Is Your Food Making You Sick?

Transcription

1 Is Your Food Making You Sick? Oregon State University Southern Oregon Research and Extension Service Sharon Johnson M.S. 1

2 What We Will Learn How does food make you sick? Who is at risk Why concerns are growing How to recognize food borne illness How we can prevent getting sick 2

3 How Does Food Make You Sick? Food borne illness is caused by eating food that contains harmful bacteria, toxins, parasites, viruses or chemical contaminants 3

4 How Sick Are We? Food borne pathogens cause: 76 million illnesses annually 323,000 hospitalization 5200 deaths 4

5 Who Is At Risk? Young children Pregnant women Adults over age 65 People with weakened immune systems 5

6 Why Food Safety Is A Growing Concern Food you buy comes from all over the world Outbreaks are now global instead of local 50% of our food budget is spent on food prepared outside the home More food is eaten on the run without proper handwashing or refrigeration 6

7 Why Food Safety Is A Growing Concern Higher % of the population (25%) are at risk Expanding older adult population with increased vulnerability New and more deadly pathogens, more resistant 7

8 Preliminary FoodNet Data Center for Disease Control Nine Data Gathering Sites in U.S. in 2001 Sites cover 13% of US population Measure laboratory diagnosed cases of food borne illness 8

9 FoodNet Findings Total of 13,705 cases Salmonella 5198 Vibrio 80 Campylobactor 4740 Hemolytic Uremic Shigella 2201 Syndrome 76 Cryptosporidium 574 Cyclospora 32 E. Coli 0157-H7 565 Yersinia 145 Listeria 94 9

10 Salmonella Foods raw or undercooked eggs, poultry, meat, unpasteurized milk and juice, raw fruits and vegetables Incubation period 1-5 days Symptoms stomach pain, diarrhea, nausea, chills, fever 10

11 Campylobactor Foods contaminated water, raw milk, raw and undercooked meat, poultry and shellfish Incubation period 2-5 days Symptoms diarrhea, cramps, fever, vomiting 11

12 Shigella Foods Raw vegetables, salads, egg salads touched by infected food workers, fecal contamination Incubation period hours Symptoms cramps, fever, diarrhea may contain blood and mucus 12

13 E. Coli 0157-H7 Foods undercooked beef, unpasteurized milk and juice, sprouts Incubation period 1-8 days Symptoms severe and often bloody diarrhea, stomach pain, vomiting 13

14 Listeria Foods fresh soft cheese, unpasteurized milk, readyto-eat deli meats, hot dogs Incubation period 9-48 hours Symptoms fever, muscle aches, nausea or diarrhea, pregnant women may have flu symptoms, infection can lead to premature delivery or stillbirth 14

15 Vibrio vulnificus Foods undercooked or raw shellfish, especially oysters Incubation period 1-7 days Symptoms vomiting, diarrhea, stomach pain 15

16 What to do if you think you have food poisoning If symptoms are severe or the victim is young, old, pregnant or already ill, call the doctor immediately You or your physician should report cases to the local health department; retain food for lab exam 16

17 What can you do to prevent food borne illness? 17

18 Handwashing, Handwashing, Handwashing Don t wait for your hands to be dirty Use hot soapy water Wash your whole hand Rinse well Dry with paper towel if possible 18

19 The Truth About Handwashing 95% of us say we wash our hands after using the bathroom. (Only 67% actually do) Chicago 83% San Francisco 80% Atlanta 64% New York 49% 19

20 At The Supermarket Buy perishable foods last. Place raw meat, poultry and seafood in separate plastic bags. Don t buy foods in poor condition Take food home immediately and refrigerate it 20

21 At Home Keep your refrigerator below 40 degrees Freeze meat, fish or poultry immediately if you will not use within a few days Place raw meat on the bottom shelf of the refrigerator on a plate Keep raw foods away from cooked foods 21

22 Keep Things Clean Clean all food surface, utensils, cutting board with hot soapy water or bleach solution, rinse well Avoid cross-contamination (the spread of bacteria from raw meat, seafood and poultry to other foods that aren t cooked before eating) Remember that bacteria like warm and damp places 22

23 Cook Food Well Use a meat thermometer Roast, steaks 160 degrees Hamburgers/ Ground meat 160 degrees Poultry 180 degrees Check meat visually Red meat is brown or gray Poultry juices run clear Fish flakes 23

24 Cook Foods Well Cook eggs until yolk and white are firm Don t use recipes with raw or partially cooked eggs When cooking in a microwave, cover the food and rotate it Leftovers-bring sauces, soups, and gravy to a boil Heat other foods to at least 165 degrees 24

25 Chill Food Quickly Refrigerate foods and leftovers within 2 hours, within 1 hour if hot weather Thaw and marinate in the refrigerator Divide large portions into small, shallow containers for quick cooling in the refrigerator 25

26 Chill Foods Quickly Keep your refrigerator at or below 40 degrees Do not pack your refrigerator too full. Air must be able to circulate. 26

27 Risky Foods Pink chicken, turkey, ground pork Pink hamburgers Raw fish and shellfish Raw milk Runny eggs Sprouts (not cooked) Unpasteurized juices 27

28 If the Power Goes Out A full upright freezer with keep things frozen for 2 days The refrigerator will keep things cool for 4-6 hours Food that still has ice crystals can be refrozen Discard foods that have been unrefrigerated for 2 hours 28

29 Food Safety: A Summary Pathogens are more resistant than in the past To stay safe: Keep it clean Cook it well Chill it fast Remember: You are your best protection. 29