When the nation recognizes the contributions of its older citizens. It’s also a good time to think about things older Adult can do to help maintain their health and vitality. Among these are the fairly easy steps older adults can take to avoid foodborne illness.
When disease-causing bacteria, viruses, or parasites contaminate food, they can cause foodborne illness, often called food poisoning. While the food supply in the United States is among the safest in the world, it can still be a source of infection.
According to the Centers for Disease Control and Prevention, 48 million persons — or 1 of every 6 people get foodborne infections each year. Of those, 128,000 are hospitalized, and 3,000 die from their foodborne illness. People who have a weakened immune system have a higher risk for food poisoning. They are more likely to have a lengthier illness, undergo hospitalization, or die as a result of foodborne disease.
People 65 and older are at high risk of foodborne illness. This increased risk is because organs and body systems change as the body ages:
- Beginning around age 60, the immune system begins to decline. A network of cells, tissues, and organs spread throughout the body, the immune system is vital for health because it defends the body against infectious organisms and other invaders. When a healthy immune system senses disease-causing organisms and other substances that invade the body, it responds to fight them off.
- The digestive system holds food longer, allowing bacteria to grow while the stomach may not produce enough acid to limit the number of intestinal bacteria.
- The liver and kidneys may not properly rid the body of foreign bacteria and toxins.
- Many older adults have chronic conditions that result in further weakening of the immune system.
Reduce Your Risk
Practice the four basics of food safety to reduce your risk.
Clean — Wash Hands, Utensils, and Surfaces Often
- Use plain soap and water—skip the antibacterial soap—and scrub the backs of your hands, between your fingers, and under your nails for at least 20 seconds.
Separate — Don’t Cross Contaminate
- Keep produce and any other foods that won’t be cooked away from the juices of raw meat, poultry, seafood, and eggs.
- Food is safely cooked when the internal temperature is high enough to kill germs that can make you sick
Chill — Refrigerate and Freeze Food Properly
- Refrigerate perishable foods within 2 hours.
Our company (Rcl safety centre) is an indigenous company dedicated to health, safety, and environment training and services.
We will be having our NATIONAL FOOD SAFETY SUMMIT on the 28th of July 2022 in Abuja and on the 28th of August 2022 in Lagos.
WHAT DO YOU LEARN FROM A FOOD SAFETY SEMINAR/SUMMIT?
The summit will bring together everyone who operates in the food/hospitality industry. Attendees will learn the roles of monitoring in the food business by the regulatory agency; NISCN, NAFDAC, SON, Ministry of Health and the importance of such monitoring, the use of technology in training food vendors and those in the hospitality business, reasons for compliance to statutory regulations in the food industry and simple remedies for food poisoning in public spaces.
SUMMIT/Exhibition Date: 28th July 2022. (Abuja), 28th August 2022(Lagos)
Opening Hours: 9:00am – 4:00pm
SUMMIT Materials: All Summit presentations will be available for download on the foodsafety.org.ng portal.
Exhibitors: Host companies and NISCN Member companies.
Visitors: 5000 expected professionals from all parts of the country.
Admission: Professional visitors, Admission is free upon registration.
Website: www.foodsafety.org.ng
Tele: 08099600070, 08099700070, or 09057666623.