Public Service Announcement Paper
Timothy A. Owens
SCI/220
June 23, 2014
Carlos J. Carmona

Public Service Announcement Paper
Attention consumers are you aware that foodborne issues can lead to serious illnesses or death. Foodborne illnesses effect more than 48 million people a year. Children are more susceptible to foodborne illnesses than adults are. If one is not concerned about him or herself, think of how quickly germs spread from one child to another.
Storage
Are you aware that perishable items should be the last items on the cart after selecting other items? This prevents spoilage. Refrigeration of perishables should take place within two hours of purchase and 1-hour of purchase if the temperature is above 90 degrees Fahrenheit. A helpful hint is to check one’s refrigerator or freezer’s thermostat periodically. The temperature of one’s refrigerator should be set at 40 degrees Fahrenheit or lower, and the freeze temperature set at 0 degrees Fahrenheit.
Many American are unaware of how long products such as fish, ground meats, and poultry can remain refrigerated or uncooked before bacteria starts to build. As a consumer, are you aware? The cdc.gov website is to freeze or cook these items within two days of purchase. On the other hand beef, lamb, pork, and veal can remain refrigerated a minimum of three to five days before cooking or freezing.
The best way to prevent leakage of fluids from meats are to insert them in plastic bags. Plastic bags are normally located in the fruit and vegetable section, or in the meat department. Leaving meats and poultry in their original packaging when freezing protects the integrity of the product, and as a friendly reminder, wrap meats and poultry in plastic wrap or foil before freezing.
Can goods on the other hand allow the consumer more leeway? They have a shelf life of two to five years. Acidity content and product integrity plays a role in their survival. It is a good idea to check the dates monthly or when storing new items. Tomatoes, grapefruits, and pineapples have a higher acidity content; therefore, they have a shorter shelf life of 12 to 18 months.
Preparation
First in the prevention of germs and bacteria is washing of one's hand. Some consumer reading this may be thinking, I just touched it for a second or I will just rinse my hand or utensils off. Big mistake. One's should wash his or her hands at a minimum of 20 seconds using warm water and soap after touching raw meats or food products. This will prevent cross contamination of one's foods and ensures a safe and a happy meal.
When thawing or marinating meat, the safest thing to do is, leave them in the refrigerator. For a quick thaw, submerged it in a plastic bag using cold water. Under no circumstances should one leave meat on the countertop or in a sink to thaw. If this happens, thoroughly wash all cutting and prep areas with warm soapy water. Remember, refrigeration slows the process of bacteria in meats or poultry.
According to CBCNEWS, the Center for Foodborne Illness Research & Prevention recently released a story explaining short and long-term effects of foodborne illnesses. Short –term illnesses include vomiting and diarrhea that may last a few days. According to the foodsafety.gov website, long-term effects of foodborne illness include Kidney failure, chronic arthritis, possible brain and nerve damage, and eventually death. Have I gotten your attention YET? Therefore, the cdc.gov website to cook meats such as beef, chops, lamb steaks, and roast to they reach an internal temperature of 145 degrees Fahrenheit. Even more important in the cooking of veal, lamb, some beef, and all pork to an internal temperature of 160 degrees Fahrenheit.
Serving
Prepared food needs to maintain a temperature of 140 degrees or higher. Perishable should remain on ice or refrigerated until serving time. Use small containers and rotate containers often. Immediately store leftovers, discard any items sitting more than two-hours, and discard-refrigerated leftovers after four days. * To determine the creditability of a website it should be easy to navigate and determine who owns the site. The owner of the site should clearly identify its original source of information. Health related sites will provide credentials of individuals who peer-reviewed the contents. According to bidmc.org website the U.S. Food and Drug Administration and Federal Trade Commission protects consumers from being victims of frauds conducted on the internet. * To determine the creditability of a website it should be easy to navigate and determine who owns the site. The owner of the site should clearly identify its original source of information. Health related sites will provide credentials of individuals who peer-reviewed the contents. According to bidmc.org website the U.S. Food and Drug Administration and Federal Trade Commission protects consumers from being victims of frauds conducted on the internet. * It is important to use this criterion when searching for information on nutrition and health to avoid becoming a victim of fraud. Be aware of sites recommending it can work miracles. Replicable sites will not make recommendations based on one source or study. Fraudulent products usually provide testimonials from other customers or celebrities. If one becomes a victim, contact the National Council Against health Fraud or the FDA to file a complaint.
Reference
http://www.bidmc.org/YourHealth/Holistic-Health/Healthcare-Center.aspx?ChunkID=13889 http://www.cbc.ca/news/technology/effects-of-foodborne-illness-can-linger-report-1.825363 http://www.cdc.gov/obesity/
http://www.foodsafety.gov/poisoning/effects/