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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They do not watch what they eat.
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Their immune systems have weakened with age.
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They are more likely to eat in large groups.
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They are more likely to have an allergic reaction.
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Detailed explanation-1: -Older adults have a higher risk because as people age, their immune systems and organs don’t recognize and get rid of harmful germs as well as they once did. Nearly half of people aged 65 and older who have a lab-confirmed foodborne illness from Salmonella, Campylobacter, Listeria or E. coli are hospitalized.
Detailed explanation-2: -People at risk include: Adults age 65 and older. Children younger than 5 years. People whose immune systems are weakened due to illness or medical treatment.
Detailed explanation-3: -Young, healthy adults are the least susceptible to foodborne illness. This doesn’t mean this group can’t get sick. Instead, they may end up with very mild symptoms (like an ominously rumbly tummy) or recover quickly from an acute illness. They’re the least likely to end up hospitalized or dead due to foodborne illness.
Detailed explanation-4: -People who have a weakened immune system have a higher risk for food poisoning. People with weakened immune systems are more likely to have a lengthier illness, undergo hospitalization, or even die as a result of foodborne disease.