Seniors and

Food Safety

Preventing Foodborne Illness

Contents

Introduction

What is Foodborne Illness?

Why are Seniors At-Risk for

Foodborne Illness?

What's a Senior to Eat?

To Market, To Market

Four Simple Steps to Preparing Food

at Home

Eating Out & Bringing Food Home

Taking Care of Infants and Young

Children

Can Your Kitchen Pass the Food

Safety Test?

Additional Links for Seniors

Full Document in PDF Format (287

Kb)

INTRODUCTION

A Lifetime of Experience

and Changes

Let's face it.

Seniors have a lifetime of experience shopping, preparing and

eating food. Fortunately, Americans enjoy one of the safest most

healthful food supplies in the world.

But a lot has changed over that lifetime—from the way food is produced and

distributed, to the way it is prepared and eaten. What is also changing is your ability to

fight-off dangerous bacteria that may invade your body through the food you eat.

The good news is that well-known saying

"An ounce of prevention is worth a pound of cure"

remains true. From the farm to the table, preventing the growth of foodborne bacteria is

the key to reducing the millions of illnesses and thousands deaths each year.

To learn more about foodborne illness, understand why the changes in food production

and food distribution are requiring consumers to take extra care when handling food,

and to test your knowledge of safe food handling and food selection, read on. There is

also information on food safety for young children, which may be important to you if

you take care of young family members for day, a weekend, or full-time.

Additional information on Who Protects the Food Supply.

Next: What is Foodborne Illness?

Clean Separate Cook Chill

FDA/Center for Food Safety and Applied Nutrition, May 1999

Developed in cooperation with AARP

Home | Hypertext updated by dms 1999-SEP-24

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Seniors and

Food Safety

Preventing Foodborne Illness

Contents

Introduction

What is Foodborne Illness?

Why are Seniors At-Risk for

Foodborne Illness?

What's a Senior to Eat?

To Market, To Market

Four Simple Steps to Preparing

Food at Home

Eating Out & Bringing Food

Home

Taking Care of Infants and Young

Children

Can Your Kitchen Pass the Food

Safety Test?

What is Foodborne Illness?

Right now, there may be an invisible enemy ready to

strike. He's called BAC (bacteria) and he can make

you sick. In fact, even though you can't see

BAC—or smell him, or feel him—he and millions

more like him may have invaded the food you eat.

The illness caused by bacteria or other pathogens on

food, often shows itself as flu-like symptoms such as nausea, vomiting,

diarrhea, or fever, so many people may not recognize the illness is

caused by bacteria or other pathogens on food.

Thousands of types of bacteria are naturally present in our environment.

Not all bacteria cause disease in humans. For example, some bacteria are

used beneficially in making cheese and yogurt.

Bacteria that cause disease are called pathogens. When certain pathogens

enter the food supply, they can cause foodborne illness. Only a few types

cause millions of cases of foodborne illness each year. Most cases of

foodborne illness can be prevented.

Salmonella Campylobacter

jejuni

Listeria

monocytogenes

Escherichia coli

O157:H7

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A Lifetime of Changes in Food Production

It used to be that food was produced close to where people lived. Many people shopped daily, and prepared

and ate their food at home. Eating in restaurants was saved for special occasions. Oh how the times have

changed.

Turning the tables on foodborne illness requires responding to a complex web of trends:

● new, more virulent, more drug-resistant pathogens are finding their way onto new foods;

● there are changes in how food is processed; the food we eat today is produced around the world;

we're eating more meals outside the home–40 percent of the American food dollar today is spent in

restaurants paying others to prepare our meals;

● 

there is a growing senior population whose immune systems cannot fight off the harmful bacteria,

which makes them more vulnerable to foodborne illness.

● 

FOR ANSWERS TO QUESTIONS ABOUT

FOOD SAFETY CONTACT:

The FDA Food Information and Seafood

Hotline, tollfree, at 1-800-FDA-4010. The

hotline offers information to consumers in

English and Spanish, 24 hours a day, seven

days a week. Public affairs specialists are

available from noon to 4 p.m., EDT, Monday

through Friday, to answer specific questions.

The USDA Meat and Poultry Hotline can be

reached, tollfree, by calling 1-800-535-4555.

This hotline, staffed by home economists and

dieticians, will answer questions regarding the

safe storage,handling, and preparation of meat

and poultry products from 10:00 a.m. to 4:00

p.m., EDT, Monday through Friday. Recorded

food safety messages are available at all

times.

Now You Know—Bad

Bacteria May Be in Your

Good Food

Bacteria may be present on products when you purchase

them. Plastic-wrapped boneless chicken breasts and

ground meat, for example, were once part of live

chickens or cattle. Raw meat, poultry, seafood and eggs

are not sterile. Neither is produce such as lettuce,

tomatoes, sprouts and melons.

Foods, including safely cooked, ready-to-eat foods, can

become cross-contaminated with bacteria transferred

from raw products, meat juices or other contaminated

products, or from persons with poor personal hygiene.

That's why care must be taken throughout the food

production, distribution and consumption chain.

Just the Facts—Seniors Are

at Risk for Foodborne Illness

Data on foodborne illnesses collected by the Centers for Disease Control and Prevention clearly show that

those who are age 50 and older suffer more severe complications from foodborne illness that do those who

are younger. These complications include more hospitalizations and an increased incidence of death. Why?

Check out Why Are Seniors At-Risk for Foodborne Illness?"

Some of these harmful foodborne bacteria have been making news lately. You may have heard or read about

bacteria such as Campylobacter in chicken, E. coli O157:H7 in ground beef, Salmonella enteritidis in eggs,

and Vibrio vulnificus in oysters. Illnesses resulting from these bacteria occurred because the consumers

either ate the foods raw or undercooked (thorough cooking kills the bacteria) or the foods were not handled

in a safe manner. For more information on the safe handling of food, check out What's a Senior to Eat, To

Market to Market, and What's Cooking?

Next: Why are Seniors At-Risk for Foodborne Illness

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Additional information on Foodborne Pathogens (Bad Bug Book)

Clean Separate Cook Chill

FDA/Center for Food Safety and Applied Nutrition, May 1999

Developed in cooperation with AARP

Home | Hypertext updated by dms 1999-SEP-16

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Seniors and

Food Safety

Preventing Foodborne Illness

Contents

Introduction

What is Foodborne Illness?

Why are Seniors At-Risk for

Foodborne Illness?

What's a Senior to Eat?

