By: Tony Flood   Date: 9/1/10

Today, September 1 marks the beginning of National Food Safety Education Month; a time to observe, remember and especially to incorporate safe food handling into our daily routines.  This year’s theme focuses on protecting those that are at a higher risk of foodborne illness – young children, pregnant women, those with weakened immune systems and of course, older adults like my mother who is a lively 84 years old.  Today’s blog post is dedicated to her and all older adults.

As my mother continues to get a little older, I’m often reminded that her body doesn’t work as well as it used to and a weakened immune system may cause her to be more susceptible to foodborne illness.  If that were to happen, an unexpected illness could last longer or even cause hospitalization, and often foodborne bacteria may not even be considered as a culprit.  Sure we enjoy one of the safest food supplies in the world, but unfortunately foodborne illness, or food poisoning, causes 76 million illnesses; 325 hospitalizations and unfortunately, 5,000 deaths annually.  I’m here to tell you today, at the beginning of National Food Safety Education Month that it can happen to anyone and safe food handling should be made part of our everyday lives and shared among family and friends.  

Here are a few tips to help you serve your fare with extra care:
• Wash your hands with warm soapy water for 20 seconds before and after preparing food. Be sure to wash your hands after using the bathroom, changing diapers and playing with pets. 

• To avoid foodborne illness cook ground beef, including meatloaf, to an internal temperature of at least 160 degrees Fahrenheit.  Cook whole poultry and poultry parts to at least 165 degrees Fahrenheit.

• When shopping, pay attention to expiration dates; avoid buying any foods that will not be consumed before the “use-by” or “sell-by” date.

• Never leave perishable food out of the refrigerator for more than two hours; if food is left out in high temperatures it may only remain safe for one hour.

• Most foodborne microorganisms take approximately 30 minutes to 3 days to cause symptoms. When visiting a physician be prepared to tell your doctor what foods you consumed over the past week or more.  

We’ll be featuring these tips and many others throughout the month of September here on our blog and on our twitter accounts(@IFICMedia & @FoodInsight.) 

In addition to the tips we’re also planning a few special events for the month:
• A food safety Twitter chat on September 16 answering common questions on food safety.  Follow @Foodinsight & @USDAFoodSafety for more information.

• A Webcast on issues involving the food safety needs of “at risk” populations September 28.

• Food Safety Mascot Day on September 21 in Washington, D.C.’s Farrugut Park, featuring “Thermy”& “BAC” handing out food safety tips.

Be sure to check back here for more information on how you can join us for our Food Safety Education Month events.  In the meantime check out the “Be Food Safe with Win” video to see my colleague preparing a safe and delicious Sunday dinner.