To Your Health!

Food Safety for Seniors

This presentation will cover… Why some people face special risks Microorganisms of concern How to minimize risk of foodborne illness

Estimates of Foodborne Illness in the U.S. each Year:

76 million people become ill

5,000 people die

Some People Face Special Risks A variety of people may face these special risks:

•

Pregnant women

•

Very young children

•

People with chronic illnesses or weakened immune systems

•

Older adults

Why Older Adults?

Immune systems weaken with age Stomach acid decreases as you get older Diseases/illnesses may further weaken the body

Recognizing Foodborne Illness Can’t see, smell or taste bacteria in food Often takes 1 to 3 days to cause illness, but can take up to 6 weeks

Recognizing Foodborne Illness If you become ill after eating out, call your local health department so they can investigate.

By following the basic rules of food safety, you can help prevent foodborne illness for yourself and others.

3 Pathogens of Special Importance to Older Adults Escherichia coli O157:H7

Salmonella Listeria monocytogenes

E. coli



Lives in intestines of healthy cattle and other ruminant animals.



Typical food sources:

• •

Undercooked ground meats, Contaminated produce served raw (lettuce, spinach, sprouts),

•

Unpasteurized milk

Salmonella



Salmonella outbreaks have been associated with:

• • • • Raw and undercooked eggs Undercooked poultry and meat Raw milk Produce and unpasteurized juice  •

Why eggs?

Salmonella

can grow both inside the egg and on the outside of shells

Listeria



Bacteria widespread in nature, soil, water



Survives and grows at refrigerator temperatures!



Risky Foods: Refrigerated Ready-to-Eat foods (i.e. deli salads, lunch meats, hot dogs, soft cheeses made with raw milk)

Listeria



Almost all cases: elderly, pregnant women and immune-compromised persons



Mild gastrointestinal symptoms: 8-48 hrs



Invasive illness: 2-6 weeks following exposure

• Fever, muscle aches, headache, loss of balance, bacteremia, meningitis, encephalitis 

20-30% death rate

Food Safety at Home Follow four basic rules: Clean Separate Cook Chill Avoid high risk foods

Food Safety at Home CLEAN Wash your hands frequently!

Wash cutting boards, dishes, utensils, and counter tops with warm soapy water after preparing each food and before going to next one.

For added protection, spray counter tops and cutting boards with kitchen sanitizer (1 tsp bleach to 1 quart water)

Clean Fresh Produce Rinse raw produce in clean running water.

Scrub rinds of melons under running water before cutting

.

Change Dish Cloths/Towels Often Wet or damp dishcloths and sponges are ideal places for bacterial growth.



Use paper towels or disposable cloths to clean up kitchen surfaces after working with raw meat, fish or poultry.



Wash dish cloths regularly.



Avoid sponges, if possible or sanitize often.

Food Safety at Home SEPARATE Separate raw meat, poultry and seafood from other foods in your grocery shopping cart and your refrigerator.

If possible, use different cutting boards for raw meats and ready to-each foods.

Place cooked food on a clean plate.

Food Safety at Home COOK Use a clean food thermometer to make sure meat, poultry, casseroles and other foods are properly cooked all the way through.

Cook roasts and steaks to at least 145 ° F and poultry to at least 165 ° F.

Food Safety at Home COOK Cook ground beef to at least 160 °F.

Cook eggs until yolk and white are firm.

Fish should be opaque and flake easily with a fork.

Food Safety at Home COOK When cooking in a microwave oven, stir or rotate to make sure there are no cold spots where bacteria can survive.

Reheat leftovers to 165 ° F. Bring sauces, soups and gravy to a boil.

Food Safety at Home CHILL Refrigerate or freeze perishables, prepared food and leftovers within 2 hours.

Divide large amounts of leftovers into shallow containers for quick cooling in the refrigerator.

Use a thermometer to make sure refrigerator is 35-40 °F.

Food Safety at Home CHILL Never thaw foods at room temperature.

