Who are considered highly susceptible populations for foodborne illnesses?

Highly susceptible populations for foodborne illnesses include older adults and immunocompromised individuals due to several factors. As people age, their immune systems may weaken, making it more challenging for them to fight off infections and illnesses, including those caused by contaminated food. Additionally, immunocompromised individuals, who may have weakened immune systems due to medical conditions or treatments (such as chemotherapy or organ transplants), are also at a higher risk. These groups are more likely to experience severe symptoms and complications if they contract foodborne illnesses, necessitating increased awareness and preventative measures when it comes to food safety.

Other populations, such as teenagers or working-age adults, typically have stronger immune responses and are generally less vulnerable to severe consequences from foodborne pathogens. Pregnant women are also considered at risk due to specific physiological changes, but the group in question focuses primarily on older adults and those with weakened immune defenses.