Adults 65 and older are at a higher risk for hospitalization and death from foodborne illness. This increased risk of foodborne illness is because our organs and body systems go through changes as we age. These changes include:
- The gastrointestinal tract holds on to food for a longer period of time, allowing bacteria to grow.
- The liver and kidneys may not properly rid our bodies of foreign bacteria and toxins.
- The stomach may not produce enough acid. The acidity helps to reduce the number of bacteria in our intestinal tract. Without proper amounts of acid, there is an increased risk of bacterial growth.
- Underlying chronic conditions, such as diabetes and kidney disease, may also increase a person’s risk of foodborne illness.
