who is at risk for foodborne illness?
Information from Fight BAC, www.fightbac.org Young children, pregnant women, older adults and persons with weakened immune systems are at a higher risk for foodborne illness. Immune systems may be weakened by medical treatments, such as steroid or chemotherapy, or by conditions, such as AIDS, cancer or diabetes. You are also at increased risk if you suffer from liver disease or alcoholism or if you have decreased stomach acidity due to gastric surgery or the chronic use of antacids. If you are at risk, you are advised not to eat: Raw fish or shellfish, including oysters, clams, mussels and scallops Raw or unpasteurized milk or soft cheeses unless they are labeled “made with pasteurized milk” Refrigerated pates or meat spreads (canned or shelf stable pates and meat spreads may be eaten) Raw or lightly cooked eggs or foods containing raw or lightly cooked eggs, including certain salad dressings, cookie and cake bakers, sauces and beverages such as unpasteurized egg nog (foods made from c
