FOOD MICROBIOLOGY
FOODBORNE ILLNESS AND FOOD SAFETY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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People who travel to other countries
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Very young children and the elderly
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Elementary children who eat in school cafeterias
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Employees of the food service industry
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Detailed explanation-1: -These groups include: Adults aged 65 and older. Children younger than age 5. People whose immune systems are weakened by health conditions or medicine used to treat them, including people with diabetes, liver or kidney disease, HIV/AIDS, or cancer.
Detailed explanation-2: -Adults aged 65 and older are more likely to be hospitalized or die from foodborne illness. This increased risk of foodborne illness is because organs and body systems go through changes as people age: The body’s immune response to disease grows weaker.
Detailed explanation-3: -Children younger than five years are at an increased risk for foodborne illness and related health complications because their immune systems are still developing. Young children with developing immune systems cannot fight off infections as well as adults.
Detailed explanation-4: -Pregnant women, young children, the elderly and those with a chronic illness are more at risk of food poisoning. Take care when preparing, storing or serving food, especially high-risk foods. See your doctor as soon as possible if you experience symptoms of food poisoning.