Foodborne illness is a worldwide public health concern that adversely affects the elderly. The physiological changes associated with ageing, such as weakened immunity (immunosenescence), altered gut microbiota, and comorbidities, increase the severity of these illnesses. Sensory decline, cognitive impairment, and reduced mobility have a substantial impact on the food handling and safety practices of the elderly. Preventive strategies should focus on educating the older adults about food hygiene, proper storage, and safe food choices. A collaborative effort of the government, healthcare providers, food industries, and community organisations is needed to implement stringent food safety regulations and promote healthy dietary practices.