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Persons more susceptible to foodborne illness
Some people are more likely to become seriously ill from contaminated food. Pregnancy, older age, certain chronic illnesses, and treatments that weaken the immune system can increase the consequences of foodborne infection.
Food safety recommendations for these groups emphasize handwashing, preventing cross-contamination, cooking foods thoroughly, prompt refrigeration, and avoiding higher-risk unpasteurized or undercooked foods.
FoodSafety.gov — People at Risk
An overview of groups at increased risk and precautions to reduce exposure.
CDC — People at Increased Risk for Food Poisoning
Guidance on foodborne illness risks for vulnerable groups.
FDA — People at Risk of Foodborne Illness
FDA advice for people who need additional food safety precautions.
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