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

1. To Your Health! Food Safety for SeniorsTo Your Health! Food Safety for Seniors

2. This presentation will cover� How times have changed Why some people face special risks Recognizing foodborne illness This presentation will cover� How times have changed Why some people face special risks Recognizing foodborne illness

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

4. Why Some People Face Special Risks A variety of people may face these special risks � pregnant women, young children, people with chronic illnesses or weakened immune systems, and older people. Immune systems weaken with age. Why Some People Face Special Risks A variety of people may face these special risks � pregnant women, young children, people with chronic illnesses or weakened immune systems, and older people. Immune systems weaken with age.

5. Why Some People Face Special Risks (Continued) Stomach acid decreases as you get older. Stomach acid plays an important role in reducing the number of bacteria in our intestinal tracts � and the risk of illness. Underlying illnesses such as diabetes, some cancer treatments, and kidney disease may increase a persons risk of foodborne illness. Why Some People Face Special Risks (Continued) Stomach acid decreases as you get older. Stomach acid plays an important role in reducing the number of bacteria in our intestinal tracts � and the risk of illness. Underlying illnesses such as diabetes, some cancer treatments, and kidney disease may increase a persons risk of foodborne illness.

6. Recognizing Foodborne Illness It is hard to tell if a food is unsafe, because you can�t see, smell or taste the bacteria it may contain. Usually foodborne bacteria take 1 to 3 days to cause illness. You could become sick anytime from 20 minutes to 6 weeks after eating some food with dangerous bacteria. It depends on a variety of factors, including the type of bacteria in the food. Sometimes foodborne illness is confused with other types of illness. If you get foodborne illness, you might be sick to your stomach, vomit, or have diarrhea. Or, symptoms could be flu-like with a fever, headache, and body aches. The best thing to do is check with your doctor. Recognizing Foodborne Illness It is hard to tell if a food is unsafe, because you can�t see, smell or taste the bacteria it may contain. Usually foodborne bacteria take 1 to 3 days to cause illness. You could become sick anytime from 20 minutes to 6 weeks after eating some food with dangerous bacteria. It depends on a variety of factors, including the type of bacteria in the food. Sometimes foodborne illness is confused with other types of illness. If you get foodborne illness, you might be sick to your stomach, vomit, or have diarrhea. Or, symptoms could be flu-like with a fever, headache, and body aches. The best thing to do is check with your doctor.

7. Recognizing Foodborne Illness (Continued) If you become ill after eating out, call your local health department so they can investigate. Foodborne illness can be dangerous, but is often easy to prevent. By following the basic rules of food safety, you can help prevent foodborne illness for yourself and others.Recognizing Foodborne Illness (Continued) If you become ill after eating out, call your local health department so they can investigate. Foodborne illness can be dangerous, but is often easy to prevent. By following the basic rules of food safety, you can help prevent foodborne illness for yourself and others.

8. Recognizing Foodborne Illness (Continued) You could become sick anytime from 20 minutes to 6 weeks after eating some food with dangerous bacteria. It depends on a variety of factors, including the type of bacteria in the food. Sometimes foodborne illness is confused with other types of illness. If you get foodborne illness, you might be sick to your stomach, vomit, or have diarrhea. Or, symptoms could be flu-like with a fever, headache, and body aches. The best thing to do is check with your doctor. Recognizing Foodborne Illness (Continued) You could become sick anytime from 20 minutes to 6 weeks after eating some food with dangerous bacteria. It depends on a variety of factors, including the type of bacteria in the food. Sometimes foodborne illness is confused with other types of illness. If you get foodborne illness, you might be sick to your stomach, vomit, or have diarrhea. Or, symptoms could be flu-like with a fever, headache, and body aches. The best thing to do is check with your doctor.

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 NOTE: Consumption of undercooked eggs most common risky food behavior among persons > 60 years NOTE: Consumption of undercooked eggs most common risky food behavior among persons > 60 years

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) Listeria is associated with (RTE) refrigerated foods served without further heating If contaminated, Listeria reproduces during long storage time of RTE meat and poultry products Rarely causes disease in healthy non-pregnant persons Listeria is associated with (RTE) refrigerated foods served without further heating If contaminated, Listeria reproduces during long storage time of RTE meat and poultry products Rarely causes disease in healthy non-pregnant persons

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 and CHILL�and you will fight the bacteria that can cause foodborne illness. This graphic is on the magnets that we brought with us.Food Safety at Home Follow four basic rules � CLEAN, SEPARATE, COOK and CHILL�and you will fight the bacteria that can cause foodborne illness. This graphic is on the magnets that we brought with us.

