Refrigerator practices of participants in the Meals on Wheels program - (Food Protection Trends)
September 7, 2007 – 8:30 pmSUMMARY
Meals-on-wheels (MOW) recipients may be more at risk for foodborne illness than healthy elderly people. The objectives of this project were to conduct a survey of MOW participants for refrigerator food practices and monitor their refrigerator temperature for one week with a Temperature Data Tracker. Participants included 81 MOW recipients from 10 counties. Sixty percent stated that they usually eat all the food delivered soon after delivery, while 40 percent saved food. Meat and poultry were most often saved for an average of 4 days. Only 4 of the 81 participants had refrigerator thermometers with a temperature range of 38°F 41°F. The average temperature from the Temperature Data Trackers (n = 81) was 41.3°F + 3.98, with an average range of 37.6°F 49.3°F. Thirty-four refrigerators averaged above 41°F (the recommended FDA Food Code temperature) while 43 refrigerators averaged above 40°F (the recommended home refrigerator temperature). Only one participant […]
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http://www.extension.iastate.edu/foodsafety/news/fsnews.cfm?newsid=21076
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