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Is Danger Lurking in Your Kitchen?Preventing Foodborne Illness in Child Care Centers and Family Child Care Homes Barbara Ingham Extension Food Scientist UW-Madison Cooks Come Clean(and it isn’t a pretty picture) 100 Families in Utah in the Spotlight No soap used when hand washing (70%) Same towel to wipe raw meat juices and dry hands Under-cooked meat loaf (35%) Tasted marinade used on raw fish Mishandled baby bottles Symptoms For most people with foodborne illness, the symptoms are: Stomach cramps Nausea Diarrhea Vomiting Every year 13 million people become ill Children are at risk for serious complications Just imagine…. A 3 year old eats watermelon at a restaurant and dies… A 2 ? year old drinks cider at a local orchard and ends up hospitalized with bloody diarrhea… Danger that may lurk in your kitchen- E. coli O157:H7 Resides: Intestinal tract of animals Foods: Unpasteurized juice and cider Lettuce and sprouts Raw milk cheeses Undercooked hamburger Acid tolerant, small numbers cause illness E. coli O157:H7 Danger that may lurk in your kitchen - Salmonella Resides: Intestinal tract of animals Foods: Eggs and chicken Meat Milk Fresh produce Antibiotic resistance increasing Salmonella Poisoning: The Case of the Chicken Salad the Picnic Lunch Time Minutes at 97oF # Bacteria 8:00 am 0 10 9:00 60 80 10:00 120 640 11:00 180 5,120 12 noon 240 40,960 In reality, we would more likely start with 10,000 bacteria or more! Danger that may lurk in your kitchen- Campylobacter Resides on 70-90% of poultry, and in unpasteurized milk too Only 500 cells can cause illness Luckily it’s a poor survivor Danger that may lurk in your kitchen- Listeria Resides: water, soil and sewage Healthy animals and humans can be carriers Food sources: Leafy vegetables contaminated with manure Raw milk Raw meat Soft cheese Deli meats, sausages, hot dogs Danger that may lurk in your kitchen- Viruses 9 million cases of viral f