Food Safety Are You at Risk? Overview

Transcription

1 Food Safety Are You at Risk? What Every WIC Professional Should Know Nelda Mercer, MS, RD, FADA WIC webcast July 28, 2009 Overview Part 1: History Consumer Education Campaigns Can Your Kitchen Pass the Food Safety Test? Part 2: Who s At Risk? Part 3: Prevention Strategies Promoting Food Safety Behaviors Part 4: Food Safety Advocacy Food Safety Reform

2 Part 1: History Formed in The Partnership for Food Safety Education Food industry associations Commodity groups Professional associations: Food science & Health and Nutrition American Dietetic Association & ConAgra Foods & 2005 Editions Can Your Kitchen Pass the Food Safety Test? In the home, food safety concerns revolve around three main functions: food storage food handling cooking. To see how well you're doing in each, take this quiz, and then read on to learn how you can make the meals and snacks from your kitchen the safest possible.

3 Food Safety Quiz 1.The temperature of the refrigerator in my home is: a. 50 F (10 C) b. 40 F (5 C) c. I don t know; I ve never measured it. Food Safety Quiz 2.The last time we had leftover cooked stew or other food with meat, chicken or fish, the food was: a. cooled to room temp., then put in refrigerator b. put in the refrigerator within 2 hours after the food was served c. left at room temperature overnight or longer

4 Food Safety Quiz 3.The last time the kitchen sink drain, disposal and connecting pipe in my home were sanitized was: a. last night b. several weeks ago c. can t remember Food Safety Quiz 4.If a cutting board is used in my home to cut raw meat, poultry, or fish and it is going to be used to chop another food, the board is: a. reused as is b. wiped with a damp cloth c. washed with soap and hot water d. washed with soap and hot water and then sanitized

5 Food Safety Quiz 5.The last time we had hamburgers in my home, I ate mine: a. rare (140 F) b. medium (160 F) c. well done (170 F) Food Safety Quiz 6.The last time there was cookie dough in my home, the dough was: a. made with raw eggs, and I sampled some of it b. made with raw eggs and refrigerated; then I sampled some of it c. Store-bought, and I sampled some of it d. not sampled until baked

6 Food Safety Quiz 7.I clean my kitchen counters and other surfaces that come in contact with food with: a. water b. hot water and soap c. hot water and soap; then bleach solution d. hot water and soap; then commercial sanitizing agent Food Safety Quiz 8.When dishes are washed in my home, they are: a. washed and dried in an automatic dishwasher b. left to soak in the sink for several hours and then washed with soap in the same water c. Washed right away with hot water and soap in the sink and then air-dried d. washed right away with hot water and soap in the sink and immediately towel-dried

7 Food Safety Quiz 9.The last time I handled raw meat, poultry or fish, I cleaned my hands afterwards by: a. wiping them on a towel b. rinsing them under hot, cold, or warm tap water ` c. washing with soap and warm water (for at least 20 seconds) Food Safety Quiz 10.Meat, poultry and fish products are defrosted in my home by: a. setting them on the counter b. placing them in the refrigerator c. microwaving d. cold water bath

8 Food Safety Quiz 11.When I buy fresh seafood, I: a. buy only fish that s refrigerated or well iced b. take it home immediately and put it in the refrigerator c. sometimes buy it straight out of a local fisher s creel Food Safety Quiz 12.I realize people, including myself, should be especially careful about not eating raw seafood, if they have: a. diabetes b. HIV infection c. cancer d. liver disease

9 Rating your Home s s Food Practices 24 points: feel confident about the safe food practices you follow in your home points: re-examine food safety practices in your home 11 points of less: take steps immediately to correct food handling, storage, and cooking techniques used in your home Estimates of foodborne illnesses in the U.S. each year: 76 million people become ill nearly 1 in 3 325,000 hospitalized 5,000 people die ~14 people/day! CDC

10 Signs and symptoms Upset stomach Fever Diarrhea Vomiting Dehydration (sometimes severe) Possible more severe conditions Paralysis Meningitis

