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Foodborne illness in the elderly

J L Smith1

  • 1Department of Microbial Food Safety, U.S. Department of Agriculture, Eastern Regional Research Center, Wyndmoor, Pennsylvania 19038, USA. jsmith@arserrc.gov

Journal of Food Protection
|October 10, 1998
PubMed
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Elderly individuals face higher risks of foodborne illness and death due to weakened immunity and other factors. Practicing healthy habits and proper food safety can reduce these risks in older adults.

Area of Science:

  • Gerontology
  • Infectious Diseases
  • Public Health

Background:

  • Elderly individuals (≥65 years) exhibit increased susceptibility to foodborne gastroenteritis and related mortality compared to younger populations.
  • Factors contributing to this vulnerability include age-related declines in immune function, gastrointestinal changes, malnutrition, and institutionalization.
  • Nursing home residents are particularly at risk from common foodborne pathogens.

Purpose of the Study:

  • To highlight the heightened risk of foodborne illnesses and mortality in the elderly population.
  • To identify key factors contributing to increased susceptibility in older adults.
  • To emphasize the importance of preventive measures for reducing foodborne infections in this demographic.

Main Methods:

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  • Review of existing data on foodborne outbreaks and infections in elderly populations, particularly those in nursing homes.
  • Analysis of contributing factors to increased susceptibility in the elderly.
  • Identification of prevalent foodborne pathogens and their impact on morbidity and mortality.

    • Main Results:

    • Elderly individuals are more prone to severe outcomes from foodborne pathogens like Campylobacter, Clostridium perfringens, E. coli O157:H7, Salmonella, and Staphylococcus aureus.
    • Salmonella species, especially Salmonella enteritidis, are the leading cause of illness and death in nursing home settings.
    • Data indicates a higher mortality rate from foodborne infections among the elderly compared to the general population.

    Conclusions:

    • The elderly population faces significant risks from foodborne pathogens due to physiological and lifestyle factors.
    • Salmonella enteritidis is a major concern for morbidity and mortality in elderly care facilities.
    • Promoting healthy lifestyles, good hygiene, and safe food handling practices is crucial for mitigating foodborne disease incidence in the elderly.