Food Poisoning Risk Factors

Who Is at Higher Risk?

Food poisoning or foodborne illness can affect anyone that comes in contact with contaminated surfaces or food. The symptoms are not always the same from person to person, and can be more severe depending on many factors. As foodborne illnesses are highly contagious, they spread quickly. That being said, certain groups of people are more at risk to foodborne illness due to having less effective immune systems. Such groups include the following:

• Cancer Patients
• Children Under 5 Years of Age
• Diabetes Patients
• HIV/AIDS Patients
• Adults over the age of 50
• Persons with Autoimmune Diseases
• Pregnant Women

Because of their inability to fight off infectious diseases such as food poisoning, these at-risk groups should take special precautions when eating or preparing food. Some foods put these groups at higher risk and should be avoided:

• Raw meats
• Any raw or undercooked fish
• Partially cooked seafood, such as shrimp and crab
• Unpasteurized milk
• Homemade salad dressings
• Raw cookie dough
• Soft cheeses
• Meat spreads
• Hot dogs, deli and lunch meats that have not been reheated
• Canned food that has been canned at home, including honey and jams

At-risk persons have a higher chance of being affected by foodborne illnesses, and typically have worse symptoms that may require hospitalization in some cases. Contracting such illnesses should not be taken lightly, namely within at-risk groups. For a list of suggestions on how to avoid putting any of these groups at risk, or to learn more about why they are at risk, consult FoodSafety.gov.