To Market, To Market

Four Simple Steps to Preparing Food

at Home

Eating Out & Bringing Food Home

Taking Care of Infants and Young

Children

Can Your Kitchen Pass the Food

Safety Test?

Why Are Seniors At-risk for

Foodborne Illness?

Dr. James L. Smith, a microbiologist with the U.S. Department of Agriculture,

wanted to find out the answer to the question of why seniors are more at risk

for fooborne illness.

So he reviewed data from foodborne outbreaks at nursing homes, and compared

the immune and digestive systems of seniors and younger individuals as well as

evaluating the overall physical well being of seniors. What he found is most

interesting.

The Immune System and Aging

As we age, the ability of our immune system to function at normal levels

decreases. The immune system is one of the most important mechanisms for

fighting disease and preserving health, so a decrease in the level of

disease-fighting cells is a significant factor in the number of infections that may

occur.

In addition to the normal decrease in the function of the immune system as part

of the aging process, undergoing major surgery also affects the body's ability to

fight off infections.

To counteract the affects of aging on the immune system, long-term regular exercise is important.

The Gastrointestinal Tract and Aging

As we age, inflammation of the lining of the stomach and a decrease in stomach acid occur. Because the stomach

plays an important role in limiting the number of bacteria that enter the small intestine, a decrease or loss of stomach

acidity increases the likelihood of infection if a pathogen is ingested with food or water.

Also adding to the problem is the slow down of the digestive process, allowing for the rapid growth of pathogens in

the gut and the possible formation of toxins.

Malnutrition and Aging

You maybe wondering what malnutrition has to do with foodborne illness. There is a connection. Malnutrition leads

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to increased incidence of infections, including those that result from foodborne bacteria.

There are many reasons why malnutrition occurs in seniors. There may be a decrease in the pleasure of eating.

Medication, digestive disorders, chronic illnesses, physical disabilities or depression may result in a loss of appetite.

Good nutrition is an important factor in maintaining a healthy immune system.

Symptoms of Foodborne Illness

Common symptoms of foodborne illness include diarrhea, abdominal cramping, fever, sometimes blood or pus in the

stools, headache, vomiting, and severe exhaustion. However, symptoms will vary according to the type of bacteria

and by the amount of contaminants eaten.

Symptoms may come on as early as half-hour after eating the contaminated food or they may not develop for several

days or weeks. They usually last only a day or two, but in some cases can persist a week to 10 days. For most healthy

people, foodborne illnesses are neither long lasting nor life threatening. However, they can be severe in seniors.

In Case of Foodborne Illness

If you suspect that you or a family member has foodborne illness follow these general guidelines:

Preserve the evidence. If a portion of the suspect food is available, wrap it securely, mark "DANGER" and

refrigerate it. Save all the packaging materials, such as cans or cartons. Write down the food type, the date,

and time consumed, and when the symptoms started. Save any identical unopened products.

1. 

2. Seek treatment immediately.

Call the local health department if the suspect food was served at a large gathering, from a restaurant or

other food service facility, or if it is a commercial product.

3. 

4. Call the FDA Consumer Food Information Line at 1 (800-FDA-4010) if you have questions.

Next: What's a Senior to Eat?

Additional information on Foodborne Illness or Reporting Illnesses

Clean Separate Cook Chill

FDA/Center for Food Safety and Applied Nutrition, May 1999

Developed in cooperation with AARP

Home | Seniors & Food Safety | Hypertext updated by dms 1999-SEP-16

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Seniors and

Food Safety

Preventing Foodborne Illness

Contents

Introduction

What is Foodborne Illness?

Why are Seniors At-Risk for

Foodborne Illness?

What's a Senior to Eat?

To Market, To Market

Four Simple Steps to Preparing Food

at Home

Eating Out & Bringing Food Home

Taking Care of Infants and Young

Children

Can Your Kitchen Pass the Food

Safety Test?

What's a Senior to Eat?

Nutritionists agree that a healthful diet includes a variety of foods. Food

choices also can help reduce the risk for chronic diseases, such as heart disease,

cancers, diabetes, stroke, and osteoporosis, that are the leading cause of death

and disability among Americans. But for seniors, certain foods may pose a

significant health hazard because of the level of bacteria present in the

product's raw or uncooked state.

Seniors should avoid these products:

Raw fin fish and shellfish, including oysters, clams, mussels, and

scallops.

● 

● Raw or unpasteurized milk or cheese.

Soft cheeses such as feta, Brie, Camembert, 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.

● 

● Raw meat or poultry.

Raw alfalfa sprouts which have only recently emerged as a recognized

source of foodborne illness.

● 

Unpasteurized or untreated fruit or vegetable juice. When fruits and

vegetables are made into fresh-squeezed juice, harmful bacteria that

may be present can become part of the finished product. Most juice in

the United States, 98 percent, is pasteurized or otherwise treated to kill harmful bacteria. To help consumers

identify unpasteurized or untreated juices, the Food and Drug Administration is requiring a warning label on

these products. The label says:

WARNING:

This product has not been pasteurized and

therefore may contain harmful bacteria that

can cause serious illness in children, the

elderly, and persons with weakened immune

systems.

● 

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Next: To Market, To Market

Additional information on Juice Safety, Sprouts,

Symptoms of Foodborne Illness, and What to Do In Case of Foodborne Illness

Clean Separate Cook Chill

FDA/Center for Food Safety and Applied Nutrition, May 1999

Developed in cooperation with AARP

Home | Seniors & Food Safety | Hypertext updated by dms 2000-MAR-09

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Seniors and

Food Safety

Preventing Foodborne Illness

Contents

Introduction

What is Foodborne Illness?

Why are Seniors At-Risk for

Foodborne Illness?

What's a Senior to Eat?

To Market, To Market

Four Simple Steps to Preparing Food

at Home

Eating Out & Bringing Food Home

Taking Care of Infants and Young

Children

Can Your Kitchen Pass the Food

Safety Test?

To Market, To Market

Prevention of foodborne illness starts with your trip to the supermarket. Pick up your

packaged and canned foods first. Don't buy food in cans that are bulging or dented or in

jars that are cracked or have loose or bulging lids. Look for any expiration dates on the

labels and never buy outdated food. Likewise, check the "use by" or "sell by" dates on

dairy products such as cottage cheese, cream cheese, yogurt, and sour cream and pick

the ones that will stay fresh longest in your refrigerator.

Choose eggs that are refrigerated in the store. Before putting them in your cart,

open the carton and make sure that none are cracked or leaking.

● 

Save to the last frozen foods and perishables such as meat, poultry or fish.