11 January 20, sickened (43 states) 90 hospitalized 9 deaths 2000 product recalls Large food makers face increasing challenges in policing their supply chains Claims Against Peanut Salmonella Firm Exceed $200 Million June 12, 2009 July 1, hospitalized across U.S. linked to E. coli in beef January 26, 2009 Trader Joe s recalls Blue Cheese- Listeria found June 30, 2009 E. Coli Confirmed In Nestlé Samples Meijer Announces Voluntary Recall of Some Meijer Brand Instant Non-fat Dry Milk Citing Possible Health Risk July 2, 2009 June 20, 2009 Michigan firm recalls Mexican-style cheeses!

12 Food Safety In The News September 25, 2008 E. coli Investigation? Investigation/z0WhSUqAg0SLb-uCFazAVA.cspx June 18, 2009 State: Hamburger May Be E. coli Source Source/_k0wBtgoIEGEwZwJAm3IBA.cspx June 19, 2009 Concerns Grow Over Rising E. coli Rate Coli-Rate/DOFs1tDLdki9pgpjNZj1Xw.cspx Part 2 Who s At Risk?

13 Is the food safe for everyone at the table? A food you safely eat might make others sick. Some people have a greater risk for foodborne illnesses. People at higher risk of foodborne illness Infants Pregnant women Young children and older adults People with weakened immune systems and individuals with certain chronic diseases

14 Pregnancy & Immune Suppression A woman s body undergoes hormonal changes in order to have a successful pregnancy. Most important of these changes: Substantial increase of progesterone production (to help inhibit contractions) Decrease in cell-mediated immune function Smith, 1999 Colorado State University Extension 27 Pregnant Women and Risk of Foodborne Illness Cell-mediated immunity is of primary importance in controlling intracellular pathogens. Pregnant women more susceptible to infection from intracellular organisms, particularly: Listeria monocytogenes Toxoplasma gondii Smith, 1997, 1999 Colorado State University Extension 28

15 Toxoplasma gondii Listeria monocytogenes Both pathogens can cause transplacental infection, which can lead to: Abortion Stillbirths Congenitally infected babies Both produce infections so mild that pregnant woman may be unaware she s been infected and is passing infection to unborn child. Colorado State University Extension 29 Listeria monocytogenes Bacterium that when eaten may cause listeriosis. Pathogen widespread in nature, soil, plants, animals. Survives and grows at refrigerator temperatures so associated with raw and ready-to-eat refrigerated foods served without further heating Raw milk Soft cheeses made with raw milk (Quesofresco, Brie, Camembert, Blue-veined cheeses) Deli meats and cold hot dogs Refrigerated smoked fish (lox, kippered) Refrigerated pâtés, meat spreads, leftovers Colorado State University Extension FAO/WHO, 2002; Mead et al., 1999, Smith,

16 Listeria monocytogenes Rarely causes disease in healthy non-pregnant persons Pregnant women account for 1/3 of 2,500 cases/year Incidence 12X higher in Hispanic pregnant women and infants than Non-Hispanic Rest occur in neonates, elderly, and immune-compromised populations 20% death rate Colorado State University Extension FAO/WHO, 2002; Mead et al., 1999, Smith, Toxoplasma gondii Parasite acquired from eating raw or under-cooked meats, or contact with cat feces from litter boxes, garden soil, unwashed vegetables Colorado State University Extension 32

17 Toxoplasma gondii Most infected areasymptomaticduring infective phase and develop protective immunity Concern is if the woman is first infected during or shortly before pregnancy 85% of pregnant women in U.S. at risk for being infected with parasite Smith, 1997 Colorado State University Extension 33 Toxoplasmosis during Pregnancy 1.5 million infected each year Symptoms in mother: Usually mild fever, headache, muscle aches, stiff neck, swollen glands Appear ~10 days after exposure. Risk of transmission to fetus depends on time of exposure: 1 st trimester: 10-15% 2 nd trimester: 30% 3 rd trimester: 66% Colorado State University Extension Smith,

