Are People Over Age Fifty More Vulnerable To Foodborne Illnesses?

Foodborne illness which can also be termed as food poisoning includes sickness that may be a result from foods that are spoiled or contaminated as a result of the activities of pathogenic bacteria, viruses, or parasites. Foodborne illnesses may also arise from ingesting toxins such as poisonous mushrooms and various species of beans that have not been boiled for more than fifteen minutes.

Symptoms of food poisoning include vomiting, fever, and aches, and may also include diarrhea. There are different groups of people that are more at risk of being affected by foodborne illnesses. These groups would include adults over age fifty, young children and women who are pregnant.

Adults over age fifty are at a higher risk for foodborne illnesses due to their immune system and other organs become increasingly sluggish in recognizing and relieving the body of harmful bacteria/pathogens that cause sickness, such as food-related illness. The immune system for older adults may become weakened as a result of medical conditions such as diabetes, arthritis, heart diseases and cancer among other health issues. These health challenges task the body’s defenses, making people over age fifty more susceptible to foodborne illnesses.

In addition, older people experience reduced activity in their stomach acids. Stomach acids play an important role in reducing the number of bacteria in the intestinal tract and the risk of illness borne by food.

People over age fifty may want to avoid eating the following foods when obtaining their daily nutritional needs:

• Raw or undercooked meat or poultry products.

• Raw fish, partially cooked seafood and smoked seafood.

• Uncooked shellfish including oysters, clams, mussels, and scallops.

• Unpasteurized milk and products made with raw milk, like yogurt and cheese.

• Soft cheeses made from unpasteurized milk.

• Uncooked or under cooked eggs.

• Unwashed fresh vegetables and lettuce.

• Unpasteurized fruit or vegetable juices.

• Partially cooked hot dogs, lunch meats and dry sausage.

• Ham salad, chicken salad, or seafood salad.

 Simple strategies to guard against Foodborne Illnesses for Older people

• Wash hands with soap and warm water frequently.

• Separate raw poultry, red meat, and seafood from cooked foods.

• Cook foods long enough and at high temperatures to kill bacteria.

• Refrigerate or freeze perishable foods and leftovers within two hours in order to avoid possible bacteria.

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