Provided by USDA-FSIS
Food poisoning or foodborne illness can affect anyone who eats food contaminated by bacteria, viruses, parasites, toxins, or other substances, but certain people are more likely to get sick or to have a serious illness.
Know whether you’re in a group of people who are more likely to get food poisoning, and make safer choices to reduce your risk for foodborne illness.
People at risk include:
- Adults age 65 and older
- Children younger than 5 years
- People whose immune systems are weakened due to illness or medical treatment
- Pregnant women
53% of people USDA’s Food Safety and Inspection Service surveyed had someone in their household at high risk of foodborne illness. High-risk individuals may be unable to fight infection as effectively, experience longer illness, hospitalization and even death from foodborne illness. Learn more: go.usa.gov/xzHcq
