Who would be considered part of a highly susceptible population?

Who would be considered part of a highly susceptible population? People are more susceptible to foodborne illness than others including the elderly, very young children, pregnant women and immunocompromised patients such as cancer patients and dialysis patients.

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Who would be considered part of a highly susceptible population?

Who is more susceptible to food poisoning?

Anyone can get food poisoning and certain groups of people are at risk of getting sick easily and progressing to serious illness. The body’s ability to fight pathogens is not effective for several reasons. These groups include:

People aged 65 and older.

The elderly are at a higher risk of food poisoning because with age, the immune system and organ function decline, leading to a failure to recognize and eliminate harmful pathogens. 

Who is more susceptible to food poisoning?

Nearly half of the population 65 years and older with foodborne illnesses from Salmonella, Campylobacter, Listeria or E. coli require hospitalization. 

Older adults 65 years of age and older have a higher risk of hospitalization and death from food-borne illnesses. This is because organs and bodies change as people age:

People aged 65 and older.
  • The digestive system holds onto food longer, allowing bacteria to grow.
  • The liver and kidney’s function of eliminating toxins and foreign agents is impaired.
  • The stomach does not secrete enough acid to reduce the number of bacteria in the intestinal tract.
  • Chronic diseases such as diabetes or cancer increase the risk of food poisoning.

Children younger than 5 years of age.

In children younger than 5 years of age, the immune system is still developing, so there is a high risk of foodborne illness and related complications. Children are less resistant to infection than adults.

Children younger than 5 years of age.

Besides in newborn babies, the stomach secretes less acid to destroy harmful bacteria, making babies more susceptible to disease.

Food poisoning can be especially dangerous for young children because it often causes vomiting, diarrhea, or both, leading to dehydration.

Pregnant women.

During pregnancy, a woman’s immune system changes, putting the woman, fetus and newborn at risk of foodborne illness.

Pregnant women.

It can get worse during pregnancy and even lead to miscarriage or premature birth. Some foodborne illnesses such as Listeria and Toxoplasma gondii can infect an unborn baby even if the mother does not feel sick.

Immunocompromised people.

The immune system helps to get rid of infections and foreign agents. Health problems or medications that reduce the body’s ability to fight pathogens lead to an increased risk of food poisoning.

Immunocompromised people.

For example, patients with diabetes, patients with liver and kidney diseases; HIV/ADIS; patients who have had an organ transplant or are undergoing chemotherapy and radiation therapy.

People who are immunocompromised are at increased risk for prolonged illness, hospitalization, or even death if the illness is caused by food.

What food should not be given to highly susceptible populations?

Food contamination is not limited to the food groups you normally think of, such as chicken or fish. In fact, even processed fruits, vegetables, and salads can potentially endanger your gut or even your life if a critical situation isn’t treated promptly.

What food should not be given to highly susceptible populations?

Sometimes, you can still look, smell, and taste contaminated food normally but bacteria that cause food poisoning have grown and multiplied very quickly.

Besides, facilities that offer services to highly susceptible populations might also take additional precautions when preparing and serving food.

Food should not be given to highly susceptible populations.

Therefore, it is important to understand the following high-risk food groups:

  • Undercooked meat and eggs
  • Dairy products like yogurt and dairy desserts like custards and cheesecakes
  • Raw oysters
  • Unpasteurized milk or juices
  • Ready-to-eat foods

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