Newsleer In this issue Home Care Assistance News.............1 Spotting and preventing food poisoning...1-4 Managing cleanliness and infection.............1-4 Caregiver Spotlight ............................................4 Taking the bite out of foodborne illness Seniors are especially vulnerable to foodborne illness, also known as food poisoning. The CDC estimates it to afflict at least 33 million every year. Many cases go unreported. Older people’s immune systems do not respond as quickly or effectively as a younger person’s. Even the decline of acidity in seniors’ stomachs eliminates an important natural defense against foodborne bacteria. Severe food poisoning is most life-threatening to people over 70. “When seniors have a food-borne illness, the consequences are more apt to persist or to lead to secondary types of illness,” says Dr. Margy J. Woodburn at Oregon State University. While some viruses and parasites can the culprit, most foodborne illness is caused by bacteria such as E. coli, (found in unpasteurized milk and undercooked ground beef) and salmonella (found in raw chicken, raw meat, and eggs). E. coli can cause kidney failure and brain damage. Other foods can also become contaminated if they come in contact with the bacteria indirectly, such as from knives, cutting boards or hands that have previously touched infected meat. (Continued next page...) Volume II, Number 1 How to ensure cleanliness and control infection in an older adult’s home As people age, their immune system’s ability to fight off disease decreases. In addition to the normal aging process, recent surgery, poor diet and lack of exercise also make seniors more susceptible to infections. Meanwhile, difficulty with toileting, bathing and housekeeping put many seniors at higher risk of contamination. That’s why it’s especially important to help manage the cleanliness of older adults’ homes. This not only ensures the safety of seniors, but also the safety of others in the home, including caregivers. Here are some important and often simple steps you can take to improve cleanliness and reduce the risk of infection in a home where seniors live. Laundry If there is the potential that sheets or clothing are soiled with body fluids, wear disposable gloves and wash the items in water with detergent and bleach. Dirty Dishes Always use hot water and soap to wash dishes. Wear dishwashing gloves and scrape off all (Continued next page...) Home Care Assistance News New locations! Home Care Assistance announces the opening of our newest offices, located in Milwaukee, WI and Chicago IL. CareNotes Newsleer, Volume II, Number 1 Food illness (continued): Cleanliness (continued): remaining or baked-on foods from dishes and pans before washing, even before using an automatic dishwasher. For extra disinfecting by hand, you can also add a small amount of chlorine beach to the final rinse water and soak all items in this solution for at least one minute. Rinse them again in hot running water and allow them to air dry. Kitchen and cooking surfaces After cleaning, sanitize stove and counter tops, refrigerators and freezers using a bleach solution or a chlorine-based disinfectant cleaner, not ammonia. Wear gloves. How to make a bleach solution Symptoms Diagnosing food poisoning can be tricky. Common symptoms include diarrhea, abdominal cramping, fever, headache, vomiting and severe exhaustion. Sometimes blood or pus appears in the stools, Symptoms vary according to the type and amount of contaminants eaten. Symptoms may come on as early as half-hour after eating, but sometimes the onset doesn’t begin for days or weeks and it can be mistaken for a stomach flu. They usually last only a day or two, but in some cases can persist a week to 10 days. In case of illness If you suspect that you or a family member has foodborne illness, follow these general guidelines: 1. Preserve the evidence. This will help doctors diagnose the cause. If a portion of the suspect food is available, wrap it securely, mark “DANGER” and refrigerate it. Save all the packaging materials, such as cans or cartons. (Continued next page...) You can make a bleach solution using 2 teaspoons of bleach in one gallon of water or 1/4 teaspoon bleach in a quart of water. You must make a fresh solution every time you use it. Toilets and bedpans Wear gloves and clean regularly using a chlorinebased disinfectant cleaner. Disposing of waste Wear disposable gloves when discarding issues, paper towels, diapers, etc. All infectious body wastes and contaminated items should be placed in leak-proof containers such as heavy duty plastic bags, tied shut, and then placed in a second plastic bag before discarding. Label the bag “contaminated items.” Feces or any liquid blood must be flushed down the toilet. Controlling infection Diseases that can be spread from one person to another include colds, flu and pneumonia. Here are some simple and even common sense ways to keep such germs from spreading. (Continued next page...) 2 CareNotes Newsleer, Volume II, Number 1 Food illness (continued): Write down the food type, the date, and time consumed, and when the symptoms started. 2. Seek treatment immediately, especially in case of frequent or bloody diarrhea or if diarrhea or vomiting lasts more than 24 hours. 3. Call the local health department if the suspect food was served at a large gathering, from a restaurant or other food service facility, or if it is a commercial product. 