Why are older adults more susceptible to foodborne illness?
Food poisoning, now more commonly called "foodborne illness" can be a serious problem for the elderly because our immune system weakens as we age. For those on medications such as anti-inflammatory drugs, their immunity could be further weakened. When we age, our stomachs also produce less acid which makes it easier for harmful bacteria to get through the digestive system and invade our bodies.
These factors reduce the ability to prevent infection and increase the chances of serious complications when the elderly get foodborne illness.
What are the symptoms of foodborne illness?
Abdominal pain or cramps, vomiting and diarrhea are common complaints of foodborne illness. However, you can have flu-like symptoms, such as fever, chills, headache and body aches with foodborne illness too. When symptoms are severe, seek medical advice immediately.
"An ounce of prevention is worth a pound of cure."
Five Keys to Safer Food
You can protect yourself against foodborne illness by following these five quick tips to safer food.
1. Clean up often
• Wash your hands under running water and soap for about 20 seconds before handling food and often during food preparation.
• Wash before and after touching raw meat, poultry, fish and seafood, after using the bathroom, changing diapers and handling pets.
• Dry your hands on a clean or disposable towel.
• Always keep your kitchen area clean.
2. Separate Cooked and Raw Food: Do not Cross Contaminate
Cross contamination happens when bad bacteria from raw food are transferred onto cooked food with your hands or kitchen tools such as cutting boards, knives or tongs.
• Use separate kitchen utensils for raw and cooked food.
• Wash and dry sponges, dishcloths and towels thoroughly after each use.
• Air dry dishes or use paper towels.
• Separate raw meat, poultry and seafood from other foods in your shopping bags and in your refrigerator. The juices from the raw meat can contaminate the fruits and vegetables
Cross contamination is the most common cause of foodborne illness.
3. Cook food adequately and if necessary, cool it quickly
• Cook raw food thoroughly, especially red meat, poultry, eggs and seafood.
• Bring food like soup and stews to a rolling boil.
• For meat and poultry, make sure that the juices run clear, NOT PINK.
• Reheat cooked food thoroughly.
4. Storage: Keep Food at Safe Temperature
• Microorganisms can multiply very quickly if food is stored at room temperature. Refrigerate or freeze prepared and perishable foods within two hours.
• Marinate food in the refrigerator. Dispose unused marinade or heat to a boil if you use the marinade in a sauce.
• Leftovers can cause foodborne illness if not properly stored or reheated. You can quickly cool leftovers by putting them in shallow containers. To lower the chances of bacteria growing in your food, you should refrigerate or freeze leftovers as soon as possible.
When in Doubt, Throw it out!
How Long Can We Keep our Food?
Here are some guidelines on how long we can keep our food in the refrigerator or freezer.
| Product | Refrigerator (4° C or lower) | Freezer (-18°C or lower) |
|---|---|---|
| Fresh Eggs | 3 to 5 weeks | Do not Freeze |
| Fresh Milk • if unopened • after opening | Use by date 2 to 3 days | Do not Freeze |
| Bacon | 7 days | 1 month |
| Raw Sausage | 1 to 2 days | 1 to 2 months |
| Fresh Beef, Lamb, Pork | 3 to 5 days | 6 to 12 months |
| Fresh Poultry | 1 to 2 days | 6 to 12 months |
| Shrimp, scallops, crayfish, squid, shucked clams, mussels and oysters | 1 to 2 days | 3 to 6 months |
| Live clams, mussels, crab, lobsters & oysters | 2 to 3 days | 2 to 3 months |
| Cooked shellfish | 3 to 4 days | 3 months |
| Lean fish (cod, sole, etc) | 1 to 2 days | 6 months |
| Fatty fish (mackerel, salmon, etc) | 1 to 2 days | 2 to 3 months |
| Cooked fish | 3 to 4 days | 4 to 6 months |
| Frozen dinners and entrees | - | 3 to 4 months (Keep frozen until ready to heat) |
| Egg, chicken, ham, tuna & macaroni salads | 3 to 5 days | Does not freeze well |
| Soups and Stews | 3 to 4 days | 2 to 3 months |
| Chicken nuggets, patties | 1 to 2 days | 1 to 3 months |
| Pizza | 3 to 4 days | 1 to 2 months |
| Vegetables: Tomatoes | Do not refrigerate | 2 months |
| Lettuce | 3 to 7 days | Do not freeze |
| Beans (green or waxed), spinach & summer squash | 5 to 7 days | 8 to 12 months |
| Carrots, celery & winter squash | 2 weeks | 10 to 12 months |
5. Avoid Food from Unsafe Sources
• Select fresh and wholesome foods
• Choose foods processed for safety, such as pasteurized milk
• Wash fruits and vegetables, especially if eaten raw
• Carefully read the "Safe Handling Label" for food safety information on raw foods.
Foods the elderly should avoid eating
• Raw fish, shellfish including oysters, clams, mussels and scallops
• Raw or unpasteurized milk or soft cheeses made from unpasteurized milk
• Raw or lightly cooked egg or egg products used in salad dressings, cookie or cake batter, sauces and beverages.
• Salads purchased from the store or deli such as ham salad, chicken salad, egg salad, tuna or seafood salad.
• Raw meat or poultry
• Refrigerated and smoked seafood unless contained in a cooked dish. Canned or shelf-stable smoked seafood may be eaten.
• Raw sprouts (alfalfa, clover or radish)
• Unpasteurized or untreated fruit or vegetable juice.
References
- Five Keys to Safer Food Manual. World Health Organization. Dept. of Food Safety, zoonoses and Foodbornes Diseases.
- Food Safety For Older Adults. A need-to-know guide for those 65 years of age and older. U.S. Department of Agriculture Food and Drug Administration.
- Agri-Food & Veterinary Authority of Singapore. Food Safety and Quality. Good Food Safety Practices.
- Safe Food Handling for Adults Ages 60 and Over. Health Canada. Nov 2015.
- To Your Health Food Safety For Older Adults. Family & Consumer Sciences. Institute of Agriculture. The University of Tennessee.
- Food Handler's Handbook. National Environment Agency. July 2016.
GRM.PE.09.0525
