Describe population groups that are at high risk for foodborne illness.

Infants and toddlers, pregnant women, the elderly, and those with weakened immune systems are at higher risk for severe infections such as Listeria and should be particularly careful not to consume undercooked animal products. They should avoid soft, French- style cheeses, pates, uncooked hot dogs, and sliced deli meats, which have been sources of Listeria infections. Persons at high risk should also avoid alfalfa sprouts and unpasteurized juices.

A bottle-fed infant is at higher risk for severe infections by Salmonella or other bacteria that can grow in a bottle of warm formula if it is left at room temperature for many hours. Take particular care to clean and disinfect the baby bottles and ensure that leftover milk formula or juice does not sit in the bottle for many hours.

Persons with liver disease are susceptible to infections by a rare but dangerous microbe called Vibrio vulnificus, found in oysters. This population should avoid eating raw oysters.

Other factors can increase one's susceptibility to foodborne pathogens. These include:

Age -- infants, toddlers, and older adults (65 years or older)
General health
Pregnancy
Medications -- over-the-counter or prescription
Metabolic disorders
Alcoholism, cirrhosis, hemochromatosis
Malignancy
Amount of food consumed
Gastric acidity variation: antacids, natural variation, achlorhydria
Genetic disturbances
Nutritional status
Immune competence
Surgical history
Occupation

Source:
Centers for Disease Control and Prevention. Available on-line at www.cdc.gov/ncidod/dbmd/diseaseinfo/foodborneinfections_g.htm#morelikely