Food Safety in Older Adults: 

Disease Prevention Strategies 

and Educational Resources 

Adam Ghering – Public Affairs Specialist 

USDA - FSIS
2

Outline

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Foodborne illness in the United States

Why older adults at higher risk

Common foodborne pathogens

4 steps of food safety (Clean, Separate, Cook & 

Chill)

USDA consumer food safety resources

 Publications

 Mobile apps

 Presentations 

~ The National 

~ Resource Center 

Nutrition & Aging 
USDA 

-United States Department of Agriculture 
Food Safety and Inspection Service:

The Threat of Foodborne Illness in U.S.

Sickens

1 in 6

Americans

Causes

3,000

deaths

Results in 

128k

Hospitalizations

Costs U.S. economy

$15.6

billion

Each year, foodborne illness. . .

pathogens

most frequently affect 4 our regulated products.}

E. coli

Listeria

Salmonella

Campylobacter
Food Safety and Older Adults

Adults 65+ are at an 

increased risk of 

hospitalization and 

death from foodborne 

illness. 

Why?
Why Older Adults At-Risk

Changes in the Gastrointestinal Tract

• GI tract holds on to food for longer periods of time 

(more time for bacterial growth)

• Liver and kidneys may not properly rid our bodies of 

foreign bacteria and toxins

• Stomach may produce less acid. Less acid can result in 

more bacterial growth
Why Older Adults At-Risk

Medication Side 

Effects

• Weakened immune 

system

• Changes in sense of 

taste or smell
Why Older Adults At-Risk

Underlying Chronic Conditions

• Diabetes

• Cancer

• Transplant Recipient 

• Autoimmune Disease (MS, IBD, SLE)
About Foodborne Illness:

Campylobacter

Foodborne Illness in

Older Adults

• Campylobacter

• E. coli

• Salmonella

• Listeria monocytogenes

Incubation Period: 2-4 days

Symptoms: cramping abdominal pain, fever, nausea and vomiting, watery diarrhea. 

Most people recover in 5 to 8 days. 

Complications: 1 in 1,000 develop Guillain-Barre syndrome and infection may 

spread to heart or brain 

Sources: contaminated poultry, water, unpasteurized milk & cheese, or fresh 

produce 
About Foodborne Illness:

E. Coli

Foodborne Illness in 

Older Adults

• Campylobacter

• E. coli

• Salmonella

• Listeria monocytogenes

Incubation Period: 1-10 days

Symptoms: severe diarrhea that is often bloody, severe abdominal pain and vomiting. 

Symptoms last 5-10 days. 

Complications: In some cases, patients can develop Hemolytic Uremic Syndrome (HUS) 

which can result in kidney failure or even death in extreme cases. 

Sources: contaminated beef, contaminated water, unpasteurized milk & cheese, or fresh 

produce.
About Foodborne Illness:

Salmonella

Foodborne Illness in 

Older Adults

• Campylobacter

• E. coli

• Salmonella

• Listeria monocytogenes

Incubation Period: 12 to 72 hours

Symptoms: nausea, vomiting, abdominal cramps, diarrhea, fever, chills, headache. 

Symptoms last 4 to 7 days. 

Complications: An estimated 400 people die annually from acute infection and young 

children are more likely to develop severe cases. 

Sources: Eating food contaminated with animal feces. These are often beef, poultry, milk 

or eggs but may include vegetables .
About Foodborne Illness:

Listeria monocytogenes

Foodborne Illness 

in Older Adults

• Campylobacter

• E. coli

• Salmonella

• Listeria monocytogenes

Incubation Period: 3 to 70 days

Symptoms: fever, muscle aches, sometimes preceded by diarrhea

Complications: those with a weakened immune system, such as older adults, can 

develop more serious illness

Sources: deli meats, smoked seafood, unpasteurized milk, store made salads such as 

tuna, chicken or seafood salad, soft cheeses such as feta or queso blanco, 

and raw sprouts.
Raw or undercooked 

meat, poultry, eggs 

and seafood

Raw or unpasteurized milk

Hot dogs, deli meat and 

lunch meats (unless 

reheated to steaming hot)

Unwashed fresh fruits 

and vegetables

Soft cheeses (unless 

labeled “made with 

pasteurized milk”)