Always put these products in separate plastic bags so that drippings don't

contaminate other foods in your shopping cart.

● 

Check for cleanliness at the meat or fish counter and the salad bar. For

instance, cooked shrimp lying on the same bed of ice as raw fish could be

contaminated. When buying from a salad bar, avoid fruits and vegetables that

look brownish, slimy, or dried out. These are signs that the product has been

held at an improper temperature.

● 

When shopping for shellfish, buy from markets that get their supplies from

state-approved sources; stay clear of vendors who sell shellfish from roadside

stands or the back of a truck. And if you're planning to harvest your own

shellfish, heed posted warning about the safety of water.

● 

Take an ice chest along to keep frozen and perishable foods cold if it will take

more than two hours to get your groceries home.

● 

Next: Four Simple Steps to Preparing Food at Home

Clean Separate Cook Chill

FDA/Center for Food Safety and Applied Nutrition, May 1999

Developed in cooperation with AARP

Home | Seniors & Food Safety | Hypertext updated by dms 1999-SEP-16

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Seniors and

Food Safety

Preventing Foodborne Illness

Contents

Introduction

What is Foodborne Illness?

Why are Seniors At-Risk for

Foodborne Illness?

What's a Senior to Eat?

To Market, To Market

Four Simple Steps to Preparing Food

at Home

Eating Out & Bringing Food Home

Taking Care of Infants and Young

Children

Can Your Kitchen Pass the Food

Safety Test?

What's Cooking?

Four Simple Steps to Preparing Food

Safely at Home

Clean: Wash hands and surfaces often

Bacteria can spread throughout the kitchen and get onto

cutting boards, utensils, sponges and counter tops.

Here's how to Fight BAC:

Wash your hands with hot soapy water before handling

food and after using the bathroom, changing diapers and

handling pets.

● 

Wash your cutting boards, dishes, utensils and counter tops with hot

soapy water after preparing each food item and before you go on to the

next food.

● 

Use plastic or other non-porous cutting boards. These boards should be

run through the dishwasher -- or washed in hot soapy water -- after use.

● 

Consider using paper towels to clean up kitchen surfaces. If you use

cloth towels, wash them often in the hot cycle of your washing

machine.

● 

Separate: Don't cross-contaminate

Cross-contamination is the scientific word for how bacteria can be spread from one food

product to another. This is especially true when handling raw meat, poultry and seafood, so

keep these foods and their juices away from ready-to-eat foods. Here's how to Fight BAC:

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.

Always wash hands, cutting boards, dishes and utensils with hot soapy water after they come in contact with

raw meat, poultry and seafood.

● 

● Never place cooked food on a plate which previously held raw meat, poultry or seafood.

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Cook: Cook to proper temperatures

Food safety experts agree that foods are properly cooked when they are heated for a long

enough time and at a high enough temperature to kill the harmful bacteria that cause foodborne

illness. The best way to Fight BAC is to:

Use a clean thermometer, which measures the internal temperature of cooked foods, to make

sure meat, poultry, casseroles and other foods are cooked all the way through.

● 

● Cook roasts and steaks to at least 145°F. Whole poultry should be cooked to 180°F for doneness.

Cook ground beef, where bacteria can spread during processing, to at least 160°F. Information from the

Centers for Disease Control and Prevention (CDC) link eating undercooked, pink ground beef with a higher

risk of illness. If a thermometer is not available, do not eat ground beef that is still pink inside.

● 

Cook eggs until the yolk and white are firm. Don't use recipes in which eggs remain raw or only partially

cooked.

● 

● Fish shoulb be opaque and flake easily with a fork.

When cooking in a microwave oven, make sure there are no cold spots in food where bacteria can survive.

For best results, cover food, stir and rotate for even cooking. If there is no turntable, rotate the dish by hand

once or twice during cooking.

● 

● Bring sauces, soups and gravy to a boil when reheating. Heat other leftovers thoroughly to 165°F.

Chill: Refrigerate promptly

Refrigerate foods quickly because cold temperatures keep harmful bacteria from growing and

multiplying. So, set your refrigerator no higher than 40°F and the freezer unit at 0°F. Checking

these temperatures occasionally with an appliance thermometer. Then, Fight BAC by following

these steps:

● Refrigerate or freeze perishables, prepared food and leftovers within two hours.

Never defrost food at room temperature. Thaw food in the refrigerator, under cold running water or in the

microwave. Marinate foods in the refrigerator.

● 

● Divide large amounts of leftovers into small, shallow containers for quick cooling in the refrigerator.

● Don't pack the refrigerator. Cool air must circulate to keep food safe.

Additional Tips--Safe Handling of Fruits and Vegetables

Wash hands with warm water and soap for at least 20 seconds before and

after handling food, especially fresh whole fruits and vegetables and raw

meat, poultry and fish. Clean under fingernails, too.

● 

Rinse raw produce in warm water. Don't use soap or other detergents. If

necessary--and appropriate--use a small scrub brush to remove surface dirt.

● 

Use smooth, durable and nonabsorbent cutting boards that can be

cleaned and sanitized easily.

● 

Wash cutting boards with hot water, soap and a scrub brush to remove food

particles. Then sanitize the boards by putting them through the automatic

dishwasher or rinsing them in a solution of 1 teaspoon (5 milliliters) of

chlorine bleach to 1 quart (about 1 liter) of water. Always wash boards and

knives after cutting raw meat, poultry or seafood and before cutting another

food to prevent cross-contamination.

● 

Store cut, peeled and broken-apart fruits and vegetables (such as melon

balls) at or below 40 degrees Fahrenheit (5 degrees Celsius)--that is, in the

refrigerator.

● 

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Apply the Heat ... and Fight BAC

Cooking food to the proper temperature kills harmful bacteria. This includes raw meat, poultry, fish and eggs, as well

as foods that are thoroughly cooked upon purchase, but that may become contaminated during storage or handling.

Re-heat ready-to-eat foods such as hot dogs, luncheon meats, cold cuts, fermented and dry sausage, and other

deli-style meat and poultry products until they are steaming hot. If you cannot re-heat these foods, do not eat them.

