Final answer:
Pregnant women and older adults have the highest risk of foodborne illness due to physiological changes and possible weakened immune systems, respectively. Individuals with compromised immune systems, such as those with chronic medical conditions or on immunosuppressive therapy, and young children are also at an increased risk.
Step-by-step explanation:
Two groups of people who are most at risk of contracting foodborne illness are pregnant women and older adults. Pregnant women have a heightened risk because of changes in metabolism and circulation, which can affect the immune system, making them more susceptible to certain types of foodborne bacteria, like Listeria, which can have serious implications for the developing fetus. Older adults, on the other hand, face increased risks due to potentially weakened immune systems and chronic health conditions that can complicate a foodborne illness, such as heart disease, diabetes, or liver and kidney problems.
Another vulnerable group includes people with compromised immune systems due to medical conditions like HIV/AIDS, organ transplants, chemotherapy, or certain medications that suppress immune function. These individuals may not be able to adequately fight off foodborne pathogens, leading to more severe and prolonged illness. Young children are also at higher risk because their immune systems are not yet fully developed, making them less able to combat infections. Moreover, certain foods pose a greater risk of causing illness; these include undercooked meats, unpasteurized dairy products, raw shellfish, and contaminated fresh fruits and vegetables.
Prevention of foodborne disease involves practices such as adhering to food safety guidelines like proper handwashing, cooking meats thoroughly, avoiding cross-contamination, and staying informed about food recalls and outbreaks. Such precautions are particularly important for at-risk groups to minimize their chances of illness.