Which individual category is considered high risk for foodborne illnesses?

Children under 5 years of age are considered a high-risk group for foodborne illnesses due to several factors related to their developing immune systems. At this stage, children's immune responses are not fully mature, making them more susceptible to infections, including those caused by pathogens found in contaminated food. Additionally, young children often have a higher metabolic rate and consume more food relative to their body weight compared to older individuals, which can also increase their risk when exposed to foodborne pathogens. Their smaller body size means that even a small amount of contaminated food can have a more significant impact on their health than it would on an adult.

In contrast, the other age groups mentioned generally have more robust immune systems and, while they can still contract foodborne illnesses, they are not classified as high-risk groups in the same way as young children. This risk categorization is crucial in public health strategies aimed at protecting vulnerable populations from foodborne diseases.