Working with Individuals Who Provide Nursing Care to Educate Older Adults about Foodborne Illness Prevention: The Food Safety Because You Care! Intervention

Table 3

Respondents’ recommendations to their patients as a result of reading the booklet.

What foods have you advised your patients aged 60 or older not to eat based on what you learned in the booklet? ( = 41)	%
Foods containing raw or undercooked eggs	26.8
Raw or undercooked meat or poultry	24.4
Mold-ripened, blue veined, or soft cheeses	19.5
Deli meats eaten without reheating	14.6
Food stored at improper temperatures	14.6
Hot dogs eaten without reheating	7.3
Raw or undercooked fish or seafood	9.8
Raw, unpasteurized milk	9.8
Raw sprouts	7.3
Unpasteurized juices, cider, or honey	2.4
Expired food	4.9
Food stored in can that is dented, leaking, or swollen	4.9
Describe recommendations you have given to your patients and/or their caregivers since reading the booklet ( = 41)	%
Proper storage time for refrigerated foods	31.7
Other storage practices, nec	29.3
Proper kitchen hygiene	14.6
Refrigerate perishable food promptly (not more than 2 hours at room temperature)	12.3
Other food-handling practices, nec	12.2
Check refrigerator temperature	9.8
Use food thermometer for cooking meat, poultry, seafood, and eggs	9.8
Other cooking practices, nec	7.3
Proper personal hygiene (hand washing)	7.3
Washing produce	7.3
Procedures for preventing cross contamination	4.9
Reheating deli meats	4.9

Nine respondents skipped question or did not provide a legible response.
nec = not elsewhere classified.