4. Contact the FDA Consumer Food Information Line at 1 (800-FDA-4010) if you have questions. Practice prevention Practice safe food preparation and sanitation to prevent cross-contamination. Cleanliness (continued): Wash your hands! This is the the singe most effective way to reduce infection. Wash your hands using soap and water as hot as you can stand for 20 seconds or as long as it takes to sing “Happy Birthday.” Handwashing is especially important... • • • • • • • • • Before and after caring for a person’s body After using the bathroom After removing gloves or protective clothing Before preparing food and after handling raw meat, poultry or fish After eating or smoking Immediately after hand contact with blood or other body fluids or feces After shaking hands or other bodily contact After handling money Frequently throughout the day • Use separate knives and cutting boards for meats and vegetables. • Wash every kitchen Wear gloves surface and utensil Wear disposable gloves if with hot soapy water there is contact with body or a bleach solution fluid including: after food has been prepared using it. • Blood • Use disposable paper • Infectious materials towels instead of such as body fluids dish cloth. • Mucous membranes • Replace sponges • Broken skin regularly, throw them • Soiled fabrics or in the dishwasher or surfaces boil them. • Wash your hands Always wear gloves if you A good rule of thumb is to wash your hands for as have open cuts, sores, or well with soap and long as it takes you to sing “Happy Birthday.” water after handling dermatitis on your hands. raw meat and eggs. • Don’t leave cooked or perishable foods out at Use only intact gloves. Don’t use gloves if they are room temperature longer than two hours. peeling, cracked or discolored or if they have holes • Keep foods out of the danger zone of 40°F to or tears in them. 140°F. Between those two temperatures, bacteria multiply rapidly. Sneezing and coughing • Divide up leftover food and store it in shallow If you or someone you’re caring for is sneezing or containers no more than two inches deep so it coughing, take these precautions: cools faster. (Continued next page...) (Continued next page...) 3 CareNotes Newsleer, Volume II, Number 1 Food illness (continued): • Keep refrigerators at 40°F or lower and keep freezers at 0°F or lower. • Use a meat thermometer to make sure meat is cooked thoroughly to 160°F or even better to 170°F. Poultry should be cooked to 180°F. • Don’t wash poultry before cooking because that gives bacteria a chance to spread. • Shellfish, especially oysters, are particularly dangerous when eaten raw. • Wash fruits and vegetables under running water, preferably twice. • If a food doesn’t look right or smell right or if it bulges, throw it out. Dining out safely Here are some tips for avoiding contaminated food when eating away from home. • Avoid menu items that are made with raw or undercooked eggs, such as hollandaise sauce, Caesar salad, fresh mayonnaise, unless they were made using a pasteurized commercial egg product. Ask your server to ask the cook. • If you’re in a city that requires restaurants to display their heath department ratings, eat only at “A-rated” or “90%+” establishments. • Observe the cleanliness of your server’s hands. See if your food is being handled in a sanitary manner. Judge the tidiness of the whole restaurant, including the restroom. If the place is in poor shape, they may also have a problem following food safety standards. • Monitor food temperature. If foods meant to be hot or cold are served to you lukewarm, send them back. • Avoid eating salad mixtures such as pasta salad, potato salad or chicken salad, which are handled after they are prepared and may not have been stored at the correct temperatures. This is especially true at outdoor gatherings. Observing safe food handling steps will go a long way to preventing unpleasant and even lifethreatening foodborne illnesses. Cleanliness (continued): • Do not use a handkerchief; use disposable tissues and do not reuse them. • If you are unable to cover a sneeze or cough using a tissue, cough or sneeze into the crook of your clothed elbow—not into your hands. • Wear a disposable face mask. By following these procedures, you will help reduce the risk to yourself, your family and the elders in your care. Caregiver Spotlight Elaine Ellis, a caregiver from the St. Louis, Missouri HCA office, is a CNA with more than 12 years experience in caring for others. One of Elaine’s greatest attributes is her ability to establish trust with clients, allowing them to openly share their issues and concerns. Elaine’s positive attitude has won over even the most demanding clients. Her knowledge of dementia has been invaluable with several clients. She has helped family members learn techniques to better deal with their loved ones. Elaine’s dedication was evidenced over the holiday weekend, when she filled-in to care for a live-in client more than 100 miles away until the regular caregiver could return. Elaine also contributes to the community as a Case Manager/Instructor for MERS Goodwill in St. Louis where she assists individuals seeking employment, helping them with training, resume writing and interviewing techniques. Whether at HCA or MERS Goodwill, Elaine is truly a strong mentor and inspirational individual. 4
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