Harmful bacteria that cause food poisoning thrive and grow at warmer temperatures. So when food is left out too long at room temperature, or when a home refrigerator is set too warm, bacteria such as Salmonella can grow to dangerous levels that might make people sick.
That’s where Partnership for Food Safety Education comes in. The non-profit group is introducing a new campaign, titled “Go 40 °Fahrenheit or Below,” to call attention to the importance of the home refrigerator in reducing the risk of foodborne illness.
Bacteria grow most rapidly in food refrigerated at temperatures between 40 and 140 degrees Fahrenheit, the “danger zone,” officials say. Each year, about 48 million people in the U.S. get sick from contaminated food or beverages. The national Centers for Disease Control estimates approximately 1,600 illnesses and 260 deaths due to Listeriosis alone occur annually.
Almost all cases of Listeriosis occur among pregnant women, older adults 65 and over, and people with immune system-compromising conditions.
Older adults are highly susceptible, and the older you are, the greater the risk, according to Hilary Thesmar, vice president of food safety for Food Marketing Institute
“A refrigerator at 40 °F or below is one of the most effective ways to reduce the risk of foodborne illness,” Thesmar said. “Our member retailers have a commitment to healthy, safe food, and also to supporting their customers with the information they need to improve food safety at home.”
The only way to be sure the home refrigerator is at or below the recommended temperature is to measure the temperature with a refrigerator thermometer. This type of thermometer is usually a separate tool that stays in the refrigerator and displays the actual temperature.
Other advice from the new information campaign for reducing risk of foodborne illness include:
•Refrigerate or freeze perishables, prepared foods and leftovers within two hours of purchase or use.
• Thaw and marinate food in the refrigerator, not on the counter
•Separate large amounts of leftovers into small, shallow containers for quicker cooling in the refrigerator.
•Use or discard refrigerated leftovers within three or four days.
•Clean up spills in the refrigerator immediately, and regularly clean the inside walls and shelves with hot water and liquid soap.
More Information is available at www.fightbac.org.
The Food Marketing Institute Foundation, which provided grant funding for the campaign, focuses on research and education in food safety, nutrition and health. Additional support is coming from Cargill Inc., Grocery Manufacturers Association, NSF International, and the Produce Marketing Association.

Food refrigerated at the right temperature helps consumers prevent foodborne illnesses.
Food refrigerated at the right temperature helps consumers prevent foodborne illnesses.

Social Security has a zero-tolerance policy for fraud. In tandem with local law enforcement, we pursue criminals who cheat the system by collecting benefits that they’re not owed. Fraud might take the form of someone claiming to be disabled when, in reality, they continue to work. That is why rely on you — the American public — to report fraud when you see it. Remember, they are not stealing from the government, they are stealing from you.
While we can’t prevent every instance of fraud any more than the most effective law enforcement agency can prevent all crime, we aggressively investigate and pursue prosecution of those who try to cheat and steal from the system. Our message to those who would defraud Social Security is clear: We will find you; we will prosecute you; we will seek the maximum punishment allowable under the law; and we will fight to restore the money you’ve stolen from the American people.
We impose stiff penalties to discourage people from committing fraud. We monitor cases closely, and we have sophisticated tools to help us predict where and when fraud may occur so we can catch it early — often even before it happens.
Social Security employs innovative weapons in the fight against fraud. Our Office of Anti-Fraud Programs (OAFP) is the newest member of Social Security’s anti-fraud team. Established in November 2014, the mission of OAFP is to coordinate all the agency’s efforts to efficiently and effectively detect, deter, and mitigate fraud, waste, and abuse of our programs.
OAFP works closely with our Office of the Inspector General to ensure that there are consequences for those who commit fraud — even if the act isn’t prosecuted.
Social Security takes fraud seriously, and so should you. In the same way that you might keep a keen eye out for suspicious activity that might harm our nation, we encourage you to keep an eye out for potential Social Security fraud. Some of our most vulnerable citizens — the elderly, disabled children and war veterans, as well as the chronically ill — are counting on you. If you suspect someone is committing Social Security fraud, report it online at http://oig.ssa.gov/report or call the Social Security Fraud Hotline at 1-800-269-0271.

