food safety home environment

To Your Health!Food Safety in the Home EnvironmentFunded by USDA, National Integrated Food Safety Initiative , Research Grant # 2005-02118

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This presentation will coverWhy some people face special risksPathogenic microorganisms of concern Special cleaning and sanitizing procedures to minimize risk of foodborne illnessesFoods associated with foodborne illness

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**Introduction to FoodsafetySection I

Section I

*Estimates of Foodborne Illness in the U.S. each Year76 million people become ill

*5,000 people may dieMead et al. EID 5, 607-625,1999

**Recognizing Foodborne Illness Section II

Recognizing Foodborne IllnessCant rely on seeing, smelling or tasting bacteria in foodOften takes 1 to 3 days to cause illness, but can take up to 6 weeks or longer to develop symptomsCommon symptoms may include:Nausea/vomitingDiarrheaFeverDehydration (sometimes severe)**

Recognizing Foodborne IllnessIf you develop any of those symptoms it may be the flu or it could be foodborne illness. Call your doctor and find out for sure.If you are vomiting or have diarrhea, it is best to not prepare food for others.If you become ill after eating out, also call your local health department so they can investigate. **JADA 2001;101:1326-1332,1337-1339.

Some People Face Special RisksA variety of people may face these special risks. Fetuses of Pregnant women Very young children People with chronic illnesses or weakened immune systems People receiving special drug therapies Older adultsJADA 2003; 103:1646-1649**

Pathogens of Special Importance Section III Escherichia coli O157:H7 Salmonella species Listeria monocytogenes

All of these pathogens come from animals or the environment and could infect humans through consumption of contaminated food.**

Purchased foodsFood giftsHome-grown foodsIndoor and outdoor animalsWaterYour environment**Where can Pathogens come from?

** Escherichia coli O157:H7Lives in intestines of healthy cattle and other ruminant animals.

Typical food sourcesUndercooked ground beef Contaminated produce served raw (lettuce, spinach, sprouts) Unpasteurized milkhttp://www.cfsan.fda.gov/~mow/chap15.html

*Salmonella speciesSalmonella outbreaks have been associated with . . .Raw and undercooked eggs Undercooked poultry and meat Raw milk Produce and unpasteurized juiceA variety of other foods

Why eggs? Salmonella can grow both inside the egg and on the outside of shells.*http://www.cfsan.fda.gov/~mow/chap1.html

*Listeria monocytogenesBacteria widespread in nature, soil, waterSurvives and grows at refrigerator temperatures! (slower than at warmer temperatures; therefore, refrigeration is still useful, but not 100% effective)Risky Foods: Refrigerated Ready-to-Eat foods (i.e., deli salads, lunch meats, hot dogs eaten unheated, soft cheeses made with raw milk)*http://www.cfsan.fda.gov/~mow/chap6.html

*Listeria monocytogenes*Almost all cases: elderly, fetuses of pregnant women and immune-compromised personsMild gastrointestinal symptoms: 8-48 hrsInvasive illness: 2-6 weeks or longer following exposureFever, muscle aches, headache, loss of balance, bacteremia, meningitis, encephalitis, etc.20-30% death ratehttp://www.cfsan.fda.gov/~mow/chap6.html

*Food Safety at Home Section IV

Follow four basic rules Clean Separate Cook ChillIf at-risk for foodborne illness, avoid high risk foods*http://www.fightbac.org/J Nutr Educ 2001;33:108-113.

**Clean Clean Hands

Clean Food

Clean Surfaces

Cover Food

**Hand WashingRemove major grime first by rinsing in warm water.Lather hands with soap.Rub palms, between fingers and back of hands and up the wrist at least 2 inches.Rub for at least 20 seconds.Rinse in clean, warm water.Dry completely using a clean cloth or paper towel.J Food Prot. 2003;66:1893-1899.

Wash your hands often and thoroughly!

**When to Wash HandsWhen you return homeAfter using the rest room.Before preparing or eating any food.After smoking, sneezing, blowing your nose or coughing.After changing diapers.Any other time your hands might have been contaminated.J Food Prot. 2003;66:1893-1899.

Clean Fresh Produce Choose whole fruits and vegetables over pre-cut and packaged.Dont cut fresh produce until you are ready to prepare them for a meal.Prepare only the amount you can eat in one meal.**

**Clean Fresh Produce Wash your hands and use a clean cutting board and knife.Just before preparing or serving, wash raw produce in cold, clean running water for several minutes. This includes outside of melons or other fruits to be peeled.If you do not use city water inside the house, be sure your water source is clear of micro-organisms. Test your water at least yearly.Food Prot. Trends 2007;27:892-898.

**Clean Fresh Produce Dont store wet produce. Wash just before preparation or dry thoroughly before placing in the refrigerator.Use paper towels or a salad spinner to remove moisture.Discard cut produce if it appears spoiled or package date has passed.Food Prot. Trends 2007;27:892-898.

*Change Dish Cloths/Towels DailyWet or damp dishcloths 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.Change or wash dish cloths and towels daily.Sponges in the kitchen are not recommended.

http://www.wmin.ac.uk/~redwayk/research/kitchen.htm

*Cleaning Kitchen Towels and DishclothsKitchen towels and dishcloths are cleaned by moving and rubbing against each other.Do not overload washing machine.The ideal water temperature for washing towels is above 160 F (71C).Drying in a dryer kills the bacteria. The heat from the dryer will sanitize the towel. *http://www.absglobal.com/tech_serv/resources/resourcefiles/dairy/AsktheExpert_screen.pdf

**Washing and Sanitizing Disheshttp://cru.cahe.wsu.edu/CEPublications/em4808/em4808.pdf Hand wash dishes in 4 steps:Rinse off all food.Wash with liquid detergent and very warm water.Rinse in very hot water.Rinse with sanitizing solution made with 1 Tablespoon of chlorine bleach for each gallon of cool water.

Clean SurfacesWash 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 teaspoon bleach to 1 quart water)**J Food Prot. 2003;66:1893-1899. Food Safety at Home

Two Steps to Kitchen Cleanliness Clean to get rid of dirt and grime you CAN see.Clean all counters and surfaces with warm, soapy water. Rinse with warm water to remove soap residue.

Sanitize to get rid of dirt and grime you CANNOT see.Dip, wipe or spray cleaned counters and surfaces with bleach or vinegar solution. Let air dry or stand about 1 minute before wiping dry with disposable paper towel.Clean and sanitize both before and after food preparation.**http://www.fightbac.org/

Sanitizer RecipesBleach-based 1 tsp. bleach per 1 quart waterStore in labeled spray bottle with snug topAway from direct sunlight (under counter)Replace weeklyHydrogen Peroxide-basedFull Strength -3% Store in a spray bottle with a snug top Must keep out of direct sunlight**/

Source: J.Food Prot. 2009;72 (6) 1201-1208

**Sanitizer Recipes

Vinegar-basedFull Strength -5% Acetic Acid (white vinegar) Store in a spray bottle with a snug topMay need to warm to 130F (55C) to kill Listeria monocytogenes.

J .Food Prot. 2009;72 (6)1201-1208

Monthly wipe down refrigerator shelves

Sanitize using vinegar or hydrogen peroxide (especially cheese and meat drawers).

Rinse with clear water to prevent odor.

Clean your refrigerator regularlyFood Safety at Home**J. Food Protec. 2009;72(6)1201-1208

Kitchen drain: Pour 1 cup vinegar down drain weekly.Garbage disposal:Freeze vinegar cubes in ice tray and weekly run several cubes down disposal while flushing with cold water.Microwave oven:Wipe clean with solution of cup white vinegar and cup water.Doorknobs:Spray or wipe with white vinegar. Air dry.More Areas to Clean in the Kitchen**

Monthly wipe inside of tub using a warm damp cloth.Wipe all inside surfaces, including bottom and blades of agitator and top of tub just under lid.Use a clean toilet brush around top rim and in hard to reach places.Remove dispensers and clean thoroughly before replacing.