18 Toxoplasma gondii and Children Up to an estimated 4,000 children born each year with congenital toxoplasmosis Only 15% show signs of disease at birth, but develop symptoms months to years later Affects CNS, eyes, kidneys, liver; must always be treated Early identification and treatment essential in minimizing parasite s effects CDC, 1999 Colorado State University Extension 35 Salmonella Common source of food poisoning If infection spreads to pregnant woman s blood, could cause serious illness for mom and baby. Where found? Raw or undercooked chicken, eggs, and other meats Raw (unpasteurized) milk and milk products Raw unwashed fruits and vegetables Raw sprouts, unpasteurized juices Signs of infection with Salmonella? Onset: 1-3 days after exposure Symptoms: Diarrhea, fever, vomiting and stomach cramps Colorado State University Extension 36

19 Campylobacter Jejuni Leading cause of bacterial diarrhea in U.S. Pregnant woman can pass to fetus, leading to miscarriage, stillborn, or premature labor If newborn contracts C.jejunifrom mother, can lead to enteritis, bacteremia, or meningitis Antibiotic treatment recommended to prevent complications Primary sources: raw and undercooked meats, poultry, and eggs Colorado State University Extension Smith, 1999, Other Pathogens of Special Importance Other pathogens that can cause problems for mother and fetus, potentially leading to preterm delivery and intrauterine death E. coli O157:H7 Associated with undercooked meat and raw sprouts V. cholera Associated with raw or undercooked seafood Colorado State University Extension Smith,

20 Potentially Harmful foods for infants Unpasteurized fruit or vegetable juice Unpasteurized dairy products or soft cheeses: - feta, Brie, Camembert, blue-veined, Mexican-style cheese Honey Raw or undercooked meat, fish, poultry, or eggs Raw vegetable sprouts - alfalfa, clover, bean, and radish Undercooked or raw tofu Deli meats, hot dogs, and processed meats unless heated to steaming hot Potentially Harmful foods for infants (cont d.) Improper handling or storing expressed breastmilk: - stored in refrigerator more than 72 hours - previously thawed frozen breastmilkin refrigerator more than 24 hours - re-feeding remaining breastmilk used for a previous feeding

21 Potentially Harmful foods for infants (cont d.) Improper preparation, handling, and/or storage of bottles or containers of formula: - feeding formula stored at room temperature for 2 hours or longer - feeding formula stored in the refrigerator longer than 48 hours - feeding formula remaining in a bottle one hour after the start of the feeding - re-feeding formula remaining from an earlier feeding Unsafe water supply Potentially Harmful foods for young children Unpasteurized fruit or vegetable juice Unpasteurized dairy products or soft cheeses: - feta, Brie, Camembert, blue-veined, Mexican-style cheese Raw or undercooked meat, fish, poultry, or eggs Raw vegetable sprouts - alfalfa, clover, bean, and radish Undercooked or raw tofu Deli meats, hot dogs, and processed meats unless heated to steaming hot

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23 Follow these same recommendations when feeding fish and shellfish to young children, but serve smaller portions.

24 Listing of mercury levels in fish Food and Drug Administration Food Safety website: Environmental Protection Agency s Fish Advisory website:

25 Educator s s Resource Guide Website with: PowerPoint presentation slides Presentation talking points Food Safety handouts for your audience Food Safety poster to raise awareness Flyer for publicizing your presentation Available at: cfsan.fda.gov/pregnancy.html Part 3: Prevention Strategies Promoting Safe Food Practices for You and Your Family

26 Key recommendations for food safety The 2005 USDA Dietary Guidelines Recommendation 1: CLEAN clean hands food-contact surfaces fruits and vegetables

27 Wash your hands! Handwashing is the most effective way to stop the spread of illness. Wash hands after Using bathroom or changing diapers Handling pets AND before... Sneezing, blowing nose & coughing Touching a cut or open sore Handling food

