Although the food supply in the United States is among the safest in the world, it can still occasionally be a source of food poisoning. According to the Centers for Disease Control and Prevention, foodborne pathogens sicken 76 million Americans a year. Of these cases, 325,000 victims are hospitalized and 5,000 will die. Older adults or those with weakened immune systems may not be able to fight infection normally. By following United States Department of Agriculture recommendations for safe food handling, you can reduce your risk of getting sick from contaminated food.

It is normal for older bodies not to work as well. Changes in our organs and body systems often make us more susceptible to contracting food poisoning. For example, our stomach and intestinal tract may hold onto foods for a longer period of time; our liver and kidneys may not readily rid our bodies of toxins; and our sense of taste and/or smell may be altered. Many older adults have been diagnosed with one or more chronic conditions, such as diabetes, arthritis, cancer, or cardiovascular disease. The side effects of some medications and/or the chronic diseases may weaken the immune system. Because older bodies can become sluggish in recognizing and ridding the body of harmful pathogens, elderly adults are more likely to have a longer recuperation, require hospitalization, or even die.

To avoid contracting a foodborne illness, be especially vigilant when purchasing, handling, preparing, and consuming foods. Follow these recommendations when shopping:

• Check the “Sell-By” date.
• Put raw meat, poultry or seafood in plastic bags.
• Buy only pasteurized milk, cheese, dairy products and juices.
• When buying eggs purchase refrigerated eggs. If your recipe calls for raw eggs, purchase pasteurized liquid eggs such as Egg Beaters
• Don’t buy food displayed in unsafe or unclean conditions.
• Make the grocery store your last stop and refrigerate perishable foods immediately when you return home,
• Avoid cross contamination by storing raw meat on lower shelves and preventing contact with ready to eat foods or those to be served without heating.

For older adults, organ transplant patients or those with diseases such as cancer, diabetes or AIDS, USDA has published specific food safety recommendations. Visit http://www.fsis.usda.gov/food_safety_education/ and select the At Risk Brochure Series link.

Danna Gillett is the Family and Consumer Sciences Agent for Richland Parish.