Thoroughly cook other foods as follows:

Raw Food Internal

Temperature

Ground Products

Hamburger 160°F

Beef, veal, lamb, pork 160°F

Chicken, turkey 165°F

Beef, Veal, Lamb

Roasts & Steaks

medium-rare 145°F

medium 160°F

well-done 170°F

Pork

Chops, roast, ribs

medium 160°F

well-done 170°F

Ham, fresh 160°F

Sausage, fresh 160°F

Poultry

Chicken, whole & pieces 180°F

Duck 180°F

Turkey (unstuffed) 180°F

Whole 180°F

Breast 170°F

Dark meat 180°F

Stuffing (cooked

separately)

165°F

Eggs

Fried, poached yolk & white are firm

Casseroles 160°F

Sauces, custards 160°F

This chart has been adapted for home use and is

consistent with consumer guidelines from the U.S.

Department of Agriculture (USDA) and U.S. Food &

Drug Administration (FDA).

See also: Can Your Kitchen Pass the Food Safety Test?

Next: Eating Out & Bringing Food Home

Additional information on Fight BAC!

Clean Separate Cook Chill

FDA/CFSAN Seniors and Food Safety--Preventing Foodborne Illness 

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FDA/Center for Food Safety and Applied Nutrition, May 1999

Developed in cooperation with AARP

Home | Seniors & Food Safety | Hypertext updated by dms/cjm 2002-JUN-21

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Seniors and

Food Safety

Preventing Foodborne Illness

Contents

Introduction

What is Foodborne Illness?

Why are Seniors At-Risk for

Foodborne Illness?

What's a Senior to Eat?

To Market, To Market

Four Simple Steps to Preparing Food

at Home

Eating Out & Bringing Food Home

Taking Care of Infants and Young

Children

Can Your Kitchen Pass the Food

Safety Test?

When Someone Else

is the Cook--

(Eating Out & Bringing Food Home)

Let's face it. Sometimes it's just easier and more enjoyable to let someone else

do the cooking. And for today's seniors there are many eating options. All of

these options, however, do have food safety implications that you need to be

aware of.

Complete Meals to Go

and Home Delivered Meals

When you want to eat at home but don't feel like cooking or aren't able to,

where do you turn?

Many convenience foods, including complete meals to go, are

experiencing runaway popularity.

● 

Purchased from grocery stores, delis or restaurants, some meals are hot

and some are cold.

● 

Ordering delivered meals from restaurants or restaurant-delivery

services is an option many consumers like to take advantage of.

● 

And of course, for those who qualify, there are programs like Meals on

Wheels that provide a ready-prepared meal each day.

● 

Hot or cold ready-prepared meals are perishable and can cause illness when mishandled. Proper handling is

essential to ensure the food is safe.

The 2-Hour Rule

Harmful bacteria can grow rapidly in the "danger zone" (between 40 and 140 degrees F). So remember the 2-hour

rule. Discard any perishable foods left at room temperature longer than 2 hours.

When you purchase hot cooked food, keep it hot. Eat and enjoy your food with 2 hours to prevent harmful bacteria

from multiplying. If you are not eating within 2 hours, keep your food in the oven set at a high enough temperature to

keep the food at or above 140 degrees F. (Use a food thermometer to check the temperature.) Stuffing and side dishes

must also stay hot. Covering food with foil will help keep it moist.

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Rather than keeping cooked food warming in an oven for an extended period of time, cooked foods will taste better if

you refrigerate them and then re-heat when you are ready to eat.

● Divide meat or poultry into small portions to refrigerate or freeze.

● Refrigerate or freeze gravy, potatoes, and other vegetables in shallow containers.

● Remove stuffing from whole cooked poultry and refrigerate.

Cold food should also be eaten within 2 hours or refrigerated or frozen for eating another time.

Reheating?

You may wish to reheat your meal, whether it was purchased hot and then refrigerated or purchased cold initially.

● Heat thoroughly to 165 degrees F until hot and steaming.

● Bring gravy to a rolling boil.

If heating in a microwave oven, cover food and rotate dish so it heats evenly. Inadequate heating in the

microwave can contribute to illnesses. Consult your owner's manual for complete instructions.

● 

Eating Out

Whether you're eating out at an upscale restaurant, a Senior Center, or a fast food diner, this can be both a safe and

enjoyable experience if you take the same precautions you would if you were eating at home.

All food service establishments are required to follow sanitation guidelines set by state and local health departments

to ensure cleanliness and good hygiene. However, when you go out to eat, look at how clean things are before you

ever sit down. Are the tables, dinnerware, and bathrooms neat and tidy? If not, it may be better to dine somewhere

else. A dirty dining room may indicate a dirty kitchen, and a dirty kitchen may lead to unsafe food.

Seniors need to avoid the same foods in restaurants that they avoid at home. If you are unsure about the ingredients in

a particular dish, ask before ordering it.

No matter where you eat out, always order your food "well done." Remember that foods like meat, poultry, fish, and

eggs need to be cooked thoroughly to kill off harmful bacteria. When you're served a meal, check how well it's

cooked before you eat it. Make sure it's served to you piping hot and thoroughly cooked, and if it's not, send it back.

The Doggie Bag

It seems like meal portions are getting bigger and bigger these days. Which means that there is another meal waiting

for another day. Care must be taken when handling these leftovers.

If you will not be arriving home within 2 hours of finishing your meal, it is safer to leave the leftovers at the

restaurant.

Also, remember that the inside of a car can get very warm. Bacteria may grow rapidly, so it is always safer to go

directly home after eating and put your leftovers in the refrigerator.

Some Senior Centers that provide meals do not allow food to be taken away from the site because they know how

easy it is for bacteria to multiply to dangerous levels when food is left unrefrigerated too long. Check with your center

for its policy on taking leftovers home.

Next: Taking Care of Infants and Young Children

Clean Separate Cook Chill

FDA/CFSAN Seniors and Food Safety--Preventing Foodborne Illness: Eating Out and Bringing Food Home

http://www.cfsan.fda.gov/~dms/seniorsf.html (2 of 3) 
FDA/Center for Food Safety and Applied Nutrition, May 1999

Developed in cooperation with AARP

Home | Seniors & Food Safety | Hypertext updated by dms 1999-SEP-16

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Seniors and

Food Safety

Preventing Foodborne Illness

Contents

Introduction

What is Foodborne Illness?

Why are Seniors At-Risk for

Foodborne Illness?

What's a Senior to Eat?

To Market, To Market

Four Simple Steps to Preparing Food

at Home

Eating Out & Bringing Food Home

Taking Care of Infants and Young

Children

Can Your Kitchen Pass the Food

Safety Test?

When Grandparents Take Care of

Grandchildren:

What You Need to Know About Food

Safety and Young Children

You've probably seen the T-shirts that read: "If I'd known how much fun it is to

have grandchildren, I would have had them first." Well, it is fun when

grandchildren come to visit, or if you regularly lend a hand with their care. But

as you know, the care and feeding of grandchildren is also a major

responsibility.

