Older Folk and Food Poisoning

Irene Berman-Levine, PhD, RD
February 27, 2004

This article by Dr Irene Berman-Levine is one of several extracts we plan to take from her book, "Dr Irene's Nutrition Tidbits". You can order the book, which is packed with easily digested research news, tips, menus, and recipes, for US$16 by clicking here . Robert Griffith, Editor.

Why is the risk higher in older people?

Do you ever look at those leftovers and think, "I wonder if it's still good"? You may be willing to throw it out but imagine if you had gone through the Depression or the Holocaust and detest waste. If you have experienced any time when food was scarce, chances are greater that you might take a risk and eat questionable food. This is only one of many reasons why older individuals may be more susceptible to foodborne illness.

There are also biological reasons. As we age, we tend to have less stomach acid, which is a protective barrier to illness because it kills bacteria. Immune systems may be weaker in some older individuals, particularly those with chronic disease. A weakened immune system could contribute to longer and more severe symptoms if exposed to foodborne illness. Also, many older individuals have a decreased sense of taste or smell, particularly if they are on certain medications. They may not detect odors or tastes that indicate a food is spoiled. (Note: food does not have to smell or tastes bad to have a high bacteria count or contains toxins. When in doubt, throw it out!) Poor eyesight might also prevent someone from noticing the physical signs of food spoilage such as color change or mold.

How to reduce the risk

There are many ways to reduce risk of foodborne illness. A major step is labeling any leftovers with the date. Buy a pack of blank stickers. Label two to three with each date. Then each day it's easy to label leftovers. Use labels to also indicate the time a food has been at room temperature. For example, if you make a turkey and it's at room temperature for a total of 1½ hours (between getting it stuffed, having it out while serving etc) stick a label with the time on the turkey. It will remind you that next time it's used, it must be returned to the refrigerator quickly. Any protein food at room temperature for a total of 4 hours (including time coming home from the grocery store, preparation time etc) is considered potentially hazardous.

Time/temperature relationships

Many times you eat food that contains a few bacteria. However you don't get sick because the bacteria did not have an opportunity to multiply. Bacteria multiply most rapidly between 40 and 140 degrees Fahrenheit. This temperature range is considered the Danger Zone. If left in those temperatures just an hour, one bacterium can multiply to 8. That's still not enough to cause illness, but four hours later the same bacteria totals 4,096. That's enough bacteria to bring down the healthiest of people. To stop bacteria from growing, keep hot foods hot and cold foods cold.

What to do if you suspect you have a food born illness

It's critical that you seek medical help. Even if you do not have severe symptoms, cases should be documented. Your doctor will try to determine the exact type of foodborne illness and report it to the local Health Department.

There are several things you can do to make sure a full and accurate investigation occurs. This is important, as foodborne illness can impact hundreds and even thousands of people. The more people that report it, the sooner a trend can be noted. More reports also increase the chances that the exact cause of the illness can be traced. Below is a list of things to do if you suspect foodborne illness or contamination of a food.

1. Record symptoms, including when they began. Also record any food or drink you can recall eating in the last 48 hours before the symptoms began. (Yes, you can get sick from food you ate two days ago!) Record, as close to possible, the time/date you at these foods.
2. If you suspect a specific food, try to obtain the original container or packaging. If there is any uneaten portion of the food, refrigerate or freeze it so a laboratory can examine it for bacteria or toxins.
3. If there was a foreign object in the food, such as a piece of plastic, save it with the food packaging.
4. Record all product information. This includes the brand name, product name, manufacturer, the size and package type, can or package to codes (not UPC bar codes), and dates. If it contains meat, record the establishment number (EST) usually found in the circle or shield near the "USDA passed and inspected" phrase.
5. Record the name and location of the store and date you purchased a product. The product can be pulled from the shelf if problems are documented. If the suspected food was consumed at a restaurant, record the name/address/telephone number of the restaurant/caterer.
6. Assist your medical provider in reporting the above information to the Health Department.

Order Dr Irene's book, which is packed with nutritional news, tips, menus, and recipes, for US$16 by clicking here

Dr Irene is also the author of a weekly free newsletter which helps you understand the confusing world of nutrition and motivates you to choose healthy foods. You can sign up for the newsletter by clicking here

Source

• I Berman-Levine PhD, RD. "Welcome to Dr Irene's Nutrition Tidbits" 2002 Nutrition Program Planning Inc., PO Box 60748, Harrisburg, PA 17106-0748, USA

Related Links
Holiday Food Safety
The Serious Side of Foodborne Illness
How To Reduce Your Risk of Foodborne Illness
Preserving, Transporting, and Storing Food

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