Who belongs to the population at risk for foodborne illnesses?

The population at risk for foodborne illnesses primarily includes preschool-age children and older adults, particularly those in healthcare facilities. This demographic is more vulnerable to foodborne pathogens due to several factors related to their age and health status.

Preschool-age children often have developing immune systems that may not be fully capable of combating the bacteria and viruses that can cause foodborne illnesses. Their smaller body size also means they can become dehydrated more quickly if they fall ill. Additionally, they may be more likely to consume foods that are improperly handled or prepared, increasing their risk.

Older adults, especially those in healthcare settings, may have weakened immune systems or chronic health conditions that further elevate their susceptibility to food safety issues. Their bodies may be less able to fend off infections, and they may already be on medications that compromise their immune response. The controlled environments of healthcare facilities, while meant to provide care, can also be breeding grounds for contamination if strict food safety protocols are not followed.

In contrast, the other groups listed, such as young adults in urban areas, individuals with a high metabolic rate, and middle-aged men who exercise regularly, generally have stronger immune systems and may not be as susceptible to foodborne illnesses as the very young or elderly. Therefore, option B accurately