Microbiology and Food Safety B. A. Reiling Mmm, Is this food - PowerPoint PPT Presentation

Know how. Know now. Microbiology and Food Safety B. A. Reiling Mmm, Is this food really safe for my family? As a consumer, what can I do?

Know how. Know now. Prevalence of Food-borne Illness The CDC* estimates 31 major pathogens cause ...  9.4 million episodes of illness in the U.S.,  56,000 hospitalizations,  and 1350 deaths each year! GOOD NEWS – Most are preventable! *CDC = Centers for Disease Control & Prevention https://wwwnc.cdc.gov/eid/article/17/1/p1-1101_article (Accessed 7/10/17) University of Nebraska – Lincoln

Know how. Know now. What CONSUMERS can do to ensure Food Safety? Consumers must take responsibility ... The 5 “Cs” for Meat Safety  Keep it Clean  Don’t Cross-contaminate  Keep it Cold  Cook it properly  Keep it Covered University of Nebraska – Lincoln

Know how. Know now. Keep it COLD “Life Begins @ 40”  Chill it in the Freezer (0 o F)  Immediately freeze any meat or poultry that you don’t plan to use within 1 -3 days  So, how many defrost @ room temp?  A) Yes  B) No University of Nebraska – Lincoln

Know how. Know now. Keep it COLD “Life Begins @ 40”  Chill it in the Freezer (0 o F)  Immediately freeze any meat or poultry that you don’t plan to use within 1 -3 days  Chill it when defrosting  defrost in refrigerator (6-9 h / lb)  defrost in microwave (cook immediately)  NEVER defrost meat/poultry @ room temp  Chill leftovers! University of Nebraska – Lincoln

Know how. Know now. COOK it properly  41-140 o F = the “ DANGER ZONE ”  Room temp = rapid generation of bacteria University of Nebraska – Lincoln

Know how. Know now. COOK it properly What organisms are we concerned about?  E. coli O157:H7  ZERO tolerance • All ground beef randomly sampled since 1994 • 51% reduction in E. coli illnesses since 2000 - 2009: <1 case per 100,000 people!  Heat Labile -- if cooked, you KILL it!  Also found in many foods NOT of animal origin • ~ 25% of cases due to ground beef, since 1982 https://www.meatinstitute.org/index.php?ht=a/GetDocumentAction/i/61119 (accessed 7/7/17) University of Nebraska – Lincoln

Know how. Know now. COOK it properly What organisms are we concerned about?  Campylobacter  Common cause of foodborne illness • 0.5% of population (1.3 million)  campylobacteriosis - From consuming undercooked poultry or raw milk - Virtually all recover without any special treatment  Bacteria live in intestines of healthy birds, thus .. • In 2011, 47% of raw chicken samples were positive!  heat labile -- if cooked, you will KILL it! https://www.cdc.gov/foodsafety/diseases/campylobacter/ (accessed 7/10/17) University of Nebraska – Lincoln

Know how. Know now. COOK it properly What organisms are we concerned about?  Salmonella  2nd most common cause of foodborne illness  hard to track - • Symptoms may occur up to 72 hrs AFTER ingestion • Illness lasts 4-7 days; most recover without treatment  primarily found in poultry • ~ 16% positive (2005)  4.3% positive (2012) - http://www.nationalchickencouncil.org/fact-sheet-salmonella/ (7/10/17) https://www.cdc.gov/salmonella/index.html (accessed 7/10/17) University of Nebraska – Lincoln

Know how. Know now. COOK it properly What organisms are we concerned about?  Staphylococcus aureus  produces a toxin; do not have to ingest organism  Fast-acting symptoms • as quick as 30 min after ingestion Don’t counter-top thaw ! https://www.cdc.gov/foodsafety/diseases/staphylococcal.html (accessed 7/10/17) University of Nebraska – Lincoln

Know how. Know now. COOK it properly What organisms are we concerned about?  Listeria monocytogenes  ZERO tolerance  Heat Labile – cook or pasteurize • Among animal food products, most prevalent in - Processed meats (hot dogs, deli meats) - Soft cheeses • Contamination - may occur after cooking & before packaging University of Nebraska – Lincoln

Know how. Know now. COOK it properly What organisms are we concerned about?  Listeria monocytogenes  Grows at refrigerated temps  For healthy adults – minimal ill effects  Targets • Young, Elderly, Immuno-compromised • Pregnant; passed from placenta to fetus University of Nebraska – Lincoln

Know how. Know now. COOK properly  Ground meats: cook “well - done”  ~160 o F internal temperature  bacteria mixed throughout  Roast beef or steaks:  “ medium rare ” is OK (USDA)  bacteria exists only on surface  surface temps >165 o F during cooking University of Nebraska – Lincoln

Know how. Know now. Degree of Doneness USDA Safe Very Rare Rare Medium Rare Medium Well Done Very Well Done University of Nebraska – Lincoln Courtesy of Certified Angus Beef www.certifiedangusbeef.com/kitchen/doneness.php

Know how. Know now. COOK properly  Pork: 145 o F (recently reduced by USDA)  Trichinella dies @ 138 o F  Poultry: 165 o F  ~ 50% of poultry is + for Campylobacter  ~ 4% of poultry is + for Salmonella • NOTE – this is a HUGE decrease from 2000  Both are heat-labile University of Nebraska – Lincoln

Know how. Know now. What is the Industry Doing? Hazard Analysis of Critical Control Points  A system used to prevent food safety problems  Regulated by:  USDA Food Safety and Inspection Service (FSIS) University of Nebraska – Lincoln

Know how. Know now. HACCP First 3 Critical Steps ...  Conduct a Hazard Analysis  List ALL steps in the process, in order.  Identify Critical Control Points  Those steps that provide assurance of a safe product through that point within the process  Specify Critical Limits Distinguish between safe and unsafe  University of Nebraska – Lincoln

Know how. Know now. Let’s Develop a HACCP Plan (1 st 3 Critical Steps)  We’re grillin’ cheeseburgers!  You’ve got frozen bulk ground beef chubs.  List all steps: Freezer to Serving  Identify the Critical Control Points  Identify the Critical Control Limits University of Nebraska – Lincoln

Know how. Know now. Who’s Responsible? EVERYBODY Producer – Packer – Processor - Retailer/Food Service - Consumer University of Nebraska – Lincoln

Know how. Know now. Key Points: Food Safety  Household Food Safety  5 C’s  What organisms are we concerned about?  What is HACCP?  Purpose  1 st 3 critical steps  Who is responsible for Food Safety? University of Nebraska – Lincoln

Know how. Know now. Extension is a Division of the Institute of Agriculture and Natural Resources at the University of Nebraska – Lincoln cooperating with the Counties and the United States Department of Agriculture. The Youth Development program abides with the nondiscrimination policies of the University of Nebraska – Lincoln and the United States Department of Agriculture. University of Nebraska – Lincoln