Many of the feeding practices you probably used with your own children are no

longer advocated for today's infants and toddlers. So let's take a look at the food

safety implications of feeding special new person in your life.

The Latest, Safest Information on Feeding Infants and

Young Children

Keep It Clean—Always begin formula and food preparation by washing your

hands. According to a Penn State University study of mothers with infants less

than 4 months old,

● 32% said they don't wash their hands after changing their baby's diaper;

about 15% said they don't wash their hands after they went to the

bathroom;

● 

● about 10% don't wash their hands after handling raw meat;

● about 41% don't wash their hands after petting animals; and

● about 5% didn't wash their hands after gardening or working with soil.

Did you know that not washing hands could result in infant diarrhea because: Bacteria can grow

● on diapers;

● in your feces and urine;

● in raw meat, poultry, seafood and eggs;

● on animals like dogs, cats, turtles, snakes and birds; and

FDA/CFSAN Seniors and Food Safety--Preventing Foodborne Illness 

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● in soil and water.

Handling Baby's Food Safely

Harmful bacteria from a baby's mouth can be introduced into food or bottles where it can grow

and multiply even after refrigeration and reheating. If the baby does not finish a bottle, do not put

it back in the refrigerator for another time.

Likewise, do not feed a baby from a jar of baby food and put it back in the refrigerator for another

time. Saliva on the spoon contaminates the remaining food.

SAFE STORAGE OF BABY FOOD

NOTE: Don't leave baby food solids or liquids out at room temperature for

more than 2 hours.

Refrigerator Freezer

LIQUIDS

Expressed

breast milk 5 days 3 to 4 months

Formula 2 days not recommended

Whole milk 5 days 3 months

Reconstituted

evaporated milk 3 to 5 days not recommended

SPECIAL HANDLING

For shelf storage of unopened cans of formula, observe "Use by"

dates printed on containers. Store evaporated milk up to 12 months.

1. 

Heat liquid in disposable bottles in hot tap water, not in the

microwave.

2. 

If heating glass or hard plastic bottles in the microwave, remove the

cap and nipple first.

3. 

Shake bottle before testing the temperature on top of your hand.4. 

Discard any unused milk left in a bottle.5. 

Refrigerator Freezer

SOLIDS - opened or freshly made

Strained fruits

and vegetables 2 to 3 days 6 to 8 months

Strained meats

and eggs 1 day 1 to 2 months

Meat/vegetable

combinations 1 to 2 days 1 to 2 months

Homemade

baby foods 1 to 2 days 3 to 4 months

SPECIAL HANDLING

Observe "Use by" date for shelf storage of unopened jars.1. 

Check to see that the safety button in lid is down. If the jar lid does

not "pop" when opened or is not sealed safely, do not use.

2. 

Do not heat meats, meat sticks, eggs or jars of food in the

microwave.

3. 

Transfer food from jars to bowls or heating dish. For 4 ounces of

food, microwave on high 15 seconds; stir and let stand 30 seconds.

4. 

Stir and test the temperature of the foods before feeding baby.5. 

Don't feed a baby from the jar.6. 

Perishable items like milk,

formula or food left out of the

refrigerator or without a cold source for more than

2 hours should not be used.

When traveling with baby,

transport bottles and food in an insulated

cooler.

Place the ice chest in the

passenger compartment of the

car. It's cooler than in the trunk.

❍ 

Use frozen gel packs to keep food

or bottles cold on long outings.

❍ 

● 

Do not keep bottles or food in the same

bag with dirty diapers.

● 

Follow the manufacturer's recommendations for

preparing bottles before filling with formula or

milk. Observe "Use-by" dates on formula cans.

See baby food safe storage chart for detailed

information. Don't feed a baby anything kept

longer.

Those interested in health foods may consider

using honey as a sweetener to entice babies to

drink water from a bottle. Honey is not safe for

children less than a year old. It can contain the

botulinum organism that could cause illness or

death. Raw or unpasteurized milk should not be

served to infants and children.

If making homemade baby food, use a brush to

clean areas around the blender blades or food

processor parts. Old food particles can harbor

harmful bacteria that may contaminate other

foods.

Use detergent and hot water to wash and rinse all

utensils (including the can opener) which come in

contact with baby's foods.

If using commercial baby foods, check to see if

the safety button on the lid is down. If the jar lid

doesn't "pop" when opened, do not use. Discard

jars with chipped glass or rusty lids.

To freeze homemade baby food, put the mixture in an ice cube tray. Cover with heavy-duty plastic wrap until the food

is frozen. Then pop food cubes into a freezer bag or airtight container and date it. Store up to 3 months. One cube

equals one serving.

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Small jars can also be used for freezing. Leave about 1⁄2 inch of space at the top because food expands when frozen.

Next: Can Your Kitchen Pass the Food Safety Test?

Clean Separate Cook Chill

FDA/Center for Food Safety and Applied Nutrition, May 1999

Developed in cooperation with AARP

Home | Seniors & Food Safety | Hypertext updated by dms 1999-SEP-16

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http://www.cfsan.fda.gov/~dms/seniorsg.html (3 of 3) 
FDA/CFSAN FDA Consumer: Can Your kitchen Pass the Food Safety Test?

U. S. Department of Health and Human Services

U. S. Food and Drug Administration

FDA Consumer

October 1995; Revised December 1995, November 1996, October 1998, January 2001, July 2002

Can Your Kitchen Pass the Food Safety Test?

What comes to mind when you think of a clean kitchen? Shiny waxed floors? Gleaming stainless steel sinks? Spotless counters and neatly arranged 

cupboards?

They can help, but a truly "clean" kitchen--that is, one that ensures safe food--relies on more than just looks: It also depends on safe food practices.

In the home, food safety concerns revolve around three main functions: food storage, food handling, and cooking. To see how well you're doing in 

each, take this quiz, and then read on to learn how you can make the meals and snacks from your kitchen the safest possible.

Quiz

Choose the answer that best describes the practice in your household, whether or not you are the primary food handler.

1. The temperature of the refrigerator in my home is:

a. 50 degrees Fahrenheit (10 degrees Celsius)

b. 40 F (5 C)

c. I don't know; I've never measured it.

