SafeFood Lesson 1 Page 2

Introduction Lesson 1
What's
bugging
you?
Lesson 2
What are
Consumer
Control
Points?
Lesson 3
Where is the
DANGER
ZONE?
Lesson 4
Who is
FAT TOM?

Contact
Glossary
References

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Food Safety Lessons Introduction Lesson One: Whats Bugging You? Lesson Two: What are Consumer Control Points? Lesson Three: Where is the Danger Zone? Lesson Four: Who is FAT TOM? Glossary of Terms Food Safety References Contact the Food Safety Project Team

Lesson One: What's bugging you?
(continued)


Who is at risk?
Infants, young children, pregnant women, the elderly, and people who are chronically ill have a greater risk of developing a foodborne illness because their immune systems may not be able to fight off the bacteria and viruses that cause the illness. Those at greater risk should avoid consuming potentially hazardous foods that are raw or not fully cooked.
 
Baby Infants and children are more vulnerable because their stomachs produce less acid, making it easier for bacteria and viruses to multiply.
 
Pregnant women are at risk because a fetus does not have a fully developed immune system.

Pregnant woman
 
Elderly The elderly are more susceptible to foodborne illness because of inadequate nutrition, lack of protein in their diets, or poor blood circulation.
 
People who are chronically ill or who take medication that affects their immune system are also at greater risk of becoming sick from a foodborne illness. This could include people with cancer, diabetes, AIDS patients or people who take antibiotics.

Patient

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Copyright 1997-2007 Food Safety and Quality Project, Iowa State University Extension