Which of these groups has a higher risk of contracting a foodborne illness?

Elderly people are considered to be at a higher risk of contracting foodborne illnesses due to various factors that affect their immune systems and overall health. As individuals age, their immune response becomes less robust, making it more challenging for their bodies to fight off infections, including those caused by harmful microorganisms in food. Additionally, older adults may have chronic health conditions or take medications that further compromise their immune systems, increasing their vulnerability to foodborne pathogens.

Other groups, while they may also be at risk, typically do not face the same heightened susceptibility as the elderly. For example, healthy adults aged 25 or 40 generally have stronger immune defenses and may recover more quickly from foodborne illnesses. Vegetarians may have different food-related risks, but they are not universally at a higher risk compared to the elderly, who are consistently identified as a particularly vulnerable population when it comes to food safety.