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Food Safety Works Colorado State University Extension
SafeFood Rapid Response Network

SAFEFOOD NEWS - Winter/Spring 1999 - Vol 932 / No. 2

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Foodborne Illnesses in Senior Citizens

Americans are living longer with many lifestyle options. With this longer life span, there is great concern for food safety in the senior population due to changing bodies and changing times.

Changing Bodies

As one gets older, the body undergoes many changes. The immune system, which is the most important defense against foodborne illnesses, no longer functions at optimal levels. There is a decrease in disease fighting cells, leading to an increased risk of becoming sick after eating contaminated food. Another part of the body that greatly changes with age is the gastrointestinal tract (GI tract). The stomach lining becomes inflamed, stomach acid production decreases, and the digestive process becomes slower. Consequently, infections can occur with ingested food pathogens. In addition, the slower digestive process allows for rapid growth of bacteria in the gut because the foods stay longer. Seniors should get regular exercise and follow a nutritious diet to help counteract affects of aging on the body.

Changing Times

There are many more options today for seniors when it comes to meals. Not only are restaurants offering complete meals to go, but grocery stores have complete hot and cold meals to go as well. Programs like Meals on Wheels or Senior Chuck-wagon are also popular ways for seniors to get meals. With all of the options available, there is a greater risk of developing foodborne illnesses if the foods are not handled properly.

Here are tips to help seniors reduce the chance of foodborne illnesses from convenient, prepared foods:

Source: Seniors and Food Safety. May 1999. USFDA/CFSAN at http://vm.cfsan.fda.gov/~dma/seniors.html

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Updated Monday, August 29, 2011