narrated food-safety-home-environment

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To Your Health! Food Safety in the Home Environment Funded by USDA, National Integrated Food Safety Initiative , Research Grant # 2005-02118 10/7/2010 1

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This presentation will cover… Why some people face special risks Pathogenic microorganisms of concern Special cleaning and sanitizing procedures to minimize risk of foodborne illnesses Foods associated with foodborne illness 10/7/2010 2

Introduction to FoodsafetySection I Section I : 

10/7/2010 3 Introduction to FoodsafetySection I Section I

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4 Estimates of Foodborne Illness in the U.S. each Year 76 million peoplebecome ill 10/7/2010 5,000 people may die Mead et al. EID 5, 607-625,1999

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10/7/2010 5 Recognizing Foodborne IllnessSection II

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Recognizing Foodborne Illness Can’t rely on seeing, smelling or tasting bacteria in food Often takes 1 to 3 days to cause illness, but can take up to 6 weeks or longer to develop symptoms Common symptoms may include: Nausea/vomiting Diarrhea Fever Dehydration (sometimes severe) 10/7/2010 6

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Recognizing Foodborne Illness If you develop any of those symptoms – it may be the flu or it could be foodborne illness. Call your doctor and find out for sure. If you are vomiting or have diarrhea, it is best to not prepare food for others. If you become ill after eating out, also call your local health department so they can investigate. 10/7/2010 7 JADA 2001;101:1326-1332,1337-1339.

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Some People Face Special Risks A variety of people may face these special risks. Fetuses of Pregnant women Very young children People with chronic illnesses or weakened immune systems People receiving special drug therapies Older adults JADA 2003; 103:1646-1649 10/7/2010 8

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Pathogens of Special Importance Section III Escherichia coli O157:H7 Salmonella species Listeria monocytogenes All of these pathogens come from animals or the environment and could infect humans through consumption of contaminated food. 10/7/2010 9

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Purchased foods Food gifts Home-grown foods Indoor and outdoor animals Water Your environment 10/7/2010 10 Where can Pathogens come from?

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10/7/2010 11 Escherichia coli O157:H7 Lives in intestines of healthy cattle and other ruminant animals. Typical food sources Undercooked ground beef Contaminated produce served raw (lettuce, spinach, sprouts) Unpasteurized milk http://www.cfsan.fda.gov/~mow/chap15.html

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12 Salmonella species Salmonella outbreaks have been associated with . . . Raw and undercooked eggs Undercooked poultry and meat Raw milk Produce and unpasteurized juice A variety of other foods Why eggs? Salmonella can grow both inside the egg and on the outside of shells. 10/7/2010 http://www.cfsan.fda.gov/~mow/chap1.html

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13 Listeria monocytogenes Bacteria widespread in nature, soil, water Survives and grows at refrigerator temperatures! (slower than at warmer temperatures; therefore, refrigeration is still useful, but not 100% effective) Risky Foods: Refrigerated Ready-to-Eat foods (i.e., deli salads, lunch meats, hot dogs eaten unheated, soft cheeses made with raw milk) 10/7/2010 http://www.cfsan.fda.gov/~mow/chap6.html

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10/7/2010 Listeria monocytogenes 14 Almost all cases: elderly, fetuses of pregnant women and immune-compromised persons Mild gastrointestinal symptoms: 8-48 hrs Invasive illness: 2-6 weeks or longer following exposure Fever, muscle aches, headache, loss of balance, bacteremia, meningitis, encephalitis, etc. 20-30% death rate http://www.cfsan.fda.gov/~mow/chap6.html

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15 Food Safety at Home Section IV Follow four basic rules Clean Separate Cook Chill If at-risk for foodborne illness, avoid high risk foods 10/7/2010 http://www.fightbac.org/ J Nutr Educ 2001;33:108-113.

