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P1246990947UdZHl

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Can't see, smell or taste bacteria in food ... Brie, Camembert, blue-veined, and Mexican-style cheese, if made with unpasteurized milk ... – PowerPoint PPT presentation

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Title: P1246990947UdZHl


1
To Your Health!
Food Safety for Seniors
2
This presentation will cover
  • Why some people face special risks
  • Microorganisms of concern
  • How to minimize risk of foodborne illness

3
Estimates of Foodborne Illness in the U.S. each
Year
  • 76 million peoplebecome ill

5,000 people die
4
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

5
Why Older Adults?
  • Immune systems weaken with age
  • Stomach acid decreases as you get older
  • Diseases/illnesses may further weaken the body

6
Recognizing Foodborne Illness
  • Cant see, smell or taste bacteria in food
  • Often takes 1 to 3 days to cause illness, but can
    take up to 6 weeks

7
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.

8
3 Pathogens of Special Importance to Older Adults
  • Escherichia coli O157H7
  • Salmonella
  • Listeria monocytogenes

9
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

10
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

11
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)

12
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

13
Food Safety at Home
  • Follow four basic rules
  • Clean
  • Separate
  • Cook
  • Chill
  • Avoid high risk foods

14
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)

15
Clean Fresh Produce
  • Rinse raw produce in clean running water.
  • Scrub rinds of melons under running water before
    cutting.

16
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.

17
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.

18
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.

19
Food Safety at Home
COOK
  • Cook ground beef to at least 160F.
  • Cook eggs until yolk and white are firm.
  • Fish should be opaque and flake easily with a
    fork.

20
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.

21
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
    35-40F.

22
Food Safety at Home
CHILL
  • Never thaw foods at room temperature.
  • Marinate foods in the refrigerator.
  • Dont pack the refrigerator too full. Cold air
    must circulate to keep food safe.

23
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

24
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)

25
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

26
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

27
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 (165F) destroys any
    Listeria that may be present.

28
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 in the ingredient list.
  • Observe Use-by dates for unopened packages.
  • Once opened, use or freeze hot dogs within 1
    week deli and luncheon meats within 3 to
    4 days.

29
Remember
When in doubt...
30
Toss it out!
31
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.ed
    u/Orgs/safefood

32
Questions?
Funding for this project provided in part through
USDAs National Integrated Food Safety
Initiative, Grant 2004-51110-02160. Slides
adapted from To Your Health, developed by U.S.
Food and Drug Administration Baltimore
District-Public Affairs Staff
33
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)

34
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?
  • (160F)
  • Length of time its safe to keep opened packages
    of deli meats in the refrigerator?
  • (3-5 days)
  • Listeria is easily destroyed by what factor?
  • (Heat)

35
Food Safety Bingo
  • What temperature should your freezer be?
  • (0F)
  • Your refrigerator should be no warmer than ___F.
  • (40F)
  • 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)

36
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)

37
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 90F 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)
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