Grandparent Opportunities 7/95
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"Golden Opportunities for Grandparents" is an extension newsletter prepared by
Pennsylvania Family Living agents: Jane Beightol, Mifflin Co., (717)
248-9618; Andrea Bressler, Clearfield Co., (814) 765-7878; Nancy Covert,
Jefferson Co., (814) 849-7361; Debra Gregory, Huntingdon Co., (814) 643-1660;
Sandra Hall, Clinton Co., (717) 893-4050; and Jane Mecum, Perry Co., (717)
582-2131. This electronic version is for use by other agents or directly by
community members. (*Professionals: Please acknowledge the source of these
materials if you re-use them.)
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Dear Grandparents:
Food means much more to us than just nourishment for our bodies. For most
people, food is a source of enjoyment and pleasure when shared with people
whom one cares for.
Many times when grandparents and grandchildren get together, food becomes a
source of family traditions and continuance.
At these times, food safety becomes an important issue. This newsletter
focuses on food safety topics including preventing food poisoning, and
teaching children about food and kitchen safety. A thermometer with safe food
temperatures is shown.
If you have other food safety questions or concerns, you can contact your
county Extension Family Living Agent, or call the USDA Meat and Poultry
Hotline at 1-800-535-4555. The final rule of safe food handling is "when in
doubt - throw it out!" It is always better to be safe than sorry, especially
with those you love.
Sincerely,
Debra A. Gregory
Extension Agent - Family Living
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HELP STOP FOOD POISONING!
Help your grandchildren learn that healthful food is safe food. Food that
looks good, smells good, even tastes good may be contaminated. When they are
in the kitchen helping prepare meals or snacks take the opportunity to talk
about bacteria and help them learn safe food handling tips.
BACTERIA CAUSE MOST CASES OF FOOD POISONING.
* Bacteria are very tiny organisms that can only be seen with a microscope.
* Bacteria are everywhere - in the air, on kitchen counters, dishes,
silverware, hands, in the water we drink and on the food we eat.
* Some bacteria are useful. We use them to make foods like cheese, buttermilk,
sauerkraut and pickles.
* Other bacteria are harmful. They grow and live on the food we eat. When we
eat contaminated food, the bacteria makes us sick. That sickness is food
borne illness - commonly known as food poisoning.
Bacteria are living things. They multiply quickly by dividing themselves in
half. Within 10 hours, one bacterium can become millions.
Bacteria move easily from one thing to another. Like hitchhikers, they take
advantage of every opportunity to move to new areas where they may live and
grow.
Bacteria are controlled using safe food handling practices.
Most cases of food poisoning come from:
Eating partially cooked foods-
* Hamburger that is red in the middle.
* Rare and medium-rare steak and roast beef.
* Undercooked chicken or fish.
* Raw or partially cooked eggs.
Serve and remind them to eat only fully cooked foods.
Poor Food handling-
* Not washing hands before touching food.
* Cutting meat on a cutting board, then cutting vegetables on the same board.
Bacteria grow well in raw meat, poultry and seafood.
* Thawing frozen foods on the kitchen counter.
Bacteria thrive at warm temperatures. As food thaws on the counter, bacteria
begin to grow on the surface.
Model safe food handling procedures - wash hands often, use separate cutting
boards, (disinfect between use) and thaw frozen foods in the refrigerator.
Storage problems -
* Cooling large kettles of soup on the counter or range.
* Juices from packages of raw meat, poultry or fish dripping onto other foods
in the refrigerator.
Always divide large kettles of soup into shallow pans and place immediately in
the refrigerator. Wrap meat packages and place on bottom shelf so juices
cannot drip onto other foods.
Prepared by: Sandra P. Hall
Clinton/Centre Counties
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HERE COME THE GRANDKIDS . . .
Food Safety for Grandparents
____________________________
The young, newborns, and children under one are more vulnerable to food
poisoning because of undeveloped immune systems. Likewise seniors are at
higher risk because of age related physical changes - immune systems weaken
with age, making them also more susceptible to food born diseases. Gone are
the days when everyone drank out of the same dipper at home and school. We
know how disease and bacteria are spread. That's why we need to be even more
vigilant about spreading bacteria.
Teach Hand Washing
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Careful hand washing is one of the best ways to stop germs from spreading. As
soon as your grandchild can understand, stress hand-washing after toileting
and before eating. One of the best ways to teach food safety is to practice
is and to be vocal about why it is being practiced. This needs to begin as
soon as the child is aware of and is taking an interest in food (beyond
throwing it!).
Handling Baby Food Safely
_________________________
Even a small "dose" of harmful bacteria can make a tiny baby sick. Do not
give a baby leftover formula or milk from a previous feeding. Harmful
bacteria from the baby's mouth can be introduced into the formula where it can
grow and multiply even after refrigeration and reheating. I know this goes
against all we've been taught -- not to be wasteful. After all formula is
expensive, but is it worth making the baby sick to save a few pennies?
If using commercial baby foods, check to see that the safety button on the lid
is down. If the jar lid doesn't "pop" when opened, do not use. Discard jars
with chipped glass or rusty lids. Also remember not to feed the baby straight
from a jar of baby food. Saliva on the spoon contaminates the remaining food.
Transfer food from the jars to bowls before feeding the baby.
Another point of interest that grandparents may be interested in due to its
association with infant botulism, honey should not be given to, or used in
foods for infants under 1 year of age. Below this age, infants do not have
adequate stomach acid to inactivate botulinal spores.
Be Careful with Cookie Dough
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Children love to taste the cookie dough, but remember that eating raw cookie
dough or tasting raw cake batter made with raw eggs is also risky. Children
especially enjoy sampling these raw products, but they are at great risk for
foodborne illness from Salmonella poisoning sometimes found in raw eggs
because their immune systems are not fully developed.
So when you're baking cookies or mixing up cake batter, avoid allowing your
grandchildren to taste them before they are baked. You may have to contend
with disappointed youngsters, but that's better than making a trip to the
hospital with a sick child.
Be safe no sorry!
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This publication is available in alternative media on request.
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shall have equal access to programs, facilities, admission, and employment
without regard to personal characteristics not related to ability,
performance, or qualifications as determined by University policy or by state
or federal authorities. The Pennsylvania State University does not
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veteran status. Direct all affirmative action inquiries to the Affirmative
Action Office, The Pennsylvania State University, 201 Willard Building,
University Park, PA 16802-2801.
+----------------------------------------------------------------------------+
Dr. Dan Lago, Ph.D., Penn State Extension Aging Specialist
Penn State College of Agricultural Sciences
323 Ag. Administration Building, University Park, PA 16802-2601
(814) 863-7871
Internet Address: djl@psu.edu