together we rise - meals on wheels america

TOGETHER WE RISE MEALS ON WHEELS ANNUAL CONFERENCE & EXPO

AUGUST 31 – SEPTEMBER 2, 2016

FOOD SAFETY RESOURCES

& NEWS YOU COULD USE

UCHE AKOBUNDU

BRIDGETTE KEEFE

WEDNESDAY, AUGUST 31

UCHE AKOBUNDU DIRECTOR, PROJECT MANAGEMENT AND

IMPACT

TOGETHER WE RISE MEALS ON WHEELS

CONFERENCE AND EXPO

TOGETHER WE RISE MEALS ON WHEELS ANNUAL CONFERENCE AND EXPO

ROAD MAP

• Our Food Safety Challenge

• US National Food Safety Priorities

• Food Bourne Illness Trends in Older Adults

• Food Safety Risk for Older Adults: Physiological, Medical,

Behavioral and Physical Factors

• Opportunities for Reducing Food Safety Risks

• Food Safety Resources You Can Use


CONFERENCE AND EXPO


WHY IS FOOD SAFETY IMPORTANT?

• Foodborne illnesses are a preventable and

underreported public health problem.

• High burden on public health system and contribute

significantly to the cost of health care.

• Large groups of the population are vulnerable to

foodborne illness.


CONFERENCE AND EXPO


US FOOD SAFETY

The food industry is responsible for producing safe food.

Government agencies are responsible for setting food

safety standards, conducting inspections, ensuring that

standards are met, and maintaining a strong enforcement

program to deal with those who do not comply with

standards.


CONFERENCE AND EXPO


RECENT ADVANCES IN FOOD SAFETY WORLD

• 2009: Establishment of the White House Food Safety

Working Group

- Prioritizing prevention

- Strengthening surveillance and enforcement

- Improving response and recovery

o Preventing Salmonella contamination and E. Choli threat

• 2011: Passage of the FDA Food Safety Modernization Act

(FSMA)

- Preventing food safety problems & enforcement authority

- Imported foods = domestic foods; build an integrated national

food safety system


CONFERENCE AND EXPO


HEALTHY PEOPLE 2020: FOOD SAFETY

Campylobacter and Salmonella spp. Infections, 1997-2011 ↓Decrease Desired

Objective 1.1: Reduce infections caused by Campylobacter species transmitted commonly through food

Objective 1.4. Reduce infections caused by Salmonella species transmitted commonly through food.

SOURCE: Foodborne Disease Active Surveillance Network (FoodNet), CDC/NCEZID.


CONFERENCE AND EXPO


HEALTHY PEOPLE 2020: FOOD SAFETY

Foodborne infections, 2011 ↓ Decrease Desired

Objective 1.2 and 1.3: Reduce infections caused by Escherichia coli (STEC) O157 and Listeria monocytogenes transmitted commonly through food.

WHAT MAKES

ASSURING FOOD

SAFETY SUCH A

CHALLENGE?

Q:


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YOUR TURN, YOUR THOUGHTS?

• Enter audience ideas below…


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OUR FOOD SAFETY CHALLENGE

• Globalization

- Food supply

• Demographics

- Diversity: ethnicity, age, preferences

• Consumer Lifestyles and Expectations

- Interest in prevention, healthy eating

- Out of season eating, convenience, ubiquity

• Morbidity and Healthcare Expenditure

- 48 million Americans (~17% pf population) ill each year,

leading to 128,000 hospitalizations and 3,000 deaths.

FOOD SAFETY

RECOMMENDATIONS

HAVE ALWAYS BEEN

PART OF NATIONAL

DIETARY GUIDANCE.

T or F ?:


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DIETARY GUIDANCE & FOOD SAFETY EDUCATION

• Dietary Guidelines for Americans (DGA) is a chief source

of nutrition education for the general population.

• Food safety recommendations have changed but

remained consistent:

- An important part of healthy eating is keeping foods safe.

