Food safety practices among older adults: Areas for improvement

Adults age 60 and older, a growing segment of the U.S. population, are more likely than the general population to experience chronic sequelae, hospitalization, and death because of foodborne infections. Limited research has been conducted to examine the demographic characteristics of older adults who do not follow recommended food safety practices. Using data from a nationally representative survey of adults age 60 and older (n = 1,140), we characterized the food handling and consumption behaviors of older adults. To prevent foodborne listeriosis, it is recommend that older adults reheat deli meats and hot dogs until steaming hot and not consume cold deli salads. During the past year, 82% of respondents consumed deli meats or hot dogs without reheating and 44% consumed cold deli salads. Additionally, 46% of respondents reported consuming eggs that were not cooked until firm, 72% did not use a food thermometer to check the doneness of roasts and whole poultry, 63 to 73% did not properly wash fruits and vegetables, and about one-third did not properly store and handle leftovers. Males were less likely than females to follow many of the recommended practices. Also, individuals with at least some college education were less likely than individuals without any college education to follow many of the recommended practices. Previous research has reported similar findings for the general population. The survey findings suggest that older adults can benefit from education on food safety. Educators and policy makers can use the survey findings to develop strategies to reduce foodborne illness among older adults.