Food Safety- what consumers

need to know
Londa Nwadike, PhD
Extension Consumer Food Safety Specialist
University of Missouri/
Kansas State University
 Outline
• Why food safety is important
• Food safety partners
• What is changing in food safety
• What producers do to keep food safe
• What consumers should do to keep food safe
• Food product dating
3

Why is food safety important?

• Each year, CDC estimates 1 in 6 people get sick
from foodborne illness in US
– ~48 million get sick;
– ~128,000 hospitalized
– ~3,000 deaths
– Highly under-reported
• It can happen to YOU

Scallan et al, 2011. Journal of Emerging Infectious Disease

 Why food safety for producers?

• Provide products as safe as possible

• Protect markets - reduce liability
• Assure customers that product
quality and safety, and their health,
is important to grower
• Meet regulations

Photo Credit: Produce Safety Alliance

5

Who needs food safety?

• Everyone! Particularly vulnerable populations
– Young
– Aging populations
– Pregnant women
– Sick
• Immuno-compromised
 Food Safety Partners
• Governmental agencies
• Universities
• NGOs- consumer groups, producer groups, others
• Producers, processors, transportation, retail, etc.
• Consumers
 Food Safety Partners
• Governmental agencies
– CDC- foodborne illness outbreaks, information
– USDA FSIS- meat, poultry, liquid eggs
– FDA- ~ rest of food supply (75% of US food supply)
– State Departments of Health and Agriculture, etc.
 Selling meat and poultry? Selling any other food- Kansas

USDA
FDA
FSMA

KDA KDA

Local Local
sales sales
venue venue

Note- includes products where raw meat

or poultry comprises >3% total product
weight or 2% meat by cooked weight.
 Selling meat and poultry? Selling any other food- Missouri

USDA FDA
~MDHSS
MDA Some MDA

Local
sales Local*
venue

Note- includes products where raw meat or

poultry comprises >3% total product weight * See next slide
or >2% meat by cooked weight.
MO cities with
food ordinance:
- St Joseph
- Kansas City
- Independence
- Joplin
- Branson
- Springfield
- Marshall
- Boonville
- Columbia
- Fulton
- St Pierre
- St Louis City
- Jefferson City
- Rolla
- West Plains
- Poplar Bluff
As of Jan 2015

23
78
36
 Food Safety Partners
• Governmental agencies
• Universities- research, teaching, extension
 What is Extension?
- Partnership between university, federal, state,
and county governments
- Use research to help solve community issues
- Service- focused and community- based
 Food Safety Partners
• Governmental agencies
• Universities- research, teaching, extension
• NGOs- consumer groups, producer groups, others
• Producers, processors, transportation, retail, etc.
• Consumers
 Changing world of food safety
• Food industry is more centralized- production and
distribution
– Foods sourced around the globe
• Consumer demand for local, less processed, “free
from”
– Also growth in pre-chopped veggies, etc.
 Changing world of food safety- 2
• Emerging pathogens and unsuspected food
hazards
– Pathogens more virulent
• Better outbreak surveillance, pathogen detection
 Food safety
along the chain
 Produce Safety basics
• Agricultural water (irrigation, wash)
• Biological soil amendments (manure)
• Domesticated and wild animals
• Worker training, health and hygiene
• Equipment, tools, buildings, & sanitation
• Growing, Harvesting, Packing, Holding
• Livestock- safe feed, antibiotics, etc.
What processors do to keep food safe-
Good Manufacturing Practices
The basic sanitary and processing requirements necessary
to ensure production of wholesome food.
– Facilities and grounds
– Equipment and utensils
– Personnel
– Raw materials
– Process control
 Consumers’ role in food safety
Cook, Chill, Clean, Separate

1. Cook: Heat kills germs

– Check temperature with thermometer
• Different temps for different products
 4 steps to food safety
2. Chill: Refrigerate or freeze perishables immediately
– Refrigerate cut or peeled produce, meats within 2 hours
– Pathogens (germs) love room temperature, so grow fast!
– Frig: <40F
– Freezer: 0F
 4 steps to food safety
3. Clean: Keep surfaces, utensils clean: before and
after use

- Good personal hygiene

 4 steps to food safety
4. Separate: Keep raw, RTE foods separate
– Use separate cutting boards, plates, utensils for raw
meat and produce or cooked foods
– Keep raw meat, eggs separate from other foods in frig
 Food Product Dating
• Only federally regulated dates are infant formula
• States may have regulations
• “Sell by” date: Tells the store how long to
display the product for sale. You should buy
the product before that date.
 Food Product Dating
• “Best if used by (or before)” date:
Recommended for best flavor or quality. It is
NOT a purchase or safety date.

• “Use by” date: The last date recommended by

the manufacturer for the use of the product
while at peak quality.
 Food Product Dating
• Most important: handle food properly!
– Store foods for recommended length of time
•www.bookstore.ksre.ksu.edu/pubs/MF3131.pdf - cupboard
•www.bookstore.ksre.ksu.edu/pubs/MF3130.pdf - frig/freezer

•Follow handling and preparation instructions on label

•If in doubt, throw it out…

 Future food safety considerations
• Impact of climate change
• Local foods trend
• Regulatory requirements/ buyer demands
• Blockchain technology/ traceability
 Resources
• www.ksre.ksu.edu/foodsafety/
• http://missourifamilies.org/foodsafety/newsletters
• foodsafety.gov
• CDC food safety: www.cdc.gov/foodsafety/
• USDA food safety page:
www.usda.gov/topics/health-and-safety
• FDA food safety:
www.fda.gov/aboutfda/centersoffices/officeoffood
s/cfsan/
 Questions?

Thank you
for your attention!
 Contact Details
Londa Nwadike

Extension Consumer Food Safety Specialist

Kansas State University/ University of Missouri

KS Phone: 913 307 7391

Email: lnwadike@ksu.edu
www.ksre.ksu.edu/foodsafety/
http://missourifamilies.org/foodsafety/newsletters/