What individuals are at increased risk for foodborne illness?

Young children and the elderly are at increased risk for foodborne illness due to their typically weaker immune systems. Infants and young children, whose immune systems are still developing, cannot fight off pathogens as effectively as older children and healthy adults. Similarly, older adults often have weakened immune responses due to age-related factors and may also have underlying health conditions that further compromise their ability to combat infections. These groups are more vulnerable to the effects of harmful bacteria, viruses, and parasites that can be present in contaminated food.

Healthy adults, while they can still get foodborne illnesses, generally have a stronger immune system that is better equipped to handle such challenges. Teenagers also typically have developing immune systems, but they are generally more robust compared to very young children and the elderly. Individuals with no allergies may not be at significantly higher risk specifically related to foodborne illnesses either; these factors do not correlate strongly with the likelihood of illness from contaminated food. Thus, young children and the elderly stand out as the groups most at risk in terms of foodborne illnesses.