Adults age 65 and older are at a higher risk for hospitalization and death from foodborne illness. This increased risk of foodborne illness is because organs and body systems go through changes as people age:
The gastrointestinal tract holds onto food for a longer period of time, allowing bacteria to grow.
The liver and kidneys may not properly rid the body of foreign bacteria and toxins.
The stomach may not produce enough acid. The acidity helps to reduce the number of bacteria in our intestinal tract.
Underlying chronic conditions, such as diabetes and cancer, may also increase a person’s risk of foodborne illness.
Choose Safer Food Learn about safer food choices for people with a higher risk for foodborne illness, including older adults. If you are 65 or older, or prepare food for someone who is, always follow the four steps: Clean: Wash hands, utensils and surfaces often. Germs can spread and survive in many places. Separate: Raw meat, poultry, seafood, and eggs can spread illness-causing bacteria to ready-to-eat foods, so keep them separate. Cook: Food is safely cooked only when the internal temperature is high enough to kill germs that can make you sick. Chill: Refrigerate promptly. Bacteria that cause food poisoning multiply quickest between 40°F and 140°F.
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