As we age, the immune system and stomach acid that protect us from harmful germs become less effective. That makes adults 65 and older more likely to be hospitalized or seriously ill from food poisoning. Some careful habits in the kitchen go a long way toward keeping you safe.
Four basic steps
The government's food safety guidance boils down to four steps:
- Clean: wash your hands for 20 seconds with soap and water before and after handling food, and wash cutting boards, utensils and counters.
- Separate: keep raw meat, poultry, seafood and eggs away from ready-to-eat foods, in your cart, your fridge and on your counters.
- Cook: cook food to a safe internal temperature, checked with a food thermometer.
- Chill: refrigerate food promptly.
Safe temperatures
- Refrigerator: 40°F or below.
- Freezer: 0°F or below.
- Poultry and leftovers: cook or reheat to 165°F.
- Ground beef and pork: 160°F.
- Steaks, roasts, pork chops and fish: 145°F, letting meat rest 3 minutes.
- Egg dishes: 160°F.
A refrigerator thermometer costs a few dollars and is the only way to know your fridge is cold enough.
Leftovers
- Refrigerate within 2 hours of cooking, or within 1 hour if it is hotter than 90°F outside, such as at a picnic.
- Store in shallow containers so food cools quickly.
- Eat within 3 to 4 days, or freeze for longer storage.
- Reheat until steaming, 165°F.
- When in doubt, throw it out. You cannot tell whether food is safe by smelling or tasting it.
What date labels really mean
Except for infant formula, date labels are not required by federal law, and most are about quality, not safety.
- "Best if used by" shows when a product will have the best flavor or quality.
- "Sell by" tells the store how long to display the product.
- "Use by" is the last date recommended for peak quality.
Many foods are still safe after these dates if they were stored properly, but perishable foods such as meat, poultry and milk should be eaten or frozen within the times recommended on storage charts.
Foods that need extra care for older adults
Food safety agencies advise older adults to avoid or take extra care with:
- Unpasteurized (raw) milk and juice, and soft cheeses made from unpasteurized milk.
- Raw or undercooked eggs, including homemade dressings or desserts made with raw eggs.
- Raw or undercooked meat, poultry and seafood, including raw oysters and sushi with raw fish.
- Hot dogs and deli meats, unless reheated until steaming hot, because of the risk of Listeria.
- Refrigerated smoked seafood, unless cooked in a dish.
- Raw sprouts, such as alfalfa and bean sprouts.
Clean out the fridge regularly
Once a week, check your refrigerator and throw out leftovers older than four days and anything moldy or spoiled. Wipe up spills promptly. Use older foods first by moving them to the front.
When to call a doctor
Food poisoning can cause nausea, vomiting, diarrhea, stomach cramps and fever. Older adults should call their doctor for bloody diarrhea, a high fever, signs of dehydration or symptoms that last more than a couple of days. See staying hydrated as you age for the signs of dehydration.
