Older adults' domestic kitchen practices associated with an increased risk of listeriosis

 Consumer groups with weakened immunity including older adults, people with HIV/AIDS, pregnant women and patients receiving chemotherapy are known to be at an increased risk of foodborne disease, in particular, listeriosis. Listeriosis is reportedly associated with the highest hospitalisation (<95%) and mortality rates (<41%) of foodborne pathogens in the UK. Historical surveillance data (1980s-1990s) suggest that the majority of listeriosis incidence was predominantly associated with pregnant women and 30% of incidence was associated with adults ≥60 years, whereas in recent years (since 2000) the majority of listeriosis incidence has predominantly been associated with adults ≥60 years with a threefold increase in incidence.4 Indeed, most recent data indicate that 65% of reported listeriosis cases were among adults ≥60 years. Consumer implementation of food safety practices, specifically relating to time and temperature control of ready-to-eat (RTE) foods, has been recommended to reduce the risks associated with listeriosis in the home.