FOOD TECHNOLOGY

Detailed explanation-1: -Everyone is at risk for foodborne illness, or food poisoning, but some people are more vulnerable to its effects. Adults age 65 and older, young children, pregnant individuals and those with weakened immune systems are at higher risk.

Detailed explanation-2: -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.