Age-dependent resistance factors in the pathogenesis of foodborne infectious disease

• Published in: Aging (Milan, Italy) Vol. 9; no. 5; pp. 320 - 326
• Main Authors: Klontz, K C, Adler, W H, Potter, M
• Format: Journal Article
• Language: English
• Published: Italy Springer Nature B.V 01-10-1997
• Subjects: Age; Aged; Aging - immunology; Bacterial Infections - immunology; Food Microbiology; Foodborne Diseases - immunology; Foodborne Diseases - microbiology; Humans; Immune System - immunology; Infectious diseases; Mortality; Virulence
• ISSN: 0394-9532; 1594-0667; 1720-8319
• DOI: 10.1007/BF03339610

With increasing age there is an increase in both the incidence as well as the mortality due to many infectious illnesses, and foodborne infectious disease is no exception. A review of the pertinent literature identified studies concerning foodborne disease caused by infectious agents in the elderly, as well as those factors that could account for the increase in morbidity and mortality seen in the elderly due to foodborne infections. The published information suggested that the basis for the increased incidence, severity and risk of death of many foodborne infectious diseases in elderly persons is related to factors such as reduced gastric acidity, a higher prevalence of underlying medical disorders (co-morbidity factors), and immune system changes that result in a less effective host defense against infectious agents. The greater risk of foodborne disease experienced by elderly persons results from the contribution of non-immune and immune mediated factors. Due to the growing number of persons over the age of 65 years in the United States, foodborne disease in this age group will continue to be an important source of illness and death in the population.