Food Safety Myths

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What you don't know about food safety can hurt you! Don't be "myth"-led by these food safety myths.

What you don't know about food safety can hurt you! Don't be "myth"-led by these food safety myths.

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  • For more information: Learn more about the change in temperature recommendations at: http://www.fsis.usda.gov/News_&_Events/NR_052411_01/index.asp and http://www.foodsafety.gov/blog/meat_temperatures.html (retrieved June 22, 2011)

Transcript

  • 1. Food Safety: What You DON'T Know CAN Hurt YOU!
  • 2.
    • University of Nebraska-Lincoln Extension in Lancaster County
    Lincoln-Lancaster County Health Dept. Alice Henneman, MS, RD Joyce Jensen, REHS, CP-FS I wish I’d known these things! Questions? Email ahenneman1@unl.edu Updated November, 2011. This is a peer-reviewed publication.
  • 3. 10 Safety Myths
    • Don’t be “myth”-led!
    • Following are the facts for 10 common food safety myths...
  • 4. Myth 1
    • If it tastes okay, it’s safe to eat.
  • 5. Fact 1
    • Don’t count on these to tell you if a food is safe to eat!
    Sight Smell Taste
  • 6. Estimates of foodborne illnesses in the U.S. each year, about ...
    • 48 million people become ill
    3,000 people die
  • 7.
    • Would this many people eat something if they thought it tasted, looked or smelled bad?
  • 8. Even if tasting would tell …
    • A “tiny taste” may not protect you.
    • As few as 10 bacteria could cause some foodborne illnesses, such as E. coli !
    Why risk getting sick?
  • 9. Myth 2
    • If you get sick from eating a food, it was from the last food you ate.
    OOPS!
  • 10. Fact 2
    • It can take ½ hour to 6 weeks to become sick from unsafe foods.
  • 11.
    • You usually feel OK immediately after eating and become sick later.
  • 12. Foodborne illness is NOT a pretty picture! Hey guys, I have to throw up!
  • 13. Myth 3
    • The worst that could happen to you with a foodborne illness is an upset stomach.
  • 14. Fact 3 Diarrhea Fever Upset stomach Dehydration (sometimes severe) OOPS!
  • 15. Less common, but possible severe conditions Paralysis Death Meningitis
  • 16. Myth 4
    • If I’ve never been sick from the food I prepare, I don’t need to worry about feeding it to others.
  • 17. Fact 4
    • Some people have a greater risk for foodborne illnesses.
    Is the food safe for everyone at the table? A food you can safely eat might make others sick.
  • 18. People with a higher risk for foodborne illness Pregnant women Infants Young children and older adults People with weakened immune systems and individuals with certain chronic diseases
  • 19. Myth 5
    • People never used to get sick from their food.
  • 20. 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.”
  • 22. 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
  • 23. More reasons for foodborne illnesses than in the past ...
    • Bacteria have become more potent over the years.
  • 24. 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!
  • 25. Myth 6
    • As long as I left the lid on a food that has sat out too long, it is safe to eat.
  • 26. 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!
  • 27.
    • How many bacteria will grow from one bacteria left at room temperature for 7 hours ?
  • 28. 2,097,152!
  • 29.
    • Refrigerate perishable foods within two hours at a refrigerator temperature of 40°F or lower.
  • 30.
    • On a hot day (90°F or higher), food should not sit out for more than one hour.
  • 31. Myth 7
    • If you let a food set out for more than two hours, you can make it safe by heating it really hot!
  • 32. 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
  • 33.
    • Did you know “Staphylococcus” comes from a Greek word meaning “a bunch of grapes?”
  • 34. Myth 8
    • If a hamburger is brown in the middle, it is cooked to a safe internal temperature.
  • 35. 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_Are_Key_FactSheet.pdf
  • 36. Which ground beef patty is cooked to a safe internal temperature? http://origin-www.fsis.usda.gov/PDF/Thermometers_Are_Key_FactSheet.pdf A B
  • 37. http://origin-www.fsis.usda.gov/PDF/Thermometers_Are_Key_FactSheet.pdf This IS a safely cooked hamburger (internal temperature of 160 º F) even though pink inside. A This is NOT a safely cooked hamburger. Though brown inside, it is undercooked. B
  • 38.
    • Research shows some ground beef patties look done at internal temperatures as low as 135 º F. A temperature of 160 º F is needed to destroy E. coli.
    http://origin-www.fsis.usda.gov/PDF/Thermometers_Are_Key_FactSheet.pdf
  • 39. The ONLY way to know food has been cooked to a safe internal temperature is to use a food thermometer!
  • 40. 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 thickest part of the food, not touching bone, fat or gristle.
    • Compare reading to USDA recommended safe minimum internal temperatures.
  • 41.
      • 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
  • 42.
      • A “rest time” is the amount of time the product remains at the final temperature, after it has been removed from a grill, oven, or other heat source.
    Photo courtesy of Cattlemen’s Beef Board & National Cattlemen’s Beef Association
  • 43.
      • 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.
  • 44.
      • 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
  • 45.
      • 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.
    Photo courtesy of Cattlemen’s Beef Board & National Cattlemen’s Beef Association
  • 46.
      • The safe cooking temperature for all poultry products, including ground chicken and turkey, remains at 165 °F.
    Photo courtesy of FSIS/USDA Image Library
  • 47. 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.
  • 48. 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.
  • 49. Digital and dial thermometers in thin foods
    • Digital thermometer
    • Dial thermometer
    Photo courtesy of the Nebraska Beef Council
  • 50. Myth 9
    • Meat and poultry should be washed before cooking.
  • 51. Fact 9
    • Washing meat and poultry is NOT necessary or recommended.
  • 52.
    • Washing increases the danger of cross- contamination, spreading bacteria present on the surface of meat and poultry to:
    • ready-to-eat foods
    • kitchen utensils
    • counter surfaces.
  • 53.
    • Cooking meat and poultry to the recommended internal temperature will make them safe to eat.
  • 54. Myth 10
    • We should be scared of eating almost everything!
  • 55. 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
  • 56.
    • Proper food handling helps assure that food is safe to eat. 4 steps to follow...
  • 57.  
  • 58. Remember: When in doubt ... TOSS IT OUT!!!
  • 59. 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/PDF/IsItDoneYet_Magnet.pdf (Accessed June 21, 2010).
    • USDA. Safe Food Handling – How Temperatures Affect Food. http://www.fsis.usda.gov/factsheets/how_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_&_Events/NR_052411_01/index.asp (Accessed November 28, 2011).
    • USDA. Why Does USDA Recommend Using a Food Thermometer? http://www.foodsafety.gov/blog/thermometer.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/FoodborneIllness/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.
  • 60. 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
  • 61. Extension is a Division of the Institute of Agriculture and Natural Resources at the University of Nebraska – Lincoln cooperating with the Counties and the United States Department of Agriculture. University of Nebraska – Lincoln Extension educational programs abide with the nondiscrimination policies of the University of Nebraska – Lincoln and the United States Department of Agriculture.