Which population is especially vulnerable to foodborne illnesses?

Young children and the elderly are especially vulnerable to foodborne illnesses due to several factors related to their physiology and immune system function.

In young children, the immune system is still developing, which makes them less able to fight off infections compared to older, healthier individuals. Their smaller body size also means that exposure to a harmful pathogen or toxin can have a greater impact on their health. Additionally, since young children often have a diet consisting of various foods that might be more prone to contamination, they are at an increased risk.

Similarly, the elderly often face a decline in immune function as part of the natural aging process, rendering them more susceptible to infections, including those that stem from foodborne pathogens. Many older adults may also have underlying health conditions or take medications that further weaken their immune systems, increasing their risk when exposed to contaminated food.

Other groups, such as healthy adults, college students, and professional athletes, generally have more resilient immune systems and are better able to deal with foodborne pathogens, making them less susceptible to severe outcomes from such illnesses. Therefore, the combination of developmental and physiological factors makes young children and the elderly particularly susceptible to foodborne illnesses.