Kendall Patricia A, Hillers Virginia Val, Medeiros Lydia C
Department of Food Science and Human Nutrition, Colorado State University, Fort Collins, CO 80523-1571, USA.
Clin Infect Dis. 2006 May 1;42(9):1298-304. doi: 10.1086/503262. Epub 2006 Mar 29.
Aging is associated with loss of the physical barriers and immune efficiency that typically control pathogens' access to and multiplication within the body, thus making infection more likely in elderly persons. Chronic diseases and other health factors, such as malnutrition and immobility, may increase susceptibility to and severity of infections, including foodborne illnesses, in elderly persons, as well as associated morbidity and mortality. Prevention is the best way to avoid foodborne illnesses, but older adults have long-established food preparation and handling practices, some of which may increase the likelihood of illness. Elderly persons rely on physicians as trusted sources of health information. Physicians and other health care professionals can help prevent and control foodborne diseases by educating their patients about the risks of foodborne illness, providing sound advice on safe food-handling and consumption practices, making rapid appropriate diagnoses, and reporting cases promptly to public health authorities.
衰老与身体屏障的丧失和免疫效率的降低有关，而身体屏障和免疫效率通常可控制病原体进入人体并在体内繁殖，因此老年人更容易受到感染。慢性病和其他健康因素，如营养不良和行动不便，可能会增加老年人对包括食源性疾病在内的感染的易感性和感染的严重程度，以及相关的发病率和死亡率。预防是避免食源性疾病的最佳方法，但老年人长期以来形成了食物制备和处理习惯，其中一些习惯可能会增加患病几率。老年人将医生视为可靠的健康信息来源。医生和其他医疗保健专业人员可以通过向患者宣传食源性疾病的风险、提供有关安全食品处理和消费习惯的合理建议、做出快速适当的诊断以及及时向公共卫生当局报告病例，来帮助预防和控制食源性疾病。
