Who's At Risk
Foodborne illness can occur in any person shortly after ingestion of contaminated food. Illness may occur when a person complains that food he/she has eaten "didn't taste right" or ate food that was old, improperly prepared, or was left at room temperature for over 4 hours. There may be no indication that food or water has been contaminated until the symptoms of illness occur.
Certain people are more prone to foodborne illness than others, such as:
- Elderly adults – Older age plays a factor in sensitivity to foodborne illness because the immune system becomes slower to respond and weaker with increasing age.
- Infants/young children – Younger age plays a factor in sensitivity to foodborne illness as well, as young children and infants' immune systems are not fully developed.
- Others with lowered immune systems – Diabetics, those with AIDS, those going through therapy for cancer (ie, radiation or chemotherapy), and those who are pregnant.
First Aid Guide