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10/7/2010 16 Clean Clean Hands Clean Food Clean Surfaces Cover Food

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10/7/2010 17 Hand Washing Remove major grime first by rinsing in warm water. Lather hands with soap. Rub palms, between fingers and back of hands and up the wrist at least 2 inches. Rub for at least 20 seconds. Rinse in clean, warm water. Dry completely using a clean cloth or paper towel. J Food Prot. 2003;66:1893-1899. Wash your hands often and thoroughly!

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10/7/2010 18 When to Wash Hands When you return home After using the rest room. Before preparing or eating any food. After smoking, sneezing, blowing your nose or coughing. After changing diapers. Any other time your hands might have been contaminated. J Food Prot. 2003;66:1893-1899.

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Clean Fresh Produce Choose whole fruits and vegetables over pre-cut and packaged. Don’t cut fresh produce until you are ready to prepare them for a meal. Prepare only the amount you can eat in one meal. 10/7/2010 19

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10/7/2010 20 Clean Fresh Produce Wash your hands and use a clean cutting board and knife. Just before preparing or serving, wash raw produce in cold, clean running water for several minutes. This includes outside of melons or other fruits to be peeled. If you do not use city water inside the house, be sure your water source is clear of micro-organisms. Test your water at least yearly. Food Prot. Trends 2007;27:892-898.

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10/7/2010 21 Clean Fresh Produce Don’t store wet produce. Wash just before preparation or dry thoroughly before placing in the refrigerator. Use paper towels or a salad spinner to remove moisture. Discard cut produce if it appears spoiled or package date has passed. Food Prot. Trends 2007;27:892-898.

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22 Change Dish Cloths/Towels Daily Wet or damp dishcloths are ideal places for bacterial growth. 10/7/2010 Use paper towels or disposable cloths to clean up kitchen surfaces after working with raw meat, fish or poultry. Change or wash dish cloths and towels daily. Sponges in the kitchen are not recommended. http://www.wmin.ac.uk/~redwayk/research/kitchen.htm

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23 Cleaning Kitchen Towels and Dishcloths Kitchen towels and dishcloths are cleaned by moving and rubbing against each other. Do not overload washing machine. The ideal water temperature for washing towels is above 160 °F (71°C). Drying in a dryer kills the bacteria. The heat from the dryer will sanitize the towel. 10/7/2010 http://www.absglobal.com/tech_serv/resources/resourcefiles/dairy/AsktheExpert_screen.pdf

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10/7/2010 24 Washing and Sanitizing Dishes http://cru.cahe.wsu.edu/CEPublications/em4808/em4808.pdf Hand wash dishes in 4 steps: Rinse off all food. Wash with liquid detergent and very warm water. Rinse in very hot water. Rinse with sanitizing solution made with 1 Tablespoon of chlorine bleach for each gallon of cool water.

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Clean Surfaces Wash cutting boards, dishes, utensils, and counter tops with warm soapy water after preparing each food and before going to next one. For added protection, spray counter tops and cutting boards with kitchen sanitizer (1 teaspoon bleach to 1 quart water) 10/7/2010 25 J Food Prot. 2003;66:1893-1899. Food Safety at Home

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Two Steps to Kitchen Cleanliness Clean to get rid of dirt and grime you CAN see. Clean all counters and surfaces with warm, soapy water. Rinse with warm water to remove soap residue. Sanitize to get rid of dirt and grime you CANNOT see. Dip, wipe or spray cleaned counters and surfaces with bleach or vinegar solution. Let air dry or stand about 1 minute before wiping dry with disposable paper towel. Clean and sanitize both before and after food preparation. 10/7/2010 26 http://www.fightbac.org/

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Sanitizer Recipes Bleach-based 1 tsp. bleach per 1 quart water Store in labeled spray bottle with snug top Away from direct sunlight (under counter) Replace weekly Hydrogen Peroxide-based Full Strength -3% Store in a spray bottle with a snug top Must keep out of direct sunlight 10/7/2010 27 / Source: J.Food Prot. 2009;72 (6) 1201-1208

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10/7/2010 28 Sanitizer Recipes Vinegar-based Full Strength -5% Acetic Acid (white vinegar) Store in a spray bottle with a snug top May need to warm to 130°F (55°C) to kill Listeria monocytogenes. J .Food Prot. 2009;72 (6)1201-1208