Marinate foods in the refrigerator.

Don’t pack the refrigerator too full. Cold air must circulate to keep food safe.

Special Foods/Special Advice Foods seniors advised NOT to eat:

Soft cheeses, such as feta, Brie, Camembert, blue-veined, and Mexican-style cheese, if made with unpasteurized milk Raw or unpasteurized milk

Why?

Common source of

Listeria

Special Foods/Special Advice Foods seniors advised NOT to eat:

Raw fin fish and shellfish, including oysters, clams, mussels, and scallops. (Vibrio & other pathogens) Raw or lightly cooked egg or egg products, including salad dressings, cookie or cake batter, sauces, and beverages such as egg nog.

(

Salmonella

)

Special Foods/Special Advice Foods seniors advised NOT to eat:

Raw meat or poultry Raw sprouts Unpasteurized or untreated fruit or vegetable juice  Why?

E. coli

and

Salmonella

Special Foods/Special Advice Foods seniors advised NOT to eat:

Refrigerated pates, meat spreads or cold smoked fish, unless reheated.

Hot dogs and luncheon meats, unless reheated.

Why?

Potential source of

Listeria

Special Foods/Special Advice Why Reheat Ready-to-eat (RTE) Meat, Poultry and Fish Products?

Easily contaminated with

Listeria

post processing in packing plant, deli or home.

Listeria

, if present, grows during refrigerated storage.

Re-heating to steaming hot (165 °F) destroys any

Listeria

that may be present.

Other Tips for Enhancing Safety of RTE Meat and Poultry Products

Select products made with additives that slow the growth of

Listeria

. Look for

sodium or potassium lactate,

and

sodium or potassium diacetate

ingredient list.

in the Observe

“Use-by”

packages.

dates for unopened Once opened, use or freeze hot dogs within

1 week;

deli and luncheon meats within

3 to 4 days

.

Remember:

For more information… The FDA Hotline - 1-888-SAFEFOOD (723-3366) The USDA Meat and Poultry Hotline – 1-800-535-4555 Colorado SafeFood website: http://www.colostate.edu/Orgs/safefood

Questions?

Food Safety Bingo

    Which population group is at increased risk for infection with Listeria?

(Older adults)

What type of food should be stored above raw foods?

(Ready-to-eat)

What is the first thing that you should do to a cutting board after using it for raw meats?

(Wash)

What should you do to a cutting board after it is washed in soapy water and rinsed thoroughly?

(Sanitize)

Food Safety Bingo

     Name a food that has been associated with outbreaks of listeriosis:

(Soft raw milk cheese)

After washing a surface, always do this.

(Rinse)

To what temperature should hamburger be cooked?

(160˚F)

Length of time it’s safe to keep opened packages of deli meats in the refrigerator?

(3-5 days)

Listeria is easily destroyed by what factor?

(Heat)

Food Safety Bingo

     What temperature should your freezer be?

(0˚F)

Your refrigerator should be no warmer than ___˚F.

(40˚F)

How long can perishable foods be safely held on the countertop?

(2 hours, total)

What type of a container should you use to cool hot foods?

(Shallow)

What should you use to check the temperature of your refrigerator?

(refrigerator thermometer)

Food Safety Bingo

     Where should you put a thermometer in your refrigerator?

(In the front)

Where should you store raw meat when you are marinating it?

(Inside refrigerator)

On which shelf of the refrigerator should you store raw meats?

(Bottom)

Which bacteria can grow in the refrigerator?

(Listeria)

What should you do when ice builds up inside your freezer?

(Defrost)

Food Safety Bingo

     When the weather is hot, where are groceries safest from heat during the transport home?

(Inside the car-not the trunk)

What should you use to wash your hands?

(Soap)

If the outside temperature is 90˚F or above, how long can food sit at room temperature?

(1 hour)

What is the minimal amount of time that you should wash your hands?

(20 seconds)

Finish the sentence “Food Safety ___________.”

(begins at home)