Food Preparation for High-Risk Groups

Risk Groups for Foodborne Illness

Several groups are at a higher risk of foodborne illness:

• Pregnant Women: Changes during pregnancy weaken the immune system, making them more susceptible to foodborne illness. Infections can have severe consequences for both the mother and the unborn baby.
• Young Children: Developing immune systems increase the risk of foodborne illness.
• Older Adults: Aging weakens the immune system and other organs, making older adults more vulnerable to infections.
• Immunocompromised Individuals: Certain illnesses and medical treatments weaken the immune system, increasing susceptibility to infections.

Effects of Foodborne Illness in High-Risk Groups

Foodborne illness can have severe consequences, especially for individuals in high-risk groups:

• Pregnant women: Increased risk of miscarriage, premature delivery, stillbirth, or newborn sickness.
• Young children: Vulnerability due to developing immune systems.
• Older adults: Weakened immune systems and organs increase susceptibility to infections.
• Immunocompromised individuals: Greater susceptibility to various infections due to weakened immune systems.

Foods to Avoid or Handle with Care

High-risk groups should avoid certain foods or handle them with caution:

• Raw or Undercooked Meat, Poultry, and Eggs: Potential sources of harmful bacteria.
• Raw Seafood and Shellfish: Risk of bacterial contamination.
• Unpasteurized Dairy Products: May contain harmful bacteria.
• Soft Cheeses Made from Unpasteurized Milk: Potential for bacterial contamination.
• Raw Vegetables and Fresh Salads: Risk of bacterial contamination if unwashed.
• Processed Meats and Deli Products: Ensure thorough cooking or reheating to kill bacteria.
• Unpasteurized Pâtés or Meat Spreads: Risk of bacterial contamination.