Safetyandsanitation

Food Safety and Sanitation

Various foodbourne illnesses and how they

can be prevented

Center for Food Security and Public Health Iowa State University 2004

OverviewOverview

• Organisms• History• Causes of diseases• Transmission• Foodborne illness• Prevention and Control


OrganismsLiving things such as a plants, animals, or

bacteria

OrganismsLiving things such as a plants, animals, or

bacteria

• Estimated 250 foodborne pathogens

• Foodborne illness−Bacteria is the most common cause

−Also viruses, parasites, natural and manufactured chemicals, and toxins from organisms


• Foodborne disease outbreaks, cases and deaths

• 1993-1997• Salmonella had the highest number

History

How did foodbourne illnesses start and what has been done to

stop them


HistoryHistory

• Early 1900’s− Contaminated food, milk and water caused many foodborne illnesses

• Sanitary revolution slowed the reported cases− Sewage and water treatment− Hand-washing, sanitation− Pasteurization of milk- 1908− Refrigeration in homes- 1913


HistoryHistory

• Animals were identified as a source of foodborne pathogens− Improved animal care and feeding− Improved carcass processing

• Outbreak investigations• Laws and policies regarding food handling

Epidemiology

The branch of medical science that deals with the incidence, distribution, and control of

disease in a population


EpidemiologyEpidemiology

• Foodborne diseases each year in US− Affects 1 in 4 Americans− 76 million illnesses− 325,000 hospitalizations− 5,000 deaths

1,500 of those deaths caused by Salmonella, Listeria, and Toxoplasma


EpidemiologyEpidemiology

• Many illnesses are unrecognized or unreported− Mild disease undetected− Same pathogens in water and person to person

− Emerging pathogens unidentifiable

• Greatest risk− Elderly− Children − Immunocompromised


Regulation responsibilities

Regulation responsibilities

− FDA Domestic and imported food

− USDA Meat, eggs, poultry

− National Marine Fisheries Service

Transmission

How foodbourne illnesses are passed around


TransmissionTransmission

• Contamination can occur at several points along the food chain− On the farm or in the field− At the slaughter plant− During processing− At the point of sale− In the home


Produce ProcessingProduce Processing

Important Organisms

These are our most common foodbourne illnesses


Important OrganismsImportant Organisms

• Norwalk-like viruses• Campylobacter• Salmonella• E. coli O157:H7• Clostridium botulinum• Toxoplasma


Pathogen No. of Cases

Salmonella 6,017

Campylobacter 5,215

Shigella 3,021

Cryptosporidium 480

E. coli 0157 443

Yersinia 161

Listeria 138

Vibrio 110

Cyclospora 15

Total in 2003 15,600


Norwalk-like VirusesNorwalk-like Viruses

• Norovirus; Caliciviridae family− Most common foodborne agent− 23 million cases annually

• Sources− Person-to-person

Shed in human feces, vomitus Outbreaks in daycares, nursing homes, cruise ships

− Contaminated shellfish


Norwalk-like VirusesNorwalk-like Viruses

• Small infectious dose• Signs

− 12-48 hours post-exposure− Nausea, vomiting, diarrhea, abdominal cramps

− Headache, low-grade fever− Duration: 2 days

• Food handlers should not return to work for 3 days after symptoms subside


CampylobacteriosisCampylobacteriosis• Sources

− Raw or undercooked poultry− Non-chlorinated water− Raw milk− Infected animal or human feces

Poultry, cattle, puppies, kittens, pet birds

• Symptoms usually occur 2 to 5 days, but may take up to 10 days

• Most common Symptoms− Diarrhea: ranges from mild to severe and is often bloody− Fever− Nausea− Vomiting− Abdominal pain− Headache− Muscle pain


SalmonellaSalmonella• Typical Symptoms appear 6 to 72 hours after eating contaminated food and last for 3 to 7 days without treatment.− Diarrhea− Abdominal Cramps− Fever of 100 F to 102 F

• Additional symptoms:− Bloody diarrhea− Vomiting− Headache− Body Aches

• 1.4 million cases annually− 580 deaths


Salmonella 1.4 million cases annually

580 deaths

Salmonella 1.4 million cases annually

580 deaths• Sources

− Raw poultry and eggs− Raw milk− Raw beef− Unwashed fruit, alfalfa sprouts− Reptile pets: Snakes, turtles, lizards