14. Food Safety at Home Clean Wash your hands with hot soapy water before and after handling food, using the bathroom, handling pets, etc. Wash your cutting boards, dishes, utensils, and counter tops with hot soapy water after preparing each food item. Periodically, kitchen sanitizers (including a solution of 1 teaspoon of chlorine bleach to 1 quart of water) can be used for added protection. Sing Happy Birthday song while pretendig to wash hands for 20 seconds.Food Safety at Home Clean Wash your hands with hot soapy water before and after handling food, using the bathroom, handling pets, etc. Wash your cutting boards, dishes, utensils, and counter tops with hot soapy water after preparing each food item. Periodically, kitchen sanitizers (including a solution of 1 teaspoon of chlorine bleach to 1 quart of water) can be used for added protection. Sing Happy Birthday song while pretendig to wash hands for 20 seconds.

15. Food Safety at Home (Continued) Clean Rinse raw produce in water. Don�t use soap or other detergents. If necessary�and appropriate�use a small vegetable brush to remove surface dirt. Food Safety at Home (Continued) Clean Rinse raw produce in water. Don�t use soap or other detergents. If necessary�and appropriate�use a small vegetable brush to remove surface dirt.

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

17. Food Safety at Home (Continued) Separate Separate raw meat, poultry and seafood from other foods in your grocery�shopping cart and in your refrigerator. If possible, use a different cutting board for raw meat products. Food Safety at Home (Continued) Separate Separate raw meat, poultry and seafood from other foods in your grocery�shopping cart and in your refrigerator. If possible, use a different cutting board for raw meat products.

18. Food Safety at Home (Continued) 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, whole poultry to 180? F for doneness in the thigh, and chicken breast to 170?F. Food Safety at Home (Continued) 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, whole poultry to 180? F for doneness in the thigh, and chicken breast to 170?F.

19. Food Safety at Home (Continued) Cook Cook ground beef to at least 160? F. Cook eggs until the yolk and white are firm. Don�t use recipes in which eggs remain raw or only partially cooked. Fish should be opaque and flake easily with a fork. We have supplied you with cooking charts. Food Safety at Home (Continued) Cook Cook ground beef to at least 160? F. Cook eggs until the yolk and white are firm. Don�t use recipes in which eggs remain raw or only partially cooked. Fish should be opaque and flake easily with a fork. We have supplied you with cooking charts.

20. Food Safety at Home (Continued) Cook When cooking in a microwave oven, make sure there are no cold spots in food where bacteria can survive. To do this, cover food, stir and rotate the dish by hand once or twice during cooking. Use a food thermometer to make sure foods have reached a safe internal temperature. If you are reheating food, leftovers should be heated to 165? F. Bring sauces, soup and gravy to a boil. Food Safety at Home (Continued) Cook When cooking in a microwave oven, make sure there are no cold spots in food where bacteria can survive. To do this, cover food, stir and rotate the dish by hand once or twice during cooking. Use a food thermometer to make sure foods have reached a safe internal temperature. If you are reheating food, leftovers should be heated to 165? F. Bring sauces, soup and gravy to a boil.

21. Food Safety at Home (Continued) 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. Food Safety at Home (Continued) 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.

22. Food Safety at Home (Continued) CHILL Never thaw foods at room temperature. You can safely thaw food in the refrigerator. Four to five pounds takes 24 hours to thaw. You can also thaw food outside the refrigerator by immersing in cold water. Change the water every half hour to keep the water cold. You can thaw food in the microwave, but if you do, be sure to continue cooking right away. Marinate foods in the refrigerator. Don�t pack the refrigerator too full. Cold air must circulate to keep food safe. Food Safety at Home (Continued) CHILL Never thaw foods at room temperature. You can safely thaw food in the refrigerator. Four to five pounds takes 24 hours to thaw. You can also thaw food outside the refrigerator by immersing in cold water. Change the water every half hour to keep the water cold. You can thaw food in the microwave, but if you do, be sure to continue cooking right away. Marinate foods in the refrigerator. Don�t pack the refrigerator too full. Cold air must circulate to keep food safe.

