Which population is considered high risk for foodborne illnesses?

Pregnant women and nursing mothers are considered a high-risk population for foodborne illnesses due to several physiological and immunological factors. During pregnancy, women experience changes that suppress the immune system to accommodate the growing fetus, making them more susceptible to infections, including those caused by contaminated food. Certain pathogens can pose severe risks to both the mother and the developing baby, leading to complications such as miscarriage, preterm labor, and serious health issues in the newborn.

Additionally, nursing mothers are also at risk because any foodborne illness they contract can affect their breast milk, potentially transmitting pathogens to their infants. Overall, food safety measures are particularly crucial for pregnant and nursing women to prevent harmful infections and protect both maternal and infant health.

The other populations listed do not face the same level of risk when it comes to foodborne illnesses. Healthy young adults generally have robust immune systems that can fend off pathogens more effectively. Individuals with high physical activity levels may not necessarily be at greater risk since their health status could vary widely and isn't solely dependent on activity levels. Travelers to unfamiliar countries can experience foodborne illnesses due to different food handling practices, but they do not belong to a consistently high-risk group like pregnant women and nursing mothers do.