Which group is considered part of the highly susceptible population?

The highly susceptible population consists of individuals who are at an increased risk for foodborne illnesses due to various health factors. Young children and the elderly are more vulnerable because their immune systems may not be fully developed or may be weakened due to age, making them less capable of fighting off harmful pathogens. Individuals with weakened immune systems—including those with chronic illnesses, autoimmune conditions, or undergoing treatments that suppress their immune response—are also at a higher risk. These groups are more likely to experience severe health consequences from foodborne pathogens, making them essential to monitor closely in food safety practices.

In contrast, the other groups listed do not encompass the key characteristics of high susceptibility. For instance, while athletes and young adults may have been active and healthy, they generally do not feature the same level of risk associated with foodborne illnesses as the groups named in the correct answer. Therefore, focusing training and food safety efforts on those categorized as highly susceptible is crucial in minimizing foodborne illness outbreaks.