Partnership for Food Safety Education Sept. 14 th, 2012
Continuing Professional Education Credits How to ask questions
Food safety myths are born of tradition and misapplication of science. These myths have remained as a part of family or community culture. In some cases, they have made their way across the internet, reaching millions of people. In 2009 the Partnership for Food Safety Education began debunking common food safety misconceptions. In this presentation, leaders in the food safety field will debunk four myths. Material will be advanced enough for registered dietitians and will approach food safety myths from a microbiological perspective. Participants will also be guided to tools and educational materials from Home Food Safety Mythbusters.
Moderator: Margot Bolon, Partnership for Food Safety Education John T. Allan Dir. of Regulatory Affairs American Frozen Foods Institute Dr. David Gombas Sr. VP of Food Safety and Technology United Fresh Produce Association Dr. Judy Harrison Professor of Foods and Nutrition University of Georgia Dr. Kali Kniel Associate Professor, Food Parasitology University of Delaware
o o A non-profit, public-private collaborative focused exclusively on the prevention of foodborne illness at the point of consumer handling and preparation in the home. We deliver trusted, science-based behavioral health messaging and a network of resources that support consumers in their efforts to reduce risk of foodborne illness. The Partnership s mission is to end illness and death from foodborne infections in the United States
If I microwave the food, the microwaves kill the bacteria so the food is safe.
Microwaves are not what kill bacteria- it s the heat generated by the microwaves that kills bacteria in foods. Food needs to be heated to a safe internal temperature.
Microwaving is heating with a form of lowenergy radiation. Electromagnetic waves Many things we use everyday use radiation to work
A magnetron inside the oven emits the waves which are reflected by the sides of the oven
Microwaves are reflected by metal They pass through glass, paper and plastic They are absorbed by food
As microwaves pass into a food, water molecules move quickly Movement changes as electric field changes since water molecules are dipolar and have both (+) and (-) charges By exciting the molecules inside the food, they vibrate and heat the food without heating the air around it
Molecules react largely from the surface inward so that a temperature gradient is formed Microwaves penetrate 1 to 2 inches In this area heat is generated quickly and relatively uniformly There is no surface browning There is a lack of intense heat of the exterior of foods
Fats heat fast Cheese, greasy foods Salty or Sugary foods heat fast Caramels, jellies, syrupy foods Dry foods heat slowly Breads Dense foods heat slowly Meats, foods thicker than 1 inch
There may be non-uniform distribution of water in a food (dipolar molecules) which can lead to non-uniform heat distribution There may be differences in frozen or thawed areas of food There may be areas of high and low microwave field strength within the oven
Be sure to follow package instructions Rotate and stir foods during the cooking process, if the instructions call for it. Check the temperature of microwaved foods with a food thermometer in several spots. Also note that some foods should not be microwaved noted on the package
Microwaves aren t what kill bacteria that may be in the food it s the heat generated by microwaves that kills bacteria in foods. Microwave ovens are great time-savers and will kill bacteria in foods when heated to a safe internal temperature. Foods can cook unevenly because they may be shaped irregularly or vary in thickness. Even microwave ovens equipped with a turntable can cook unevenly and leave cold spots in food, where harmful bacteria can survive.
Keep the heat on! Check for a safe internal temperature after microwaving
The best way to wash raw, fresh fruits and vegetables is A. By using a cleaning agent, like soap B. By rinsing them under running water C. By soaking them in a tub
Of course I wash all the bagged lettuce and greens- I could get sick if I don t.
While it is important to wash most fresh fruits and veggies, packaged greens labeled ready-toeat, washed, or triple washed do NOT need to be washed at home.
Leafy greens grown and harvested under Good Agricultural Practices Professionally trimmed, cored, chopped (all non-edible portions removed) Washed/Triple washed First wash removes dirt, juices from cutting Second wash separate wash Third wash final rinse Removes 90-99% of bacteria (pathogens) Dried/Spin dried Packaged
All equipment cleaned/sanitized to federal standards every day or more often First/second wash water contains antimicrobial (chlorine, ozone, peroxyacetic acid, etc.) monitored and controlled within federal standards Antimicrobial prevents cross-contamination, not a kill step Resulting product is as clean as it can be Rewashing not likely to remove much more
Important to read the label! If ready-to-eat, it will say triple-washed, washed or ready to eat If it doesn t say it s been washed, then it is important to wash before eating
Washing in plain, running tap water removes up to 90-99% of bacteria Consumer produce wash solutions: Wash it in water and be done with it. * In-house mishandling is a leading cause of foodborne disease * Fishburn, Tang and Frank. August 2012. Food Protection Trends, vol. 32, pp. 456-466.
