Did you know?
Grocery stores sell pasteurized in-the-shell eggs that have been rapidly heated to kill bacteria and reduce the risk of foodborne illness. Although they may be more expensive, they lower the risk of foodborne illness for eggs that aren’t thoroughly cooked. Look for eggs stamped with a “P.”

Hands up for safety!

Safe food is food free of harmful bacteria, viruses or contaminants that can make you sick.
Food safety from the store to the kitchen:

  • Buy food from reputable sources.
  • Keep hot foods hot and cold foods cold during transport.
  • Put groceries away promptly to keep harmful bacteria from growing.
  • Place your raw meat and eggs on the bottom shelf of the refrigerator to prevent any contamination or leakage to the lower shelves.
  • Keep an appliance thermometer in your refrigerator and freezer.
    • Refrigerators should stay at or below 40 F.
    • Freezers should stay at or below 0 F.

Prepare foods safely:

  • Wash your hands before preparing, cooking or eating.
  • Thaw food safely in the refrigerator or under cold running water; thaw food in the microwave only if using right away.
  • Don’t rinse raw meat or chicken.
  • Use separate, clean cutting boards and knives when cutting meats, fruits and vegetables.
Nutrition Information for Older Adults - Compilation (PDF)
Peer Review Logo
Lindsay, A. and Helm, M. 2025, Food Safety 1 - Nutrition information for older adults, Extension | University of Nevada, Reno, FS-25-04-12

Extension Associated Contacts

Macy Helm
Macy Helm
Anne R. Lindsay
Anne R. Lindsay
Natalie Mazzullo
Natalie Mazzullo
 

Also of Interest:

 
A black dog catching a treat in the air.
Women in science: a Q&A with CABNR pet food mercury researchers
Professor Mae Gustin and fellow researchers Lindsay Chichester, Sarrah Dunham-Cheatam, Adriel Luippold and Margarita (Maggie) Vargas-Estrada talk about their work and answer related questions
 Andrews, A. 2019, Nevada Today
food storage containers
Food Safety 2 - Nutrition information for older adults
Storing, preparing and cooking foods to the proper temperature can help prevent foodborne illness.
 Lindsay, A. and Helm, M. 2025, Extension | University of Nevada, Reno, FS-25-04-13
Detecting Multiwall Carbon Nanotube Uptake and Translocation in Lettuce to Enhance Food Safety Assessment.
Reclaiming Water for Urban Foodsheds integrates basic scientific research with extension outreach to examine the feasibility of using reclaimed water resources for irrigated agriculture in urban environments.
 Yang, Y., Das, K., Barrios-Masias., F., and Singletary, L. 2018, Extension I University of Nevada, Reno, FS-18-03.
Good Agricultural Practices (GAPs) and Good Handling Practices (GHPs): A Framework for Minimizing On-Farm Food Safety Hazards
Approximately 48 million people in the United States get sick, 128,000 are hospitalized and 3,000 die from foodborne diseases each year (CDC, 2011). Produce has continued to be implicated in major foodborne illness outbreaks in recent years.
 Urbanowitz, S. 2013, University of Nevada Cooperative Extension
Food Safety Tips for Nevada Child Caregivers
This publication will help you to learn more about what caregivers should look for during the preparation of food to prevent foodborne illness.
 Omaye, S. and Wilson, M. 2007, Extension | University of Nevada, Reno, FS-07-28
 

Associated Programs

Two adults hike along a walking trail

Healthy Aging Initiative

Extension's Healthy Aging Initiative (HAI) connects you with the resources to navigate aging and its trends. Our programs are offered for adults over 50 and those who partner with them to provide care and support. We provide expert nutrition and physical activity training information for elders, caregivers and professionals. We have sponsorship options for tours and professional education, and we offer careers in aging exploration programs for middle and high school students and incoming college