Safety With Food

Commonsense precautions in food handling can greatly reduce the risk of infection from eating contaminated food. The symptoms of food poisoning are vomiting, diarrhea, headache, and fever, which are similar to symptoms of many other illnesses, and therefore may not be recognized for what they really are.

The elderly are more susceptible to food poisoning for a number of age-related reasons. The immune system in the elderly is weaker, thus their ability to fight infection is reduced. Older people secrete less stomach acid, which acts as an important chemical protection against bacterial infection. Many elderly have a reduced sense of taste and small which makes it difficult for them to detect spoiled food. Also, many elderly have an underlying disease that makes them more susceptible to bacterial infections.

Animal proteins, such as meats, seafood, poultry, eggs and milk are usually the source of the bacteria that causes the problems. The best way to avoid contamination is by thoroughly cooking these foods. Do not serve any raw animal foods to elders including raw or partially-cooked eggs.

Contamination can also occur in foods that are kept at room temperature under low oxygen conditions, such as a baked potato wrapped in foil and kept at room temperature overnight.

Improper handling of frozen foods is another source of contamination for older people. Thawing frozen food on a counter allows bacteria to grow on the foods' surface. A better way to thaw food is under cold running water or in the microwave.

Cross-contamination of foods occurs when juices from uncooked meat or fish come into contact with other foods on utensils, preparation surfaces, or from raw meat marinade.

The new strain of E.coli that has recently been in the news is just as deadly for elders as it is for children. The source of this bacteria is usually a food handler who did not wash his hands after using the bathroom. Thorough hand washing is a crucial step in avoiding bacterial and food contamination. The E.coli bacteria can also be destroyed by completely cooking beef.

GUIDELINES FOR SAFE HANDLING OF FOODS

• NEVER EAT RAW MEAT, POULTRY OR EGGS.
  


• DO NOT SPREAD BACTERIA FROM RAW FOOD TO OTHER FOODS.
  


• COOK RAW FOOD THOROUGHLY, TO AT LEAST 160 DEGREES F, TO KILL ANY BACTERIA THAT MAY BE PRESENT.
  


• MAKE SURE REFRIGERATORS ARE SET AT 40 DEGREES F AND FREEZERS AT 0 DEGREES F.
  


• DO NOT ALLOW FOOD TO COOL ON A COUNTERTOP; REFRIGERATE IMMEDIATELY.
  


• DO NOT TASTE FOOD TO SEE IF IT IS SPOILED. IF IN DOUBT, THROW IT OUT.

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Peninsula Volunteers, Inc.
800 Middle Avenue
Menlo Park, CA 94025
Telephone: 650-326-0665
Fax: 650-326-9547