2. The last time we had leftover cooked stew or other food with meat, chicken or fish, the food was:

a. cooled to room temperature, then put in the refrigerator

b. put in the refrigerator immediately after the food was served

c. left at room temperature overnight or longer

3. The last time the kitchen sink drain, disposal and connecting pipe in my home were sanitized was:

a. last night

b. several weeks ago

c. can't remember

4. If a cutting board is used in my home to cut raw meat, poultry or fish and it is going to be used to chop another food, the board is:

a. reused as is

b. wiped with a damp cloth

c. washed with soap and hot water

d. washed with soap and hot water and then sanitized

5. The last time we had hamburgers in my home, I ate mine:

a. rare (140 F)

b. medium (160 F)

c. well-done (170 F)

6. The last time there was cookie dough in my home, the dough was:

a. made with raw eggs, and I sampled some of it

b. made with raw eggs and refrigerated, then I sampled some of it

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FDA/CFSAN FDA Consumer: Can Your kitchen Pass the Food Safety Test?

c. store-bought, and I sampled some of it

d. not sampled until baked

7. I clean my kitchen counters and other surfaces that come in contact with food with:

a. water

b. hot water and soap

c. hot water and soap, then bleach solution

d. hot water and soap, then commercial sanitizing agent

8. When dishes are washed in my home, they are:

a. washed and dried in an automatic dishwasher

b. left to soak in the sink for several hours and then washed with soap in the same water

c. washed right away with hot water and soap in the sink and then air-dried

d. washed right away with hot water and soap in the sink and immediately towel-dried

9. The last time I handled raw meat, poultry or fish, I cleaned my hands afterwards by:

a. wiping them on a towel

b. rinsing them under hot, cold or warm tap water

c. washing with soap and warm water

10. Meat, poultry and fish products are defrosted in my home by:

a. setting them on the counter

b. placing them in the refrigerator

c. microwaving

11. When I buy fresh seafood, I:

a. buy only fish that's refrigerated or well iced

b. take it home immediately and put it in the refrigerator

c. sometimes buy it straight out of a local fisher's creel

12. I realize people, including myself, should be especially careful about not eating raw seafood, if they have:

a. diabetes

b. HIV infection

c. cancer

d. liver disease

Answers

1. Refrigerators should stay at 40 F (5 C) or less, so if you chose answer B, give yourself two points. If you didn't, you're not alone. According 

to Robert Buchanan, Ph.D., senior science adviser and director of science in the Food and Drug Administration's Center for Food Safety and 

Applied Nutrition, many people overlook the importance of maintaining an appropriate refrigerator temperature.

"According to surveys, in many households, the refrigerator temperature is above 50 degrees (10 C)," he said.

His advice: Measure the temperature with a thermometer and, if needed, adjust the refrigerator's temperature control dial.

A temperature of 40 F (5 C) or less is important because it slows the growth of most bacteria. The temperature won't kill the bacteria, but it will 

keep them from multiplying, and the fewer there are, the less likely you are to get sick.

Freezing at zero F (minus 18 C) or less stops bacterial growth (although it won't kill bacteria already present).

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FDA/CFSAN FDA Consumer: Can Your kitchen Pass the Food Safety Test?

2. Answer B is the best practice; give yourself two points if you picked it.

Hot foods should be refrigerated as soon as possible within two hours after cooking. But don't keep the food if it's been standing out for more than 

two hours. Don't taste test it, either. Even a small amount of contaminated food can cause illness.

Date leftovers so they can be used within a safe time. Generally, they remain safe when refrigerated for three to five days. If in doubt, throw it out, 

says FDA microbiologist Kelly Bunning, Ph.D., associate senior science adviser in CFSAN: "It's not worth a foodborne illness for the small 

amount of food usually involved."

3. If answer A best describes your household's practice, give yourself two points. Give yourself one point if you chose B.

According to John Guzewich, CFSAN's director of emergency coordination and response, the kitchen sink drain, disposal and connecting pipe are 

often overlooked, but they should be sanitized periodically by pouring down the sink a solution of 1 teaspoon (5 milliliters) of chlorine bleach in 1 

quart (about 1 liter) of water or a solution of commercial kitchen cleaning agent made according to product directions. Food particles get trapped in 

the drain and disposal and, along with the moistness, create an ideal environment for bacterial growth.

4. If answer D best describes your household's practice, give yourself two points.

If you picked A, you're violating an important food safety rule: Never allow raw meat, poultry and fish to come in contact with other foods. Answer 

B isn't good, either. Improper washing, such as with a damp cloth, will not remove bacteria. And washing only with soap and water may not do the 

job, either.

To prevent cross-contamination from a cutting board, the FDA advises consumers to follow these practices:

● Use smooth cutting boards made of hard maple or a non-porous material such as plastic and free of cracks and crevices. These kinds of 

boards can be cleaned easily. Avoid boards made of soft, porous materials.

● Wash cutting boards with hot water, soap, and a scrub brush to remove food particles. Then sanitize the boards by putting them through 

the automatic dishwasher or rinsing them in a solution of 1 teaspoon (5 milliliters) of chlorine bleach in 1 quart (about 1 liter) of water.

● Always wash and sanitize cutting boards after using them for raw foods and before using them for ready-to-eat foods. Consider using one 

cutting board only for foods that will be cooked, such as raw fish, and another only for ready-to-eat foods, such as bread, fresh fruit, and 

cooked fish. Disposable cutting boards are a newer option, and can be found in grocery and discount chain stores.

5. Give yourself two points if you picked answer B or C.

Ground beef must be cooked to an internal temperature of 160 degrees Fahrenheit (71 degrees Celsius). Using a digital or dial food thermometer is 

crucial, the U.S. Department of Agriculture says, because research results indicate that some ground meat may prematurely brown before a safe 

internal temperature has been reached. On the other hand, research findings also show that some ground meat patties cooked to 160 F or above may 

remain pink inside for a number of reasons; thus the color of meat alone is not considered a reliable indicator of ground beef safety. If eating out, 

order your ground beef to be cooked well-done. Temperatures for other foods to reach to be safe include:

● beef, lamb and veal--145 F (63 C)

● pork and ground beef--160 F (71 C)

● whole poultry and thighs--180 F (82 C)

● poultry breasts--170 F (77 C)

● ground chicken or ground turkey--165 F (74 C).

Seafood should be thoroughly cooked to an internal temperature of at least 145 F (63 C). Fish that's ground or flaked, such as a fish cake, should be 

cooked to at least 155 F (68 C), and stuffed fish to at least 165 F (74 C).

If you don't have a meat thermometer, there are other ways to determine whether seafood is done:

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FDA/CFSAN FDA Consumer: Can Your kitchen Pass the Food Safety Test?

