MSU Extension Safe Food & Water

As people get older, they become more susceptible to foodborne illness. According to the U.S. Food and Drug Administration (FDA), people’s immune systems begin to decline sometime between the ages of 50 and 60. This is because, as people age, the stomach produces less acid and food may spend longer in the digestive tract making it easier for bacteria to grow. Additionally, the kidneys become less effective at filtering bacteria and toxins from the blood. This means that older adults are more likely to get sick and more likely to suffer from severe symptoms related to foodborne illness.

To help ensure a food-safe kitchen, Michigan State University Extension and the United States Department of Agriculture (USDA) recommend following these food safety steps:

• Clean. Wash your hands and food contact surfaces properly before, during and after food preparation.
• Separate. Prevent cross-contamination by keeping raw foods separate from ready-to-eat food items.
• Cook. All foods must be cooked to the proper internal temperature. This is measured with a food thermometer and differs from food to food. For example, fish must be cooked to 145 degrees Fahrenheit, and chicken to 165 degrees Fahrenheit.
• Chill- Promptly place food in a refrigerator that is below 40 degrees. Foods can be safely thawed by putting it into the refrigerator, running under cold water or heating it in the microwave if the food is cooked immediately afterward.

Thoughts of food safety do not have to be reserved just for food preparation. When grocery shopping, you should pick up perishable foods last, minimizing the time they spend at room temperature. The USDA suggests these foods need to be refrigerated within two hours. If the outdoor temperature is greater than 90 degrees Fahrenheit, then the food should be refrigerated within an hour. Furthermore, it may even be a good idea to have a cooler or insulated bag in your car to transport these fresh foods home. Even if it is a cold day outside, there should be no stops between the grocery store and home; all perishable food must be refrigerated immediately.

For older adults and other individuals considered to be at higher risk for foodborne illness, certain foods should be avoided altogether. These foods include:

• Raw, rare or undercooked meats and poultry, as well as raw fish, including sushi.
• Unpasteurized dairy products.
• Raw or undercooked eggs.
• Raw sprouts.
• Unpasteurized fruit and vegetable juices.
• Raw shellfish.
• Unpasteurized (raw) milk and products.

It is easier to avoid these items when the person who will be consuming the food is also responsible for purchasing and preparing the meals; however, when eating outside the home, it is important to ask the server questions regarding the preparation of these specific items. Remember, for safety, leftovers taken home after the meal must be refrigerated within two hours after purchase or delivery.

Adults who believe they may have a foodborne illness should seek appropriate medical attention. It may be important to save any food or packaging materials that could be linked to foodborne illness. If the food was believed to be from a restaurant or other food establishment, the local health department and the restaurant should be contacted.

Keeping food safety in mind and practicing these food safety steps can help protect you and your loved ones.

For answers to your food safety questions, call MSU Extension's Food Safety Hotline at 1-877-643-9882. For more information on food safety, visit MSU Extension's Safe Food & Water website.