Reducing the Risk of Foodborne Illness
Jennifer Hillan, MSH, RD, LD/N
Family, Youth, and Community Sciences
University of Florida/IFAS
What is Foodborne Illness?
Infection or poisoning caused by consuming foods or drinks that contain harmful microorganisms (also called pathogens or germs)
Infection caused by bacteria, viruses, or parasitesPoisoning caused by toxins produced by bacteria
or fungiSymptoms vary, but nausea, vomiting, diarrhea,
and cramps are common
Importance of Food Safety
Annually in United States: 76 million illnesses 325,000 hospitalizations 5,000 deaths
“Keep Food Safe to Eat” is a Dietary Guideline for the first time
National Food Safety Education Month (Sept)
Mead, 1999USDA and DHHS, 2000
Due to foodborne disease
Who’s at High Risk for Foodborne Illness?
EldersYoung childrenPregnant womenPeople with compromised immune
systems (like people with HIV/AIDS or cancer)
How Does Food Become Contaminated?
Pathogens are found naturally on many foods and may be present when food is purchased. raw meat fruits and vegetables eggs
Pathogens can also be introduced during preparation. cross-contamination infected food handler
Some High Risk Foods
Raw or undercooked meats, poultry, and shellfish
Raw or undercooked eggs
Unpasteurized milk and juices
Raw, unwashed fruits and vegetables
Reducing the Risk
Cook
Separate
Chill
Clean
Cook
Cook food thoroughly. Egg whites and yolks should be
firm. Poultry juice should run clear. Fish/shellfish should be opaque or
flake easily. Cook to safe internal
temperature.Use a food thermometer!
Center for Disease Control and Prevention
Cooking Temperatures
Separate….Don’t Cross-Contaminate
Keep raw meat, poultry, eggs, fish away from other foods. Separate in shopping cart & refrigerator (make
sure juices don’t drip onto other foods). Use one cutting board for fresh produce and
another for raw meat, poultry, and seafood. Never place cooked product back on plate or
cutting board that previously held raw food.
Center for Disease Control and Prevention
Chill
Refrigerate perishable foods promptly. Never leave out more than 2 hours (no
more than 1 hour if air temperature is above 90° F).
Refrigerate at or below 40° F. Freeze at or below 0° F. Use shallow containers. Thaw in refrigerator, microwave,
or cool running water;never at room temperature!
Center for Disease Control and Prevention
Clean
Wash hands often. Use hot soapy water. Rub and lather hands for at least 20
seconds.Don’t forget nails and back of hands! Dry with a clean hand towel or paper towel.Don’t use the same towel to wipe hands & dishes! Wash before and after handling food, after
using bathroom, changing diapers, or handling pets.
Center for Disease Control and Prevention
Clean (cont.)
Wash surfaces, equipment often. use hot soapy water especially after preparing raw
foods clean sponges in dishwasher
or heat damp spongesin microwave for 30-60 seconds
Center for Disease Control and Prevention
Clean (cont.)
Wash raw produce under running water. Scrub with vegetable brush. Remove and discard outermost leaves
of lettuce and cabbage. Remove bruised or damaged parts. Do not use soap or detergent.
Center for Disease Control and Prevention
Resources for Consumers and Educators….
UF/IFAS Publications
FCS1081 – Be Smart, Not Sorry, Keep Food Safety in Mind
FCS1083 – Using A Meat Thermometer
FCS8490 – Safe Food Storage Times and Temperatures
FCS8543 – Keep Your Baby’s Food Safe
The National Food Safety Database
foodsafety.ifas.ufl.eduDatabase of resources for
Consumers Educators Industry
Fight BAC!TM
www.fightbac.org Developed by
USDA.Website has
downloadable fact sheets, brochures, and activities.
ThermyTM
www.fsis.usda.gov/thermy Developed by Food Safety
and Inspection Service.Campaign encourages
consumers to cook food to safe internal temp.
Website has downloadable brochures, fact sheets, and activities.
Spanish resources available.
Summing Up
Preventing food contamination is very important.
Clean, cook, chill, and separate to prevent foodborne illness.
Many resources available!