| Related sites for http://hgic.clemson.edu/factsheets/HGIC3643.htm |
| Food_Safety_Consortium Information about and reports on the subject. | | Food_Safety_Education_and_Consumer_Information Information from the United States Department of Agriculture on safe food handling and preparation procedures. | | Food_Safety_Info_Line Series of factsheets about the safe handling of food. Also provides a hotline to call with questions. | | Food_Safety_Project Information from Iowa State University on handling foods for tailgate parties and picnics. | | Foodborne_Illness__Guess_Who_Came_to_Dinner?,_HYG-5570-98 Ohio State University Extension fact sheet providing basic information on the subject. | | Gateway_to_US_Government_Food_Safety_Information Provides links to selected government food safety-related information. Most US government web sites are listed. | | Greenline__National_Food_Safety_Month From the University of Illinois Extension, information on the food label dates such as the expiry date. | | Holiday_Meats Safe food preparation, roasting times and temperatures for many kinds of meat and poultry. | | Home_Food_Safety___It\'s_in_Your_Hands Site offers information on the subject. | | Kitchen_Safety Presents basic safety rules. | | Kitchen_Safety_Tips Tips for safely using deep fat fryers and knives, and working around the stove. | | National_Center_for_Food_Safety_and_Technology Information about this consortium of food companies, the U.S Food and Drug Administration, and the Illinois Institute of Technology. | | National_Food_Safety_Database An educational resource put together by the National Food Safety Database team, United States Department of Agriculture, and the University of Florida. It has a database of industry and consumer infor | | NPR___Lettuce_Learn_How_to_Wash_Produce Food safety experts explain how to best wash fruits and vegetables before eating them. | | OurFood Information on contents of packaged food. | | Programme_of_Food_Safety_and_Food_Aid/Food_Safety_Unit,_WHO Information about the organization. | | Refrigerator_Storage,_HYG-5403-94 Ohio State University Extension fact sheet providing basic information on the subject. | | ScientificAmerican__Is_It_Safe_to_Eat? Discussion and links on assorted food safety issues. | | Texas_Beef_Council Food safety facts and information. | | Turkey_Safety Basic tips on how to thaw, stuff, cook, and store turkey properly. | | Annabel_Karmel\'s_Cooking_For_Children Sample recipes with pictures. | | Aunt_Libby\'s_Kids\'_Stuff Large collection of kid-friendly recipes; includes playdough recipes. | | Azteca__Recipes_for_Kids Recipes using flour tortillas, party ideas, and coloring sheets. | | Barbara_Pratt\'s_Children_Recipes Recipes for breakfast, lunch, dinner and snacks. Offers a list of snack ideas from A to Z. | | Beef_and_Lamb_Recipes_for_Children Iron-rich recipes for babies and toddlers, from the New Zealand Beef and Lamb Marketing Bureau. | | Betty_Crocker__Kid-Pleasin\'_Chili A simple recipe which has no "green stuff". | | ChefMom\'s_Recipe_Box__Recipes_for_Kids Finger food, snacks and meals suited for children. | | Cookin4PickyKids Open email list. | | FamilyFun_Recipes Recipes emphasizing cooking for and with kids, including holiday recipes, birthday cakes and sweet treats. Includes videos. Part of the Disney Internet Group. | | Favourite_Children\'s_Recipes A small collection of recipes to please children, young and old. | | Feeding_Kids_On_The_Road Recipes, but also tips for traveling with hungry kids. | | Food_Allergy_Network_Recipes Featuring a different recipe each month and regular features such as a double-layered birthday cake with a choice of vanilla or chocolate icing and Hershey's milk-free special dark bark. | | Free_recipes_for_children 'Kids in the kitchen' is a free recipe site for children. Breakfast recipes, healthy snacks, yummy treats, submit a recipe, useful links. | | Fruit_Pizza_from_Zoom_Cafe Snack made from fresh flour tortillas, peanut butter, raisins, and apple. | | Global_Gourmet__Food,_Family_and_Fun Sample recipes from a brochure created by the USDA to commemorate 50 years of the federal school lunch program. Appealing to children, and the rest of the family. Brochure can be purchased. | | Grandparents\'_Recipe_Corner__Strawberry_Dip This dip recipe will have your grandkids asking for fruit instead of junk foods. | | Grandparents_Recipe_Corner__Stuffed_Apples An apple is stuffed with peanut butter, crushed cereal, raisins, and powdered milk. Requires no baking, and serves 8 for snack or dessert. | | Great_Recipes_Online_-_Recipes_for_Kids Breakfast and snack ideas. | | Growing_Up_Fit__July_2000 Recipes for Pyramid Yogurt Sundae and Stuffed Apple, as well as games to play to learn the Food Pyramid, and fun exercices to keep children fit. Article from the University of Illinois Extension. | | The_Healthy_Refrigerator Recipes for chicken nuggets, French toast, and pizza. From the American Heart Association Kid's Cookbook. |
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Food Safety for the Chronically Ill
HOME & GARDEN INFORMATION CENTER
1-888-656-9988
HGIC 3643
http://hgic.clemson.edu
Food Safety for the Chronically Ill
Printer Friendly Version
The chronically ill, such as those undergoing cancer treatments and individuals with AIDS, diabetes or kidney disease, are more susceptible to contracting a foodborne illness because of their weakened immune systems. Once contracted, these infections, with their severe vomiting and diarrhea, can be difficult to treat, and they can come back again and again.
