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Recent outbreaks of foodborne illness remind us that under certain circumstances, familiar foods can lead to serious consequences, even death. Despite progress in improving the overall quality and safety of food produced in the U.S., significant food-borne illness ad death due to microbial pathogens still occur.
During the past few decades, several new important food-borne pathogens, some of which can grow at refrigeration temperatures, have been identified. Changes in demographics, consumer lifestyles, food preferences, and international trade have resulted in changes in food manufacture and distribution. Along with the ability of microorganisms to evolve rapidly and adapt to their environment, these changes present new microbiological challenges to everyone, especially seniors.
Federal studies show that seniors do a better job of handling food safely than any other age group. However, to stay safe, follow the following guidelines.
Some publications through the Craven County Health Department include: