Food Poisoning Gets More Serious as You Age. Here’s How to Prevent It.

Food poisoning is usually thought of as a miserable day or two of vomiting, diarrhea and stomach cramps.

But after 65, foodborne infections deserve more respect.

Older adults are more likely to develop serious illness from certain foodborne germs. In fact, CDC says nearly half of adults 65 and older with laboratory-confirmed infections from Salmonella, Campylobacter, Listeria or E. coli are hospitalized.

One infection deserves particular attention: Listeria. More than half of reported Listeria infections occur in people 65 and older, and older adults with listeriosis are frequently hospitalized.

The good news is that much of food safety comes down to a handful of simple habits.

The four rules that prevent most problems

CDC’s basic food-safety system is simple:

Clean. Separate. Cook. Chill.

But there are some details within those four rules that are surprisingly easy to get wrong.

1. Use a food thermometer—not your eyes

This is one of the simplest upgrades you can make in your kitchen.

Don’t decide that meat is done because it looks done. Color and appearance aren’t reliable indicators of a safe internal temperature.

Use a food thermometer.

Safe minimum temperatures

• Poultry: 165°F
• Ground beef, pork, lamb and other ground meats: 160°F
• Whole cuts of beef, pork, lamb and veal: 145°F, followed by a 3-minute rest
• Fish: 145°F
• Egg dishes: 160°F
• Leftovers: 165°F

A $10–$20 food thermometer may be one of the cheapest pieces of safety equipment in your kitchen.

2. Don’t leave perishable food sitting around

Bacteria multiply rapidly between 40°F and 140°F, sometimes called the “danger zone.”

The basic rule:

Refrigerate perishable food within 2 hours.

If the temperature is above 90°F, make that 1 hour.

That includes things such as:

• Cooked meat
• Chicken
• Fish
• Eggs
• Dairy products
• Cut fruit
• Prepared salads
• Takeout food

This matters particularly in hot weather. A dish sitting on the table during an outdoor gathering isn’t operating under the same rules as food sitting in your refrigerator.

3. Your refrigerator slows bacteria—it doesn’t stop them

This is an important distinction.

Keep your refrigerator at 40°F or below, but don’t assume that putting something in the refrigerator makes it safe indefinitely.

That’s particularly important with Listeria.

Unlike many foodborne bacteria, Listeria can grow at refrigerator temperatures.

So:

Cold doesn’t mean forever.

Keep track of how long refrigerated foods have been sitting around, particularly ready-to-eat foods.

4. Treat leftovers like leftovers—not permanent residents

A big pot of soup, stew or chili can be a food-safety problem if it cools too slowly.

Instead of putting a huge hot pot into the refrigerator, divide the food into shallow containers so it can cool more quickly.

Refrigerate promptly.

For most cooked leftovers, the practical rule is:

Eat within 3–4 days or freeze it.

And when you eat them again, reheat leftovers to 165°F.

And don’t use your nose as a laboratory.

Food can contain harmful bacteria without looking, smelling or tasting spoiled.

Don’t taste something to find out whether it’s still safe.

5. Some foods are simply higher risk

You don’t have to live in fear of food.

But knowing which foods deserve more caution is useful.

CDC specifically identifies higher-risk foods including:

• Raw or undercooked meat and poultry
• Raw or undercooked seafood
• Raw or undercooked eggs
• Raw sprouts
• Unwashed fruits and vegetables
• Unpasteurized milk, juice or cider
• Unpasteurized soft cheeses
• Raw dough or batter made with uncooked flour
• Some refrigerated ready-to-eat foods

For someone over 65, choosing the safer version is often an easy tradeoff.

6. Pay special attention to deli meat and hot dogs

Here’s one many people don’t realize:

Deli meat and hot dogs can pose a Listeria risk even though they’re already cooked.

For adults 65 and older, CDC recommends reheating deli meats, cold cuts and hot dogs to 165°F or until steaming hot.

Why?

Because contamination can occur after food has been cooked, during processing, slicing or packaging. And Listeria can grow during refrigeration.

That’s why “It’s already cooked” isn’t necessarily the end of the food-safety story.

7. Be careful with certain soft cheeses

This is another area where being over 65 changes the equation.

FDA recommends that adults 65 and older avoid queso fresco-type cheeses, including products such as queso fresco, queso blanco and requesón, because of the risk of serious Listeria infection.

For other soft cheeses, check the label for pasteurized milk.

And pay attention to food recalls.

In 2026, FDA and CDC investigated a multistate Listeria outbreak associated with requesón, a soft cheese similar to ricotta. The investigation ultimately identified 15 illnesses, 14 hospitalizations and one death.

That’s a useful reminder that food-safety recommendations aren’t merely theoretical.

8. Don’t wash raw chicken

This sounds like a good idea.

It isn’t.

Washing raw chicken can splash contaminated water around the sink, counter and nearby food.

You don’t need to wash the bacteria away.

Cook the chicken properly instead.

9. Keep raw food away from everything else

Think about what happens when you prepare chicken for dinner:

Raw chicken touches the cutting board.

Then the knife.

Then your hands.

Then perhaps the refrigerator handle.

Then you prepare the salad.

That’s cross-contamination.

Keep raw meat, poultry and seafood separate from foods that are ready to eat. Wash hands, cutting boards, knives and countertops after handling raw foods.

And store raw meat in the refrigerator so its juices can’t drip onto other food.

Raw chicken should never get a tour of your kitchen.

10. Wash produce—but don’t assume washing makes everything safe

Rinse fruits and vegetables under running water before eating or preparing them.

Washing reduces contamination, but it doesn’t make contaminated food magically sterile.

And some foods are safer simply because they’re cooked.

For adults 65 and older, CDC recommends choosing washed produce and avoiding unwashed fruits and vegetables.

11. Be careful with refrigerated smoked seafood

Foods such as:

• Lox
• Nova-style salmon
• Refrigerated smoked fish

can carry Listeria.

CDC recommends that adults 65 and older avoid refrigerated smoked seafood unless it is cooked as part of a dish.

Canned or shelf-stable smoked seafood is a safer alternative.

12. Don’t forget the grocery-store trip

Food safety begins before you get home.

A good routine is:

Buy refrigerated and frozen foods last → keep them cold → get them home promptly → refrigerate them.

Also check packages for:

• Broken seals
• Leaking containers
• Damaged packaging
• Signs of improper storage

And if you hear about a food recall, take it seriously.

Don’t think:

“I’ll just cook it really well.”

Some recalls involve contamination that can spread to other foods and surfaces, and recalled food should generally be discarded according to the recall instructions.

13. Restaurants and takeout aren’t exempt

Restaurants have food-safety procedures, but mistakes can happen anywhere food is prepared.

When eating out:

• Be cautious with raw or undercooked foods.
• Choose thoroughly cooked foods when you’re unsure.
• Refrigerate leftovers promptly.
• Don’t let takeout sit in a warm car for hours.
• Follow the same 2-hour/1-hour rule once the food is in your possession.

The same food-safety rules apply whether the food came from your kitchen or someone else’s.

14. Know when food poisoning needs medical attention

Most cases of food poisoning get better without specific treatment.

But don’t simply “tough it out” if symptoms become severe.

CDC recommends seeking medical attention for symptoms such as:

• Bloody diarrhea
• Diarrhea lasting more than 3 days
• Fever above 102°F
• Frequent vomiting that prevents you from keeping liquids down
• Signs of dehydration, including very little urination, dry mouth or dizziness when standing

Because adults 65 and older are at higher risk of serious illness, significant symptoms deserve particular attention.

And with possible Listeria, symptoms can sometimes be more subtle than classic food poisoning. Fever, muscle aches, fatigue, nausea or diarrhea can occur, and serious infection can affect the nervous system.

The six questions to remember

You don’t need to memorize a government food-safety manual.

Before eating or serving something, ask:

1. Is it clean?

Have my hands, utensils and surfaces been cleaned?

2. Is it separate?

Could raw meat, poultry or seafood have contaminated it?

3. Is it cooked enough?

Did I check the temperature rather than guess?

4. Is it cold enough?

Is my refrigerator at 40°F or below?

5. Has it been sitting out too long?

Remember 2 hours—or 1 hour above 90°F.

6. Is this a higher-risk food for someone over 65?

Think Listeria, deli meats, certain soft cheeses, refrigerated smoked seafood, unpasteurized products and undercooked foods.

The Senior Life Watchdog takeaway

Food poisoning isn’t just a matter of having a bad stomach for a day.

After 65, some foodborne infections are more likely to lead to hospitalization and serious complications.

But protecting yourself doesn’t require becoming obsessive about food.

A few habits do most of the heavy lifting:

Cook it properly.

Keep raw food separate.

Refrigerate it promptly.

Keep your refrigerator cold.

Don’t keep leftovers forever.

Know which foods carry extra risk.

Pay particular attention to Listeria.

And perhaps the most useful rule of all:

When you’re unsure whether a perishable food is still safe, don’t taste it to find out.

Throwing away $8 worth of leftovers is annoying.

Spending several days in a hospital because you didn’t want to waste them is considerably worse.