FOOD MICROBIOLOGY
FOODBORNE ILLNESS AND FOOD SAFETY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Their appetites have decreased with age
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Their immune systems have weakened with age
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They are more likely to spend time in a hospital
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They are more likely to suffer allergic reactions.
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Detailed explanation-1: -Older adults have a higher risk because as people age, their immune systems and organs don’t recognize and get rid of harmful germs as well as they once did. Nearly half of people aged 65 and older who have a lab-confirmed foodborne illness from Salmonella, Campylobacter, Listeria or E. coli are hospitalized.
Detailed explanation-2: -People at risk include: Adults age 65 and older. Children younger than 5 years. People whose immune systems are weakened due to illness or medical treatment.
Detailed explanation-3: -Young, healthy adults are the least susceptible to foodborne illness. This doesn’t mean this group can’t get sick. Instead, they may end up with very mild symptoms (like an ominously rumbly tummy) or recover quickly from an acute illness. They’re the least likely to end up hospitalized or dead due to foodborne illness.
Detailed explanation-4: -Pre-prepared or pre-packaged fruit, vegetables or salads eg from salad bars, retail outlets etc. Foods made with raw egg such as home-made egg mayonnaise, hollandaise sauce, uncooked cakes and desserts and egg-nog can also be dangerous for the elderly. You should not provide these foods to an elderly resident.