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Who's At Risk?

Who is at risk for foodborne illness? Anyone can get foodborne illness. People who are at higher risk are:

image of a mother and child
  • Pregnant women
  • Infants and small children
  • The elderly
  • People with compromised immune systems:
  • HIV/Aids patients
  • Cancer patients
  • People with Hepatitis B & C

These people should be more cautious about eating foods that have been linked with foodborne illness outbreaks: raw or unpasteurized milk or cheese, raw or undercooked meat or poultry, soft cheeses, raw fish or shellfish, raw or undercooked eggs, raw sprouts, and unpasteurized fruit or vegetable juices.

Read on to learn how to keep food safe.