Cleaning the Washing Machine

**http://www.hgtv.com/hgtv/ah_cleaning_tips_hints/article/0,,HGTV_3111_1385986,00.html

Launder work clothes separately using hot water.After each load, wipe down inside of machine and sanitize. Run rinse cycle again before using for family laundry.

Washing Clothing after Contact with Farm Animals**http://www.hgtv.com/hgtv/ah_cleaning_tips_hints/article/0,,HGTV_3111_1385986,00.html

**SeparateAvoid Contaminating Food

Avoid Contaminating the Home Environment

Food Safety at HomeSeparate raw meat, poultry and seafood from other foods in your grocery shopping cart and your refrigerator.Use different cutting boards for raw meats and ready-to-eat foods. If not possible, clean and sanitize between different foodsPlace cooked food on a clean plate.SEPARATE**JADA 2001;101:1326-1332,1337-1339.

**Indoor AnimalsPets do not belong in food preparation areas.If you suspect your pet has been on food preparation surfaces, be sure to clean and sanitize before handling foods.Pet food, water and litter boxes should be kept out of food preparation areas.Floors in households with pets may be the source of microorganisms in foods.Wash hands after touching animalsKeep pet vaccinations up-to-date.Recommendations from this Study

**Outdoor AnimalsOutdoor animals will be exposed to pathogenic microorganisms in the outside environment.Outdoor animals that also come indoors are likely to bring foodborne or other pathogens indoors.It is especially important to clean and sanitize food preparation areas if outdoor animals are brought indoors.Wash hands after touching animals.Keep vaccinations up-to-date.Recommendations from this Study

**Recommendations from this StudyLivestockLivestock may be the source of foodborne pathogens that infect humans.Seek veterinary care for sick animals.Be sure to wash hands thoroughly outside the home after working with livestock.Remove all shoes that have been worn outside before entering the house.Separate clothing that was worn while working with animals from other household clothing.Launder clothing separately.

**Cook Cook Foods Adequately

Food Safety at HomeThe only accurate way to determine if most foods are cooked to safe temperatures is to use a food thermometer.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 (63C) and poultry to at least 165 F (74C)COOK**JADA 2001;101:1326-1332,1337-1339

Food Safety at HomeCook ground beef to at least 160 F (71C).Cook eggs until yolk and white are firm.Fish should be opaque and flake easily with a fork.COOK**JADA 2001;101:1326-1332,1337-1339

Food Safety at HomeWhen 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 (74C). Bring sauces, soups and gravy to a boil.COOK**JADA 2001;101:1326-1332,1337-1339.

**ChillKeep Freezer at 0 F (-18C) or Lower

Keep Refrigerator at 35 F to 40 F (2-4C)

Food Safety at HomeRefrigerate or freeze perishables, prepared food and leftovers within 2 hours of preparation.Divide large amounts of leftovers into shallow containers for quick cooling in the refrigerator.Use a thermometer to make sure refrigerator is 35-40F (2-4C). CHILL**JADA 2001;101:1326-1332,1337-1339.

Food Safety at HomeNever thaw foods at room temperature.Marinate foods in the refrigerator.Dont pack the refrigerator too full. Cold air must circulate to keep food safe.CHILL**JADA 2001;101:1326-1332,1337-1339.

**ChillLabel and date all leftovers and ready-to-eat foods before refrigerating.Observe use-by dates for un-opened packages of deli and luncheon meats.Once packages opened, use or freeze.Once packages opened, discard unused food after 4 days.Recommendations from this Study

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Special Foods/ Special AdviceSECTION V

If at-risk for foodborne illness, avoid high risk foods

Special Foods/Special AdviceSoft cheeses if made with unpasteurized or raw milk, such as feta, Brie, Camembert, blue-veined, and Mexican-style cheese Unpasteurized or raw milkWhy? Common source of Listeria

Household members with reduced immunity are advised NOT to eat . . .**JADA 2003; 103:1646-1649

Special Foods/Special AdviceRaw 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 eggnog. (Salmonella) Household members with reduced immunity are advised NOT to eat . . .**JADA 2003; 103:1646-1649

Special Foods/Special AdviceRaw meat or poultryRaw salad sproutsUnpasteurized or untreated fruit or vegetable juice Why? E. coli and SalmonellaAll household members should avoid eating . . .**JADA 2003; 103:1646-1649

