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Lecture 27: Avoiding Food-Borne Pathogens Nutrition 150 Shallin Busch, Ph.D. Symptoms • Onset can be between 1 hr and 50 days - Usually within a few days • Common symptoms are abdominal pain, nausea, cramping, vomiting, diarrhea, fever, flu-like symptoms • Rarer symptoms are bloody stools, liver disease, kidney failure, nervous system impairment • Can cause death Foodborne Illnesses • Infection: Eating foods contaminated with infectious microbes – Salmonella, Campylobacter jejuni • Intoxication: Eating foods contaminated with natural toxins or microbes that produce toxins – Staphylococcus aureus, Clostridium botulinum Contamination and Society • Historically, food borne illnesses occurred in small settings and affected few people • With more people eating food prepared and packaged by others, the risk for epidemics due to improper handling of food has increased – 80% of food borne illnesses are caused by errors in commercial settings Commercial Food Contamination • Salmonella and Peter Pan peanut butter – 290 ill, 46 hospitalized • Listeria and tainted lunch meats – Killed 15 people, made 100 others sick • E. coli and fast or packaged food – Green onions at Taco Bell • 71 ill, 53 hospitalizes, 8 kidney failure – Spinach in packages • 199 ill, 102 hospitalized, 2 died – The Jack and the Box in Seattle Preventing Contamination • Keep a clean, safe kitchen • Avoid cross-contamination – Using same utensils for raw and cooked foods • Keep hot food hot – Cooking meats to adequate temperature and maintaining that temp. until serving • Keep cold foods cold • 400 fell ill, 3 small children died Recommended Safe Temperatures (Fahrenheit) 180 ˚ Whole poultry 170 ˚ 165 ˚ 160 ˚ Poultry breast, well-done meats 145 ˚ 140 ˚ Bacteria multiply rapidly at temperatures between 40˚ and 140˚ F. 40 ˚ 0 ˚ Stuffing, ground poultry, reheat leftovers Medium-done meats, raw eggs, egg dishes, pork, ground meats Medium-rare beef steaks, roasts, veal, lamb Hold hot foods DANGER ZONE: Do not keep foods between 40˚ F and 140˚ F for more than 2 hours. Refrigerator temperatures Freezer temperatures Refrigerator Storage 1-2 Days: raw ground meats (including sausage), raw fish and poultry, gravies 3-5 Days: Raw steaks, roasts, or chops; cooked meats, poultry, veggies, mixed dishes; opened lunch meats; mayonnaise salads Refrigerator Storage 1 week: hard-cooked eggs, bacon, or hot dogs; smoked sausages or seafood 2-4 weeks: raw eggs (in shells); unopened lunch meats, bacon, hot dogs; dry sausages; most aged and processed cheeses 2 months: opened mayonnaise, most dry cheese Pasteurization • Heat processing of food that inactivates some, but not all, microorganisms in the food (Whitney and Rolfes) • Does not sterilize food • Bacteria in pasteurized food can still cause spoilage • Milk, other dairy products, juices, beer Irradiation • Sterilizing a food by exposure to energy waves, similar to UV light and microwaves • Kills bacteria without heat (“cold pasteurization”) • Approved by FAO, WHO, American Medical Association • Does NOT make food radioactive • Minimal vitamin loss Irradiation cont. • Some food change texture, odor, flavor • Approved foods do not change taste, texture or appearance: – Eggs – Raw beef, lamb, poultry, pork – Spices and tea – Wheat – Vegetable like potatoes, tomatoes, onions – Fresh fruit like strawberries, citrus, papaya Why Irradiation? • Controls mold in grains • Destroys harmful bacteria • Sterilizes spices and teas for storage at room temp • Controls insects • Delays ripening and sprouting