Food Safety for the Elderly

Prepared by Elizabeth Hoyle, Extension Food Safety Specialist, Clemson University. Revised by Pam Schmutz, HGIC Food Safety Information Specialist, Clemson University. (New 04/99. Revised 06/11.)

HGIC 3642

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An old adage states, "With age, comes wisdom." Hopefully that wisdom includes lots of good food safety information. Why? As we mature, our bodies change. Seniors become more vulnerable to illness and, once ill, it can take them longer to recover.

Knowledge of safe food handling is needed to help seniors stay healthy. It’s important to understand the effect of pathogens and other microorganisms on elderly bodies. The best preventative is understanding the safeguards necessary to remain free from foodborne illness. Some of the changes seniors undergo lessen the body’s ability to combat bacteria. For example, there is a decrease in stomach acid secretion, which is a natural defense against ingested bacteria. Over time, the immune system may become less adept in ridding the body of bacteria.

The sense of taste or smell, sometimes affected by medication or illness, may not always sound an alert when meat is spoiled or milk is sour. By knowing how the body changes and using safe food handling techniques, seniors can easily protect themselves and reduce the risk of foodborne illness. Some seniors are homebound and must rely on delivered food. Others are new widowers with little cooking experience. Whether seniors are part of these groups or experienced cooks, adhering to the following up-to-date food safety guidelines is just plain good wisdom.

Guidelines for Safe Food Handling

• Refrigerate or freeze all perishable foods. Refrigerator temperature should be 40 °F or less; freezer temperature should be 0 °F or less. Use a refrigerator/freezer thermometer to check the temperatures.
• Never thaw food at room temperature. Always thaw food in the refrigerator, in cold water or in a microwave. When thawing in the microwave, you must cook the food immediately.
• Wash hands with warm, soapy water before preparing food and after contact with raw meat and poultry.
• Wash cutting boards and other work surfaces after contact with raw meat and poultry. Sanitize surfaces with a solution of 1 teaspoon chlorine bleach per quart of water before using them for other foods.
• Never leave perishable food out of refrigeration over two hours. If room temperature is 90 °F or above, food should not be left out over an hour. This would include take-out foods, leftovers from a restaurant meal and Meals-on-Wheels deliveries.
• Thoroughly cook raw meat, poultry and fish (see the following chart of internal temperatures). Do not partially cook food. Have a constant heat source, and always set the oven at 325 °F or higher when cooking. There is no need to bring food to room temperature before cooking.