Who are considered high-risk populations for foodborne illness?

High-risk populations for foodborne illness include young children, the elderly, and individuals with compromised immune systems or existing health conditions. These groups are particularly vulnerable because their immune systems may not function as effectively as those of healthy adults. For instance, young children typically have underdeveloped immune systems that can struggle to combat pathogens in contaminated food. The elderly often experience a decline in immune function due to aging, making them more susceptible to infections. Similarly, individuals who are sick or have chronic illnesses may already be dealing with weakened immune responses, which can heighten their risk when consuming food that is contaminated.

The other options do not represent populations that are generally classified as high-risk for foodborne illness. Middle-aged adults and health professionals typically have stronger immune systems and are less likely to contract foodborne illnesses compared to the vulnerable groups mentioned. Additionally, while adults engaged in sports activities may be in good health, they do not fall into the high-risk category for foodborne illnesses either. Hence, the key factors leading to the categorization highlight the importance of recognizing which demographics should especially prioritize food safety measures to minimize the risk of foodborne pathogens.