A final word: with a thermometer in your drawer, a refrigerator set at the right temperature, and a few mindful habits, you can safely enjoy one of life’s greatest pleasures for decades to come.
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But that’s just one piece of the larger food safety picture. “Risk isn’t limited to a short list of ‘dangerous’ foods,” maintains Dr. Schaffner. “It’s important that older adults realize they are at increased risk of food poisoning from all foods, and so should take special care to follow proven best practices when preparing meals – clean, separate, cook and chill.”
- Clean. Wash hands with soap and water for at least 20 seconds before and after handling food. Clean utensils and surfaces frequently. Rinse fruits and vegetables under running water.
- Separate. Keep raw meat, poultry, seafood, and eggs away from ready-to-eat foods. Use separate cutting boards if possible.
- Cook. Use a food thermometer, and remember that color is not a reliable guide. Cook poultry and leftovers to 165°F, ground meats to 160°F, and whole cuts to 145°F (with rest time).
- Chill. Refrigerate perishable foods within two hours (one hour if it’s above 90°F). Keep your refrigerator at 40°F or below.
Beyond Raw Milk: The Bigger Picture
Protect yourself from these common pathogens
Undercooked ground meats (STEC E. coli): Burgers, meatballs, meatloaf; cross-conta mi nation - Cook ground meats to 160° F; use a thermometer.
Norovirus from hands and surfaces : Ready-to-eat foods handled after cooking, shared platters, some produce - Wash hands 20 seconds; keep sick food handlers out of the kitchen; clean surfaces.
Raw/undercooked oysters (Vibrio) : Raw oyster bars, undercooked shellfish - Adults with chronic illness (especially liver disease) should avoid raw oysters; choose cooked shellfish.
Home-canning mistakes (botulism) : Improperly canned low-acid vegetables, meats, seafood - Use pressure canning for low-acid foods; don't rely on boiling-water canners.
The Germs That Matter Most
As food safety expert Dr. Donald Schaffner explains: “Our immune systems decline in their effectiveness as a natural consequence of aging, making us more susceptible to many illnesses, including foodborne ones.” Dr. Schaffner, Department Chair, Distinguished Professor and Extension Specialist in Food Science at Rutgers University, is known globally for his research on quantitative microbial risk assessment, predictive food microbiology, and notably, for debunking the “five-second rule” in a widely cited study that showed bacteria can transfer from surface to food in less than one second.
Starting in midlife, several age-related changes may occur that impact how your body handles germs. Digestion may slow, which gives bacteria more time to grow; stomach acid may decrease which reduces a natural defense; and the immune system often begins to decline between ages 50 and 60. Additionally, chronic conditions and medications that suppress immunity can add to vulnerability.
“While absolute risk increases with age, people can change their relative risk by making safer choices in the foods they consume, and by being vigilant about the proper steps for food handling,” says Schaffner.
Why Risk Rises as We Age
For many, foodborne illness is something we associate with a bad restaurant meal or a short-lived stomach bug. But as we move through middle age and beyond, food safety becomes less about inconvenience and more about protecting our health and resilience. With that in mind, we share how adopting a few consistent habits can help significantly lower your risk.
Spring 2026
Dr. Schaffner notes: “A unique thing about this microorganism is that it can grow slowly at 40°F or below, so even properly refrigerated foods can become unsafe over time.”
