The importance of safe food handling

Aging, Fall, 1994

What seems to be a simple case of stomach flu that started within a few hours or a day after eating may in fact be foodborne illness -- commonly known as "food poisoning." If you think your illness was caused by contaminated food, contact your doctor immediately because the consequences can be serious.

Older people are more vulnerable to foodborne illness for a number of reasons, according to an article in the Spring 1991 issue of Aging in the News, a quarterly publication of the Wisconsin Bureau on Aging. Aging weakens the immune system, stomach, and kidneys, which help fight off and control bacteria. Older people who are coping with a chronic illness such as diabetes or undergoing medical treatments such as chemotherapy are especially vulnerable, as foodborne disease may reoccur and interfere with treatment. To minimize chances of getting a foodborne illness (80 million cases are reported each year), the U.S. Department of Agriculture published rules in August, 1992 requiring that labels on packaged meat and poultry provide instructions for safe handling and cooking.

To keep food safe, follow these guidelines:

1. Refrigerate food. Freeze raw meat or poultry that you won't use within 2 days.

2. Don't that food on the kitchen counter. Bacteria multiply at room temperature. When thawing in the refrigerator, always put food on a plate so raw juices can't drip onto a lower shelf and Contaminate vegetables or other food.

3. Wash hands thoroughly before and after handling food. Wash utensils and cutting boards in hot, soapy water after cutting raw poultry or meat. Plastic cutting boards are safer because bacteria can hide in the grooves of wooden ones.

4. Thoroughly cook raw meat, poultry, and fish. Cook eggs until white and yolk are firm. People with weakened immune systems should be especially careful to eat thoroughly cooked foods.

5. Cook food long enough in microwave.

6. Freeze or refrigerate leftovers right away, not after cooling them on the counter.

7. Whether shopping, on a picnic, serving a meal, or giving a party, never leave perishable food out of the refrigerator over two hours. Don't take leftovers home. Older people should apply this safety policy to any situation where leftovers are not immediately refrigerated, such as home-delivered meals, family picnics, or church suppers.

Some additional tips: Don't buy cans or glass jars with dents, cracks, or bulging lids. Make sure refrigerator temperature is 40 degrees Farenheit or lower. The freezer should register 0 degrees or lower.

For More Information on Keeping Food Safe

A Quick Consumer Guide to Safe Food Handling, published by the U.S. Department of Agriculture, teaches consumers and their families how to protect themselves from the dangers of food poisoning. The booklet offers guidelines for careful shopping, food storage, and preparation. It also discusses the safety of various cooking methods. Available free from the Consumer Information Center, Department 528Z, Pueblo, CO 81009.

U.S.D.A. Meat and Poultry Hotline. If you'd like more information on safe food handling, such as how to take care of special foods, how to understand food labels, or where to report problems with meat or poultry, call USDA's Meat and Poultry Hotline, where nutritionists and dieticians are waiting to help answer your questions. The hotline is open from 10 a.m. to 4 p.m. EST weekdays at 1-800-535-4555.