Bacteria that can cause food-borne illness are everywhere, and in different types of food. Meat, fish, poultry, dairy products and eggs are common sources of bacteria. Bacteria are also in the air, on your hands, and in your nose and throat. These bacteria can find their way onto almost any food. With time, and at room temperature, these organisms can grow, spoil your food, and possibly cause a serious illness.

Although anyone can suffer a foodborne illness, older adults are more at risk. This may be due to a lower ability to fight off disease. It can also be due to one of the following reasons:

1. Poor vision and not noticing spots and spills in a usually clean kitchen. Be sure to wear your glasses when preparing food. Turn up the lights so you can see spills where bacteria can grow.


2. A tight budget and not wanting to waste food and throw out questionable packages. Read the "sell by" and "best if used by" dates on perishable foods. Buy only the amount that you can eat within a short time after opening the package.

Play it safe! To reduce your risk of foodborne illness:

1. Keep yourself and your kitchen clean. You can't always see, smell, or even taste organisms that cause foodborne illness. Your best defense is to keep everything that touches food clean, clean, clean! Wash your hands with warm soapy water before you touch food. Wash bowls, utensils, cutting boards and counters before and after contact with food.  Wash hands with soap and water after using the bathroom, blowing your nose, sneezing, coughing etc.
2. Put leftovers and perishables away immediately.  Do not keep foods out at room temperature for more than two hours, including time to prepare, serve and eat.  In the heat of the summer, shorten this time limit to one hour.
3. Keep hot foods hot and cold foods cold. Hot temperatures can destroy harmful bacteria. Colder temperatures slow down growth of some bacteria.  Keep your refrigerator thermostat below 40 degrees Fahrenheit and your freezer at 0 degrees Fahrenheit. Throw out refrigerator and freezer "mystery" packages. This is safer than relying on your sense of sight or smell. Label food with the date when you store it and use the oldest packages first.
4. Wash hands, counter, utensils well with warm soapy water. Wash your hands for at least 20 seconds.
5. Keep dishcloths clean. Replace sponges often. You can disinfect sponges in chlorine bleach solution.

• Michigan Department of Agriculture
• Food Safety Research Consortium
• Food Safety Policy Research, Michigan State University
• Medline Plus
• Gateway to Government Food Safety Information
• U.S. Food and Drug Administration
• Centers for Disease Control and Prevention, Food Safety Office
• American Dietetic Association