microbiology and food safetya system used to prevent food safety problems regulated by: usda food...
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Microbiology and Food SafetyB. A. Reiling
Mmm, Is this food really safe for myfamily? As a consumer,what can I do?
University of Nebraska–Lincoln
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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)
Prevalence of Food-borne Illness
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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
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Keep it COLD “Life Begins @ 40”
Chill it in the Freezer (0o 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
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Keep it COLD “Life Begins @ 40”
Chill it in the Freezer (0o 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!
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COOK it properly
41-140oF = the “DANGER ZONE”Room temp = rapid generation of bacteria
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COOK it properlyWhat organisms are we concerned about?
E. coli O157:H7ZERO 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)
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COOK it properlyWhat organisms are we concerned about?
CampylobacterCommon 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)
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COOK it properlyWhat organisms are we concerned about?
Salmonella2nd 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)
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COOK it properlyWhat organisms are we concerned about?
Staphylococcus aureusproduces a toxin; do not have to ingest organism
Fast-acting symptoms• as quick as 30 min after ingestion
https://www.cdc.gov/foodsafety/diseases/staphylococcal.html (accessed 7/10/17)
Don’tcounter-top
thaw!
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What organisms are we concerned about?
Listeria monocytogenesZERO 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
COOK it properly
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What organisms are we concerned about?
Listeria monocytogenesGrows at refrigerated temps
For healthy adults – minimal ill effects
Targets• Young, Elderly, Immuno-compromised
• Pregnant; passed from placenta to fetus
COOK it properly
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COOK properly
Ground meats: cook “well-done”~160oF internal temperature
bacteria mixed throughout
Roast beef or steaks: “medium rare” is OK (USDA)
bacteria exists only on surface
surface temps >165o F during cooking
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Degree of Doneness
Courtesy of Certified Angus Beefwww.certifiedangusbeef.com/kitchen/doneness.php
Very Rare Rare Medium Rare
Very Well DoneWell DoneMedium
USDA Safe
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COOK properly
Pork: 145oF (recently reduced by USDA) Trichinella dies @ 138oF
Poultry: 165oF~ 50% of poultry is + for Campylobacter
~ 4% of poultry is + for Salmonella• NOTE – this is a HUGE decrease from 2000
Both are heat-labile
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What is the Industry Doing?
A system used to prevent food safety problems
Regulated by: USDA Food Safety and Inspection Service (FSIS)
HazardAnalysis of
CriticalControl
Points
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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
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Let’s Develop a HACCP Plan(1st 3 Critical Steps)
We’re grillin’ cheeseburgers!
You’ve got frozen bulk ground beef chubs.
List all steps: Freezer to ServingIdentify the Critical Control Points
Identify the Critical Control Limits
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Who’s Responsible?
Producer – Packer – Processor - Retailer/Food Service - Consumer
EVERYBODY
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Key Points: Food Safety
Household Food Safety5 C’s
What organisms are we concerned about?
What is HACCP?Purpose
1st 3 critical steps
Who is responsible for Food Safety?
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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.