28 How to wash hands 1. Wet hands with WARM water. 2. Soap and scrub for 20 seconds. 3. Rinse under clean, running water. 4. Dry completely using a clean cloth or paper towel. Dirty dishcloths spread bacteria Wet or damp dishcloths are ideal environments for bacterial growth. Have a good supply of dishcloths to avoid reusing them before laundry day. Wash cloths in the hot cycleof your washing machine and dry in a hot dryer. There are more germs in the average kitchen than the bathroom. Sponges and dishcloths are worst offenders. ~ research by Dr. Charles Gerba

29 Clean during food preparation Wash cutting boards, knives, utensils and counter topsin hot soapy water after preparing each food and before going on to the next. Avoid spreading bacteria Use paper towels or clean cloths to wipe up kitchen surfaces or spills.

30 Avoid washing raw meat & poultry Do NOT wash raw meat and poultry. Washing is not necessary. Washing increases the danger of cross-contamination, spreading bacteria present on the surface of meat and poultry to ready-to-eat foods, kitchen utensils, and counter surfaces. Cleaning fruits & vegetables 1. Remove and discard outer leaves and cut away bruised and damaged areas. 2. Rinse under clean, running water just before preparing or eating. 3. Rub briskly scrubbing with a clean brush or hands to remove dirt and surface microorganisms. 4. Don t use soap or detergent.

31 Cleaning fruits & vegetables 5. After washing, dry with a clean cloth or paper towel. 6. Moisture left on produce may promote survival and growth of microorganisms. Drying is critical if food won t be eaten or cooked right away. Wash this produce, too! Bacteria on the outside of fruits can be transferred to the inside when the fruit is peeled or cut. Wash fruits such as cantaloupe and other melons under running water.

32 Read labels Read labels on bagged produce to determine if it is ready-to-eat. Ready-to-eat, prewashed, bagged produce can be used without further washing if kept refrigerated and used by the use-by date. Recommendation 2: SEPARATE Separate: raw, cooked, and ready-to-eat foods - shopping - storing - preparing

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34 Separate Separate: Use different cutting boards Use one cutting board for fresh produce and a separate one for raw meat, poultry and seafood.

35 When groovy isn t a good thing Replace cutting boards if they become excessively worn or develop hard-to-clean grooves. Separate: Refrigerator storage Store raw meat, poultry and seafood on the bottom shelf of the refrigerator so juices don t drip onto other foods.

36 Recommendation 3: COOK Cook foods to a safe temperature to kill microorganisms. The ONLY way to know food has been cooked to a safe internal temperature is to use a food thermometer!

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38 Using a thermometer in thinner foods For an "instant-read" DIAL food thermometer, insert the probe in the side of the food so the entire sensing area (usually 2-3 inches) is positioned through the center of the food. When grilling or frying, to avoid burning fingers, it may be helpful to remove the food from the heat source before inserting the thermometer.

39 Chicken and turkey 165 whole birds, legs, thighs & wings 165 F Ham A "cook before eating" ham 160 F Reheat a fully-cooked ham 140 F

40 Ground meats ground beef 160 F ground poultry 165 F Leftovers Reheat leftovers to 165 F throughout the product

41 Egg dishes Egg dishes - quiche 160 F Beef, lamb, veal steaks, & Roasts 160 F for medium doneness 145 F for medium rare

42 Turkey or Chicken 165 Inner thigh reaches 165 F

43 Which ground beef patty is cooked to a safe internal temperature? This IS a safely cooked hamburger, cooked to an internal temperature of 160 degrees F, even though it's pink inside. This is NOT a safely cooked hamburger. Though brown inside, it s undercooked. Research shows some ground beef patties look done at internal temperatures as low as 135 degrees F.

44 1 out of 4 hamburgers turns brown before it has been cooked to a safe internal temperature

45 Cook to safe temperatures Avoid raw or partially cooked eggs or foods containing raw eggs. Scrambled, poached, fried and hard-cooked eggs are safe when cooked so both yolks and whites are firm, not runny. Recommendation 4: CHILL Chill (refrigerate) perishable foods promptly and defrost foods properly.

