General
Food Safety
? Who might be immuno-compromised or have
a weakened immune system?
– Examples of persons with weakened immune
systems include those with AIDS; cancer and
transplant patients who are taking certain
immunosuppressive drugs; and those with
inherited diseases that affect the immune system,
The risk of developing severe disease may differ
depending on each person's degree of immune
suppression,
Reporting Illnesses and
Product Complaints
? Foodborne Illness
– Reporting Foodborne Illness (CDC)
– Contact your state or local Health Department
? Meat,Poultry,& Egg Products
– Contact,Food Safety and Inspection
Service (FSIS) of USDA
? Seafood,Fruits,Vegetables,& Other
Non-Meat Food Products
– Contact,Center for Food Safety and
Applied Nutrition of FDA
OUTBREAKS OF FOODBOURNE
ILLNESS
? An Outbreak is:
?When two or more people become sick
from the same source or in a manner
related to the source
National Outbreaks of
Foodborne Illness
?Jack in the Box (1994)
Source,Undercooked Hamburger
Organism,E,coli O157:H7
Human Impact,4 children dead
250 individuals sick
Company Impact,Millions of Dollars
Results,Company and Government
look at standards
National Outbreaks of
Foodborne Illness
?Odwalla Apple Juice (1996)
Source,pasteurized apple juice
Organism,E,coli O157:H7
Human Impact,1 child died
60 Individuals Sick
Company Impact,Millions of Dollars
Results,Company and Government
looked at standards
National Outbreaks of
Foodborne Illness
?Hudson Foods (1997)
Source,Hamburger
Organism,E,coli O157:H7
Human Impact,0 dead
17 individuals sick
Company Impact,Millions of Dollars
Results,Company and Government
look at standards
National Outbreaks of
Foodborne Illness
?Raspberries (1997)
Source,Raspberries
Organism,Cyclosproidium
Human Impact,No deaths
510 individuals sick
Results,Country and Government
look at standards
National Outbreaks of
Foodborne Illness
?Andrew and Williamson
Sales of San Diego (1997)
Source,Frozen Strawberries
Organism,Hepatitis A
Human Impact,0 children dead
Hundreds of children sick
Company Impact,Million of Dollars
Results,Company and Government
look at standards
National Outbreaks of
Foodborne Illness
?White Water (1998)
Source:Swimming Pool Water
Organism,E,Coli O157:H7
Human Impact,No deaths
25 children sick
Results,Country and Government
look at standards
National Outbreaks of
Foodborne Illness
?Jack in the Box
?Odwalla Apple Juice
?Hudson Foods
?Raspberries
?Frozen Strawberries
? White Water
National Outbreaks of
Foodborne Illness
? http://www.fda.gov/opacom/7alerts.html
Alabama Outbreaks of
Foodborne Illness
? STOP (1992)
Source,Hamburger (Camping Trip)
Organism,E,Coli O157:H7
Human Impact,1 child sick
Results,Consumer Organization starts
Alabama Outbreaks of
Foodborne Illness
? Beverly’s Bar-B-Que (1998)
Source,Bar-B-Que Sauce
Organism,Salmonella
Human Impact,1 person died
100 individuals sick
Results,Judgement still out
Alabama Outbreaks of
Foodborne Illness
? La Fiesta (1997)
Source,Unsure
Organism,Shigella
Human Impact,75 people sick
Results,Thousands of dollars in Suits
Pathogens in Alabama
?Vibrio
?Listeria
?Hepatitis
?Campylobacter
?Shigella
?Giardia
?Salmonella
What Does Bacteria
Need to Grow?
Environmental Needs of Bacteria
?Temperature and Time
?ground beef should be cooked to
155° F for 15 seconds
Time /Temperature (F° ) Chart
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0 1 2 3 4 5 6 7 8 9 10 11 12 13 14
Danger Zone
The temperature range from:
41° F to 140° F
Environmental Needs of Bacteria
?Temperature and Time
?pH (Acidity)
Environmental Needs of Bacteria
?Temperature and Time
?pH (Acidity)
?Water (Moisture/ A w )
Water Activity Aw
minimum for bacteria to grow
I
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0 0.1 0.2 0.3 0.4 0.5 0.6 0.7 0.8 0.9 1.0
Environmental Needs of Bacteria
?Temperature and Time
?pH (Acidity
?Water (Moisture/ A w
?Air
Oxygen Requirements
?Aerobic
?Require oxygen to grow
?Anaerobic
?Will not grow in the presence of oxygen
Potentially Hazardous Foods
Egg and Egg Products
Custards
Cream Pies
Milk and Milk Products
Sauces
Puddings
Gravies
Meat and Meat Products
Chicken Pot Pie
Meat Loaf
Shellfish or Fish
Food Laws
Food Code
Developed by the U,S,
Department of Health and Human
Services,Public Health Service,
Food and Drug Administration
(FDA),Washington,DC 20204
Most Recent Food Code 1999
HACCP PRINCIPLES
?Assess Hazards
?Determine CCP
?Establish Critical Limits
?Establish Monitoring Procedures
?Establish Corrective Action
?Establish Effective Records
?Establish Verification Procedure
What Can You DO!
?Wash Your Hands
?Don’t Cross Contaminate
?Keep Hot Foods Hot
?Keep Cold Foods Cold
?Do not eat ground meats raw
Bottom Line
WHEN IN DOUBT!
THROW IT OUT