Why are preschool-age children considered at higher risk for foodborne illnesses?

Preschool-age children are considered at higher risk for foodborne illnesses primarily because they have not built up a strong immune system. This development stage involves significant growth and maturation of various body systems, including the immune system, which is still in the process of being fully developed. As a result, young children are more vulnerable to infections, including those caused by pathogens present in contaminated food.

One important factor to consider is that the immune system acts as the body's defense mechanism against harmful microorganisms. In preschool-age children, this system is not yet optimized, making them less capable of fighting off infections compared to older children and adults. This susceptibility is compounded by children's behavior, such as their preference for certain foods and patterns of consumption, which may include a less discriminating approach to food safety. Overall, understanding the vulnerabilities of this age group is crucial for implementing effective food safety practices to protect their health.