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Monthly wipe down refrigerator shelves Sanitize using vinegar or hydrogen peroxide (especially cheese and meat drawers). Rinse with clear water to prevent odor. Clean your refrigerator regularly Food Safety at Home 10/7/2010 29 J. Food Protec. 2009;72(6)1201-1208

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Kitchen drain: Pour 1 cup vinegar down drain weekly. Garbage disposal: Freeze vinegar cubes in ice tray and weekly run several cubes down disposal while flushing with cold water. Microwave oven: Wipe clean with solution of ½ cup white vinegar and ½ cup water. Doorknobs: Spray or wipe with white vinegar. Air dry. More Areas to Clean in the Kitchen 10/7/2010 30

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Monthly wipe inside of tub using a warm damp cloth. Wipe all inside surfaces, including bottom and blades of agitator and top of tub just under lid. Use a clean toilet brush around top rim and in hard to reach places. Remove dispensers and clean thoroughly before replacing. Cleaning the Washing Machine 10/7/2010 31 http://www.hgtv.com/hgtv/ah_cleaning_tips_hints/article/0,,HGTV_3111_1385986,00.html

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Launder work clothes separately using hot water. After each load, wipe down inside of machine and sanitize. Run rinse cycle again before using for family laundry. Washing Clothing after Contact with Farm Animals 10/7/2010 32 http://www.hgtv.com/hgtv/ah_cleaning_tips_hints/article/0,,HGTV_3111_1385986,00.html

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10/7/2010 33 Separate Avoid Contaminating Food Avoid Contaminating the Home Environment

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Food Safety at Home Separate raw meat, poultry and seafood from other foods in your grocery shopping cart and your refrigerator. Use different cutting boards for raw meats and ready-to-eat foods. If not possible, clean and sanitize between different foods Place cooked food on a clean plate. SEPARATE 10/7/2010 34 JADA 2001;101:1326-1332,1337-1339.

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10/7/2010 35 Indoor Animals Pets do not belong in food preparation areas. If you suspect your pet has been on food preparation surfaces, be sure to clean and sanitize before handling foods. Pet food, water and litter boxes should be kept out of food preparation areas. Floors in households with pets may be the source of microorganisms in foods. Wash hands after touching animals Keep pet vaccinations up-to-date. Recommendations from this Study

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10/7/2010 36 Outdoor Animals Outdoor animals will be exposed to pathogenic microorganisms in the outside environment. Outdoor animals that also come indoors are likely to bring foodborne or other pathogens indoors. It is especially important to clean and sanitize food preparation areas if outdoor animals are brought indoors. Wash hands after touching animals. Keep vaccinations up-to-date. Recommendations from this Study

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10/7/2010 37 Recommendations from this Study Livestock Livestock may be the source of foodborne pathogens that infect humans. Seek veterinary care for sick animals. Be sure to wash hands thoroughly outside the home after working with livestock. Remove all shoes that have been worn outside before entering the house. Separate clothing that was worn while working with animals from other household clothing. Launder clothing separately.

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10/7/2010 38 Cook Cook Foods Adequately

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Food Safety at Home The only accurate way to determine if most foods are cooked to safe temperatures is to use a food thermometer. Use a clean food thermometer to make sure meat, poultry, casseroles and other foods are properly cooked all the way through. Cook roasts and steaks to at least 145° F (63°C) and poultry to at least 165° F (74°C) COOK 10/7/2010 39 JADA 2001;101:1326-1332,1337-1339

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Food Safety at Home Cook ground beef to at least 160 °F (71°C). Cook eggs until yolk and white are firm. Fish should be opaque and flake easily with a fork. COOK 10/7/2010 40 JADA 2001;101:1326-1332,1337-1339

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Food Safety at Home When cooking in a microwave oven, stir or rotate to make sure there are no cold spots where bacteria can survive. Reheat leftovers to 165° F (74°C). Bring sauces, soups and gravy to a boil. COOK 10/7/2010 41 JADA 2001;101:1326-1332,1337-1339.

