Who is MOST at risk during a foodborne illness outbreak?

Pregnant women are considered most at risk during a foodborne illness outbreak due to several physiological changes that occur during pregnancy. These changes can compromise the immune system, making it easier for infections to take hold. Pregnant women are more susceptible not only to the pathogens that cause foodborne illnesses but also to the potential complications that can arise from these infections, which can affect both their health and the health of the developing fetus. Some foodborne pathogens, such as Listeria, can lead to severe consequences, including miscarriage, stillbirth, or severe illness in newborns.

While young teenagers, healthy adults, and senior citizens in good health may also be affected by foodborne illnesses, they generally have more robust immune systems compared to pregnant women, which makes them less vulnerable to severe outcomes from such infections. Therefore, the heightened risk to pregnant women underscores the need for special precautions and food safety practices when they are involved.