December 2006 Vol. 25. No. 12

Published by the Humboldt Senior Resource Center in Eureka, California. HSRC is a non-profit community-based organization offering services for senior citizens, multi-generational families and caregivers.

Silvercrest Dining Center: New site develops an energetic following
Area Agency on Aging meeting names Senior Friends
Think About It: Foul weather driving - getting to your destination safely
Hot fresh lunch, plus: Senior dining centers offer more than a meal
Food safety for the holidays
Ferndale - Join the new slcial evening at the movies

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The holidays are here, and food is in abundance. Lately we have had several food safety warnings. We are learning more about the many kinds of bacteria that can be present in our foods. It is hard to tell if food has harmful bacteria because you can't see, smell or taste bacteria.

None of us like to waste food so we tend to get a doggie bag at our favorite restaurants. At room temperature, bacteria in food can double every 20 minutes. The more bacteria there are, the greater the risk that you could become sick. The Food and Drug Administration has a two-hour rule - discard any perishable foods left at room temperature longer than two hours. Refrigerate foods quickly because cool temperatures keep most harmful bacteria from multiplying.

When I was younger I remember my mother telling me that it would harm the refrigerator if I put hot foods inside. She said it was best to wait until they had cooled. Well, mother was wrong. It will not harm your refrigerator, but bacteria could harm you. Make sure your refrigerator is set no higher than 40 degrees.

People think that if they become sick from a foodborne illness it was their last meal that caused it. In most cases it can take one to three days before you become ill. It is possible that you could become ill 20 minutes after eating something, depending on the type of food or type of bacteria. There have been a few reported cases where people became ill six weeks after eating a food with bacteria.

The FDA advises seniors to avoid eating the following to reduce the risks of illness from bacteria:

• Raw fin fish and shellfish, including oysters, clams, mussels and scallops.
• Hot dogs and luncheon meats, unless they are reheated until steaming hot. There is a bacteria called Listeria monocytogenes that can be present in ready-to-eat foods and deli meats.
• Raw or unpasteurized milk or soft cheeses (such as feta, Brie, Camembert, blue-veined and Mexican-style cheese) unless they are labeled "made with pasteurized milk."
• Refrigerated patés or meat spreads. Canned meat can be eaten.
• Refrigerated smoked seafood unless it is contained in a cooked dish, such as a casserole. Refrigerated smoked seafood such as salmon, trout, whitefish, cod, tuna or mackerel is often labeled as nova-style, lox kippered smoked or jerky. These products are found in the deli counters of grocery stores and delicatessens. Canned, smoked seafood can be eaten.
• Raw or lightly cooked eggs or egg products containing raw eggs such as salad dressings, cookie or cake batter, sauces and beverages such as eggnog. Foods made from commercially pasteurized eggs are safe.
• Raw meat or poultry.
• Raw sprouts (alfalfa, clover, and radish).
• Unpasteurized or untreated fruit or vegetable juice. These juices will carry a warning label.

If you have any questions you can call the Food and Drug Administration Hotline at 1-888-723-3366. They can answer questions about safe handling of seafood, fruits and vegetables and all the rules that govern restaurants and grocery stores.

The USDA can answer questions about safe handling of meat and poultry and consumer food issues. Their number is 1-800-535-4555.

Danna Bates is director of the McKinleyville Senior Center. Her e-mail is dbates@humboldt1.com.