Health Eating for Seniors | November 12, 2019
Preventing Foodborne Illnesses | Despite increased food safety regulations, foodborne illnesses are still a major health risk, with the Centers for Disease Control and Prevention reporting that they affect almost 48 million people in the US every single year. The most common culprits are fish, dairy, and chicken, combined amounting to nearly 40% of all cases of foodborne illnesses in the nation.
Seniors are at a higher risk of developing foodborne illnesses and they often need much more time to recover than younger adults. Older adults are more prone to foodborne illnesses due to weakened immune systems and other bodily functions as well as prolonged medication use that just decreases the body’s natural defense against illnesses of any kind.
While contracting foodborne illnesses in senior years can be very dangerous, there are fortunately ways to prevent their development. Here are some recommendations from the US Food and Drug Administration when it comes to purchasing foods at the grocery store:
Always thoroughly wash hands with warm water and soap for a minimum of 20 seconds before handling any type of food
Sanitize surfaces that come into contact with food
Wash fruits and vegetables with water
Separate meats and seafood from other foods to prevent cross-contamination
Use separate cutting boards for raw foods and other types of food (veggies, bread…)
Use a food thermometer to make sure your food is properly cooked
Make sure that your fridge’s temperature is below 40 degrees Fahrenheit at all times
Place perishable foods in the fridge within 2 hours of cooking
Only thaw food in the fridge, cold water or microwave
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