Final answer:
Highly susceptible populations to food-borne illness include pregnant women, young children, older adults, and people with weakened immune systems, as well as those with dietary restrictions like vegetarians and vegans.
Step-by-step explanation:
People who are highly susceptible to food-borne illnesses include specific groups who have a higher risk than the general population. These groups consist of pregnant women, young children, older adults, and those with weakened immune systems due to medical conditions such as diabetes, liver or kidney disease, undergoing organ transplants, HIV/AIDS, or receiving treatment like chemotherapy or radiation. Additionally, individuals with dietary restrictions, for instance, vegetarians and vegans, might also be at an increased risk if they avoid certain food groups that are essential for maintaining the body's defense mechanisms against foodborne pathogens.
Most people with a foodborne illness recover without medical treatment, but severe symptoms necessitate a visit to a doctor. Specific food items, such as eggs, raw or undercooked poultry or meat, unpasteurized milk or juice, cheese, and raw fruits and vegetables, have been associated with foodborne illnesses if contaminated. Epidemiological studies, like the investigation of a listeriosis outbreak, are vital to pinpointing the source of the contamination to prevent further cases.