Which group of people are most susceptible to food- borne illnesses?

Certain groups of people are more susceptible to food-borne illnesses, including young children, pregnant women, the elderly, and individuals with weakened immune systems due to chronic illnesses or medications. Their immune systems may be less capable of fighting off pathogens, making them more vulnerable to infections. Additionally, pregnant women face unique risks as some food-borne pathogens can harm both the mother and the developing fetus. It's essential for these groups to practice safe food handling and preparation to minimize their risk.