each Year

Greatest Cause?

• Raw foods

• raw meat, poultry, seafood

• eggs

• produce

CDC Report

How Many Pathogens?

• 25?

• 50?

• 150?

• 200?

How Many Pathogens?

• 200 known diseases transmitted through food

20 Years Ago Unknown

• Many of the pathogens of greatest concern today:

• (e.g., Campylobacter jejuni,

• Escherichia coli O157:H7,

• Listeria monocytogenes,

• Cyclospora cayetanensis)

• were not recognized as causes of foodborne illness just 20 years ago.

Ecoli outbreak

• Shredded romaine lettuce

• 13 hospitalized, 3 kidney failures

Raw Cookie Dough

• “When I was growing up, we used to lick the spoon or the beaters from baking...”

Most Reported?

• Salmonella

• life threatening to:

• children, babies, pregnant women

• older people

• plus people with weakened immune system

T C

T:Temperature

Danger Zone: 40-140

T: Heat it quick

165 internal or higher;

stir

T: Keep It Hot

Sterno or heating element

T:Cool It Quick

Check tempCool quick

Use ice bathNO ROOM TEMP!

T:Keep It Cold

Keep cold foods cold -

on ice

Whole steaks, chops, roasts, seafood: 145

Ground, eggs: 160Poultry, leftovers: 165

C:Clean

Clean handsClean surfaces

C:Clean

Don’t mix raw protein with raw produce

Let’s Review

Pop Quiz!

C:Quiz:

When do you wash your hands?

C:Quiz:

What is a safe temperature

for leftovers?

C: Quiz: What is

wrong with this

instruction?Pour the

marinade on cooked meat.

C:Quiz

Best way to wash

equipment?

T:Quiz

What is the danger zone?

T:Quiz:

A food sat out for more than 2 hours - what

do you do?

When in doubt

Throw it outor

Call USDA

http://barfblog.foodsafety.ksu.edu

Visit foodsafety.gov

http://www.fsis.usda.gov/Fact_Sheets/Cooking_For_Groups_Index/index.asp