National Food Safety Education Month

Steps to Increase Food Safety

In honor of National Food Safety Education Month, here’s some food for thought: Microorganisms are present on every piece of food that people consume. Some foodborne microorganisms are helpful, augmenting the flavor of foods; some degrade food quality, causing foods to spoil; and some are pathogenic, causing foodborne illnesses that can vary from mild abdominal discomfort to life-threatening infections. Anyone can acquire a foodborne illness, but seniors are among the groups who are more likely to develop severe complications from one.

Reducing Foodborne Pathogens 

In the United States, the five pathogenic microorganisms that cause most foodborne illnesses are norovirus, campylobacter, clostridium perfringens, salmonella, and staphylococcus aureus. Scientists have developed a number of processing and packaging techniques to kill or inhibit the growth of these and other foodborne microbes (e.g., aseptic (sterile) packaging, canning, drying, fermenting, freezing, pasteurizing, salting, etc.). But the risk of foodborne illness is not completely eliminated with proper food processing and packaging. There are steps that anyone can take to help prevent foodborne illnesses:

• Clean. Wash hands often with soap and water, and thoroughly wash cutting boards, counters and other food prep surfaces, cooking utensils, and eating utensils with soap and hot water after each use. Also, rinse fresh fruits and vegetables with running water. 
• Separate. Raw eggs, meat, poultry, and seafood can be vectors for pathogenic foodborne microbes, so use separate cutting boards, bowls, and utensils for these foods. Keep them separate from ready-to-eat foods and other items in the refrigerator.
• Cook. Cook food until it reaches a temperature that is high enough to kill microorganisms that can make people sick. Use food thermometers to determine whether meat, poultry, and seafood are cooked to safe internal temperatures (poultry = 165˚ F, red meat = 145˚ F, seafood with fins = 145˚ F, ground meats = 160˚ F). 
• Chill. Refrigerate perishable foods within two hours and thaw frozen foods in the refrigerator or in cold water. Harmful bacteria can multiply rapidly in food that is allowed to sit at temperatures between 40˚ F and 140˚ F. Refrigerators should be kept at temperatures below 40˚ F and freezer temperatures should be at 0˚ F or less. 
   

Ensuring that dining programs include a variety of exciting and delicious foods is imperative, but making sure that every food item is safe for residents to consume is equally important.