Director's Message
Food Safety June 2004Mature Princeton Directors Message
Food Safety
Many things have changed during your lifetime about the foods we eat and how we store and prepare them. Much more is known about the bacteria in food and the illnesses they cause. Food-borne illness symptoms include vomiting, diarrhea or flu-like symptoms.
Older adults are at greater risk of food-borne illness because immune systems weaken and stomach acid (which reduces bacteria) decreases with age. Some illnesses and medical treatments can also increase vulnerability.
There are four basic rules for improving food safety at home: clean, separate, cook and chill.
Seniors are not advised to eat raw fish and shellfish, raw milk products, soft cheeses (Brie, feta, blue-veined), raw or lightly cooked egg products, raw meat or poultry, raw sprouts, unpasteurized fruit or vegetable juices.
Ready-to-eat foods: It is recommended that you reheat until steaming food such as: hot dogs, lunch meats/cold cuts, fermented/dry sausage. Wash hands and utensils after preparing these foods.
Food prepared elsewhere and brought home: Do not eat any perishable food that has been left at room temperature more than two hours (1 hour if the temperature is over 90oF). If not eating within the two hours, put in oven and keep food temp at or above 140o. Cold foods should be eaten within two hours or refrigerated.
Eating out: Look for these same 4 food safety rules when you go out. If you bring home a doggie bag, make sure it gets into the fridge within two hours. Do not leave food in a warm car. Remember, bacteria thrives between 40o and 140oF.
From the “Fight BAC!” literature distributed by the USDA and USFDA Partnership for Food Safety Education, www.fightbac.org.
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Previous MessagesJune 2013 - Age Friendly Communities June 2013 - Age Friendly Communities May 2013 - Navigating a Changing HealthCare Landscape March 2013 - Navigating Life’s Transitions February 2013 - Partners in Caring Princeton January 2013 - Men as Caregivers December 2012 - The Safety Net October 2012 - Documenting Your History September 2012 - A Journey of Transformation July - August 2012 - Gratitude & Moving March 2012 - Patient-centered Care February 2012 - Can you Spare an Hour? January 2012 - Challenges & Opportunities December - Are you Prepared for Emergencies? October - Chocolate for Memory September- Looking Back and Looking Forward Lessons and Legacies, March 2011 Independent Living February 2011 Witness to my Life December 2010 Elections, benefits and open enrollment November 2010 Strategic Planning September 2010 Hiring Home Care December 2009 Annual Giving by Sharon Naeole November 2009 Flu Pandemic 2009 October 2009 Healthy Memory, Healthy Mind September 2009 A Personal Perspective on Caregiving July/August 2009 Wei Ji: Crisis, Danger and Opportunity April 2009 Write your own obituary March 2009 Hope and Vision in Challenging Times Medicare Changes 2008: Take A Look! December 2008 Scams, Frauds and Rip-offs November 2008 Engaged Retirement: Beyond Financial Planning October 2008 September 2008 Caregiver Dilemmas Finding Rhythm and Purpose July/August 2008 V + OA = ER (Volunteering + Older Americans=Engaged Retirement)May 2008 Have You Had the Talk Yet? March 2008 Get Moving with FitRhythms™! February 2008 What Are Social Services? November 2007 Plan for the Future September 2007 The Up-side of Aging Summer 2007 National Conference on Aging: Let's ReThink Aging April 2007 Season of Giving December 2006 April Hill McElroy October 2006 Civic Engagement September 2006 White House Conference on Aging May 2006 Are You Prepared? October 2005 Watch Your Language September 2005 The End of the Journey May 2005 New Dietary Guidelines February 2005 Civic Engagement with GrandPals October 2004 The Challenge of Giving Care May 2004 Seniors On The Move April 2004 Random Acts of Kindness December 2003 Civic Engagement November 2003 |