Special Foods/Special AdviceRefrigerated pts, meat spreads or cold smoked fish, unless reheated.Hot dogs unless reheated. If at-risk for foodborne illness, lunch meats should also be reheated.Why? Potential source of ListeriaAll household members should avoid eating . . .**JADA 2003; 103:1646-1649

Special Foods/Special AdviceMay be easily contaminated with Listeria post processing in packing plant, deli or home.Listeria, if present, grows slowly during refrigerated storage.Re-heating to steaming hot (165F/74C) destroys any Listeria that may be present.Why Reheat Ready-to-eat (RTE) Meat, Poultry and Fish Products?**JADA 2003; 103:1646-1649

For more information visit these web sitesSection VIUSDA/FDA Foodborne Illness Education Information Centerwww.nal.usda.gov/foodborne/index.html

Government Food Safety Informationwww.foodsafety.gov

Centers for Disease Control and Prevention www.cdc.gov/foodsafety

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For More Information USDA/FDA Foodborne Illness Education Information Centerwww.nal.usda.gov/foodborne/index.html

Government Food Safety Information www.foodsafety.gov

Centers for Disease Control and Prevention www.cdc.gov/foodsafety

The FDA Hotline: 1-SAFEFOOD (723-3366)

The USDA Meat and Poultry Hotline:1-800-535-4555

Listeria Central: http://www.listeriacentral.org/

CSU and OSU Extension Food Safety Resources: http://www.ext.colostate.edu/pubs/foodnut/consumer.html http://foodsafety.osu.edu

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*Thanks!*Dr. Lydia MedeirosDr. Jeffrey LeJeuneDr. John SofosDr. Patricia KendallThe Research TeamThanks to our many staff and students

*To Your Health!Food Safety for Seniors*This presentation will cover

How times have changed

Why some people face special risks

Recognizing foodborne illness

*Additional Notes:

Foodborne illness affects millions of people. According to the paper written by Meat et al. 76 million people contract some form of foodborne illness each year. Of those 76 million it is estimated that 5000 could die. Hopefully, these numbers are impressing upon you, the viewer, that foodborne illness should be a concern. With this presentation ways to prevent foodborne illness will be discussed. *Additional Notes:How do you know if you have foodborne illness?**Additional Notes:

It is hard to tell if a food is unsafe, because you cant see, smell or taste the bacteria. Very IMPORTANT CONCEPT!

Usually foodborne bacteria take 1 to 3 days to cause illness.

You could become sick as soon as 20 minutes or as long as 6 weeks after eating some food with dangerous bacteria. It depends on a variety of factors, dose amount, immune-status, and 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 if you think you have foodborne illness is to check with your doctor.

*Additional Notes:

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

Many foodborne illnesses are a result of fecal-oral contamination. If you are vomiting or have diarrhea it is best NOT to prepare food for others as the pathogen may aerosolize after an incident and contaminate you unknowingly.

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.*Additional Notes:

A variety of people may face these special risks pregnant women, young children, people with chronic illnesses or weakened immune systems, and older people.

The risk of foodborne illness increases as a result of their current condition

Immune systems weaken with age.

*Additional Notes:

Approximately 2-4 million people become sick each year with Salmonellosis. Onset is usually between 6-48 hours after ingestion of the pathogenic dose.

Frequency of E-coli O157:H7 varies according to region. The generally it is thought that many people experience diarrhea as a result of E-Coli, but the prescence of bloody stools are what prompt individuals to seek medical care.

Listeriosis occurs in about 1600 people per year, resulting in an estimated 415 deaths. The incidence rate is much lower than Salmonellosis, but the case fatality rate is much greater.

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.

Sources: http://www.fda.gov/Food/FoodSafety/FoodborneIllness/FoodborneIllnessFoodbornePathogensNaturalToxins/BadBugBook/Additional Notes:

Pathogens exist in our environment and contamination can occur in any situation.