Unpasteurized 

refrigerated pâtés or 

meat spreads (Canned 

or shelf-stable 

pates/meat spreads may 

be eaten)

Raw sprouts (alfalfa, 

clover and radish)

Foods to Avoid
The Four Steps of Food Safety

• Clean

• Separate

• Cook

• Chill
The Four Steps: 

CLEAN

• Wash hands for 20 

seconds with soap 

and warm water

• Sanitize surfaces that 

contact raw meat or 

poultry with a solution 

of 1 tablespoon 

bleach per 1 gallon of 

water

Wash your hands for 

20 seconds with soap 

and warm water. 

Utensils 

Plates 

Cou ntertops 

Cutting boards 

SHOULD 

ALSO BE 

WASHED 

Bacteria, which can be present 

inside and outside a turkey, can't be 

washed off the bird! Cooking 

is the only way to destroy this 

potentially dangerous bacteria. 
The Four Steps: 

CLEAN

Courtesy of New Mexico State University

Do NOT Wash Raw Meat or Poultry!

Germ-Vision 
The Four Steps: 

SEPARATE

• Prevent crosscontamination of foods, 

hands or equipment

• Keep raw meat away 

from ready-to-eat food

• Use separate cutting 

boards and utensils for 

raw meat or poultry

0 Separate raw turkey 

from fresh food, 

and use separate 

cutting boards, 

plates, and utensils. 

Wash items that touch 

raw meat with soap and 

warm water. 
The Four Steps: 

COOK

• Always use a food 

thermometer when 

cooking meats

• All poultry: 165°F

• Ground meats: 160°F

• Whole cuts of red 

meat:145°F
The Four Steps: 

CHILL

• Food at room 

temperature for more 

than 2 hours should be 

discarded 

• Use all refrigerated 

leftovers within 3 to 4 

days

• Reheat leftovers to165°F

• Rotate for even 

heating in microwave

Take your time around the dinner table, but 

refrigerate leftovers within 2 hours! 

Safe in fridge 

~ 3-4days 

"---- Safe frozen, 

but use within 

2-6 months for 

best quality. 

Leftover turkey 

should be cut 

into smaller 

pieces, and store 

items separately 

in smaller 

containers. 

Be sure to pack 

leftovers in a cooler if 

traveling. 

Reheat thoroughly to a 

temperature of 165 °F. 

Remember, bacteria that cause foodborne 

illnesses can't be smelled or tasted! 
The Four Steps: 

CHILL

• Leftovers should be cut 

into smaller pieces

• Store in small shallow 

containers

• No need to wait for 

leftovers to cool to 

room temperature 

before refrigerating 
Food Storage Times

Refrigerator Storage at 40 °F or Below

Cooked meat or 

poultry 3 to 4 days

Pizza 3 to 4 days

Luncheon meats 3 to 5 days

Egg, tuna, and 

macaroni salads 3 to 5 days

Freezer Storage at 0 °F or Below

Cooked meat or 

poultry 2 to 6 months

Pizza 1 to 2 months

Luncheon meats 1 to 2 months

Cold Food Storage These storage guideline$ for home-refrigerated foods \,ill keep them from spoiling or becoming d'l.ngerous 

to eal. The guidelines for freezer Slorage are for qualit) onl). Frozen foods remain safe indcfmitel). 

Product Refrigerator 140°FJ Freezer 1D0 FJ 

Eggs 

Fresh, in shell 3 to 5 weeks 

Hard cooked I week 

Liquid P asteurized Eggs, Egg u.bstitute 

O pened 3dai 

T.:nopened 

Deli and Va cuu.m-Packed Products 

Egg, chicken, ham, nma 

& macaroni salads 

Hot Dogs 

O pened p.sckage 

l,;nopened package 

Luncheon M e at 

O pened package or deli sliced 

L:no1>encd package 

aeon & ausage 

3to5da) 

I week 

2 weeks 

3to5da) 

2 weeks 

Bacon i da) 

Sausage. raw from pork 

chicken. turkey& beef I to 2 da) 

Ham.burger & Other Ground Meats 

Hamburger: ground beef, turkq~ 

vea.J, pork, lamb & mixture.$ of them 

Fresh Beef, Veal, Lamb II< Pork 

Steaks 

Chops 

Roasts 

Fresh Poultry 

Chicken or turkt'1⁄2 \\'hole 

Chicken or turk<:)~ pieces 

Seafood 

Lean fish nounder, haddock. 

halibut, etc. 

