Research Article

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 eggs26.8
Raw or undercooked meat or poultry24.4
Mold-ripened, blue veined, or soft cheeses19.5
Deli meats eaten without reheating14.6
Food stored at improper temperatures 14.6
Hot dogs eaten without reheating7.3
Raw or undercooked fish or seafood9.8
Raw, unpasteurized milk 9.8
Raw sprouts7.3
Unpasteurized juices, cider, or honey2.4
Expired food4.9
Food stored in can that is dented, leaking, or swollen4.9

Describe recommendations you have given to your patients and/or their caregivers since reading the booklet ( = 41)%

Proper storage time for refrigerated foods31.7
Other storage practices, nec29.3
Proper kitchen hygiene14.6
Refrigerate perishable food promptly (not more than 2 hours at room temperature)12.3
Other food-handling practices, nec12.2
Check refrigerator temperature9.8
Use food thermometer for cooking meat, poultry, seafood, and eggs9.8
Other cooking practices, nec7.3
Proper personal hygiene (hand washing)7.3
Washing produce7.3
Procedures for preventing cross contamination 4.9
Reheating deli meats4.9

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