Kirk Larson, who wrote this article, is a public affairs specialist for Social Security in western Washington.

On Oct. 24, Puyallup Area Aging in Community Committee sponsored a Volunteer Fair at the Fred Oldfield Western Heritage and Art Center, located at the Washington State Fairgrounds in Puyallup. The purpose of the event was to recruit volunteers for local programs and explain just what their volunteer work would involve.
The event went very well, said Linda Henry, president of the Aging in Community board.
“We had positive comments about the location, and 86 people attended,” she said.
Of those in attendance, 31 percent of folks who completed an evaluation said they found a spot where they would like to volunteer, and 41 percent indicated that maybe they found a volunteer opportunity.
“The goal was to match organizations who are looking for volunteers with people in the community who want to volunteer,” said Henry.
Fifteen organizations participated, including the Puyallup Police Department, Tahoma Audubon Society, Statewide Health Insurance Advisors, Communities in Schools of Puyallup, YMCA, Sunny Sky’s Animal Rescue, FISH Food Bank and Associated Ministries.
Puyallup Area Aging in Community is a non-profit, charitable educational advocacy group. Its “main purpose is educating the community and the city (of Puyallup) on aging issues, allowing the community to provide opportunities for people to stay in the community and how to be an age friendly community,” Henry said.
An age-friendly community enhances opportunities for people to volunteer and stay engaged in their community, she said.
Patsy Herzog volunteers at Sunny Sky’s Animal Rescue in Puyallup.
“I take care of animals that are waiting to go to their forever homes,” said Herzog, who helps them with socialization and takes them for walks. She also cleans kennels and works with clients looking for an animal to adopt.
“We make sure we fix clients up with an animal that would fit them best,” she said.
Herzog has been volunteering twice a week for the last five years.
“It is very fulfilling. When you look at these little dogs and cats in kennels and then take them out, even though it isn’t a home environment, when you cuddle and give them the love and affection, it is fulfilling to know you are helping them,” said Herzog, adding that her volunteer efforts get her out of the house and away from her chores.
“It makes you feel good when you are helping someone else,” she said.
Patty Moore-Hamilton would agree.
Moore-Hamilton, who retired in 2011, said her twice-a-week volunteer work at a FISH Food Bank near Puyallup keeps her busy.
She stopped one day at the food bank to drop off some donations for its clothing bank and asked the staff if they needed volunteers. That question brought a “heck yeah” response and an application form, and soon she was working every Monday and Wednesday.
“When I wake up, I say today I get to go to the food bank,” said Hamilton, who puts in about six hours on Mondays and nine on Wednesdays.
FISH had a table set up at the Volunteer Fair at the fairgrounds and gained three new volunteers that day.
“This is where I am supposed to be and doing what I’m supposed to do. I love it,” Hamilton said.
Henry said that 23 percent of older adults volunteer, and volunteering is rewarding because you make a difference in someone’s life. It also helps people find meaning and purpose at any age and brings improved health and well-being, she said.
Aging in Community addresses aging issues, including quality-of-life, independent housing and transportation concerns that will help to make the area livable for all ages.
“Research shows that people who volunteer are healthier because they get out of their homes and are involved in both civic and social engagement,” said Henry.

Linda Henry, president of the board of Puyallup Area Aging in Community Committee, accepted a City of Puyallup proclamation declaring the third week of October as Aging in Place Week.  Joan Cronk/for Senior Scene)
Linda Henry, president of the board of Puyallup Area Aging in Community Committee, accepted a City of Puyallup proclamation declaring the third week of October as Aging in Place Week. Joan Cronk/for Senior Scene)

If you’re around the Key Center branch of Pierce County Library System on Jan. 9 at 2 p.m. and want to learn about eating insects, you can get a presentation on that unique food source from David George Gordon, author “Eat-a-Bug Cookbook.”

Gordon calls eating bugs the next big revolution in food production. He specializes in ants and grasshoppers and claims raising grasshoppers instead of cattle could reduce greenhouse emissions by 60 percent.

The library is located at 8905 KPN Highway in Lakebay.