• Looking back at recent editions of the DGAs:

- 2000: New recommendation

- 2005 & 2010: Chapters on food safety

- 2015-2020: Appendix on food safety


CONFERENCE AND EXPO


FOOD SAFETY GUIDANCE FOR OLDER ADULTS

• Older adults are at increased risk of foodborne illness.

• There are several reasons for this:

• Physiological

• Medical

• Behavioral

• Physical


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FOOD SAFETY RISK FACTORS: PHYSIOLOGICAL

• Age-related digestive system changes

• But first, a review of this important system:


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• Our olfactory system

becomes less efficient - our

senses of smell and taste

may wane, reducing the

ability to spot warning signs

of food that has gone bad.

• A few reasons:

- Medication use

- Environment pollutants

- Oral health

- Disease – diabetes, dementia


CONFERENCE AND EXPO



• Changes in our stomach function as we age:

• Reasons:

• Myriad

Decreased Increased

• Clearance of liquids from stomach

• Feelings of early fullness

• Stomach acid decreases

• Mucosal blood flow and impaired sensory neuron function in animal models

• Contact time with NSAIDs or other noxious agents in delayed emptying

• Tendency for gastric mucosal injury in delayed emptying

• Prevalence of H. pylori associated with increased risk of bleeding peptic ulcer, pernicious anemia, and lymphoma


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• The kidneys may not get

rid of toxins as readily.

• A few reasons:

• The kidney itself and the

filtration system

decrease in size and

volume, and are less

able to clear foreign

materials from the body


CONFERENCE AND EXPO



• Our immune system tends to become more sluggish

as we age, reducing the body’s ability to fight off

harmful bacteria or other pathogens.

• Innate immunity:

from our genes

• Adaptive immunity:

induced by infection

or vaccination


CONFERENCE AND EXPO


QUICK PRIMER: T- AND B-CELL FUNCTION

• The number and

frequency of T

cells are

variably

mentioned to

decrease with

age.

• Ability to

recognize and

eliminate

disease agents

of lowers.


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FOOD SAFETY RISK FACTORS: MEDICAL

• Older people are more likely to have a chronic condition,

such as diabetes, cancer or cardiovascular disease, and

are also more likely to regularly take medications.

• Both chronic conditions and some medications can further

weaken the immune system.

- Cardiovascular disease: plaques are composed of immune

cells, inducing favorable conditions for plaque.

- Cancer: tumors induce a local inflammation that suppresses

the adaptive immune system and favor tumor development.


CONFERENCE AND EXPO


FOOD SAFETY RISK FACTORS: MEDICAL

• Increased susceptibility to illness does result in older

adults requiring admission to hospital.

• Hospitals are challenging places for recuperation and do

expose older adults to foodborne illness risks.

- Weaker immune systems due to illness, increased risk of

opportunistic infection

- Regular eating patterns may shift due to state of health, food

service hours, availability of assistance during mealtimes.

- Immobility to due extended hospital stays can also impair

immune function.

WHAT BEHAVIORS

PLACE OLDER ADULTS

AT GREATER FOOD

SAFETY RISK?

Q:


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FOOD SAFETY RISK FACTORS: BEHAVIORAL

• Education should target behaviors most associated with

increased likelihood of foodborne illness (FBD).

• Seniors are at increased risk of FBD because:

- Engage in unsafe food handling practices over life course

- Do not believe they are at greater risk than younger people

- Desire not to waste food, so want to eat it all

- Do not understand the ‘sell-by’ date & implication

- From practice, we also know that home bound seniors tend to

not store delivered meals or uneaten portions promptly


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• Based on 2006 FDA Food Safety Survey:

- Older adult tend to report better compliance with food safety

recommendations than younger adults.

- >25% older adults did not always wash their hands before

preparing foods

- Most did not have a refrigerator with a thermometer that

displays the temperature.

- Most older adults reported eating one or more potentially

hazardous foods in the past year


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• Women were more likely to:

- Wash their hands all the time before preparing foods

(77% vs. 68%).

- Have a built-in refrigerator thermometer, shows

temperature (42% vs. 35%)

- Heard of Salmonella as a problem in food (93% vs. 86%)

- Perceive food safety risk as high to very high (77% vs.

