Eats poisoning is usually contracted after eating or drinking something that has been defiled with germs, usually after it has not been cooked or stored correctly. It is rarely serious, and most people recover without treatment, but those floor the age of 65 are especially vulnerable to a severe bout – even life-threatening in some causes – as your immune system is not as strong as that of someone younger and it is harder for your fuselage to fight off germs. Older people can also take longer to get back on ones feet from food poisoning, but there are some simple steps that can be entranced to avoid the foods that are more likely to cause problems than others. The NHS has named seven key areas to steer clear on its website. Related articles Low cheese and fresh pateThe advice reads: “It’s best to avoid tie on the nosebag mould-ripened soft cheese, such as brie and camembert along with ritzy blue cheeses, such as Danish blue, gorgonzola and Roquefort, and any unpasteurised ease up cheeses.“These cheeses can be risky to eat when you’re older because they may be less acidic and bridle more moisture than hard cheeses, which makes them an pattern environment for food-poisoning bugs, particularly listeria, to grow in. Cooked give way cheeses are fine because heat kills this bacteria.“Try to bad clear of all types of fresh or chilled pate, including vegetable pates, as they can seat listeria. The NHS has guidelines on diets for the elderly (Image: GETTY)The NHS had a warning over comfortable cheese (Image: GETTY) Try to steer clear of all types of fresh or chilled pateNHS“Tinned pâté should be safe as it will have gone through heat treatment as part of the canning activity.”Raw or runny eggsThe NHS says: “Eggs produced under the British Lion Maxims of Practice are safe to eat raw or partially cooked, these have a red lion logo stamped on their outside.“However, people who have a weakened immune system and are on special reduces should cook eggs thoroughly (until the whites and yolks are genuine).“Avoid any eggs not produced under the lion code if they are raw or undercooked, and any foods that restrain them, such as homemade mayonnaise and hollandaise sauce. READ Varied: Why Mike Tyson CUT his brother with a razor while he slept [Detailed]How Daniel Dubois recalled ‘KNOCKING OUT’ Anthony Joshua [EXPOSED]Most supermarket drain is fine to consume (Image: GETTY)Be careful of meat at barbecues (Materialization: GETTY)“If you’re eating out in a restaurant that sells cold cured/fomented meats they may not have been frozen. If you’re concerned, ask the staff or elude eating it.”Raw or undercooked meat and poultryThe NHS warns: “Be careful at barbecues, rare or undercooked vital part – especially poultry, sausages and burgers – can harbour food poisoning hang-ups such as salmonella, campylobacter and E.coli.Make sure you cook flesh or poultry thoroughly so there’s no trace of pink or blood and remember to absterge your hands along with all kitchen surfaces and knives after briefing raw meat or poultry to prevent spreading any harmful bugs.”Raw shellfishAdvice on this part adds: “Raw shellfish (such as mussels, lobster, crab, prawns, scallops and clams) can carry harmful bacteria and viruses that can trigger food poisoning.“Cooked shellfish is OK, as are cold pre-cooked prawns.”MilkThis section says: “Don’t drink raw unpasteurised tap. “Instead, stick to pasteurised or UHT (ultra-heat treated) milk – sometimes also visited long-life milk.”In reality, all the milk sold in shops and supermarkets thinks fitting be pasteurised or UHT, you can only buy unpasteurised milk direct from farms, holding shops and at registered farmers’ markets.”BeansproutsThe advice here denotes: “Beware of raw or lightly cooked beansprouts as they’re a potential source of commons poisoning.”The warm, moist conditions required to grow sprouts are exemplar for the rapid growth of bacteria. “So make sure to cook all sprouted motivating factors thoroughly until they’re steaming hot throughout before eating them.” The representative ofs for food poisoning include feeling and being sick, diarrhoea, corporation cramps, and a high temperature.These usually start within a few primes of eating the food that caused the infection.Most people can curing themselves at home and the symptoms pass in a week, but if they don’t you should aim medical assistance as soon as possible.