● For fish, slip the point of a sharp knife into the flesh and pull aside. The edges should be opaque and the center slightly translucent with 

flakes beginning to separate. Let the fish stand three to four minutes to finish cooking.

● For shrimp, lobster and scallops, check color. Shrimp and lobster turn red and the flesh becomes pearly opaque. Scallops turn milky 

white or opaque and firm.

● For clams, mussels and oysters, watch for the point at which their shells open. Boil three to five minutes longer. Throw out those that stay 

closed.

When using the microwave, rotate the dish several times to ensure even cooking. Follow recommended standing times. After the standing time is 

completed, check the seafood in several spots with a meat thermometer to be sure the product has reached the proper temperature.

6. If you answered A or B, you may be putting yourself at risk for infection with Salmonella Enteritidis, a bacterium that can be inside shell 

eggs. Cooking the egg or egg-containing food product to an internal temperature of at least 160 F (71 C) kills the bacteria. Refrigerating will not 

kill the bacteria. So answer D--eating the baked product--will earn you two points.

Other foods containing raw eggs, such as homemade ice cream, cake batter, mayonnaise, and eggnog, carry a Salmonella risk too. Their 

commercial counterparts are usually made with pasteurized eggs; that is, eggs that have been heated sufficiently to kill bacteria, and also may 

contain an acidifying agent that kills the bacteria. But the best practice, even when using products containing pasteurized eggs, is to eat the foods 

only as they are intended to be eaten, so answer C, sampling the unbaked store-bought cookie dough, will not earn you any points.

Consider using pasteurized eggs for homemade recipes that do not include a cooking step, such as eggnog or Caesar salad dressing. Pasteurized 

eggs are usually sold in the grocer's refrigerated dairy case.

Some other tips to ensure egg safety:

● Buy only refrigerated eggs, and keep them refrigerated until you are ready to cook and serve them.

● Cook eggs thoroughly until both the yolk and white are firm, not runny, and scramble until there is no visible liquid egg.

● Cook pasta dishes and stuffings that contain eggs thoroughly.

7. Answers C or D will earn you two points each; answer B, one point. According to FDA's Guzewich, bleach and commercial kitchen cleaning 

agents are the best sanitizers--provided they're diluted according to product directions. They're the most effective at getting rid of bacteria. Hot 

water and soap does a good job, too, but may not kill all strains of bacteria. Water alone may get rid of visible dirt, but not bacteria.

Also, be sure to keep dishcloths clean because, when wet, they can harbor bacteria and may promote their growth.

8. Answers A and C are worth two points each. There are potential problems with B and D. When you let dishes sit in water for a long time, it 

"creates a soup," FDA's Buchanan says. "The food left on the dish contributes nutrients for bacteria, so the bacteria will multiply." When washing 

dishes by hand, he says, it's best to wash them all within two hours. Also, it's best to air-dry them so you don't handle them while they're wet.

9. The only correct practice is answer C. Give yourself two points if you picked it.

Wash hands with warm water and soap for at least 20 seconds before and after handling food, especially raw meat, poultry and fish. If you have an 

infection or cut on your hands, wear rubber or plastic gloves. Wash gloved hands just as often as bare hands because the gloves can pick up 

bacteria. (However, when washing gloved hands, you don't need to take off your gloves and wash your bare hands, too.)

10. Give yourself two points if you picked B or C. Food safety experts recommend thawing foods in the refrigerator or the microwave oven, or 

putting the package in a water-tight plastic bag submerged in cold water and changing the water every 30 minutes. Gradual defrosting overnight in 

the refrigerator is best because it helps maintain quality.

When microwaving, follow package directions. Leave about 2 inches (about 5 centimeters) between the food and the inside surface of the 

microwave to allow heat to circulate. Smaller items will defrost more evenly than larger pieces of food. Foods defrosted in the microwave oven 

should be cooked immediately after thawing.

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FDA/CFSAN FDA Consumer: Can Your kitchen Pass the Food Safety Test?

Do not thaw meat, poultry and fish products on the counter or in the sink without cold water; bacteria can multiply rapidly at room temperature.

Similarly, marinate food in the refrigerator, not on the counter. Discard the marinade after use because it contains raw juices, which may harbor 

bacteria. If you want to use the marinade as a dip or sauce, reserve a portion before adding raw food.

11. A and B are correct. Give yourself two points for either.

When buying fresh seafood, buy only from reputable dealers who keep their products refrigerated or properly iced. Be wary, for example, of 

vendors selling fish out of their creel (canvas bag) or out of the back of their truck.

Once you buy the seafood, immediately put it on ice, in the refrigerator, or in the freezer.

Some other tips for choosing safe seafood:

● Don't buy cooked seafood, such as shrimp, crabs or smoked fish, if displayed in the same case as raw fish. Cross-contamination can 

occur. Or, at least, make sure the raw fish is on a level lower than the cooked fish so that the raw fish juices don't flow onto the cooked 

items and contaminate them.

● Don't buy frozen seafood if the packages are open, torn or crushed on the edges. Avoid packages that are above the frost line in the store's 

freezer. If the package cover is transparent, look for signs of frost or ice crystals. This could mean that the fish has either been stored for a 

long time or thawed and refrozen.

● Recreational fishers who plan to eat their catch should follow state and local government advisories about fishing areas and eating fish 

from certain areas.

● As with meat and poultry, if seafood will be used within two days after purchase, store it in the coldest part of the refrigerator, usually 

under the freezer compartment or in a special "meat keeper." Avoid packing it in tightly with other items; allow air to circulate freely 

around the package. Otherwise, wrap the food tightly in moisture-proof freezer paper or foil to protect it from air leaks and store in the 

freezer.

● Discard shellfish, such as lobsters, crabs, oysters, clams, and mussels, if they die during storage or if their shells crack or break. Live 

shellfish close up when the shell is tapped.

12. If you are under treatment for any of these diseases, as well as several others, you should avoid raw seafood. Give yourself two points 

for knowing one or more of the risky conditions.

People with certain diseases and conditions need to be especially careful because their diseases or the medicines they take may put them at risk for 

serious illness or death from contaminated seafood.

These conditions include:

● liver disease, either from excessive alcohol use, viral hepatitis, or other causes

● hemochromatosis, an iron disorder

● diabetes

● stomach problems, including previous stomach surgery and low stomach acid (for example, from antacid use)

● cancer

● immune disorders, including HIV infection

● long-term steroid use, as for asthma and arthritis.

Older adults also may be at increased risk because they more often have these conditions.

People with these diseases or conditions should never eat raw seafood--only seafood that has been thoroughly cooked.

