Did you know?
Prewashed vegetables should not be rinsed. Only wash whole fruits and vegetables, including those with a peel such as melons. Rinsing your fruits and vegetables before cutting them lowers the risk of spreading germs from the peel to the inside of the fruit or vegetable.

Is it done yet?

Storing, preparing and cooking foods to the proper temperature can help prevent foodborne illness.
Safely store and thaw perishable foods (those that can spoil quickly) by:

  • Keeping perishable items such as meat, fish and dairy refrigerated or frozen until needed.
  • Separating ready-to-eat items from raw eggs, meat, fish or poultry to prevent cross-contamination.
  • Thawing meats in the refrigerator or under running cold water
    • Never thaw meat at room temperature.
  • Using meat thawed in the microwave immediately.
  • Refrigerating leftovers right away to stop bacteria from growing at room temperature.

Safely cook foods by:

  • Cooking foods to the proper temperature to prevent foodborne illness.
  • Following the “stand” time listed in the instructions when microwaving. This allows cooler areas to absorb heat from the hotter areas to complete the cooking process.
Nutrition Information for Older Adults - Compilation (PDF)
Peer Review Logo
Lindsay, A. and Helm, M. 2025, Food Safety 2 - Nutrition information for older adults, Extension | University of Nevada, Reno, FS-25-04-13

Extension Associated Contacts

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

Also of Interest:

 
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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
refrigerator thermometer
Food Safety 1 - Nutrition information for older adults
Safe food is food free of harmful bacteria, viruses or contaminants that can make you sick.
 Lindsay, A. and Helm, M. 2025, Extension | University of Nevada, Reno, FS-25-04-12
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

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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