1. 2 University of Nebraska-Lincoln Extension in Lancaster County Lincoln-Lancaster County Health Dept. February 2007 I wish Id known these things! Download.

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University of Nebraska-Lincoln Extension in Lancaster County

Lincoln-Lancaster County Health Dept.

February 2007

I wish I’d known these things!

Download this PowerPoint at http://lancaster.unl.edu/food/myths.shtml

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10 Safety Myths10 Safety Myths

Don’t be “myth”- led!

Following are the facts for 10 common food safety myths...

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Myth 1Myth 1

If it tastes O.K., it's safe to eat.

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Fact 1Fact 1

SightSight

SmellSmell TasteTaste

Don’t counton these to tell you ifa food issafe to eat!

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Estimates of foodborne illnesses in the U.S. each year

76 million peoplebecome ill

76 million peoplebecome ill

5,000 people die5,000 people die

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Would this many people eat something if they thought it tasted, looked or smelled bad?

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Even if tasting would tell …

A “tiny taste” may not protect you.

As few as 10 bacteria 10 bacteria could cause somefoodborne illnesses, such as E. coli!

Why risk getting sick?Why risk getting sick?

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Myth 2Myth 2

If you get sick from eating a food, it was from the last food you ate.

OOPS!

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Fact 2Fact 2

It can take ½ hour to½ hour to6 weeks6 weeks to become sickfrom unsafe foods.

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You usually feel OK immediately after eating and become sick later.

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Foodborne illness is NOT a pretty picture!

Hey guys, I have to throw up!

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Myth 3Myth 3

The worst that could happen to you with a foodborne illness is an upset stomach.

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Fact 3Fact 3

Upset stomach Diarrhea Fever

Dehydration(sometimes severe)

OOPS!

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Meningitis

Less common, but possible severe conditions

ParalysisDeath

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Myth 4Myth 4

If I’ve never been sick from the food I prepare, I don’t need to worry about feeding it to others.

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Fact 4Fact 4

Some people have a greater risk for foodborne illnesses.

A food you can safely eat might make others sick.

Is the food safefor everyone at

the table?

Is the food safefor everyone at

the table?

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People with a higher risk for foodborne illness

Pregnantwomen

Pregnantwomen

InfantsInfants Young children andolder adults

Young children andolder adults

People with weakened immunesystems and individuals withcertain chronic diseases

People with weakened immunesystems and individuals withcertain chronic diseases

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Myth 5Myth 5

People never used to get sick from their food.

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Fact 5Fact 5

Many incidents of foodborne illness went undetected in the past.

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Symptoms of nausea, vomiting, nausea, vomiting, and diarrhea diarrhea were often and still are blamed on the "flu."

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Foodborne illness vs. fluMore common in More common in foodborne illness: foodborne illness: GastrointestinalGastrointestinal

More common inMore common influ:flu: RespiratoryRespiratory

Nausea Chest discomfortVomiting CoughDiarrhea Nasal congestion

Sore throat

Runny or stuffy nose

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Our food now travels farther with more chances for contamination.

In days gone by, the chicken served at supper may have been in the hen house at noon!

In days gone by, the chicken served at supper may have been in the hen house at noon!

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Myth 6Myth 6

As long as Ileft the lid on a food that has set out too long, it is safe to eat.

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Fact 6Fact 6Though food may be safe after cooking, it may not be safe later.

Just one bacteria in the food can double in 20 minutes!Just one bacteria in the food can double in 20 minutes!

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How many bacteria will grow from one bacteriaone bacteria left at room temperature 7 hours7 hours?

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2,097,1522,097,152!!

2,097,1522,097,152!!

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Refrigerate perishable foods within twotwo hours at a refrigerator temperature of 40°F or lower.

On a hot day (90°F or higher), food should not sit out for more than oneone hour.

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Myth 7Myth 7

If you let a food sit out more than two hours, you can make it safe by heating it really hot!really hot!

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Fact 7Fact 7Some bacteria, such as staphylococcus (staph), produce toxins not destroyed by high cooking temperatures.

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Myth 8Myth 8

If a hamburger is brown in the middle, it is cooked to a safe internal temperature.

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Fact 8Fact 81 out of 41 out of 4 hamburgers turns brown before it has been cooked to a safe internal temperature.Source: United States Department of Agriculture/Food Safety & Inspection Service

http://www.pueblo.gsa.gov/cic_text/food/therm/researchfs.htm

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Which ground beef patty is cooked to a safe internal temperature?

Source: United States Department of Agriculture/Food Safety & Inspection Service http://www.pueblo.gsa.gov/cic_text/food/therm/researchfs.htm

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This IS a safely cooked hamburger, (internal temperature of 160ºF), even though pink inside.

This is NOT a safely cooked hamburger. Though brown inside, it’s undercooked.

Source: United States Department of Agriculture/Food Safety & Inspection Service http://www.pueblo.gsa.gov/cic_text/food/therm/researchfs.htm

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Research shows some ground beef patties look done at internal temperaturesas low as 135ºF.

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Cook to 160°F

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Food thermometers & thin foods

When measuring the temperature of a thin food, such as a hamburger patty, pork chop, or chicken breast, an “instant-read” digital digital thermometer should be used, if possible.

If using an “instant-read” dial dial thermometer, the probe must be inserted in the side of the food so the entire sensing area (usually 2-3 inches)is positioned throughthe center of the food.

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Myth 9Myth 9

Meat and poultry should be washed before cooking.

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Fact 9Fact 9

Washing is NOTNOT necessary or recommended.

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Washing increasesthe danger of cross-contamination,spreading bacteriapresent on thesurface of meat andpoultry to:

ready-to-eat foods kitchen utensils counter surfaces.

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Cooking meat and poultry to the recommended internal temperature will make them safe to eat.

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USDA Recommended Safe Minimum Internal Temperatures

• Steaks & Roasts - 145°F • Fish - 145°F • Pork - 160°F • Ground Beef - 160°F • Egg Dishes - 160°F • Chicken Breasts - 165°F • Whole Poultry - 165°F

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Myth 10Myth 10

We shouldbe scared of eating almost everything!

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Fact 10Fact 10“... the American food supply continues to

be among the safest in the world.”

Robert E. Brackett, Ph.D., Director, Center for Food Safety and Applied Nutrition, Food and Drug Administration, U.S. Department of Health and Human Services, November 15, 2006 at

http://help.senate.gov/Hearings/2006_11_15/Brackett.pdf

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Proper foodhandling helpsassure foodis safe to eat.

4 steps follow ...4 steps follow ...

I'm not afraid of storms, for I'm learning how to sail my ship.

Louisa May Alcott, Author

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Remember: When in doubt ...Remember: When in doubt ...

TOSS IT OUT!!!TOSS IT OUT!!!