Microbiology and Food Safety B. A. Reiling Mmm, Is this food - - PowerPoint PPT Presentation

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Nov 08, 2023 232 likes •454 views

Know how. Know now. Microbiology and Food Safety B. A. Reiling Mmm, Is this food really safe for my family? As a consumer, what can I do? Know how. Know now. Prevalence of Food-borne Illness The CDC* estimates 31 major pathogens cause ...

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Know how. Know now.

Microbiology and Food Safety

B. A. Reiling

Mmm, Is this food really safe for my family? As a consumer, what can I do?

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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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University of Nebraska–Lincoln

Know how. Know now. 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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University of Nebraska–Lincoln

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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

SLIDE 5

University of Nebraska–Lincoln

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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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University of Nebraska–Lincoln

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COOK it properly

 41-140oF = the “DANGER ZONE”

Room temp = rapid generation of bacteria

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University of Nebraska–Lincoln

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COOK it properly

What organisms are we concerned about?  E. coli O157:H7

ZERO 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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University of Nebraska–Lincoln

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COOK it properly

What organisms are we concerned about?  Campylobacter

Common 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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University of Nebraska–Lincoln

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COOK it properly

What organisms are we concerned about?  Salmonella

2nd 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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University of Nebraska–Lincoln

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COOK it properly

What organisms are we concerned about?  Staphylococcus aureus

produces 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’t counter-top thaw!

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University of Nebraska–Lincoln

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What organisms are we concerned about? Listeria monocytogenes

ZERO 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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University of Nebraska–Lincoln

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What organisms are we concerned about? Listeria monocytogenes

Grows 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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University of Nebraska–Lincoln

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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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University of Nebraska–Lincoln

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Degree of Doneness

Courtesy of Certified Angus Beef www.certifiedangusbeef.com/kitchen/doneness.php

Very Rare Rare Medium Rare Very Well Done Well Done Medium

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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University of Nebraska–Lincoln

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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)

Hazard Analysis of Critical Control Points

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University of Nebraska–Lincoln

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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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University of Nebraska–Lincoln

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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 Serving

Identify the Critical Control Points
Identify the Critical Control Limits

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University of Nebraska–Lincoln

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Who’s Responsible?

Producer – Packer – Processor - Retailer/Food Service - Consumer

EVERYBODY

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University of Nebraska–Lincoln

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Key Points: Food Safety

 Household Food Safety

5 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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University of Nebraska–Lincoln

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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

f Agriculture.