Wash your hands thoroughly with soap and warm water Clean with hot soapy water, the sink, colander, salad spinner and any utensils that will contact the lettuce/leafy greens salad Use cold running water to wash RTE lettuce/leafy green salads.
Dry RTE lettuce/leafy green salad with a clean salad spinner or paper towel not previously used for another purpose. Never use detergent or bleach to wash fresh vegetables.
While it is important to thoroughly wash most fresh fruits and vegetables, if packaged greens are labeled ready-to-eat, washed, or triple washed then the product does NOT need to be washed at home. Pre-washed greens have been through a cleaning process immediately before going into the bag. Re-washing and handling the greens creates opportunities for contamination. Always handle pre-washed greens with clean hands, and make sure cutting boards, utensils, and countertops are clean.
Pre-washed greens avoid re-washing!
What are some causes of coloration in raw or cooked meats and poultry? A. Different levels of myoglobin B. Exposure to chemicals C. PH level of the meat D. Amount of water in the meat E. A, C, and D
I don t need to use a food thermometer. I can tell when my food is cooked by looking at it or checking the temperature with my finger.
The only sure way to know food is safely cooked is to check the temperature with a food thermometer and confirm it has reached a safe internal temperature.
Color and texture are not indicators that a food is safe to eat. Steaming of foods during cooking is not an indicator that the food is safe to eat. Temperature must be measured by a food thermometer.
Color and texture are not indicators that a food is safe to eat. Studies of ground meats showed that: Some meat turns brown before reaching 160 F Premature Browning Some meat stays pink after reaching 160 F Persistent Pink
Causes: form of myoglobin in meat (the muscle protein that carries oxygen) the ph or level of acidity in the product the amount of water in the meat Color and texture are not indicators that a safe temperature has been reached. Photos courtesy of Dr. Ron Pegg, Dept. of Food Science and Technology, University of Georgia
Steaming of foods during cooking is not an indicator that the food is safe to eat. The outside may be hot and steaming, but there may be cold spots inside. Cooking a food from a frozen state Uneven cooking in a microwave oven
Temperature must be measured by a food thermometer. Ensures that a food has reached a high enough temperature to destroy pathogens that might be present Ensures that a food is not overcooked which prevents quality from being diminished
Lando, A.M. and C.C. Chen.* 2012. Journal of Food Protection 75:556-62. Percent of consumers who own thermometers has increased from 49% in 1998 to 70% in 2010 In 2010: 82% measure temperature of roasts 53% measure temperature of chicken parts 23% measure temperature of hamburgers * Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration
Clean your food thermometer with soap and water after each use. Remember to calibrate thermometers periodically for accuracy.
http://www.fsis.usda.gov/fact_sheets/kitchen _Thermometers/index.asp
No matter how hot food may feel on the outside, bacteria can still be on the inside.
The only sure way to know food is safely cooked is to check the temperature with a food thermometer and confirm it has reached a safe internal temperature.
I can t refreeze foods after I have thawed them. I have to cook them or throw them away.
If raw foods such as meat, poultry, egg products and seafood have been thawed in the refrigerator, then they may be safely re-frozen without cooking for later use.
If raw foods such as meat, poultry, egg products, and seafood have been thawed in the refrigerator, then they may be safely re-frozen without cooking for later use. Never thaw raw foods by letting them sit on the kitchen counter. If raw foods are thawed outside of the refrigerator, for example in the microwave or in cool water, they should be cooked immediately. Never re-freeze raw or not fully cooked foods that have been thawed outside of the refrigerator.
Thawing foods in temperatures above refrigeration temperature (> 40 F) can allow any pathogens present to start multiplying and potentially produce toxins. Cooking foods immediately is critical, in these cases, to prevent further opportunities for multiplication of pathogens during a second thawing.
Thaw food in the refrigerator
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For consumer education material www.fightbac.org To post a report on your food safety education activity www.teamfoodsafety.org The Partnership for Food Safety Education Together: A Food Safe America.