Which of the following groups represents higher risk populations for foodborne illnesses?

The group that includes infants, preschool age children, and the elderly represents higher risk populations for foodborne illnesses due to several factors related to their immune system and overall health.

Infants and young children have developing immune systems that are not yet fully equipped to fight off pathogens that may be present in contaminated food. Their small size and lower body weight mean that even a small amount of harmful bacteria or viruses can lead to serious illness. On the other end of the spectrum, the elderly often have weakened immune systems due to age-related factors, making them more susceptible to infections, including those caused by foodborne pathogens.

This increased vulnerability is why food safety practices are especially critical when serving these populations. Proper handling, cooking, and storage of food are necessary to minimize the risk of foodborne illnesses in these higher-risk groups. Understanding these factors is essential for ensuring safe food practices and protecting the health of individuals in these demographics.