Most of us have heard the phrase “An ounce of prevention is worth a pound of cure.” This phrase has never been more true than when
thinking about foodborne illnesses and the dangers they can present to populations at high risk. Included in the list of those at high risk are young children, those with compromised immune systems and older adults. These individuals are at high risk because of their body’s limited ability to fight off dangerous bacteria that may take over the body through food that is eaten.
Even though older adults tend to do a better job of handling food safely, when it comes to food safety, it is important to remember that dangerous bacteria can’t be seen, smelled or tasted. This makes it hard to tell if food has become unsafe. According to the Food and Drug Administration there are several factors to consider for older adults when preparing food in your home:
- Clean and sanitize anything that comes in contact with food before using or changing tasks. This includes cutting boards, cooking utensils, dishes and countertops.
- Always wash your hands with hot soapy water-scrubbing them for at least 15-20 seconds.
- Separate raw meat, poultry and seafood from other foods in your shopping cart and in your refrigerator to keep bacteria from transferring from one food to another.
- Place cooked food on a new plate. If you put cooked food on the same plate that held raw food, the bacteria could contaminate your cooked food.
- Cook food to the correct temperatures and make sure they are heated long enough. Correct cooking temperatures can be found at the USDA Food Safety site.
- Quickly refrigerate any leftovers. Bacteria in food can double every 20 minutes. Proper storage can help slow the growth of bacteria.
- Never leave food out on the counter to thaw. It can be safely thawed in the refrigerator, under cold running water, during the cooking process or in the microwave.
- Check expiration dates on food. If you have trouble seeing the small print, ask a family member or friend to help go through your cupboards and refrigerator.
When eating out:
- Check the cleanliness of the restaurant. If it’s not up to your standards, you might want to go somewhere else.
- Avoid raw and undercooked food items such as rare meats, unpasteurized milk or soft cheeses, raw fish and shellfish, lightly cooked eggs and raw sprouts.
- Plan for leftovers. If you will not be arriving home within 2 hours of being served (1 hour if temperatures are above 90 degrees), it is best to leave the leftovers at the restaurant.
Although older adults have been buying and preparing foods for many years, times have changed in the way that food is produced and distributed. Taking extra precautions with food will help prevent a foodborne illness. More information on food safety can be found at Ohio State University Extension Ohioline.
Written by: Kathy Green, Family and Consumer Sciences Educator, Ohio State University, Clark County
Reviewed by: Cheryl Barber Spires, Program Specialist, SNAP-Ed, Ohio State University Extension, Northwest Region