23. Special Foods/Special Advice (Continued) Foods seniors are advised not to eat: Soft cheeses such as feta, Brie, blue-veined, and Mexican-style cheese. Hard cheeses, processed cheeses, cream cheese, cottage cheese, or yogurt need not be avoided. Raw or lightly cooked egg or egg products including salad dressings, cookie or cake batter, sauces, and beverages such as egg nog. Special Foods/Special Advice (Continued) Foods seniors are advised not to eat: Soft cheeses such as feta, Brie, blue-veined, and Mexican-style cheese. Hard cheeses, processed cheeses, cream cheese, cottage cheese, or yogurt need not be avoided. Raw or lightly cooked egg or egg products including salad dressings, cookie or cake batter, sauces, and beverages such as egg nog.

24. Special Foods/Special Advice Foods seniors are advised not to eat: Raw fin fish and shellfish, including oysters, clams, mussels, and scallops. Raw or unpasteurized milk or cheese. Special Foods/Special Advice Foods seniors are advised not to eat: Raw fin fish and shellfish, including oysters, clams, mussels, and scallops. Raw or unpasteurized milk or cheese.

25. Special Foods/Special Advice (Continued) Foods seniors are advised not to eat: Raw meat or poultry Raw Sprouts (alfalfa, clover and radish) Unpasteurized or untreated fruit or vegetable juice (These juices will carry a warning label.) Special Foods/Special Advice (Continued) Foods seniors are advised not to eat: Raw meat or poultry Raw Sprouts (alfalfa, clover and radish) Unpasteurized or untreated fruit or vegetable juice (These juices will carry a warning label.)

26. Special Foods/Special Advice (Continued) Foods seniors are advised not to eat: Soft cheeses such as feta, Brie, blue-veined, and Mexican-style cheese. Hard cheeses, processed cheeses, cream cheese, cottage cheese, or yogurt need not be avoided. Raw or lightly cooked egg or egg products including salad dressings, cookie or cake batter, sauces, and beverages such as egg nog. Special Foods/Special Advice (Continued) Foods seniors are advised not to eat: Soft cheeses such as feta, Brie, blue-veined, and Mexican-style cheese. Hard cheeses, processed cheeses, cream cheese, cottage cheese, or yogurt need not be avoided. Raw or lightly cooked egg or egg products including salad dressings, cookie or cake batter, sauces, and beverages such as egg nog.

27. Special Foods/Special Advice (Continued) Reheating ready-to-eat foods: Ready-to-eat foods may become re-contaminated with bacteria after they have been processed and packaged at the plant. These foods include hot dogs, luncheon meats, cold cuts, fermented and dry sausage, and other deli-style meat and poultry products. Special Foods/Special Advice (Continued) Reheating ready-to-eat foods: Ready-to-eat foods may become re-contaminated with bacteria after they have been processed and packaged at the plant. These foods include hot dogs, luncheon meats, cold cuts, fermented and dry sausage, and other deli-style meat and poultry products.

28. Special Foods/Special Advice (Continued) Reheating ready-to-eat foods: Ready-to-eat foods may become re-contaminated with bacteria after they have been processed and packaged at the plant. These foods include hot dogs, luncheon meats, cold cuts, fermented and dry sausage, and other deli-style meat and poultry products. Special Foods/Special Advice (Continued) Reheating ready-to-eat foods: Ready-to-eat foods may become re-contaminated with bacteria after they have been processed and packaged at the plant. These foods include hot dogs, luncheon meats, cold cuts, fermented and dry sausage, and other deli-style meat and poultry products.

29. Remember:

31. For more information� The FDA Hotline - 1-888-SAFEFOOD (723-3366) The USDA Meat and Poultry Hotline � 1-800-535-4555 Senior food safety web page: http://vm.cfsan.fda.gov/~dms/seniorsd.html For more information� The FDA Hotline - 1-888-SAFEFOOD (723-3366) The USDA Meat and Poultry Hotline � 1-800-535-4555 Senior food safety web page: http://vm.cfsan.fda.gov/~dms/seniorsd.html

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. 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

35. 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

36. 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

37. 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) Food Safety Bingo