NC Cooperative Extension Service

Our mission is to help people improve the quality of their lives
through research-based information and informal educational opportunities focused on issues and needs.

Susan M. Morgan, CFCS
County Extension Agent
Family and Consumer Education
Bolivia, NC 28422
March 2001>

FOOD SAFETY FOR SENIORS

Although many seniors may feel that a lifetime spent shopping, preparing and eating food has taught them all they need to know about food safety, this may not be true. Changes in the way food is produced and distributed, as well as changes in the way it's prepared and eaten, create new concerns. Even more important are the changes in the ability of the older person's body to fight off dangerous foodborne bacteria. In fact, people over 65 can be more susceptible to getting sick from bacteria in food than younger people.

The good news for seniors is that Federal studies indicate that this age group does a better job of safely handling food than any other age group. Nevertheless, there are some significant issues that older people should be particularly aware of. An important one is the fact that our immune systems weaken with age, as does the amount of acid in the stomach. The latter is important because stomach acid helps reduce the number of bacteria in the intestinal tract, which, in turn, reduces the risk of illness. In addition, illnesses , such as diabetes, kidney disease and some cancer treatments, may increase a person's risk of foodborne illness. In recent years, science has also been able to identify foodborne bacteria as contributors to some illnesses, such as certain types of arthritis.

Today's seniors have many eating options beyond home cooking. Many seniors like to take advantage of convenience foods, including complete meals to go, that are increasingly offered in grocery stores and delis. Delis and groceries are inspected just like restaurants, so as I've said before, watch for the ServSafe certificate which indicates the manager is Nationally certified in Food Safety and check the Environmental Health Inspection grade, which is done quarterly. Ordering home- delivered meals from restaurants or restaurant-delivery services is also a popular choice; as are programs like Meals on Wheels. Whether hot or cold, these ready- prepared meals are perishable and can cause illness if mishandled. Seniors need to be especially cautious to follow the 2-hour rule which recommends that you refrigerate or freeze grocery items that are perishable, prepared foods and leftovers within 2 hours. Pay special attention to foods that are considered "potentially hazardous", that is foods that are moist, high in protein, and neutral or slightly acidic. These are the foods that have a history of being involved in foodborne outbreaks because microorganisms grow rapidly in them.

Extra care must be taken when handling leftovers. If not arriving home within 2 hours of being served, it's safer to leave leftovers at the restaurant. The inside of a car can get very hot, so it's always safer to go directly home after eating and put leftovers directly in the refrigerator. Be sure to keep track of how long leftovers are kept in the refrigerator! Cooked meat, poultry, fish, egg dishes, soups, stews and vegetables should be kept no longer than 3-4 days; gravy and meat broth, only 1-2 days. For more information on food safety visit www.fightbac.org or contact Susan Morgan. Please e-mail Susan Morgan, CFCS, County Extension Agent, Family and Consumer Education for further information or assistance.

The information presented is for educational purposes only. References to trade names is made with the understanding that no discrimination is intended and no endorsement by North Carolina Cooperative Extension Service is implied.

Employment and program opportunities are offered to all people regardless of race, color, national origin, sex, age, or disability. North Carolina State University, North Carolina A&T State University, U.S. Department of Agriculture, and local governments cooperating.

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URL Address: http://www.ces.ncsu.edu/brunswick/

Date Created 3/19/2001