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Although everyone is susceptible to foodborne illness, certain segments of the population, often referred to as “the high risk groups”, are more vulnerable to infection. These groups have a higher probability of developing a more severe illness or complications as a result of the infection. Those belonging to the high risk groups include: young children, elderly, pregnant women and individuals with weakened immune systems, such as those with diabetes, HIV/AIDS, or cancer. Also included in the high risk group are those living in poverty, suffering from insufficient nutrition, housing or access to clean water.
Navigating Groups at Risk:
- Resource sheets contain website links related to each topic/issue. They will help direct and enhance your search by providing reputable and relevant links.
- Fact sheets contain balanced, evidence-based information aimed at a general audience. Food and health professionals will also find this information useful when working with consumers/clients.
- Frequently Asked Questions provide brief or long answers to a variety of questions.
- Technical summaries provide a more detailed and scientific description on the chosen topic, geared towards industry professionals and other industry parties. It also includes current regulations, and the latest breakthroughs and perspectives.
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