Which individual is most susceptible to foodborne illness?

The individual who is 65 years old is most susceptible to foodborne illness due to several factors associated with aging. As people age, their immune systems often become less robust, making it more challenging for them to fend off infections, including those caused by foodborne pathogens. Additionally, older adults may have underlying health conditions or chronic illnesses that further compromise their immune response.

Moreover, the physiological changes that occur with age can affect how the body processes and reacts to food, increasing the likelihood of experiencing severe symptoms if an illness does occur. This population is particularly at risk for complications that can arise from foodborne illnesses, such as dehydration or hospitalizations, highlighting the importance of understanding food safety practices to protect their health.

In contrast, younger individuals, such as a 5-year-old child, while also vulnerable, typically have more resilient immune systems compared to seniors. Adults in their 30s and 50s are generally at lower risk as well, assuming they are otherwise healthy. Thus, the combination of age and potential comorbidities makes the 65-year-old man the most susceptible group in this scenario.