Who is most susceptible to a foodborne illness?

Individuals with compromised immune systems, such as those battling cancer, are at a significantly higher risk of contracting foodborne illnesses. Their bodies are less capable of fighting off infections due to the weakened immune response caused by the disease itself or treatments like chemotherapy. This vulnerability means that even small amounts of pathogens that may not affect healthy individuals can lead to severe illness or complications for someone with cancer.

In contrast, while other groups, like very young children or the elderly, can also be at risk, the context of serious underlying health conditions seriously elevates the susceptibility to foodborne contamination. The other options represent individuals who may also have some level of risk due to age or lifestyle factors, but the unique challenges posed by cancer treatment or the disease itself create a more immediate and significant threat.