63%).

• Women were less likely to:

- Serve hamburgers rare (16% vs. 21%) and to have

eaten potentially hazardous foods in the past year (60%

vs. 74%).


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• Men were more likely to:

- Have a food thermometer (70% vs. 76%)

- Have eaten their last purchase of lunch/deli meat (open

>5 days in refrigerator) (46% vs. 62%).


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FOOD SAFETY RISK FACTORS: PHYSICAL

• Focus: home-bound seniors

• Dependent on foods brought to the home by:

- Home delivered meal programs,

- Food delivery services

- Family members

- On own food supplies

• Food behaviors, availability of foods, and resources

with the home to store meals and grocery items safely

and prepare them as needed in a safe manner is vital.

DOES THIS RESEARCH

RING TRUE FOR YOU?

IN YOUR

EXPERIENCE?

Q:

WHAT DO YOU THINK

OF THE USEFULNESS

OF THESE

QUESTIONS?

Q:

CAN THIS BE

INCLUDED AS PART

OF A CLIENT

ASSESSMENT

ANNUALLY?

Q:

OR JUST A FEW QUESTIONS

LIKE THESE – TO TEST FOOD

SAFETY KNOWLEDGE?

Q: Checklist is available at: https://njaes.rutgers.edu/foodsafety/kitchencheckup/Home_Kitchen_Food_Safety_Best_Practices_Checkup.pdf

BRIDGETTE KEEFE PUBLIC AFFAIRS SPECIALIST, USDA FOOD

SAFETY AND INSPECTION SERVICE

https://njaes.rutgers.edu/foodsafety/kitchencheckup/Home_Kitchen_Food_Safety_Best_Practices_Checkup.pdf





CONFERENCE AND EXPO


FOOD SAFETY RESOURCES & NEWS YOU CAN USE

U.S. Department of Agriculture

Food Safety and Inspection Service

FSIS is the public health Agency in the U.S. Department of

Agriculture responsible for ensuring that the Nation’s commercial

supply of meat, poultry, and processed egg products is safe,

wholesome, and correctly labeled and packaged, as required by the

Federal Meat Inspection Act, the Poultry Products Inspection Act,

and the Egg Products Inspection Act.

Protecting Public Health and Preventing Foodborne Illness


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Foodborne illness is a serious public health issue. The Centers for

Disease Control and Prevention (CDC) estimates that foodborne

bacteria sicken about 48 million Americans (1 in 6) every year. In

addition, foodborne illnesses hospitalize approximately 128,000

people and cause about 3,000 deaths annually.

Four Most Common Foodborne Pathogens:

Campylobacter, Escherichia Coli,

Listeria Monoctyogenes and Salmonella


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Fact: Adults 65 and older are at a higher risk for hospitalization and

death from foodborne illness. For example, older adults residing in

nursing homes are ten times more likely to die from bacterial

gastroenteritis than the general population.

Main causes:

• Changes in our organs and body systems as we grow older

• Our liver and kidneys might not function properly

• Our sense of taste or smell may be altered


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FSIS’ Office of Public Affairs and Consumer Education

Food Safety Education Staff

Primary Goal: Enhance public education and outreach to improve food-

handling practices

• Design food safety education products and services for all age

groups, especially at-risk groups

• Operate the USDA Meat and Poultry Hotline and Ask Karen

• Utilize social media to communicate its food safety messages to

consumers

• Collaborate with partners to promote food safety


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The USDA Food Safety Ambassador Program

FSIS has been utilizing the program since August 2010 to directly

communicate its food safety messages to millions of consumers, at-risk

groups, minority communities and those in underserved geographical

areas where internet access and health services are not readily available.

The program is unique because it allows agency employees, also known

as Food Safety Ambassadors (FSAs), to directly interact with consumers

in their region.

On average, FSAs host 8-10 outreach events and disseminate

approximately 75,000 publications a month!


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More than 50 FSAs from all 10 District Offices are currently participating

in the program and tasked with:

• Coordinating or participating in outreach events in their communities;

• Seeking volunteers for outreach and/or media events that take place

in their District Office; and

• Serving as a main contact for food safety publications and

promotional items in their District Office/Region.


