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.

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, reduced 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. Ordering home delivered meals from restaurants also picked up during the pandemic. Whether hot or cold, these prepared meals are perishable and can cause illness if mishandled. Seniors need to be especially cautious to follow the 2-hour rule and refrigerate or freeze perishables, prepared food and leftovers within 2 hours, including cooked fruits and vegetables.

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, as well as kitchen cleaning tips, visit https://www.fightbac.org/.