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Infectious Dose and an Aging Population: Susceptibility of the Aged to Foodborne Pathogens

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Foodborne Pathogens

Part of the book series: Food Microbiology and Food Safety ((PRACT))

Abstract

The elderly (≥65 years of age) are a population of individuals highly susceptible to morbidity and mortality from infection by foodborne pathogens. The susceptibility to gastroenteritis in the older population is largely due to decreased immune function and age-associated bodily changes. Many of the elderly are also likely to have chronic diseases, which weaken the bodily defenses and increase the susceptibility to foodborne illness. World-wide demographic data indicate that the elderly population is increasing, and many elderly individuals will be institutionalized in long-term care centers. Therefore, personnel who handle food in long-term care facilities must be trained in food safety procedures, such as proper handling of food ingredients, preparation of cooked foods, and serving of food to prevent foodborne gastroenteritis. However, an increasing elderly population indicates that illness and death associated with foodborne pathogen gastroenteritis will increase in the future.

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  1. USDA, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, PA, USA

    James L. Smith

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  1. U. S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research, Wyndmoor, Pennsylvania, USA

    Joshua B. Gurtler

  2. University of Georgia, Center of Food Safety, Griffin, Georgia, USA

    Michael P. Doyle

  3. Kornacki Microbiology Solutions, Inc., Madison, Wisconsin, USA

    Jeffrey L. Kornacki

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Smith, J.L. (2017). Infectious Dose and an Aging Population: Susceptibility of the Aged to Foodborne Pathogens. In: Gurtler, J., Doyle, M., Kornacki, J. (eds) Foodborne Pathogens. Food Microbiology and Food Safety(). Springer, Cham. https://doi.org/10.1007/978-3-319-56836-2_16

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