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10/7/2010 42 Chill Keep Freezer at 0 ⁰F (-18°C) or Lower Keep Refrigerator at 35 ⁰F to 40 ⁰F (2°-4°C)

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Food Safety at Home Refrigerate or freeze perishables, prepared food and leftovers within 2 hours of preparation. Divide large amounts of leftovers into shallow containers for quick cooling in the refrigerator. Use a thermometer to make sure refrigerator is 35-40°F (2°-4°C). CHILL 10/7/2010 43 JADA 2001;101:1326-1332,1337-1339.

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Food Safety at Home Never thaw foods at room temperature. Marinate foods in the refrigerator. Don’t pack the refrigerator too full. Cold air must circulate to keep food safe. CHILL 10/7/2010 44 JADA 2001;101:1326-1332,1337-1339.

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10/7/2010 45 Chill Label and date all leftovers and ready-to-eat foods before refrigerating. Observe “use-by” dates for un-opened packages of deli and luncheon meats. Once packages opened, use or freeze. Once packages opened, discard unused food after 4 days. Recommendations from this Study

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10/7/2010 46 Special Foods/ Special Advice SECTION V If at-risk for foodborne illness, avoid high risk foods

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Special Foods/Special Advice Soft cheeses if made with unpasteurized or raw milk, such as feta, Brie, Camembert, blue-veined, and Mexican-style cheese Unpasteurized or raw milk Why? Common source of Listeria Household members with reduced immunity are advised NOT to eat . . . 10/7/2010 47 JADA 2003; 103:1646-1649

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Special Foods/Special Advice Raw fin fish and shellfish, including oysters, clams, mussels, and scallops. (Vibrio & other pathogens) Raw or lightly cooked egg or egg products, including salad dressings, cookie or cake batter, sauces, and beverages such as eggnog. (Salmonella) Household members with reduced immunity are advised NOT to eat . . . 10/7/2010 48 JADA 2003; 103:1646-1649

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Special Foods/Special Advice Raw meat or poultry Raw salad sprouts Unpasteurized or untreated fruit or vegetable juice Why? E. coli and Salmonella All household members should avoid eating . . . 10/7/2010 49 JADA 2003; 103:1646-1649

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Special Foods/Special Advice Refrigerated pâtés, meat spreads or cold smoked fish, unless reheated. Hot dogs unless reheated. If at-risk for foodborne illness, lunch meats should also be reheated. Why? Potential source of Listeria All household members should avoid eating . . . 10/7/2010 50 JADA 2003; 103:1646-1649

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Special Foods/Special Advice May be easily contaminated with Listeria post processing in packing plant, deli or home. Listeria, if present, grows slowly during refrigerated storage. Re-heating to steaming hot (165°F/74°C) destroys any Listeria that may be present. Why Reheat Ready-to-eat (RTE) Meat, Poultry and Fish Products? 10/7/2010 51 JADA 2003; 103:1646-1649

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For more information visit these web sites Section VI USDA/FDA Foodborne Illness Education Information Center www.nal.usda.gov/foodborne/index.html Government Food Safety Information www.foodsafety.gov Centers for Disease Control and Prevention www.cdc.gov/foodsafety 10/7/2010 52

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For More Information USDA/FDA Foodborne Illness Education Information Center www.nal.usda.gov/foodborne/index.html Government Food Safety Information www.foodsafety.gov Centers for Disease Control and Prevention www.cdc.gov/foodsafety The FDA Hotline: 1-SAFEFOOD (723-3366) The USDA Meat and Poultry Hotline:1-800-535-4555 Listeria Central: http://www.listeriacentral.org/ CSU and OSU Extension Food Safety Resources: http://www.ext.colostate.edu/pubs/foodnut/consumer.html http://foodsafety.osu.edu 10/7/2010 53

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54 Thanks! 10/7/2010 Dr. Lydia Medeiros Dr. Jeffrey LeJeune Dr. John Sofos Dr. Patricia Kendall The Research Team Thanks to our many staff and students