The booklets in this "at-risk series" are tailored to help older adults, transplant recipients, pregnant women, and people with cancer, diabetes or HIV/AIDS reduce their risk for food-borne illness.
"These booklets are a much-needed resource for consumers who are at increased risk of getting sick from food," said Elisabeth Hagen, under-secretary for food safety, USDA. "The clear, understandable information in these booklets will help at-risk individuals feel confident about the safety of foods they prepare and eat. The booklets are also helpful to physicians and other healthcare providers for educating their at-risk patients about food-borne illnesses."
Each of the booklets contains 24 pages of practical guidance on how to prevent food-borne illnesses. The information is presented in easy-to-read charts, illustrated how-tos, and straightforward descriptions of why each group is at higher risk for food-borne illness and symptoms that may mean trouble. The booklets contain three tear-out cards with quick-reference tips for grocery shopping, cooking to the right temperature, and eating at restaurants for times when taking along the entire booklet would be impractical.
"Everyone from farmers to food manufacturers to food preparers in the home has a role in food safety," said Michael Taylor, deputy commissioner for foods, FDA. "It is important that consumers, particularly those who are at higher risk of food-borne illnesses, have information they can use to do their part in preventing illnesses by properly selecting and preparing foods."
While booklets on five of these topics were previously produced in 2006, the two agencies this year created a sixth booklet for pregnant women, who are at particular risk for the illness listeriosis. The six new booklets list food safety resources, such as www.foodsafety.gov, that have been made available since the earlier copies were printed. They also include revised safe cooking temperatures for meat and poultry: 145 °F for whole cuts of meat, followed by a three-minute rest time; 160 °F for ground meats, and 165 °F for all poultry and leftovers.
