February 7, 1996

NEW FOOD SAFETY REGULATIONS SAFEGUARD CONSUMERS

SPRINGFIELD, IL -- New retail food store regulations designed to safeguard consumers from the threat of foodborne illness have been enacted by the Illinois Department of Public Health, Dr. John R. Lumpkin, state public health director, announced today.

"An estimated 1.2 million people in our state become ill annually from consuming microorganisms in food, many of which could be eliminated through proper cooking and food handling techniques," Dr. Lumpkin said. "Compliance with these rules will save many from needless illness and even death."

Dr. Lumpkin said while these regulations govern restaurants and retail food stores, the same cooking and handling precautions should be practiced at home.

Key provisions of the new rules now effective are --

• The internal cooking temperature of ground beef must reach 155 degrees for 15 seconds, up from a previous requirement of 140 degrees, or the ground beef must be cooked according to an approved alternative cooking process. The higher temperature ensures meat is cooked until gray or brown throughout, the juices run clear and the inside is hot. This change was instituted in part due to the threat of E. coli 0157:H7, an emerging foodborne pathogen resistant to lower cooking temperatures. Unless specifically ordered to be raw or pink, all hamburgers served by fast food or other restaurants will be well done.
• Other foods, such as poultry; stuffed fish, meat or pasta; or stuffing containing fish, meat or poultry must be cooked to 165 degrees or above for at least 15 seconds. Not cooking to the established temperatures could result in salmonella poisoning.
• Shell eggs broken or prepared for immediate serving must be thoroughly cooked to 145 degrees or above for 15 seconds, up from the previous requirement of 140 degrees. This cooking temperature will eliminate the serving of runny eggs, unless so ordered by a customer. Undercooked or raw eggs may cause salmonella poisoning.
• To prevent contamination, food service employees must prepare ready-to-eat food with the least possible bare hand contact and, to the extent possible, handle the food only with utensils, such as spatulas or tongs, or with deli tissues or disposable gloves used for only a single task. Use of the utensils or disposable gloves, and any handling of food shall be preceded by proper handwashing. At least annually, food service establishments must review their food handling operations and educate staff. Poor personal hygiene and direct hand contact have caused foodborne outbreaks of hepatitis A, Norwalk-like viral infections and other communicable diseases.

Starting July 1, additional food safety rules will be enacted:

• Potentially hazardous foods, such as those that consist in whole or part of milk or milk products, eggs, meat, poultry, fish and shellfish, must be cooled to 41 degrees or below, unless held at 45 degrees for no more than three days. The temperatures are to be lowered to help retard multiplication of bacteria that could reach high levels during extended storage at higher temperatures.
• Food establishments will be required -- through a brochure, menu advisory or label, poster or other written means -- to warn consumers of the risk of illness from eating animal food served raw or undercooked or as a raw ingredient in another food. People considered highly susceptible to possible foodborne pathogens from these foods are the elderly, children younger than 4 years of age, pregnant women and those with weakened immune systems who suffer from chronic illness such as cancer, diabetes, liver disease or AIDS.

"It is important for everyone to know the safest ways to prepare and handle foods," Dr. Lumpkin said. "It is especially critical to people who have weakened or not fully developed immune systems and their caretakers."

Dr. Lumpkin said people at risk should not eat raw animal food or partially cooked foods because they may contain parasites and bacteria that could cause illnesses such as salmonellosis, hemorrhagic colitis and listeriosis.

To be avoided are raw foods, such as marinated fish, oysters, clams and steak tartare; partially cooked foods, such as lightly cooked fish, rare meat and soft cooked eggs; and foods made with raw or undercooked eggs, such as Caesar salad, chocolate mousse or egg nog.

Dr. Lumpkin said consumers should not rely on smell or appearance to determine if food is bad. Most often harmful bacteria and parasites do not cause food to smell or appear bad. He said thorough cooking or pasteurization of food from animals, prevention of cross contamination and proper handling of food will prevent most foodborne illness problems.

Foodborne illness can cause nausea, vomiting, diarrhea, fever or cramps; symptoms most often appear within a few hours to two days after eating contaminated food.

Compliance with the new regulations will be monitored by local health departments, which are responsible for food service establishment inspections.

Illinois Department of Public Health 535 West Jefferson Street Springfield, Illinois 62761 Phone 217-782-4977 Fax 217-782-3987 TTY 800-547-0466 Questions or Comments