• Signs− Onset: 12-72 hours − Diarrhea, fever, cramps− Duration: 4-7 days


Escherichia coli(E. coli)

Escherichia coli(E. coli)

• Enterohemorrhagic Escherichia coli (EHEC)− Surface proteins; toxin

• Sources− Undercooked or raw hamburger, Alfalfa sprouts; lettuce

− Unpasteurized milk, apple juice or cider

− Well water− Animals: Cattle, other mammals


E. coliE. coli

• Signs− Watery or bloody diarrhea, nausea, cramps− Onset: 2-5 days− Duration: 5-10 days

• The breakdown of sources of E. coli bacteria from 1998-2007:− Food: 69%− Water: 18%− Animals or their environment: 8%− Person-to-person: 6%


BotulismBotulism• Botulism poisoning is extremely rare, but so dangerous that each case is considered a public health emergency.

• Studies have shown that there is a 35 to 65 percent chance of death for patients who are not treated immediately and effectively with botulism antitoxin.

• Common Sources: Home-canned foods and honey

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BotulismBotulism

• Symptoms of botulism generally appear 12 to 72 hours

• With treatment, illness lasts from 1 to 10 days. Full recovery from botulism poisoning can take weeks to months. Some people never fully recover.

• In general, symptoms of botulism poisoning include the following:− Nausea, Vomiting, Fatigue, Drooping eyelids, Difficulty swallowing, Slurred speech, and Paralysis


ListeriaListeria

• Listeria monocytogenes− Around 300 deaths are caused by Listeria infection each year

− Sources Ready-to-eat meats, soft cheeses

• Listeria symptoms appear anywhere between 3 and 70 days after infection, but usually around 21 days later.

• Typical symptoms include:− Fever− Muscle aches− Nausea or diarrhea (less common)


ListeriaListeria• Listeria is killed by pasteurization and cooking; however, in certain ready-to-eat foods, like hot dogs and cold cuts from the deli counter, contamination may occur after cooking but before packaging.

• Listeria is found in soil and water.

• Vegetables can become contaminated from the soil or from manure used as fertilizer.

• Animals can carry the bacterium without appearing ill and can contaminate foods of animal origin, such as meats and dairy products.

Prevention and Control


HACCPHACCP

• Hazard Analysis Critical Control Point

• To monitor and control production processes

• Identify food safety hazards and critical control points

Production, processing and marketing Establish limits Monitor

• Applied to meat, poultry, and eggs


On Farm StrategiesOn Farm Strategies

• Testing and removal for Salmonella− Serologic, fecal culture, hide culture

• Vaccinating − Many serotypes− Varying effectiveness

• Minimize rodents, wild birds• Isolation of new animals


At the Slaughter PlantAt the Slaughter Plant

• FSIS target organisms− Salmonella and E. coli

• Control points− Removal of internal organs− Minimize contact between carcasses

− Proper movement through facilities − Chilling − Cooking processes (time, temperature)


IrradiationIrradiation

• Used since 1986 for Trichina control in pork

• Gamma rays− Poultry in 1990/1992− Meat in 1997/1999− Reduction of bacterial pathogens

• Kills living cells of organisms− Damaged and cannot survive


IrradiationIrradiation

• Identified with radura…..

• Does not affect taste quality

• Nutrients remain the same

• Handle foods appropriately afterwards− Does not sterilize− Contamination can still occur

http://uw-food-irradiation.engr.wisc.edu/images/radura.gif


USDA Recall ClassificationUSDA Recall

Classification


In the HomeIn the Home

• Drink pasteurized milk and juices

• Wash hands carefully and frequently− After using the bathroom− Changing infant’s diapers− Cleaning up animal feces

• Wash hands before preparing food



• Wash raw fruits and vegetables before eating

• After contact with raw meat or poultry− Wash hands, utensils and kitchen surfaces

− Hot soapy water• Defrost meats in the refrigerator



• Cook beef/beef products thoroughly− Internal temperature of 160oF

• Cook poultry and eggs thoroughly− Internal temperature of 170-180oF

• Eat cooked food promptly• Refrigerate leftovers within 2 hours after cooking

• Store in shallow containers


Additional ResourcesAdditional Resources

• Centers for Disease Control and Prevention− http://www.cdc.gov/foodsafety/

• U.S. Department of Agriculture− http://www.foodsafety.gov− http://www.nal.usda.gov/fnic/foodborne/statemen.html


Why does it take so long?Why does it take so long?


