Who is considered most at risk for foodborne illness?

Individuals considered most at risk for foodborne illness include infants, elderly, pregnant women, and immunocompromised individuals due to their physiological vulnerabilities. Infants have immature immune systems, making them less capable of fighting off infections. The elderly often have weakened immune responses due to the natural aging process and potentially ongoing health issues. Pregnant women face heightened risks because of changes in their immune system designed to protect the fetus, which can also make them more susceptible to foodborne pathogens. Those who are immunocompromised, whether due to conditions like HIV/AIDS, cancer treatment, or certain medications, lack the full protection that a healthy immune system provides. This group is particularly prone to more severe outcomes from foodborne illnesses due to their diminished ability to combat infections effectively. This answer highlights why this demographic should practice heightened food safety measures to minimize their risk of illness.