46 The TWO-hour rule Refrigerate perishable foods so TOTAL time at room temperature is less than TWO hours or only ONE hour when temperature is above 90 degrees F. Perishable foods include: Meat, poultry, fish, eggs, tofu Dairy products Pasta, rice, cooked vegetables Fresh, peeled/cut fruits and vegetables Handling fruits & vegetables Cover and refrigerate cut/peeled fruits and vegetables. TOSS cut/peeled fresh produce if left at room temperature longer than TWO hours.

47 Bacteria multiply rapidly between 40 and 140 degrees F. A multiplication quiz Bacteria numbers can double in 20 minutes! How many bacteria will grow from 1 BACTERIA left at room temperature 7 hours?

48 Answer: 2,097,152! Refrigerate perishable foods within TWO hours. (can you guess?) How long would it take an 8-inch stock pot of steaming chicken soup to cool to a safe temperature in your refrigerator?

49 Would you believe 24 hours! Remember: Transfer hot foods to shallow containers to speed cooling. How to be cool part 1 Cool food in shallow containers. Limit depth of food to 2 inches or less. Place very hot foods on a rack at room temperature for about 20 minutes before refrigeration.

50 How to be cool part 2 It s OK to refrigerate foods while they re still warm. Leave container cover slightly cracked until the food has cooled. Recommended refrigerator & freezer temperatures Set refrigerator at 40 degrees F or below Set freezer at 0 degrees F Monitor weekly Place thermometer in the front of refrigerator/freezer in an easy-to-read location.

51 The Thaw Law Plan ahead to defrost foods. The bestway to thaw perishable foods is in the refrigerator. Also okay to thaw foods using: cold water bath microwave When to leave your leftovers Refrigerated leftovers may become unsafe within 3 to 4 days. If in doubt toss it out!

52 Coming Soon! Keep Your Family Safe from E. coli Food Safety for Moms to Be Part 4 Food Safety Advocacy Food Safety Reform

53 Barbara Kowalcyk Director of Food Safety Center for Foodborne Illness Research & Prevention Safe Tables Our Priority S.T.O.P %20Its%20Not%20Just%20Peanuts.mp3 Family member who lost his mother due to contaminated peanut butter Dr. Stephen Sundlof Director of the Center for Food and Applied Nutrition (CFSAN), FDA Whistleblower, Peanut Corp. of America Nancy Donley, S.T.O.P. President

54 National Statistics 76 million sickened 325,000 hospitalized 5,000 die each year safetables.org/video/index..org/video/index.cfm Obama Administration Announces New Food Safety Guidelines July 7, 2009 In The Overhaul of Food Safety Rules in the Works July 8, 2009 News

55 New Food Safety Rules Special Advisory Group March 2009 New Rules outlined July 7, 2009 FDA help food industry establish better tracing systems to track the origins of a bacterial outbreak Establish new network to help agencies that regulate food safety communicate better New standards for egg and poultry producers to help reduce salmonella contamination New Food Safety Rules (cont d.) Increased sampling of ground beef ingredients for better E. coli contamination detection FDA to require stricter standards and recommend ways that producers of leafy greens, melon, and tomatoes can reduce disease strains Improved individual alert system on foodsafety.gov FDA and USDA will create new positions to better oversee food safety practices

56 Council to Improve Foodborne Outbreak Response July 15, 2009 Assist local, state, and federal agencies in preventing and managing foodborne disease outbreaks through: - planning, - detection, - investigation, - control, - prevention. Summary History and background on food safety consumer education Self evaluation; measure your food safety practices Identified high risk populations specific to WIC Prevention strategies; promote food safety behaviors Food advocacy and food safety reform

57 People do not change when you tell them they should, they change when they tell themselves they must. Michael Mandelbaum Thank You! Nelda Mercer, MS, RD, FADA Nutrition Communications Consultant