Public health data in 2000 showed that there were more than 5 times the number of dangerous bacteria...
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Transcript of Public health data in 2000 showed that there were more than 5 times the number of dangerous bacteria...
![Page 1: Public health data in 2000 showed that there were more than 5 times the number of dangerous bacteria in our food than we were aware of in 1942. Source:](https://reader035.fdocuments.in/reader035/viewer/2022070410/56649ea95503460f94bae3aa/html5/thumbnails/1.jpg)
![Page 2: Public health data in 2000 showed that there were more than 5 times the number of dangerous bacteria in our food than we were aware of in 1942. Source:](https://reader035.fdocuments.in/reader035/viewer/2022070410/56649ea95503460f94bae3aa/html5/thumbnails/2.jpg)
Public health data in 2000 showed that there were more than 5 times the
number of dangerous bacteria in our food than we were aware of in 1942.
Source: USDA
![Page 3: Public health data in 2000 showed that there were more than 5 times the number of dangerous bacteria in our food than we were aware of in 1942. Source:](https://reader035.fdocuments.in/reader035/viewer/2022070410/56649ea95503460f94bae3aa/html5/thumbnails/3.jpg)
Foodborne Pathogens
• bacteria, parasites, or viruses that contaminate food and drink
• cause symptoms range from mild to serious
• contamination can occur during growing, harvesting, processing, storing, shipping, or final preparation
![Page 4: Public health data in 2000 showed that there were more than 5 times the number of dangerous bacteria in our food than we were aware of in 1942. Source:](https://reader035.fdocuments.in/reader035/viewer/2022070410/56649ea95503460f94bae3aa/html5/thumbnails/4.jpg)
What are the main sources of foodborne pathogens?
Source: MMWR 2006, 55(SS10);1-34
![Page 5: Public health data in 2000 showed that there were more than 5 times the number of dangerous bacteria in our food than we were aware of in 1942. Source:](https://reader035.fdocuments.in/reader035/viewer/2022070410/56649ea95503460f94bae3aa/html5/thumbnails/5.jpg)
Most foods are safe to eat only when
they are heated long enough and at a
high enough temperature to kill
the harmful bacteria that cause illnesses.
![Page 6: Public health data in 2000 showed that there were more than 5 times the number of dangerous bacteria in our food than we were aware of in 1942. Source:](https://reader035.fdocuments.in/reader035/viewer/2022070410/56649ea95503460f94bae3aa/html5/thumbnails/6.jpg)
Less than half the U.S.
population owns a food
thermometer.
![Page 7: Public health data in 2000 showed that there were more than 5 times the number of dangerous bacteria in our food than we were aware of in 1942. Source:](https://reader035.fdocuments.in/reader035/viewer/2022070410/56649ea95503460f94bae3aa/html5/thumbnails/7.jpg)
Food Thermometer 101
Digital instant read
Dial instant read
Dial Oven Safe
Pop-up
![Page 8: Public health data in 2000 showed that there were more than 5 times the number of dangerous bacteria in our food than we were aware of in 1942. Source:](https://reader035.fdocuments.in/reader035/viewer/2022070410/56649ea95503460f94bae3aa/html5/thumbnails/8.jpg)
Using a Food Thermometer
• Check temperature toward the end of cooking before the food is expected to be "done"
– helps prevent transfer of bacteria from the outside to the inside
• Insert probe (~2 to 3 inches)
– Through the side of thin foods
![Page 9: Public health data in 2000 showed that there were more than 5 times the number of dangerous bacteria in our food than we were aware of in 1942. Source:](https://reader035.fdocuments.in/reader035/viewer/2022070410/56649ea95503460f94bae3aa/html5/thumbnails/9.jpg)
Don’t Be Fooled By Color-Which is Safe to Eat?
Source: USDA FSIS, 2003
![Page 10: Public health data in 2000 showed that there were more than 5 times the number of dangerous bacteria in our food than we were aware of in 1942. Source:](https://reader035.fdocuments.in/reader035/viewer/2022070410/56649ea95503460f94bae3aa/html5/thumbnails/10.jpg)
![Page 11: Public health data in 2000 showed that there were more than 5 times the number of dangerous bacteria in our food than we were aware of in 1942. Source:](https://reader035.fdocuments.in/reader035/viewer/2022070410/56649ea95503460f94bae3aa/html5/thumbnails/11.jpg)
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