Older Adults and Food Safety |
An adage states, "With age, comes wisdom." Hopefully that wisdom includes lots of good food safety information. Why? As we mature, our bodies change. Older adults become more at-risk for illness and, once ill, it can take them longer to recover. Knowledge of safe food handling helps older adults stay healthy. Some older adults are homebound and must rely on delivered food. Others have minimal cooking experience. It's important to understand the effect of pathogens and other microorganisms on elderly bodies. Practicing the safeguards necessary to avoid foodborne illness is the best way to stay healthy. As people age, their bodies are less able to combat bacteria. For example, there is a decrease in stomach acid secretion, which is a natural defense against ingested bacteria. And over time, the immune system may become less adept in ridding the body of bacteria. Too, the sense of taste or smell %u2014 sometimes affected by medication or illness %u2014 may not always sound an alert when meat is spoiled or milk may be sour. What is Foodborne Illness? Foodborne illness, often called food poisoning, is any illness that is caused by the food you eat. Safe food handling can help reduce your risk of getting sick from food. What are the Signs of Foodborne Illness? The signs and symptoms of foodborne illness range from upset stomach, diarrhea, fever, vomiting, abdominal cramps, and dehydration, to more severe illness %u2014 or even death. Consumers can take simple measures to reduce their risk of foodborne illness, especially in the home. If you experience the symptoms of foodborne illness, call your doctor or health care provider. Guidelines for Safe Food Handling Experienced or inexperienced, it is just good sense for older cooks to follow up-to-date food safety guidelines.
USDA Recommended Safe Internal Temperatures Cook foods to the following safe internal temperatures as measured with a food thermometer:
Foods Purchased or Delivered Hot Eating Within Two Hours? Pick up or receive the food HOT...and enjoy eating within two hours. Not Eating Within Two Hours? Keeping food warm is not enough. Harmful bacteria can multiply between 40° and 140 °F. Set the oven temperature high enough to keep the hot food at 140 °F or above. Check the internal temperature of food with a food thermometer. Covering with foil will help keep the food moist. Eating Much Later? It's not a good idea to try and keep the food hot longer than two hours. Food will taste better and be safely stored if you:
Reheating? Reheat food thoroughly to a temperature of 165 °F or until hot and steaming. In the microwave oven, cover food and rotate so it heats evenly. Allow standing time for more even heating. Consult your microwave owner's manual for recommended cooking time, power level and standing time. Inadequate heating can contribute to illness. Foods Purchased or Delivered Cold Keep Cold Food Cold Eat or refrigerate immediately. Cold food should be held at 40 °F or colder. The Two Hour Rule Perishable food should not be left out at room temperature longer than two hours. Discard food which has been left at room temperature longer than two hours. For temperatures above 90 °F, discard food after one hour.
Other Numbers Helpful to Older Adults National Center for Nutrition and Dietetics Consumer Nutrition Hotline 1-800-366-1655 Center for Food Safety and Applied Nutrition Food and Drug Administration 1-888-723-3366 American Heart Association 1-800-242-8721 American Institute for Cancer Research 1-800-843-8114 Washington DC area only: (202) 328-7744 American Diabetes Association 1-800-232-3472 Centers for Disease Control and Prevention 1-888-246-2675 | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||