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Where Are Our FSAs?


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What Can We Do for You?

• Ship food safety materials and promotional items

• Share food safety information (blogs & press releases)

• Attend local events & conferences

• Host food safety workshops

• Collaborate on projects


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Infographics and Fliers


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The FoodKeeper Mobile App

Launched in April 2015, the application offers users valuable storage

advice about more than 400 food and beverage items, including various

types of baby food, dairy products and eggs, meat, poultry, produce,

seafood, and more.

"This app empowers people to help meet our

nation's food waste reduction goals, and it

also links to our virtual food safety resources

that answer common questions about how to

safely handle, prepare and store foods.

Adding food recall alerts to the app's

capabilities makes the FoodKeeper a top-

notch tool for consumer engagement and

protection.“ – Ag Secretary Tom Vilsack


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FoodKeeper App

With the application, you can:

• Find specific storage timelines for the refrigerator, freezer, and pantry,

depending on the nature of the product;

• Get cooking tips for cooking methods of meat, poultry and seafood

products;

• Note in your devices’ calendar when products were purchased and

receive notifications when they are nearing the end of their

recommended storage date;

Also available

in Spanish and

Portuguese!


CONFERENCE AND EXPO



FoodKeeper App

With the application, you can:

• Search the application with swipe gestures or voice control; and

• Submit a question to USDA using the ‘Ask Karen’ feature of the

application. ‘Ask Karen’ is USDA’s 24/7 virtual representative. The

system provides information about preventing foodborne illness, safe

food handling and storage, and safe preparation of meat, poultry, and

egg products.

The app has been

downloaded over

100,000 times

already!


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Food Safety Discovery Zone

The FSDZ is an interactive multimedia exhibit, which showcases

the four key messages of the Food Safe Families campaign;

Clean, Separate, Cook, and Chill.


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Social Media and Important Links

• Twitter – @USDAFoodSafety (786K followers and counting!)

• FoodSafety.gov – Blogs & Fact Sheets

• USDA-FSIS website – www.fsis.usda.gov

• USDA Meat & Poultry Hotline (1-888-MPHotline)

• YouTube.com/USDAFoodSafety

• GovDelivery - Subscription

• USDA Facebook


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Food Safety Questions or Comments?

Please send inquiries to

[email protected]

Thank you!

TIM GETTY [TITLE]


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FOOD SAFETY RESOURCES FOR OLDER ADULTS

• Taskforces

• https://www.foodsafety.gov/risk/olderadults/

• http://www.foodsafetyworkinggroup.gov/Home.htm

• Federal Agencies

• CDC:

• http://www.cdc.gov/features/befoodsafe/

• FDA:

http://www.fda.gov/Food/FoodborneIllnessContaminants/PeopleAtRisk/u

cm312705.htm

• FSIS:

• http://www.fsis.usda.gov/wps/wcm/connect/ab56957a-3f3c-4b67-aece-

44ef1890b0fd/Older_Adults_and_Food_Safety.pdf?MOD=AJPERES

https://www.foodsafety.gov/risk/olderadults/

https://www.foodsafety.gov/risk/olderadults/

http://www.foodsafetyworkinggroup.gov/Home.htm

http://www.foodsafetyworkinggroup.gov/Home.htm

http://www.cdc.gov/features/befoodsafe/

http://www.cdc.gov/features/befoodsafe/

http://www.fda.gov/Food/FoodborneIllnessContaminants/PeopleAtRisk/ucm312705.htm



http://www.fsis.usda.gov/wps/wcm/connect/ab56957a-3f3c-4b67-aece-44ef1890b0fd/Older_Adults_and_Food_Safety.pdf?MOD=AJPERES










THANK YOU!


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REMINDER:

• Please remember to fill out

the course evaluation on

our App!

• You can access the survey

by going to the course your

Conference App and

selecting “Survey”

• Fill out your responses and

then hit “Finish”

• Thank you!

together we rise - meals on wheels america

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