Fany fish (salmon. tuna. etc.) 

Soups & Stews 

\ egeiable or meat added 

Leftovers 

Cooked meat or poultry 

Chicken nuggeLS or patties 

Pi7...za 

Don·, freeze 

Don't frcczc well 

I year 

Don't frcC?..e weJI 

l 102 months 

1 to2 months 

I 102 months 

I 102 months 

I month 

l 102 months 

3to I months 

6 to 12 months 

4 to6momhs 

4 to 12 months 

I year 

9 month.~ 

6to8months 

2 to 3 months 

2 to 3 months 

2to6months 

I 103 montll.S 

I 102 momll.S 
FoodKeeper app

• Prevent food waste

• Storage advice for 500+ 

food and beverage items

• Receive automatic recall 

notifications

• Syncs to your calendar

• Access to AskKaren

Baked Goods 

Beverages 

Condiments & Sauces 

Dairy Products & Eggs 

Deli & Prepared Foods 
FoodKeeper app

q w e r t y u 0 p 

23 

0 0 

1

oven 

cooking method 

350°F 

cooking temperature 

20-30 

minutes per pound 

....... 

Baby food 

Baked Goods 

Beverages 

Use Chioken parts - Legs or 

Thighs 

Tod 'I ul 2;20 l)fT'I 
• Publications

• FoodKeeper app

• Meat & Poultry 

Hotline 

• Social Media

• Presentations 

and Toolkits 

Free Resources for Consumers
Food Safety Publications:

• General Adult

• At-Risk (Older Adults, 

Cancer, Diabetes, 

etc.)

• Youth 

• Spanish 

• Infographic Posters

• Foodservice

Free Resources for Consumers
Free Resources for Consumers

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Free Resources for Consumers

SEGURIDAD ALIMENTARIA 

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TEMPERATURAS INTERNAS MINIMAS RECOMENDADAS --------------

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Free Resources for Consumers

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US DA Uniled Slates : 

Deparlment of iillllll• l1⁄4lrlcultuie_, 

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USDA Recommended Safe Minimum Internal Temperatures 

145°F 

with a 3-minute rest time 

Beef, Pork, Veal & Lamb 

Steaks, Roasts & Chops 

145°F 

Fish 

160°F 

Beef, Pork, Veal & Lamb 

Ground 

160°F 

Egg Dishes 

T

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www.FoodSafety.gov 

USDA Meat & Poultry Hotline 

1-888-MPHotline (1-888-67 4-6854) 

Food Safety and lnspecbon Service 

CLEAN 

• 

SEPARATE COOK 

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USDA is an equal opportunity provide

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165°F 

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CHILL 

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prinled September 2016 
How to Order Publications:

• Fill out a publication request form and 

email to FSIS.Outreach@fsis.usda.gov.

(This email box can be used to attain 

request forms)

• Call the USDA Meat and Poultry Hotline 

(1-888-674-6854)

Free Resources for Consumers
USDA Meat and Poultry Hotline

Open Monday - Friday

10 a.m. to 6 p.m. ET

On Thanksgiving Day

8 a.m. to 2 p.m. ET 

1-888-MPHotline

(1-888-674-6854)

Live Chat/Email:

AskKaren.gov
More Resources

1-888-MPHotline @USDAFoodSafety

www.FoodSafety.gov FoodSafety.gov

@USDAFoodSafety

nm 

■ 
Food Safety 101 Presentations

Empowering Older Adults

• Summer and Thanksgiving

• USDA-FSIS presenters 

available

• Facilitator guide available 

for non-FSIS presenters

• Held at senior centers and 

similar locations
Food Safety 101 Presentations

For more information contact:

Adam Ghering

Phone: 202-260-9432

Email: adam.ghering@fsis.usda.gov
34

Questions?

~ The National 

~ Resource Center 

Nutrition & Aging 

ftovers still good?" 

pp for that.