Which group is most vulnerable to foodborne illnesses?

The group consisting of the elderly, infants, pregnant women, and immunocompromised individuals is most vulnerable to foodborne illnesses due to several physiological and health-related factors.

Elderly individuals often have weakened immune systems as a natural part of aging, making it more challenging for their bodies to fight off infections, including those caused by foodborne pathogens. Infants, on the other hand, are still developing their immune systems and are particularly susceptible to infections. Pregnant women experience changes in their immune response that can affect their ability to fend off illnesses, which could also pose risks to the developing fetus. Immunocompromised individuals, who may be dealing with chronic illnesses, undergoing certain medical treatments, or have disorders that weaken their immune systems, are also at a heightened risk for severe cases of foodborne illnesses.

In contrast, healthy adults generally have robust immune systems that can effectively combat many foodborne pathogens, therefore they are typically at a lower risk compared to the vulnerable groups mentioned. While all individuals can experience foodborne illnesses, the consequences can be much more dangerous for those with compromised immune responses.