HHS SAYS 1 IN 6 PEOPLE WILL GET SICK FROM A FOODBORNE ILLNESS THIS YEAR

FROM: U.S DEPARTMENT OF HEALTH AND HUMAN RESOURCES
From the U.S. Department of Health and Human Services, I’m Nicholas Garlow with HHS HealthBeat.

One in 6 people will get a foodborne illness this year. A new study at the Centers for Disease Control and Prevention looked at which foods are more likely to make us sick. Produce accounted for nearly half of all illnesses. Poultry and meat accounted for the most deaths.

Dr. John Painter is an epidemiologist at the CDC.

"Keep eating your vegetables. As it turns out, many foodborne illnesses are attributed to vegetables, but one reason for that is we eat so many of them."

Contamination of food can occur anywhere from the farm to the table. But you can protect yourself by taking these steps: Wash your hands and food prep surfaces. Separate raw meat, poultry, seafood, and eggs from foods that will not be cooked. Cook and chill foods to proper temperatures.

USDA ARTICLE ON HAND WASHING AND GETTING SICK

Photo Credit:  CDC
FROM: U.S. DEPARTMENT OF AGRICULTURE
WASHINGTON, September 5, 2012—Heading back to school means getting into a new routine. As moms and dads pack lunches for their kids before a busy day of class and extra-curricular activities, the U.S. Department of Agriculture's (USDA) Food Safety and Inspection Service (FSIS) encourages families to update their food safety routine and take precautions that will help prevent food poisoning in America's young students.

"Preventing foodborne illness is part of USDA's public health mission, but one in six Americans is still expected to get sick from the food they eat this year," Under Secretary for Food Safety Dr. Elisabeth Hagen said. "Back to school time provides an excellent opportunity for the whole family to brush up on food safety steps."

When it comes to food safety, are you an A+ student? This true or false quiz is based on real calls to USDA's Meat and Poultry Hotline, 1-888-MPHotline (1-888-674-6854). The hotline is open weekdays from 10 a.m. to 4 p.m. and is staffed by specialists who can answer consumers' questions about safely handling, cooking and storing food.

True or False: To effectively destroy germs on my hands, I need to wash them for 20 seconds.

True. Wash hands before and after handling food with soap and running water by rubbing hands together vigorously for at least 20 seconds. The mechanical action of rubbing your hands creates friction that helps dislodge bacteria and viruses. Warm or hot water is preferable to cold water because it helps dissolve fats and foods, aiding in microbe removal and the deactivation of pathogens. If soapy water is not available, use an alcohol-based hand sanitizer that contains at least 60 percent alcohol. Alcohol-based hand sanitizers can reduce the number of germs on hands in some situations, but sanitizers do not eliminate all types of germs, including viruses.

True or False: The "let stand" step of microwave meal instructions is only there so I don't burn myself.

False. If the food label says, "Let stand for x minutes after cooking," do not skimp on the standing time. Food continues to generate heat after the microwave is turned off, so letting your microwaved food sit for a few minutes actually helps your food cook more. That extra minute or two could mean the difference between a delicious meal and food poisoning. After waiting a few minutes, check the food with a food thermometer to make sure it is 165 °F or above.

True or False: I need to put some sort of cold source in my lunchbox.

True. Harmful bacteria multiply rapidly between 40 and
140 °F, so perishable food transported without an ice source will not stay safe long. Insulated, soft-sided lunch boxes or bags are best for keeping food cold, but pack at least two ice sources with perishable food in any type of lunch bag or box you use. You can use two frozen gel packs that are 5-by-3 inches or larger, or combine a frozen gel pack with a frozen juice box. When packing your bag lunch, place the ice sources above and below the perishable food items to keep them cold. If there is a refrigerator available at work or school, store perishable items there upon arrival. If you place your insulated bag in the refrigerator, leave the lid or bag open so that cold air can keep the food cold.

Some food is safe without a cold source. Items that do not require refrigeration include whole fruits and vegetables, hard cheese, canned meat and fish, chips, breads, crackers, peanut butter, jelly, mustard and pickles.

True or False: As long as it isn't topped with chicken or sausage, leftover pizza is safe to eat if unrefrigerated overnight.

False. Bacteria grow readily in carbohydrate-rich, cooked foods. While uncooked vegetables are safe to store at room temperature in their raw state, cooked foods such as casseroles, rice, pasta and pizza—whether or not the dish contains meat or poultry—must be refrigerated within two hours after cooking. The possibility of bacterial growth increases after cooking, because the drop in temperature allows bacteria to thrive. If a food has been left between 40 and 140 °F for more than two hours, discard it, even though it may look and smell okay. The kinds of bacteria that cause food poisoning do not affect the look, smell, or taste of food. Put leftover pizza in the refrigerator right away, and it will be safe to eat for three to four days.

