Which group is particularly vulnerable to foodborne illnesses from improperly cooked foods?

Children and the elderly are particularly vulnerable to foodborne illnesses from improperly cooked foods due to several physiological factors.

Children, especially infants and toddlers, have undeveloped immune systems that are not fully capable of fighting off infections. Their bodies are still growing and may not process harmful pathogens as effectively as those of adults. Additionally, certain childhood conditions can further increase their susceptibility to illnesses.

Elderly individuals often have weakened immune systems due to the natural aging process, chronic health conditions, or medications that may suppress their immune responses. This diminished ability to respond effectively to infections makes them more at risk for severe outcomes when exposed to pathogens commonly found in improperly handled or cooked foods.

When considering the other groups, healthy adults typically have stronger immune systems and can often handle mild foodborne illnesses without severe consequences. Teenagers, while still developing, generally have stronger immune systems than younger children and the elderly. Professionals, depending on their field, may have training or knowledge about food safety but are not inherently more vulnerable to foodborne illnesses than other groups. Thus, children and the elderly are highlighted as the groups at greatest risk when it comes to foodborne illnesses.