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Food Safety for Seniors: Background information. ___________ County Cooperative Extension Service. In the good old days…. Food produced close to home Ate food in season. In the good old days…. Shopped for or gathered perishable items daily Eggs, milk, meat. In the good old days…. - PowerPoint PPT Presentation
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2001 Oklahoma Cooperative Extension Service
1
Food Safety for Seniors:
Background information
___________ County Cooperative Extension
Service
2001 Oklahoma Cooperative Extension Service
2
In the good old days…• Food produced
close to home– Ate food in
season
2001 Oklahoma Cooperative Extension Service
3
In the good old days…• Shopped for or
gathered perishable items daily– Eggs, milk, meat
2001 Oklahoma Cooperative Extension Service
4
In the good old days…• Ate at home
2001 Oklahoma Cooperative Extension Service
5
In the good old days…• Cooked longer,
used higher temperatures– No microwave
ovens
2001 Oklahoma Cooperative Extension Service
6
In the good old days…• Used lots of salt
to preserve meat
2001 Oklahoma Cooperative Extension Service
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In the good old days…• No Escherichia coli O157:H7,
Campylobacter jejuni, Listeria monocytogenes, no BSE (mad cow disease)
2001 Oklahoma Cooperative Extension Service
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In the good old days…• Didn’t know some kinds of
arthritis can be traced to foodborne illness
• Didn’t know how many people got food poisoning
2001 Oklahoma Cooperative Extension Service
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Why worry about seniors?
• Fundamental component of their independence is the ability to prepare foods at home– Home prepared food is major
source of foodborne illness for everyone
2001 Oklahoma Cooperative Extension Service
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Why worry about seniors?
• We love them
2001 Oklahoma Cooperative Extension Service
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Seniors are at high risk• Immune systems
weaken with age– Decrease in
number of disease fighting cells
– Surgery can also affect immune system
2001 Oklahoma Cooperative Extension Service
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Seniors are at high risk• Reduced
stomach acid and increased use of antacids– Increases number
of bacteria that enter small intestine
• Increased use of antibiotics
2001 Oklahoma Cooperative Extension Service
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Seniors are at high risk• Decreased
peristalsis– Rapid growth
of pathogens in gut
– Possible formation of toxins
2001 Oklahoma Cooperative Extension Service
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Seniors are at high risk• Underlying
illnesses– Diabetes– Kidney disease– Cancer
treatments– Malnutrition
2001 Oklahoma Cooperative Extension Service
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Seniors are at high risk• Believe they are
less susceptible to get foodborne illness– “Never got sick
before”– “Won’t happen to
me/us”
2001 Oklahoma Cooperative Extension Service
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Don’t recognize symptoms
• Diarrhea, abdominal cramping, fever, sometimes blood or pus in stools, vomiting, severe exhaustion
• Appear ½ hour to weeks after eating
• Most last 1 to 10 days – Some have life long effects– Some kill
2001 Oklahoma Cooperative Extension Service
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