Three types of bacteria that grow on food and cause foodborne illness are of particular concern for persons with weakened immune systems. For example, AIDS patients are 100 times more likely to become ill from salmonella, 35 times more likely from Camplobacter and also much more likely to get listeriosis (which is often fatal for AIDS patients) than the otherwise healthy person.
Salmonella bacteria, the most common cause of foodborne illness, are commonly found on raw or undercooked meats (especially poultry) and can be found in eggs even before they are cracked open. Camplyobacter jejuni bacteria are also found on raw poultry, but raw milk and contaminated drinking water can also be sources. Listeria monocytogenes bacteria are found in a variety of foods including soft cheeses that are unpasteurized and some ready-to-eat foods such as hot dogs or deli meats. At-risk individuals should not eat the latter foods unless these items can be reheated until they are steaming hot.
Since most foodborne illnesses result from improper handling of food, people who are ill, and those who
are caring for them, should follow basic food safety guidelines.
SHOPPING FOR FOOD
For persons with weakened immune systems, it is especially important to read food labels to select
foods that pose the least risk of food poisoning. For example, all milk and cheese products should have the word "pasteurized" on the label. Products that contain any raw or undercooked meat or dairy products should be avoided, as well as products with a "sell-by" or "best-used-by" date that has passed.
Place packaged meat, poultry or fish into a plastic bag before placing it in the shopping cart to prevent drippings from coming in contact with other foods and thus reduce the risks of cross-contamination — bacteria from one food contaminating another food.
The sale of food products with damaged packaging, the unsafe displaying of products (such as cooked shrimp on the same bed of ice as raw seafood), workers with poor personal hygiene and unsanitary store conditions can add to the risk of foodborne illness. Consumers should avoid purchasing food products sold under such conditions and report these conditions to local health authorities.
After shopping, get chilled and frozen foods into the refrigerator or freezer as soon as possible. Storing them
in a warm car or office, or even just carrying them around for a couple of hours, can raise the foods’ temperature enough to allow bacteria to grow.
AT HOME
Improper food handling or preparation in the home causes most cases of food poisoning. Keeping shelves, counter tops, refrigerators, freezers, utensils, sponges and towels clean is one of the best ways to prevent bacterial contamination of food at home.
It is especially important to wash all utensils and your hands with soap and hot water after handling one food
and before handling another. This helps prevent cross-contamination in which, for example, bacteria in raw meat could be transferred to other foods, such as salads or vegetables. For the same reason, wooden cutting boards should not be used for cutting raw meat, poultry or fish. Plastic boards are easier to clean and sanitize. However, wooden cutting boards used exclusively for raw meat and poultry are acceptable. Use a different board for cutting other foods such as produce and bread. Wash cutting boards with hot, soapy water after each use; then rinse and air dry or pat dry with fresh paper towels. Non-porous acrylic, plastic or glass boards and solid wood boards can be washed in an automatic dishwasher. (Laminated boards may crack and split.) Sanitize both wooden and plastic cutting boards with a solution of one teaspoon liquid chlorine bleach per quart of water. Flood the surface with the bleach solution and allow it to stand for several minutes, then rinse and air dry or pat dry with fresh paper towels.
