Note: A post-publication correction was made to the "Food Safety Tips" section of this article. The correct temperature for ground beef, pork, veal, lamb, pork chops, ribs, roast, and egg dishes is 160 degrees F.
Have you ever eaten something that caused you to feel sick? Chances are that the symptoms were unpleasant, but in a day or two you returned to normal health. The unpleasant symptoms were most likely due to what is known as foodborne illness.
For older people foodborne illness can be more than unpleasant—it can be very serious. Foodborne illness, or food poisoning, is caused by consuming food contaminated with pathogenic bacteria, toxins, viruses, or parasites. Such contamination usually arises from improper handling, preparation, or storage of food. In the United States, the Centers for Disease Control and Prevention (CDC) estimates that approximately 76 million people contract a foodborne illness each year, resulting in 325,000 hospitalizations and 5,000 deaths.
In April 2004, the CDC, in its annual report on the incidence of infections from foodborne pathogens, noted significant declines from 1996 to 2003 in illnesses caused by E. coli O157:H7 (42 percent), Salmonella (17 percent), Campylobacter (28 percent), and Yersinia (49 percent). According to the US Department of Agriculture (USDA), the report adds to the body of evidence indicating progress toward preventing illness and protecting public health. The government attributes a decline of foodborne illness to better food industry practices such as new and advanced technologies that inhibit the growth of microorganisms.
But, as our population ages the challenge continues. Our immune system helps to fight infection, and if our immune system or “defense mechanism” starts to weaken, foodborne illness can become more frequent and severe. Like the onset of gray hair, grandchildren, and the opportunity to retire, the weakening of the body's immune system often goes along with aging.
What can older adults do to reduce their risk of a foodborne illness? "Eat a variety of healthful foods and beverages and stay active. Both are important to successful aging," says Nancy Wellman, director of the National Center on Nutrition, Physical Activity and Aging. "But even good diets and healthy lifestyles may not be enough to keep one's immunity strong." So she suggests that older adults keep the following in mind to lower their risk of illness from foodborne bacteria:
- Do not eat soft cheeses made from unpasteurized milk, such as Brie and Camembert, blue-veined cheese or Mexican-style cheeses, such as queso blanco
- Reheat hot dogs, luncheon meat or deli meats until they are steaming
- Do not eat foods made with unpasteurized raw eggs
- Do not eat raw or undercooked seafood
- Avoid fresh vegetable sprouts that have not been pasteurized
- Choose pasteurized fruit juices
There are also steps and precautions you can implement in the kitchen to reduce risks for foodborne illness. Cleanliness is the first priority. Such practices as frequent washing of hands, surfaces, and utensils are the first place to start.
Fruits and vegetables should be washed under running water and, when possible, scrubbed with a clean scrub brush or with hands, dried, and cut on a clean surface or cutting board. Cutting boards can transfer and contain hidden pathogenic bacteria. Washing cutting boards with hot, soapy water and having separate boards for meats and another for non-meat items is a good idea. Additionally, discard the cutting board if it appears to be worn, since bacteria can live and grow in grooves and scratches, regardless of repeated cleaning.
For cleaning surfaces in the kitchen, use a disinfectant or a mild bleach solution. Paper towels should also be used instead of cloth towels, since damp rags/towels provide an environment where bacteria can grow and later be unknowingly spread around the kitchen.
It is also important to keep foods cold. This applies to the thawing and storage of foods. Most pathogenic bacteria can't grow at refrigeration temperatures, so use of a thermometer ensures that the refrigerator is cool enough (34° to 41° F). When thawing foods, especially meats, it is best to thaw them overnight in the refrigerator. Thawing on the counter may expose the food to temperatures ideal for bacteria to multiply and reach dangerous levels.
For additional information:
Partnership for Food Safety Education
http://www.fightbac.org/
USDA Food Safety and Inspection Service, Food Safety Education
http://www.fsis.usda.gov/Food_Safety_Education/index.asp
USDA Food Safety Information Center
http://foodsafety.nal.usda.gov
Gateway to Government Food Safety Information
http://www.foodsafety.gov/
Centers for Disease Control and Prevention, Food Safety Office
http://www.cdc.gov/foodsafety/
American Dietetic Association
http://www.homefoodsafety.org
American Association of Retired Persons (AARP)
http://www.aarp.org/health/staying_healthy/eating/Articles/a2003-03-10-foodsafety.html
Food Safety T•I•P•S
Be sure to cook all meats thoroughly to the correct temperature to help ensure their safety. Use precaution when cooking in a microwave, since uneven cooking may occur. The use of a meat thermometer can help ensure that food will be cooked to temperatures sufficient to kill harmful bacteria. Here are safety guidelines for the temperature that the middle of the food should reach by the end of cooking:
- Beef, lamb or veal steaks & roasts medium rare — 145° F (medium — 160° F)
- Pork, ham, sausage, or bacon — 155° F.
- Ground turkey & chicken, stuffed meats, casseroles, and leftovers — 165° F.
- Ground beef, pork, veal & lamb, pork chops, ribs & roasts, egg dishes — 160° F
- Chicken & turkey breasts — 170° F.
- Chicken & turkey whole bird, legs, thighs & wings — 180° F
Leftover foods from a meal should not stay out of the refrigerator for longer than two hours, and on hot summer days (>90° F) no longer than one hour. Another good rule of thumb is to avoid reheating leftovers. Leftovers that have been reheated and not eaten should be thrown away. As the saying goes, “When in doubt, throw it out!”
As the baby-boom generation continues to age, the population of older Americans, and hence those with increased risk of foodborne illness, will continue to rise. The take-home message for seniors is to enjoy what you eat. The best defense against foodborne illness is awareness and care in choosing enjoyable foods.
