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Center for Foodborne Illness Research and Prevention

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Vulnerable Populations

 

 

While everyone is at risk of developing foodborne illness, some groups are more likely to get sick than others. These groups include children, pregnant and post-partum women, people over 65, and those with compromised immune systems (FDA, 2018c).

ChildrenVulnerable Pop. - Under 5

Children – particularly those under the age of five – still have developing immune systems, which makes it harder for them to fight infection. As a result, children are at higher risk of contracting a foodborne illness and developing serious complications. Caretakers need to take precautions during food preparation, handling, and storage to avoid increased probability of foodborne disease in this vulnerable population (FDA, 2018a; FIGHT BAC Partnership for Food Safety Eduction, n.d.; USDA, 2013). 

Pregnant womenVulnerable Population - Pregnant Women

Pregnant women and their unborn children have increased susceptibility to foodborne illness due to the many changes taking place in their bodies.  These individuals are particularly susceptible to listeriosis and toxoplasmosis, which can result in serious complications including miscarriage and stillbirth. To protect themselves and their unborn babies, expectant mothers should avoid consuming foods associated with Listeria monocytogenes and Toxoplasma gondii, including  deli meats, soft cheeses, and undercooked meats; as well as handling soiled  cat litter (FDA, 2018b).

Individuals Aged 65 and OlderVulnerable Population - Over 65

As we age, our immune systems start to weaken, making it harder to fight infection. People over 65 therefore have increased susceptibility to both contracting and overcoming foodborne illness. This population has a greater likelihood of developing severe, prolonged foodborne illness that could lead to hospitalization or death (FDA, 2019a). 

 

Immunocompromised individualsVulnerable Population - Immune Compromised

Some conditions – like living with organ transplants, cancer, diabetes and HIV/AIDS – and their treatments can weaken the body’s immune system and decrease the ability to respond to foodborne disease. Those with compromised immune systems are at greater risk of severe complications from foodborne illness, including hospitalization or death (FDA, 2019b, 2019c, 2019d).  

 

 

References

FDA. (2018a). Food Safety for Infants & Toddlers

FDA. (2018b). Food Safety for Pregnant Women

FDA. (2019a). Food Safety for Older Adults

FDA. (2019b). Food Safety for People with Cancer    

FDA. (2019c).  Food Safety for People with Diabetes 

FDA. (2019d). Food Safety for People with HIV/AIDS

FIGHT BAC Partnership for Food Safety Eduction. (n.d.). Keeping Babies & Toddlers Safe from Foodborne Illness

The PEW Charitable Trusts. (2014). Young Children and Foodborne Illness

USDA. (2013). Food Safety After School