Which group is most sensitive to foodborne hazards?

Children and the elderly are considered to be the most sensitive groups to foodborne hazards due to several physiological factors. Both groups typically have less resilient immune systems. For children, their immune systems are still developing, making them more vulnerable to infections caused by harmful bacteria or viruses present in contaminated food. Similarly, older adults often experience a decline in immune function, which can impair their ability to effectively fight off foodborne illnesses.

This sensitivity often leads to more severe illness and complications, such as dehydration, hospitalization, and even death, as compared to healthier adults. It is crucial for food safety practices to be stringent when preparing and serving food to these populations to minimize their risk of exposure to foodborne pathogens.