Rating Your Home's Food Practices

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FDA/CFSAN FDA Consumer: Can Your kitchen Pass the Food Safety Test?

24 points: Feel confident about the safe food practices you follow in your home.

12 to 23 points: Reexamine food safety practices in your home. Some key rules are being violated.

11 points or below: Take steps immediately to correct food handling, storage and cooking techniques used in your home. Current practices are 

putting you and other members of your household in danger of foodborne illness.

Other Kitchen Contaminants

Lead

Lead leached from some types of ceramic dinnerware into foods and beverages is often consumers' biggest source of dietary lead, says John Jones, 

Ph.D., in the FDA's Center for Food Safety and Applied Nutrition. (See "Lead Threat Lessens, But Mugs Pose Problem" in the April 1993 FDA 

Consumer and "An Unwanted Souvenir: Lead in Ceramic Ware" in the December 1989-January 1990 FDA Consumer.) Here are some tips to 

reduce your exposure:

● Don't store acidic foods, such as fruit juices, in ceramic containers.

● Avoid or limit to special occasions the use of antique or collectible housewares for food and beverages.

● Follow label directions on ornamental ceramic products labeled "Not for Food Use--May Poison Food" or "For Decorative Purposes 

Only," and don't use these items for preparing or storing food.

Also, don't store beverages in lead crystal containers for extended periods.

Microwave Packaging

High temperature use of some microwave food packaging material may cause packaging components, such as paper, adhesives and polymers, to 

migrate into food at excessive levels. For that reason, choose only microwave-safe cooking containers. Never use packaging cartons for cooking 

unless the package directs you to do so. (See "Keeping Up with the Microwave Revolution" in the March 1990 FDA Consumer.)

Aluminum

According to the FDA's Jones, there has been speculation linking aluminum to Alzheimer's disease. The link has never been proved, he said, but if 

consumers are concerned, they should avoid cooking acidic foods, such as tomato sauce, in aluminum pans. For other uses, well-maintained 

aluminum pans--as well as stainless steel, copper and iron pots and pans--present no apparent hazards.

Insects, Rodents and Dirt

● Avoid storing food in cabinets that are under the sink or have water, drain and heating pipes passing through them. Food stored here can 

attract insects and rodents through openings that are difficult to seal adequately.

● Wash the tops of cans with soap and water before opening.

Home-Based Foodborne Illness

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FDA/CFSAN FDA Consumer: Can Your kitchen Pass the Food Safety Test?

When several members of a household come down with sudden, severe diarrhea and vomiting, intestinal flu is often considered the likely culprit. 

But food poisoning may be another consideration.

A true diagnosis is often never made because the ill people recover without having to see a doctor.

Health experts believe this is a common situation in households across the country, and because a doctor is often not seen for this kind of illness, 

the incidence of foodborne illness is not really known.

An estimated 76 million cases of foodborne disease occur each year in the United States. The great majority of these cases are mild and cause 

symptoms for only a day or two. Some cases are more serious, and the Centers for Disease Control and Prevention estimates that there are 325,000 

hospitalizations and 5,000 deaths related to foodborne diseases each year. The most severe cases tend to occur in the very old, the very young, 

those who have an illness already that reduces their immune system function, and in healthy people exposed to a very high dose of an organism.

Cases of home-based foodborne illness may become a bigger problem, some food safety experts say, partly because today's busy family may not be 

as familiar with food safety issues as more home-focused families of past generations.

The increased use of convenience foods, which often are preserved with special chemicals and processes, also complicates today's home food 

safety practices, says Robert Buchanan, Ph.D., senior science advisor and director of science in the FDA's Center for Food Safety and Applied 

Nutrition. These foods, such as TV dinners, which are specially preserved, give consumers a false idea that equivalent home-cooked foods are 

equally safe, he says.

To curb the problem, food safety experts recommend food safety education emphasizing the principles of HACCP (Hazard Analysis and Critical 

Control Point), a new food safety procedure that many food companies are now incorporating into their manufacturing processes. Unlike past 

practices, HACCP focuses on preventing foodborne hazards, such as microbial contamination, by identifying points at which hazards can be 

introduced into the food and then controlling and monitoring these potential problem areas. (See "HACCP: Patrolling for Food Hazards" in the 

January-February 1995 FDA Consumer.)

"It's mainly taking a common-sense approach towards food safety in the home," says Buchanan. "Basically, consumers need to make sure they're 

not defeating the system by contaminating the product."

More Information

FDA's Food Information Line

1-888-SAFEFOOD (1-888-723-3366)

Recorded messages 24 hours a day, every day. FDA public affairs specialists available 10 a.m. to 4 p.m. Eastern time, Monday through Friday.

USDA's Meat and Poultry Hotline

1-800-535-4555

TTY 1-800-256-7072

Recorded messages in English and Spanish available 24 hours a day. Home economists and registered dietitians available 10 a.m. to 4 p.m. Eastern 

time, Monday through Friday.

FoodSafety.Gov

A gateway website that provides links to selected government food safety-related information. 

Also check with:

● your supermarket or its consumer affairs department

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FDA/CFSAN FDA Consumer: Can Your kitchen Pass the Food Safety Test?

● your local county extension home economist

● local health departments

● food manufacturers

Publication No. (FDA) 02-1229

This is a mirror of the page at http://www.fda.gov/fdac/features/895_kitchen.html

Women's Health | Seniors and Food Safety

Foods Home | FDA Home | HHS Home | Search/Subject Index | Disclaimers & Privacy Policy | Accessibility/Help

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Seniors and Food Safety

Preventing Foodborne Illness

Contents

Introduction

What is Foodborne Illness?

Why are Seniors At-Risk for

Foodborne Illness?

What's a Senior to Eat?

To Market, To Market

Four Simple Steps to Preparing Food

at Home

Eating Out & Bringing Food Home

Taking Care of Infants and Young

Children

Can Your Kitchen Pass the Food

Safety Test?

Additional Links for Seniors

Access America for Seniors

❍ Health and Nutrition

● 

American Association of Retired Persons (AARP)

❍ Health and Wellness

● 

Food and Drug Administration

❍ A Lifetime of Good Health

● 

US Department of Agriculture

❍ Food, Nutrition, and Consumer Services

● 

Back to FDA's Seniors and Food Safety Introduction

Clean Separate Cook Chill

FDA/Center for Food Safety and Applied Nutrition, May 1999

Developed in cooperation with AARP

Home | Hypertext updated by dms 1999-SEP-16

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