Pathogens cannot be eliminated, but they can be controlled to a point where foodborne illness is not likely to occur. *Additional Notes:

E-Coli 0157:H7 lives in the intestines of healthy cows and other ruminant animals, but the pathogen does not make these animals sick.

Cooking ground beef to 160F will reduce /eliminate the presence of e-coli so it is not harmful.

E-coli is often present in unpasteurized milk. Pasteurization is a heat treatment that kills harmful bacteria and pathogens.

*

Additional Notes It is not uncommon for chickens to carry Salmonella spp. that is why you can find Salmonella inside the egg.

Salmonella will not make chickens sick.

If people consumer Salmonella in a high enough does they can become very sick.*Additional Notes:

Animals can become infected with Listeria monocytogenes (Lm) depending upon what they eat and their exposure to the environment

Lm does not make the animal sick.

People can become very sick if they are infected with Listeria monocytogenes resulting in hospitalization.

*Additional Notes:The people MOST as-risk for becoming ill with Lm are pregnant women and the immune-compromised.

At-risk groups need to be reminded about foods that are considered high risk.

*Additional Notes:Keeping food safe at home can be achieved by paying attention to these 4 rules. **Food Safety at Home

Each of these topics will be discussed separately. *Additional Notes

Handwashing is the #1 line of defense against the spread of germs.

Wash your hands often and thoroughly!

Singing the Happy Birthday song takes about 20 seconds which is the time you should be taking to rub your hands together. Make sure to rub between fingers, include the thumbs, and up to the wrists.

*Additional Notes:

After petting animals, dogs, cats, horses, cattle, etc.

After you have been gardening or working in the soil. *Additional Notes:Clean

Rinse raw produce in clean running water.

Dont use soap or other detergents.

If necessaryand appropriateuse a small vegetable brush to remove surface dirt.

*Additional Notes:

Follow four basic rules CLEAN, SEPARATE, COOK and CHILLand you will fight the bacteria that can cause foodborne illness.Always wash fresh produce. Eating fresh produce is very important , but a person can become ill if pathogens are present. All produce should be washed thoroughly under clean, running water before eating. The running water and the agitation caused by rubbing your hands over the produce will removed some of the dirt and harmful bacteria that could be on the surface. *Additional Notes:Harmful bacteria like moist environments. Storing produce wet provides a excellent environment for harmful bacteria (pathogens) to grow.

Additional Notes:Sponges are moist and damp and can hold onto harmful bacteria in the holes. If a sponge becomes contaminated than it will contaminate anything that it is used to clean.

*Additional Notes:Hot water and heat from the dryer are the components that kill bacteria.Washing is important for releasing dirt, but it is the heat that kills the bacteria.**Additional Notes:

If you are handwashing your dishes implementing these 4 steps will ensure that your dishes are clean and sanitized. A rubber tub may be purchased to hold the sanitizing solution.

*Additional Notes:

Wash your cutting boards, dishes, utensils, and counter tops with hot soapy water after preparing each food item. Use kitchen sanitizers are suggested for added protection.

3-Sanitizer recipes are provided in this presentation.

Additional Notes:

Wash counter tops and cutting boards before using as well as after.

People place items such as purses, books, grocery bags on the counter tops, all of which may be carrying harmful pathogens.

*Additional Notes:

Bleach-Based (5%) is effective for Salmonella, Listeria , and E-coli.

Bleach is the most effective cleaning agent for reducing Salmonella, E-Coli and Lm to safe levels.

Create bleach mixture, spray onto surface, allow to sit for 1 minute, then wipe dry with a clean paper towel.

Hydrogen peroxide-Based (3% concentration) is the second most effective solution against foodborne pathogens.

Hydrogen peroxide reduces Lm to safe levels at when it is heated to 130F (55C). Spray solution onto the surface and allow to sit for 1 minute. For Salmonella and E-Coli Hydrogen peroxide is effective at room temperature. Spray onto surface and allow to sit for 1 minute.

