food poisoninig Food Safety Tips for Older Adults By During SeptemberΓÇÖs National Food Safety Month, STOP Foodborne Illness (www.stopfoodborneillness.org), the leading national advocate for safe food, is urging older adults to follow a number of important food-safety practices to avoid getting sick. Older Adults have increased vulnerability to foodborne illness for several reasons: they typically have decreased stomach acid (the bodyΓÇÖs natural defense from foodborne bacteria) or they may have a weakened immune system from an underlying illness such as diabetes, kidney disease or from undergoing cancer treatment. Two foodborne pathogens in particular, Listeria and Vibrio, cause more illnesses for seniors than any other age group. Seniors need to be especially careful when consuming foods that are likely to be contaminated with these bacteria. ΓÇ£Most people donΓÇÖt realize that their natural defenses to foodborne pathogens decrease as they age,ΓÇ¥ said Darin Detwiler, Sr. Policy Coordinator of STOP Foodborne Illness. ┬áΓÇ£If youΓÇÖre older than 65, taking precautions can help save you from suffering from an illness that you might have been able to fight off even a few years ago.ΓÇ¥ Darin himself experienced the personal tragedy of foodborne illness when he lost his young son to E. coli O157:H7 poisoning from contaminated ground beef in 1993. ┬áSince then, Detwiler has been a tireless advocate for food safety, who is an FDA Certified Food Science Educator recognized by four different Secretaries of Agriculture for his efforts in consumer education, and served two appointments on the USDAΓÇÖs National Advisory Committee on Meat and Poultry Inspection. STOP Foodborne Illness – Safe-Food Guidelines for Adults 65+ ΓÇó┬á┬á ┬áCook eggs to 160┬░F. ┬áSalmonella can grow both inside and outside eggs. ┬áThe safest practice is to cook all eggs to 160┬░F. To further reduce risks, wash hands thoroughly after handling eggs. For those who like eggs runny or who eat uncooked eggs in foods like raw dough, eggnog, or homemade Caesar dressing, buy pasteurized shell eggs or liquid pasteurized egg products. ΓÇó┬á┬á ┬áHeat lunchmeat and hotdogs to 165┬░F. Listeria is a bacterium that can be found in ready-to-eat foods, such as lunchmeat. ┬áAlthough the majority of the population can resist Listeria, those more vulnerable may become sick and pregnant women can suffer miscarriages as a result of eating Listeria-contaminated ready-to-eat foods. ┬áTo reduce the risk of Listeria, heat cold cuts and hot dogs to 160┬░F, and order hot sandwiches in restaurants. ΓÇó┬á┬á ┬áAvoid raw fish. ┬áRaw fish and shellfish can be a source of pathogens, including a particularly harmful one, Vibrio which is most often found in raw seafood items, such as oysters. Some Vibrio illnesses can be fatal, especially in patients with liver disease and the immunocompromised. Avoid raw fin fish, such as raw fish found in sushi, plus other raw shellfish such as oysters and scallops. ΓÇó┬á┬á ┬áAvoid raw or unpasteurized milk and cheeses. ┬áMost are pasteurized, but read the labels, particularly on soft cheeses such as feta, Brie, Camembert, Roquefort, blue-veined cheeses, and Mexican-style soft cheese such as queso fresco. ΓÇó┬á┬á ┬áDrink pasteurized juices. ┬áMost juices are pasteurized, but some may not be. ┬áUnpasteurized juices can contain harmful bacteria, but should be easy to steer clear of because they are required by law to carry a warning label. ┬áWhen buying smoothies, ask the preparer if they use pasteurized juice. ┬áIf they arenΓÇÖt sure or say no, itΓÇÖs best to skip it. ΓÇó┬á┬á ┬áCook to safe temperatures. Γùª┬á┬á ┬áBurgers/Ground Meat (Except poultry) – 160┬░F Γùª┬á┬á ┬áGrilled Chicken & Other Poultry Products (like Turkey Burgers) – 165┬░F Γùª┬á┬á ┬áWhole cuts of Meat, Including Pork – 145┬░F AND LET REST 3 MINUTES ΓÇó┬á┬á ┬áAvoid cross contamination. Γùª┬á┬á ┬áUse separate cutting boards and utensils for raw meats and produce Γùª┬á┬á ┬áWash hands with soap and water for 20 seconds Γùª┬á┬á ┬áSanitize surfaces, such as countertops, where raw meat and poultry have been For National Food Safety Month, STOP Foodborne Illness also is offering food safety tips for school-age children, pregnant women, and mothers with young children. ┬áIf you think you have been sickened from food, please seek medical attention immediately. STOP Foodborne Illness (STOP) is a national, nonprofit, public health organization dedicated to preventing illness and death from foodborne pathogens. ┬áSTOP achieves its mission by advocating for sound public policies, building public awareness and assisting those impacted by foodborne illness. www.stopfoodborneillness.org