What type of individuals are considered at higher risk for foodborne illnesses?

Young children and elderly adults are considered at higher risk for foodborne illnesses due to their physiological vulnerabilities. Immune systems in young children are still developing, making them less able to fend off infections. Conversely, elderly adults often experience a weakened immune response due to age-related changes and potential underlying health conditions, which can impede their ability to fight off pathogens.

This demographic also tends to have less digestive resilience, making it easier for pathogens to cause illness. The combination of a developing or impaired immune system means that these groups are more susceptible to the effects of foodborne pathogens, leading to higher rates of infection and more severe complications. Understanding this risk is essential in food safety practices to ensure careful handling, cooking, and storage of food to protect these vulnerable populations.