1. To Your Health! Food Safety for Seniors Barbara H. Ingham Assistant Professor Extension Food Scientist

2. How Times Have Changed Food production & distributionFood production & distribution DemographicsDemographics Eating patternsEating patterns Microbial populationsMicrobial populations Medical technologyMedical technology

3. But Maybe They’re Still the Same Food Safety Practices of Seniors Visual or ‘time’ cues for meat donenessVisual or ‘time’ cues for meat doneness Inappropriate coolingInappropriate cooling Thawing meat on the counterThawing meat on the counter Barriers to change: Seniors ‘could not be bothered’ or did not plan well enough to behave appropriately

4. But Maybe They’re Still the Same Food Safety & Elderly Home Delivered Meal Participants 42% did not eat food when it was delivered42% did not eat food when it was delivered 30% left food on the counter30% left food on the counterResults: Why are participants not eating food when delivered? What is the best to teach the elderly to safely handle home-delivered meals?

5. As We Age - Risk for Illness Increases Immune system weakens Immune system weakens Stomach acid decreases Stomach acid decreases Underlying illnesses Underlying illnesses Physiological changes Physiological changes

6. How Do Harmful Microbes Make Us Sick? Foodborne infections – survival of the fittestFoodborne infections – survival of the fittest Foodborne intoxications – that taste may be your lastFoodborne intoxications – that taste may be your last Viruses – the silent menaceViruses – the silent menace

7. Recognizing Foodborne Illness Symptoms of vomiting, upset stomach, diarrhea, fever It’s not the flu!It’s not the flu! Seniors at risk for serious illnessSeniors at risk for serious illness

8. Pathogens of Special Concern Campylobacter - Guillain-Barre syndromeCampylobacter - Guillain-Barre syndrome E. coli O157:H7 – low infective doseE. coli O157:H7 – low infective dose Salmonella – antibiotic resistanceSalmonella – antibiotic resistance Listeria - high fatality rateListeria - high fatality rate

9. Food Safety at Home: 5 Ways to Fight Bac! Clean: Wash hands and surfaces oftenClean: Wash hands and surfaces often Cook: Cook to proper temperaturesCook: Cook to proper temperatures Chill: Refrigerate promptlyChill: Refrigerate promptly Separate: Prevent cross contaminationSeparate: Prevent cross contamination Store: Store food properlyStore: Store food properly

10. Clean: Wash Hands and Surfaces Often Hand washing….most important of all!Hand washing….most important of all! Step 1-Clean surfacesStep 1-Clean surfaces Step 2-Sanitize surfacesStep 2-Sanitize surfaces 1 tsp bleach per quart of water 1 tsp bleach per quart of water Wash produce before eatingWash produce before eating

11. Cook: Cook to Proper Temperatures Cook It Right...Hot enough and long enough to kill harmful bacteriaCook It Right...Hot enough and long enough to kill harmful bacteria... Keep It Hot (140ºF) or higher... Keep It Hot (140ºF) or higher... Reheat it Well (to bubbling)... Reheat it Well (to bubbling) Use proper containers when heating / microwavingUse proper containers when heating / microwaving

12. Chill: Refrigerate Promptly Refrigerate perishable foodsRefrigerate perishable foods Transfer hot food to shallow pans for quick coolingTransfer hot food to shallow pans for quick cooling Thaw frozen meat in the refrigeratorThaw frozen meat in the refrigerator

13. Separate: Don’t Cross- Contaminate Keep it Clean! Lather UpLather Up Take Two (cutting boards!)Take Two (cutting boards!) Clean Your PlateClean Your Plate Watch those Juices! Safely Separate (grocery to home)Safely Separate (grocery to home) Seal ItSeal It

14. Store: Store Food Properly Store it…Don’t ignore it!Store it…Don’t ignore it! Rotate pantry itemsRotate pantry items Check the refrigeratorCheck the refrigerator Review ‘best by’ or ‘sell by’ datesReview ‘best by’ or ‘sell by’ dates

15. Special Foods to Reheat Properly REHEAT foods such as: hot dogs, luncheon meats, cold cuts, fermented and dry sausages, and deli-meats. Reheat these foods until they are steaming hot. If you can’t reheat them, then don’t eat them.Reheat these foods until they are steaming hot. If you can’t reheat them, then don’t eat them. Wash your hands after handling ready-to-eat foods.Wash your hands after handling ready-to-eat foods.

16. Special Foods Seniors Should Not Consume: Raw or unpasteurized milk or cheese made from raw milkRaw or unpasteurized milk or cheese made from raw milk Soft cheeses- Brie, feta, Camembert, blue-veined cheeses and Mexican-style cheeseSoft cheeses- Brie, feta, Camembert, blue-veined cheeses and Mexican-style cheese Raw or lightly cooked eggs or egg productsRaw or lightly cooked eggs or egg products Raw or undercooked meat, poultry, fishRaw or undercooked meat, poultry, fish Raw sprouted seedsRaw sprouted seeds Unpasteurized or untreated juiceUnpasteurized or untreated juice

17. Eating Out, Bringing In Keep foods hot… Cold foods cold!Keep foods hot… Cold foods cold! Remember the 2-Hour ruleRemember the 2-Hour rule Bring along a coolerBring along a cooler Divide and conquerDivide and conquer Reheat safelyReheat safely

18. The Issue: Illness That Is Preventable In most cases, a foodborne illness is a preventable illness. A few steps towards food safety will keep you and those you care about safe and healthy.

19. The End Thank you!