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\t\tAging is associated with loss of the physical barriers and immune efficiency that typically control pathogens effect on the body, thus making infection more likely in elderly persons. Chronic diseases and other health factors, such as malnutrition and immobility, may increase susceptibility to and severity of infections, including foodborne illnesses, in elderly persons, as well as associated morbidity and mortality.<\/p>\n
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Prevention is the best way to avoid foodborne illnesses, but older adults have long-established food preparation and handling practices, some of which may increase the likelihood of illness.<\/p>\n
Likewise, each year on August 21, there are various events and activities held across the United States in recognition of National Senior Citizens Day.\u00a0 Food safety is a much discussed issue on this day. On social media use the hashtag: #SeniorCitizensDay<\/p>\n
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<\/p>\n<\/div>\nIncreased Risk for Food Illness with Older Age<\/h3>\n
Foodborne illness risk increases with older age because our organs and body systems go through changes as we age. These changes include:<\/p>\n
- \n
- The gastrointestinal tract holds on to food for a longer period of time, allowing bacteria to grow.<\/li>\n
- The liver and kidneys may not properly rid our bodies of foreign bacteria and toxins.<\/li>\n
- The stomach may not produce enough acid.\u00a0 The acidity helps to reduce the number of bacteria in our intestinal tract.\u00a0 Without proper amounts of acid, there is an increased risk of bacterial growth.<\/li>\n
- Underlying chronic conditions, such as diabetes and cancer, may also increase a person\u2019s risk of foodborne illness.<\/li>\n<\/ul>\n<\/div>\n\n\t\t\t
![\"fda-baby-boomers-food-safety\"](\"http:\/\/foodhandlerscards.com\/blog\/wp-content\/uploads\/2019\/06\/fda-baby-boomers-food-safety.jpg?_t=1567650092\")
\t\t\n\t\t\tCredit: Foodsafety.gov<\/a><\/span>\t\t<\/figcaption>\n\t<\/figure>\n\n <\/div>\nMaking Wise Food Choices for Older Adults
\n<\/em><\/h3>\nAs people age, it’s common for their metabolism and digestive systems to slow down. They also tend to become a little less active. Those are some of the main reasons why it’s so important to get exercise and eat foods that are healthy.<\/p>\n
Likewise, Some foods are more risky for you than others.\u00a0 In general, the foods that are most likely to contain harmful bacteria or viruses fall in two categories:<\/p>\n
- \n
- Uncooked<\/em><\/strong> fresh fruits and vegetables<\/li>\n
- Some animal products<\/em><\/strong>, such as unpasteurized (raw) milk; soft cheeses made with raw milk; and raw or undercooked eggs, raw meat, raw poultry, raw fish, raw shellfish and their juices; luncheon meats and deli-type salads (without added preservatives) prepared on site in a deli-type establishment.<\/li>\n<\/ul>\n
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\t\t\n\t\t\tImage Source: Shutterstock<\/a><\/span>\t\t<\/figcaption>\n\t<\/figure>\n\n <\/div>\nSmart Menu Choices<\/h3>\n
\n - Some animal products<\/em><\/strong>, such as unpasteurized (raw) milk; soft cheeses made with raw milk; and raw or undercooked eggs, raw meat, raw poultry, raw fish, raw shellfish and their juices; luncheon meats and deli-type salads (without added preservatives) prepared on site in a deli-type establishment.<\/li>\n<\/ul>\n
- Uncooked<\/em><\/strong> fresh fruits and vegetables<\/li>\n