Quick Answer: Which Populations Have A Higher Risk Of Getting Foodborne Illness And Why?

Why are some people more at risk for foodborne illnesses than others?

Older adults have a higher risk because as people age, their immune systems and organs don’t recognize and get rid of harmful germs as well as they once did..

Which group is less susceptible to foodborne illness?

Young, healthy adults are the least susceptible to foodborne illness.

Which food item is more likely to pose a higher risk of foodborne illnesses than others?

Many popular meals contain lightly cooked or even raw eggs, so have a high risk of causing foodborne illness. It’s recommended that you thoroughly cook all foods that contain eggs, and avoid foods that purposely contain undercooked eggs, like mayonnaise and salad dressings.

What are the 2 most common foodborne agents?

While a number of viruses are associated with foodborne illness and its transmission, norovirus and hepatitis viruses are of primary concern.

What are the two most common foodborne agents?

Commonly recognized foodborne infections are:Norovirus Infection (aka Norwalk virus, calicivirus, viral gastroenteritis)Salmonellosis (Salmonella)Scombroid Fish Poisoning.Shigellosis (Shigella)Toxoplasmosis (Toxoplasma gondii)Vibrio Infection (Vibrio parahaemolyticus)Yersiniosis (Yersinia species)More items…