Final answer:
People at high risk for foodborne illnesses include pregnant women, young children, older adults, and those with weakened immune systems. Contaminated foods can pose a significant health risk, so good food safety practices are crucial.
Step-by-step explanation:
Three groups of people who are considered at high risk for foodborne illnesses are pregnant women, young children, and older adults. In addition, individuals with compromised immune systems due to medical conditions such as diabetes, liver disease, kidney disease, organ transplants, HIV/AIDS, or those receiving chemotherapy or radiation treatment are also at increased risk. These individuals should be particularly cautious as their bodies might be less capable of fighting off foodborne pathogens. It's also important for those with health issues that affect their eating habits, such as vegetarians, vegans, and others avoiding certain food groups, to be aware of their specific dietary risks. Foods like eggs, raw or undercooked poultry or meat, unpasteurized milk or juice, and raw fruits and vegetables are common sources of contamination and can pose significant health risks if not handled or prepared properly. Good food safety practices, such as proper cooking, cleaning, and storage of food, can help prevent the transmission of foodborne diseases.
Knowledge and awareness are key in preventing the spread of these illnesses, especially for vulnerable populations. The three groups of people considered at high risk for foodborne illnesses are: Pregnant women: Pregnancy weakens the immune system, making pregnant women more susceptible to foodborne infections. Infections during pregnancy can harm the baby. Young children: Children under the age of 5 have developing immune systems and are more prone to infections. Their small size and low body weight also make them more vulnerable to dehydration caused by foodborne illnesses. Older adults: As people age, their immune system weakens, making them more susceptible to infections. Older adults may also have pre-existing health conditions that further increase their risk of foodborne illnesses.