Have Questions? Ask Karen!

The best cheat sheet—ahem, study partner—is USDA's virtual food safety representative, Ask Karen. Ask Karen is available 24 hours a day at www.AskKaren.gov or m.AskKaren.gov on your smartphone, with more than 1,300 food safety questions and answers searchable by topic and by product. The site is available in Spanish at www.PregunteleaKaren.gov and m.PregunteleaKaren.gov. The Mobile Ask Karen app, which has English and Spanish capabilities, can also be downloaded from the Apple and Android app stores.

USDA HAS NEW SAFEGUARDS TO PROTECT THE PUBLIC FROM FOOD-BORN ILLNESS

FROM:  U.S. DEPARTMENT OF AGRICULTURE
USDA Announces New Safeguards to Protect Consumers from Foodborne Illness
WASHINGTON, May 2, 2012 - The U.S. Department of Agriculture today announced a series of prevention-based policy measures that will better protect consumers from foodborne illness in meat and poultry products. These measures will significantly improve the ability of both plants and USDA to trace contaminated food materials in the supply chain, to act against contaminated products sooner, and to establish the effectiveness of food safety systems.

"The additional safeguards we are announcing today will improve our ability to prevent foodborne illness by strengthening our food safety infrastructure," said USDA Under Secretary for Food Safety Dr. Elisabeth Hagen. "Together, these measures will provide us with more tools to protect our food supply, resulting in stronger public health protections for consumers."

The policy measures include the following: 
USDA's Food Safety and Inspection Service (FSIS) intends to implement new traceback measures in order to control pathogens earlier and prevent them from triggering foodborne illnesses and outbreaks. FSIS is proposing to launch traceback investigations earlier and identify additional potentially contaminated product when the Agency finds E. coli O157:H7 through its routine sampling program. When FSIS receives an indication of contamination through presumptive positive test results for E. coli, the Agency will move quickly to identify the supplier of the product and any processors who received contaminated product from the supplier, once confirmation is received. This proposed change in policy gives FSIS the opportunity to better prevent contaminated product from reaching consumers. Learn more about the traceback proposed change in policy.

FSIS is implementing three provisions included in the Food, Conservation and Energy Act of 2008 (the 2008 Farm Bill). The new regulations, published as a Final Rule and directed by Congress, require establishments to prepare and maintain recall procedures, to notify FSIS within 24 hours that a meat or poultry product that could harm consumers has been shipped into commerce, and to document each reassessment of their hazard control and critical control point (HACCP) system food safety plans. Learn more about the Farm Bill provisions.

FSIS is announcing the availability of guidance to plants on the steps that are necessary to establish that their HACCP food safety systems will work as designed to control the food safety hazards that they confront. This process, called "validation," enables companies to ensure that their food safety systems are effective for preventing foodborne illness. This notice announces that the draft guidance document is available for comment. Learn more about HACCP validation draft guidance.


In the past two years, FSIS has announced several measures to safeguard the food supply, prevent foodborne illness, and improve consumers' knowledge about the food they eat. These initiatives support the three core principles developed by the President's Food Safety Working Group: prioritizing prevention; strengthening surveillance and enforcement; and improving response and recovery. Some of these actions include:

Performance standards for poultry establishments for continued reductions in the occurrence of pathogens. After two years of enforcing the new standards, FSIS estimates that approximately 5,000 illnesses will be prevented each year under the new Campylobacterstandards, and approximately 20,000 illnesses will be prevented under the revised Salmonella standards each year.

Zero tolerance policy for six Shiga toxin-producing E. coli (STEC) serogroups. Raw ground beef, its components, and tenderized steaks found to contain E. coli O26, O103, O45, O111, O121 or O145 will be prohibited from sale to consumers. USDA will launch a testing program to detect these dangerous pathogens and prevent them from reaching consumers.

Test and hold policy that will significantly reduce consumer exposure to unsafe meat products, should the policy become final, because products cannot be released into commerce until Agency test results for dangerous contaminants are known.

Labeling requirements that provide better information to consumers about their food by requiring nutrition information for single-ingredient raw meat and poultry products and ground or chopped products.

Public Health Information System, a modernized, comprehensive database about public health trends and food safety violations at the nearly 6,100 plants FSIS regulates.