As people age, their bodies undergo various physiological changes that increase their vulnerability to foodborne illnesses. These changes include a weakened immune system, reduced stomach acid production, slower digestive transit time, underlying health conditions, and alterations in nutrient absorption. Consequently, older adults are more susceptible to harmful microorganisms in food and are more likely to experience severe complications from food poisoning compared to younger, healthier individuals. Ensuring the safety of food for older adults is crucial for their overall health and well-being. Here are comprehensive guidelines for preparing, consuming, and providing food safely for older adults.
To safely prepare and consume food at home, follow these detailed recommendations. Opt for foods that pose a lower risk of foodborne illness, such as pasteurized dairy products, cooked meats, and washed and peeled fruits and vegetables. Avoid high-risk foods like raw or undercooked meat, unpasteurized dairy products, and raw seafood.
Hand washing is very important: Wash hands with soap and water for at least 20 seconds before preparing food, after handling raw meat and eggs, and after using the restroom, and dry hands with a clean towel or paper towels. Regularly clean cooking utensils, cutting boards, and food preparation surfaces with hot, soapy water, and use separate cutting boards for raw meat and other foods to prevent cross-contamination. Ensure all raw meat, poultry, fish, and eggs are cooked thoroughly to a safe internal temperature, typically 75°C (165°F), using a food thermometer to check the temperature at the thickest part. Eggs should be cooked until both the yolk and white are firm.
After cooking, divide food into smaller portions to cool it quickly and place it in the refrigerator once it stops steaming. Do not leave cooked food at room temperature for more than two hours (one hour if the temperature is above 32°C or 90°F). Keep cold foods at or below 5°C (41°F) and hot foods at or above 60°C (140°F), using an appliance thermometer to ensure your refrigerator is running at 5°C (41°F) or colder and your freezer at -18°C (0°F) or colder.
Store raw meat separately from cooked meat and ready-to-eat foods, using sealed containers or wrapping them well, and place raw meat on a tray on the bottom shelf of the refrigerator to prevent juices from dripping onto other foods.
Pay attention to ‘Use by’ and ‘Best before’ dates on food packaging and consume foods within these dates to ensure safety. Once opened, consume foods promptly, ideally within one to two days. Regularly check the dates of foods in your refrigerator and pantry, and if in doubt about the safety of a food item, it is best to throw it out. Reheat leftovers to an internal temperature of at least 75°C (165°F), ensuring foods are steaming hot all the way through, and stir food while reheating to ensure even heating.
Clean the refrigerator regularly to prevent the buildup of bacteria and do not overcrowd the refrigerator, as this can prevent proper air circulation and cooling.
When dining out, adhere to these guidelines. Choose dishes that are less likely to cause foodborne illness, such as cooked meats and thoroughly washed fruits and vegetables. Eat only freshly prepared foods and avoid foods that have been sitting out for long periods, such as those found in buffets or salad bars. Ensure that hot foods are served steaming hot, and if a dish is lukewarm, send it back for reheating. Consider avoiding ready-to-eat foods from salad bars, sandwich bars, delicatessens, and smorgasbords due to the higher risk of contamination. Inquire about the preparation and storage of the food, asking how long the food has been sitting out and if it has been kept at a safe temperature.
When bringing food to older adults at their home or in a care facility, follow these recommendations. Adhere to the same safe food practices mentioned above when preparing food to bring to older adults. Check for any special dietary needs, including allergies and texture modifications, to ensure the food is suitable for the recipient. Confirm with facility staff whether it is permissible to bring in foods from outside sources, as some facilities may have restrictions or specific guidelines for food brought in from outside.
Keep food at safe temperatures during transport using insulated containers, ice packs for cold foods, and hot packs for hot foods. If transporting hot food, ensure it is kept at or above 60°C (140°F), and cold food should be kept at or below 5°C (41°F).
Reheat food to an internal temperature of at least 75°C (165°F) before serving, ensuring the food is steaming hot all the way through. Store leftovers in the refrigerator promptly, checking ‘Use by’ dates and labeling the product with the date it was opened and when it needs to be consumed by, and do not keep leftovers for more than one to two days.
By following these comprehensive guidelines, we can significantly reduce the risk of foodborne illnesses in older adults, ensuring they enjoy a wide variety of nutritious foods safely. Proper food handling, cooking, storage, and reheating practices are essential to protect their health and well-being.