Do you know your summer food safety IQ? The USDHHS website, Foodsafety.gov, has a short quiz to help you find out. Don’t worry, if you’ve completed the StateFoodSafety.com™ Online Food Handler Course, you’ll do just fine. Trust us . . . we got 100%.
What’s Your Summer IQ?
Foodsafety.gov is the official website of the United States Department of Health & Human Services.
Photo Credit: British Foods Worldwide
This week marks the first anniversary of the identification of the H1N1 virus,or Swine Flu, that first became an epidemic across the United States before quickly spreading into a full-blown global outbreak. The most recent studies state that 14,286 people around the world lost their lives to H1N1 during 2009-2010. Although the premature deaths of so many people is incredibly tragic, the United States government has been able to take advantage of our actions over the last year in order to assess our current ability to combat threats–both biological and man-made.
According to a press release from the USDHH Preparedness and Response, our goal is to supplement our vaccination technology in order to research, develop, and distribute more quickly and efficiently. This will allow the USDHH to supply life-saving vaccines to sick populations more quickly and effectively. As expressed by Sec. Kathleen Sebelius, a crucial element in this will be identifying how our response teams would respond to both known threats and unknown threats that may arise.
In responding to H1N1, as many of you are surely aware, vaccines where in short supply. Worse yet, some vaccines did little or nothing to combat the ever-changing virus. It is good to know that USDHH is aware of the mistakes that were made and can view this scenario as a learning opportunity so that if, heaven forbid, there is a “next time” we’ll be ready.
Check out the entire press release at flu.gov.
Salmonella
When talking about food safety, salmonella is a disease that gets brought up frequently. This year, salmonella has prompted hundreds of food recalls from items as diverse as salami, tortilla chips, and salad dressing. During the past few years, health officials have identified the bacteria in eggs, peanuts, black pepper, spinach, meat products and the list goes on and on. Salmonella contamination becomes an even greater issue when contaminated food items are sent to multiple locations as ingredients as other products. It becomes extremely difficult to trace where the infection began, and how far it spread. This year alone, salmonella-contaminated black pepper was distributed as an ingredient in Italian-style deli meats, which then infected 252 people in 44 different states! The same contaminated black pepper has also sparked countless spice, snack, and condiment recalls since January 2010.
Of the 2,000 strains of salmonella, only about a dozen can infect humans. Still, the number of persons infected annually remains high from year to year. The CDC estimates that there are a 1.4 million cases of salmonella infection each year in the United States, with only about 3% officially reported. These numbers make is clear that it is impossible to overstate how crucial it is that food handlers become aware of this disease and how to protect consumers from it.
A few things to know about Salmonella:
- Salmonella can be transmitted from animals to humans (see Kissing Frogs) and from food to humans.
- Persons at greater risk for serious infection include infants, small children, chronically ill persons with weak immune systems, and the elderly.
- Salmonella can survive for weeks outside a living body.
- Salmonella is not destroyed by freezing.
- An infectious dose of salmonella can be as small as 15-20 cells (bacteria).
- Incubation period–the time it takes to get sick once a patient has contracted the disease–is anywhere from six to 72 hours.
- Common symptoms of salmonella infection include exhaustion, nausea, vomiting, and diarrhea (which can be bloody in serious cases!).
What can you do to prevent salmonella infection in the workplace? One of the first things each food service employee must do to prevent infection of any kind is wash their hands. For salmonella-specific prevention, the Mayo Clinic recommends the following practices:
- Cook poultry, ground beef, and eggs thoroughly before eating (or serving). Poultry specifically must reach 160º F throughout before it can be served.
- Eggs must be cooked until they have a hard yoke. Pasteurized eggs may also be used. If consumers insist on soft yokes, they must be made aware of the risk of salmonella infection.
- Never consume or serve raw milk. Milk must be pasteurized to be used in a consumer setting.
- Wash and sterilize hands, utensils, and surfaces immediately after they have come in contact with foods of animal origin.
- Be extremely cautious when preparing food for babies, children, sick persons, or the elderly as they are at a greater risk of infection.
If you have additional questions about salmonella and how to prevent it, please contact your local health department.
Sources: Mayo Clinic, Wikipedia
In a report published by the Associated Press, it was discovered that foodborne illnesses cost the United States approximately $152 billion annually! The U.S. Senate has been debating legislation that would require more frequent government (health department) inspections of food establishments and manufacturers. According to the debated legislation, the Food and Drug Administration would also have new authority to issue recalls.
Considering that roughly 76 million people become sick from foodborne illness–and about 5,000 die–the cost of researching and treating these cases have become a huge expense for the United States government. In fact, the $152 billion annual cost determined in a recent study by the Produce Safety Project, was significantly higher than the $35 billion reported by the U.S. Agricultural Department in 1997. Interestingly, this cost study only focused on research of a handful of specific pathogens. The actual cost of researching every foodborne illness pathogen that people contract each year could be higher still. The report also did not include the cost of food recalls to the industries involved.
U.S. Rep. Rosa DeLauro (D-Conn), called the costs “shockingly high . . . If people can’t engage in this issue because of the humanitarian aspect or the public health aspect, maybe they’re willing to listen because of the economic aspect.”
This study identifies yet another reason why food safety training is so important. The more educated our managers and food handlers become about good food safety practices, the safer the public will be–keeping lives safe, and costs down.
Source: Associated Press, Shannon Dininny
The US Department of Health and Human Services released an interesting article this morning about animals and their uncanny ability to give people salmonella–specifically birds, frogs, snakes, turtles, and other amphibians. Contact with these animals causes about 74,000 cases of salmonella each year in the United States, according to the Center for Disease Control (CDC). Normally, salmonella is considered a foodborne illness, but children tend to handle these animals and then touch their mouths, eyes, and noses without washing their hands. After the release of the animated film The Princess and the Frog, in 2009, dozens of little girls became ill with salmonella after feeling compelled to kiss frogs. Even adults can become culprits of spreading salmonella this way when they clean aquariums and fish tanks in the kitchen, thereby contaminating areas where food is prepared.
Linda Capewell of the CDC recommends not having birds, snakes, or amphibians in homes with children under 5 years of age. When children (and adults) handle these animals, they should wash their hands immediately–scrubbing with antibacterial soap for at least 20 seconds in a steady stream of warm water.
Wash those hands!
