Purpose: This study aims to evaluate microbiological risks factors in older adults’ domestic kitchens that may contribute to listeriosis.
Methods: Food contact surfaces (n=984) in older adults’ (> 60 years) domestic kitchens (n=99) were assessed for presence of Listeria spp. and L. monocytogenes. Refrigerator temperatures were recorded and food safety/storage behavior risk factors associated with listeriosis were observed and recorded in a structured survey.
Results: Listeria spp. was detected in 7% of domestic kitchens, predominately from wet environments including the sink and dishcloth. L. monocytogenes was isolated in 2% of kitchens, on a refrigerator door handle and a hot water tap handle. Ninety-three-percent of domestic refrigerators operated at temperatures exceeding 5°C, with some temperatures ranging up to 17.4 °C (mean 6.2°C). The majority (70%) of refrigerators contained foods associated with L. monocytogenes, of which, 54% had been stored longer than the recommended 2 days. Food products beyond ‘use-by’ dates, reportedly intended for consumption, were stored in 43% of refrigerators. Foods associated with listeriosis such as soft cheese, butter and cooked meat were observed being stored at room temperature, by 15% older adults for reportedly up to 4 weeks.
Significance: Behavioral and microbiological findings suggest older adults (aged 60 > years) frequently implement unsafe food storage practices that increase the risk of listeriosis in the domestic kitchen. Findings may be used to inform the development of targeted consumer food safety interventions to increase implementation of safe food-handling/storage behaviors to reduce listeriosis risk.