Source: J.Food Prot. Inactivation of Listeria monocytogenes, Escherichia coli O57:H7, and Salmonella Typhimurium with compounds available in households. Yang et. al 2009;72 (6) 1201-1208http://www.fightbac.org*Additional Notes:

Vinegar-basedFull Strength -5% Acetic Acid (white vinegar), Vinegar is an effective sanitizer for Lm when it is used at full strength and it is heated to 130F and allowed to in on the surface for 1 minute. Vinegar effectively reduces the number of E-Coli and Salmonella pathogens when it is used at full strength, room temperature and it is allowed to sit for 1 minute.

Source: J.Food Prot. Inactivation of Listeria monocytogenes, Escherichia coli O57:H7, and Salmonella Typhimurium with compounds available in households. Yang et. al 2009;72 (6) 11201-1208

*Additional Notes:

Use the sanitizing solutions discussed in the previous slides.Check the manual that came with your refrigerator, many manufacturers do no recommend bleach as it may damages the refrigerator lining.

Source for sanitizers: J.Food Prot. Inactivation of Listeria monocytogenes, Escherichia coli O57:H7, and Salmonella Typhimurium with compounds available in households. Yang et. al 2009;72 (6) 1201-1208

*Additional Notes:

These suggestions are useful for eliminating odors. Not to sanitize.

Source: http://www.vinegartips.com/scripts/pageViewSec.asp?id=7*Additional Notes:

To sanitize washing machine use any of the sanitizing solutions suggested earlier.

Source for sanitizers: J.Food Prot. Inactivation of Listeria monocytogenes, Escherichia coli O57:H7, and Salmonella Typhimurium with compounds available in households. Yang et. al 2009;72 (6) 1201-1208*Additional Notes:

Listeria monocytogenes has been found in the washing machines of people who work outside and who work with livestock. (Recommendations from this study)The pathogen is able to survive in cool/cold, moist environmentsIt is important to wipe out the washing machine after doing a load of work clothing. Make certain to wipe up under the rim of the machine where water splashes but the machine does not fill to that point. **Additional Notes:

Follow four basic rules CLEAN, SEPARATE, COOK and CHILLand you will fight the bacteria that can cause foodborne illness.*Additional Notes

Separate

Separate raw meat, poultry and seafood from other foods in your groceryshopping cart and in your refrigerator.

If possible, use a different cutting board for raw meat products.

*Additional Notes:

Pets are a good illustration of why kitchen counters should be sanitized before preparing foods.

*Additional Notes:

*Food Safety at Home

Pathogens will cling to clothing and can be a source of contamination for food. *Additional Notes:

Follow four basic rules CLEAN, SEPARATE, COOK and CHILLand you will fight the bacteria that can cause foodborne illness.*Additional Notes:

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 170F. Poultry is SAFE when cooked to 165F (74C).

ServSafe Coursebook 5th Edition National Restaurant Association.*Additional Notes:

Cook

Cook ground beef to at least 160 F.

Cook eggs until the yolk and white are firm. Dont 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.

*Additional Notes:

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.

*Additional Notes:


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.

*Additional Notes:

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.

Dont pack the refrigerator too full. Cold air must circulate around food to keep food safe.

*Additional Notes:


At-risk meaning, pregnant, elderly, immune-compromised (people battling cancer, HIV infections, transplant receipents)*Additional Notes:

Soft cheeses that are unpasteurized, such as feta, Brie, blue-veined, and Mexican-style cheese are to be avoided.

Hard cheeses, processed cheeses, cream cheese, cottage cheese, or yogurt need not be avoided.

*Additional Notes:

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 (Continued)


Raw meat or poultry

Raw Sprouts (alfalfa, clover and radish)

Unpasteurized or untreated fruit or vegetable juice (These juices will carry a warning label.)

Raw or lightly cooked egg or egg products including salad dressings, cookie or cake batter, sauces, and beverages such as egg nog.

*Additional Notes:


Soft unpasteurized cheeses such as feta, Brie, blue-veined, and Mexican-style cheese are to be avoided. Hard cheeses, processed cheeses, cream cheese, cottage cheese, or yogurt does not need to be avoided.

Raw or lightly cooked egg or egg products, including salad dressings, cookie or cake batter, sauces, and beverages such as egg nog, are to be avoided.

*Additional Notes:

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.

*Additional Notes:

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

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