Which group of individuals is identified as being at a higher risk for foodborne illness?

Elderly individuals are identified as being at a higher risk for foodborne illness primarily due to physiological changes that occur as people age. As individuals grow older, their immune systems typically weaken, making it more challenging for their bodies to fight off infections, including those caused by harmful bacteria and viruses present in contaminated food. Additionally, older adults may have underlying health conditions, such as diabetes or heart disease, that further compromise their immune response and overall health.

Furthermore, the digestive system in elderly people may not function as effectively, which can lead to longer retention of pathogens in the gastrointestinal tract. These factors together increase their vulnerability to foodborne illnesses compared to younger or healthier populations, such as young adults and healthy adults, who generally have stronger immune systems and better overall health. While young children also face increased risks due to developing immune systems, the elderly are particularly noted for their susceptibility in food safety discussions.