About 27 million meals are provided daily in long-term facilities. Foodborne illness is a greater risk to those who eat 189 millions meals per week in assisted living, hospices and adult day care centers.
Are seniors at greater risk of foodborne illnesses?
As people age, bacteria have more time to multiply as food moves more slowly through the digestive tract. At the same, the immune system does not fight off illnesses as quickly as it used to when the person was younger. The liver and kidneys also lose their effectiveness, which further compounds the problem.
There are more bacteria in the gastrointestinal tract of seniors because they do not produce as many stomach acids as they used to. A person’s risk can be increased by underlying health conditions, such as cancer or diabetes. Antibiotics can also kill good bacteria if they are taken for a long time.
Facilities Conditions Increase the Probability of Foodborne Illnesses
Residents are at higher risk as they are constantly around other people and in enclosed spaces. The Center for Medicaid & Medicare pays for the annual inspections to be conducted in long-term care facility kitchens and food storage areas. The inspector can return to the facility a year after the initial review, and then again if the issues are not corrected.
Long-term Care Facilities Foodborne Illness Statistics
Treatment of foodborne diseases costs $77,7 billion per year. There are few studies on foodborne illnesses in health care facilities. Few studies have been conducted on foodborne diseases in care facilities.
In the United States, there are approximately 675 deaths caused by norovirus each year. The elderly and very young people account for the majority of these deaths. Around 1,000 seniors are hospitalized each year with campylobacter. Around the same number of seniors are hospitalized with salmonella.
What can be done to ensure the safety of food in long-term care facilities?
Preventing foodborne illness requires a collaborative effort. The food must be bought from vendors who are approved and stored properly. Staff must follow the correct cooking procedure. Food must be stored in accordance with recommended guidelines, and thrown away as necessary.
The problem will only get worse if no one works together to solve it. As the population ages, the problem will grow. Medcom courses can be used to provide all staff with the necessary training in the areas of recognizing hazards, treating illness, keeping the kitchen neat, staying healthy, preventing injuries related to the kitchen, and preparing safe food.
