Nursing Assistant Resources On The Web

Nursing Homes Magazine once again has an excellent article about food preparation, foodbourne illness and prevention of this.

Some highlights:

Residents of LTC facilities tend to be more vulnerable to foodborne illnesses than the general population. This is because of (1) age-related changes in their gastric pH, (2) the overuse of antibiotics that kill beneficial bacteria normally present in the body that provide protection against harmful microorganisms, and (3) the weakening of their immune systems by diseases and conditions (e.g., AIDS, diabetes, liver disease, and malnutrition), as well as medications and treatments that destroy or suppress immune cells (e.g., chemotherapy and radiation therapy). In confined environments such as nursing homes and other LTC facilities where these vulnerable residents live, foodborne pathogens can spread easily. Residents eat the same food from the same kitchen, share food, eat food brought in by visitors, eat during activities and special events, and save food from mealtimes—all factors that allow the chain of infection to flourish.

Foods to Avoid
To reduce the risks of foodborne illness, nursing home residents are advised not to eat the following foods:

* Raw finfish and shellfish (e.g., sushi or oysters)
* Hot dogs and luncheon or deli meats, unless reheated until steaming hot
* Raw or unpasteurized milk or soft cheeses
* Refrigerated pâtés or meat spreads
* Refrigerated smoked seafood, unless contained in a cooked dish
* Raw, lightly cooked, or unpasteurized eggs (e.g., sunny-side up)
* Raw or undercooked meat or poultry (e.g., a rare or medium hamburger)
* Raw bean and seed sprouts
* Unpasteurized/untreated fruit or vegetable juice

There is a lot more here to read. Go check it out; some of this info can be applied in our homes as well.