EAT FOR HEALTH Australian Dietary Guidelines

EAT FOR HEALTH – AusTRALiAn diETARy guidELinEs

10 0

Guideline 5

5.4.2 Infants

The immune system of infants is not fully developed, making them more susceptible to foodborne illness.

Particular care should therefore be taken when preparing infant formula (if this is being used), including the

sterilisation of bottles and other equipment used to prepare formula.^950 Further information is included in the

Infant Feeding Guidelines.^351 Pacifiers (dummies) should also be sterilised. Prepared foods should not be

reheated more than once, and any foods served but not eaten should be discarded.

5.4.3 Adults with illness

Adults with conditions that reduce immune function such as human immunodeficiency virus (HIV)/acquired

immunodeficiency syndrome (AIDS), cancer, type 1 or type 2 diabetes, kidney or liver disease, haemochromatosis,

stomach problems (including previous stomach surgery) and low stomach acid (e.g. from antacid use) are more

susceptible to foodborne illness. Also at risk are people taking immunosuppressants, undergoing bone marrow

or stem cell transplantation, or who have a history of long-term steroid use. Prepared foods should be handled

with care.

5.4.4 Older people

Older adults, especially those who are frail, are at higher risk of foodborne illness than other adults due to their

weakened immune systems, decreased intestinal motility, decreased acid in the stomach, loss of sense of smell

and taste, and increased risk of dementia and malnutrition.956,957 High-risk foods should be cooked, dairy products

should be pasteurised, and specific foods at risk of Listeria contamination avoided. Information on Listeria bacteria

is available from FSANZ.^349

People of any age, but especially older people receiving pre-prepared meals, need to ensure that they are safely

stored if not consumed immediately.

5.5 Practice guide for Guideline 5

Table 5.1: Considerations in providing advice on food safety to people from specific groups

Population group Considerations

Pregnant and breastfeeding women •  Foods associated with a risk of listeria bacteria should be avoided

•   Care should be taken with foods more likely to contain mercury

(e.g certain types of fish)

Infants •   If formula-fed, care should be taken when preparing formula,

including sterilising bottles and other equipment

•   Pacifiers (dummies) should be sterilised

•   Foods should not be reheated more than once, and any foods

served but not consumed should be discarded

Adults with illness •   Impaired immune function increases the risk of foodborne illness –

prepared foods should be handled with particular care

Older people •  High-risk foods should be cooked, dairy products pasteurised, and

specific foods associated with a risk of Listeria bacteria avoided

•   Pre-prepared meals should be safely stored if not consumed

immediately