Fresh fruits and vegetables should be thoroughly washed with water and refrigerated to reduce spoilage. The temperature in a refrigerator should be maintained at or below 40 ºF, and food should be stored in covered containers.
COOKING FOODS
Properly cooking food is another important guard against food poisoning. Heat kills bacteria. Use a
meat thermometer to be sure foods reach proper internal temperatures. These temperatures ensure
that foodborne bacteria have been destroyed. For reasons of personal taste or texture preferences, consumers may choose to cook meat and poultry
to higher temperatures.
145 °F Beef, lamb and veal steaks, roasts and chops cooked medium rare
(cooked medium to 160 °F).
Fish.
160 °F Egg dishes.
Ground beef, veal and lamb.
Pork, all cuts.
165 °F Leftovers.
Poultry.
Stuffing and casseroles.
Chronically ill individuals should never eat raw eggs or foods that contain them. Pasteurized eggs should be used in place of shell eggs when making homemade ice cream, eggnog and mayonnaise. If you cannot obtain pasteurized eggs, then you must omit the egg ingredient when making homemade ice cream. When cooking eggs, make sure that the yolk and white are firm, not runny.
Microwave cooking requires special precautions. Most microwave recipes include a "standing time" after the cooking period to ensure that a proper temperature is reached throughout the food. Many microwave dishes must be removed from the oven and stirred to ensure thorough cooking. Always heat pre-cooked foods or leftovers thoroughly, whether in a microwave or conventional oven.
EATING OUT
Restaurants, like grocery stores, are required to follow sanitation guidelines established by state and local health departments. Chronically ill persons need to avoid the same foods in restaurants that they would at home. Always order food well-done; if it is served medium to rare, send it back. If the center of a steak, hamburger or other piece of meat is the least bit pink or bloody, it should be sent back for more cooking. Fish should be flaky, not rubbery, when cut.
Order fried eggs cooked on both sides instead of sunny side up, and avoid scrambled eggs that look runny. Caesar salad should also be avoided since it contains raw eggs. Ask before ordering if unsure about the ingredients in a particular dish.
Raw seafood poses a serious risk of food poisoning. Raw shellfish, like raw meat and poultry, should be assumed to harbor harmful bacteria. Oysters on the half shell, raw clams, sushi and sashimi should not be eaten. Lightly steamed seafood, such as mussels and snails, should be avoided.
TRAVELING ABROAD
Take additional precautions when traveling abroad. Boil all water before drinking. Drink only beverages made with boiled water or canned or carbonated bottled drinks. Ice, too, should be made only from boiled water. Avoid uncooked vegetables and salads. All fruit should be peeled. Eat cooked foods while they are still hot. A good rule of thumb when traveling abroad is, "Boil it, cook it, peel it or forget it."
SOURCE:
1. Food Safety and Inspection Service (FSIS).
April 2006. Single Minimum Internal Temperature Established for Cooked
Poultry.
http://www.fsis.usda.gov/News_&_Events/NR_040506_01/index.asp
2. USDA/FSIS (2006). Food Safety for Persons with Aids.
http://www.fsis.usda.gov/Fact_Sheets/Food_Safety_for_Persons_with_AIDS/index.asp
3. USDA/FSIS (1999). Listeriosis and Food Safety Tips.
http://www.fsis.usda.gov/fact_sheets/Listeriosis_and_Food_Safety_Tips/index.asp
This information has been reviewed and adapted for use in South Carolina by P.H. Schmutz, HGIC Information Specialist, and E.H. Hoyle, Extension Food Safety Specialist, Clemson University.
This information is supplied with the understanding that no discrimination is intended and no endorsement by the Clemson University Cooperative Extension Service is implied. All recommendations are for South Carolina conditions and may not apply to other areas. (New 5/99. Revised 5/06.)
The Clemson University Cooperative Extension Service
offers its programs to people of all ages, regardless of race,
color, , religion, national origin, disability, political beliefs, ual
orientation, marital or family status and is an equal opportunity employer.
Clemson University Cooperating with U.S. Department of
Agriculture, South Carolina Counties, Extension Service, Clemson, South
Carolina. Issued in Furtherance of Cooperative Extension Work in Agriculture and
Home Economics, Acts of May 8 and June 30, 1914
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