Viruses67%

Protozoa3%

Bacteria30%

Percentage of Foodborne Illness Attributable to Known Pathogens


The Food and Drug Administration (FDA)The Food and Drug

Administration (FDA) Established in 1930 as a part of the US Department of Health and Human Services (HHS)

Regulates products accounting for roughly 25% of the United States gross national product.

The FDA may inspect food manufacturers but generally relies on state and local governments

The FDA issues a model food code to encourage consistency in regulations and works with the CDC and state and local governments to conduct disease surveillance.


US Department of Agriculture (USDA)US Department of

Agriculture (USDA)• A department of the executive branch of the US government founded in 1862 by President Abraham Lincoln

• USDA leads the Federal anti-hunger effort with the Food Stamp, School Lunch, School Breakfast, and the WIC Programs.

• USDA is responsible for the safety of meat, poultry, and egg products.


Centers for Disease Control and Prevention

(CDC)

Centers for Disease Control and Prevention

(CDC)• The US agency charged with tracking and investigating public health trends.

• Their stated mission: "To promote health and quality of life by preventing and controlling disease, injury, and disability."


Personal cleanliness involves the following:

Wash hands before food preparation, after sneezing, coughing, using rest room, and touching face or hair.

Keep hair away from face. Wear clean clothes/apron (dirty clothing has bacteria) Don’t handle food with open cut or sore - STAPH Avoid cooking and tasting with same spoon; licking of

fingers is prohibited. Wash hands after handling raw meat/eggs


Kitchen cleanliness involves the following:

Kitchen cleanliness involves the following:

Wipe spills/remove dirty utensils Wash cutting board that has had meat before

cutting anything else. Don’t wipe hands on dish towel - use separate

towels so dishes don’t get bacteria Don’t flip each other with dish towels or use a

dish towel or dish cloth that has been dropped on the floor. (The floor is an excellent place for staphylococcus to grow.)

Wash surfaces/cutting boards with bleach periodically. (1 tsp. bleach/pint water)

Hot soapy water on dishes.


Sanitation in food preparation and storage involves:

Sanitation in food preparation and storage involves:

Keep food hot (above 140F) or cold (below 40F) Check temperature in refrigerator and freezer

periodically; freezer should be at zero degrees or below.

Clean refrigerator often. Use freezer wrap, wrap meat loosely for refrigerator,

leftovers stored with tight cover. Thaw frozen foods in the refrigerator not on the

counter. Put foods away promptly. Refrigerate desserts made with dairy products. Never taste questionable food.


Cross-contaminationCross-contamination• What is cross-contamination - letting

microorganisms from one food get into another.

Meat juice - vegetables Keep work areas clean. Use clean spoon for tasting food. Pets out of the kitchen. Two towels - wiping hands/drying dishes. Use clean dishcloth each day.


Proper way to wash dishes:Proper way to wash dishes:

• Throw out any uneaten food• Rinse soiled dishes.• Wash glasses, flatware, dishes, serving

bowls, mixing bowls, pans in hot, soapy water.

• Rinse in hot water.• Dry• Put them away


Temperature Zones - cooling and reheating foods:

Temperature Zones - cooling and reheating foods:

• Keep hot foods hot and cold foods cold• Thoroughly cool hot foods and reheat leftovers thoroughly• Bring sauces, soups, etc. to a boil when reheating; heat other leftovers to 165F.• Number one cause of food illnesses is related to improper cooling of foods• Place foods in shallow dishes and put immediately in the refrigerator to cool,

don’t leave foods on the counter to cool• Foods should not be in the danger temperature zone for more than two hours• Refrigerate or freeze foods immediately or at least within two hours• Divide large amounts of leftovers in small, shallow containers for quick cooking• Store foods in the freezer and refrigerator so that the cool air can circulate to

keep food safe


Temperature Danger ZoneTemperature Danger Zone



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