Older Adults More Prone to Foodborne Illnesses

Adults 65 and older are more vulnerable to hospitalization and death from foodborne illness, reports the Tahlequah Daily Press . This is caused by age-related changes to organs and body systems, especially the immune system. For example, as people age the gastrointestinal tract retains food for a longer period of time, allowing bacteria to grow. The liver and kidneys also may not properly purge the body of foreign bacteria and toxins. Moreover, the stomach may not manufacture enough acid, while underlying chronic conditions like diabetes and cancer may further elevate the risk of foodborne illness. This risk can be reduced through safe food handling in the home, like washing hands, thoroughly rinsing vegetables and fruits, preventing cross-contamination, cooking foods to safe internal temperatures, and safe storage.