Food poisoning or foodborne illness can affect anyone who eats food contaminated by bacteria, viruses, parasites, toxins, or other substances, but certain people are more likely to get sick or to have a serious illness.
Know whether you’re in a group of people who are more likely to get food poisoning, and make safer choices to reduce your risk for foodborne illness.
People at risk include:
- Adults age 65 and older
- Children younger than 5 years
- People whose immune systems are weakened due to illness or medical treatment
- Pregnant women
If you or someone you care for are included in one of these groups, follow our four basic steps to food safety and the additional tips included below.
Clean: Wash hands and surfaces often.
Separate: Separate raw meat and poultry from ready-to-eat food.
Cook: Cook food to the right temperature.
Chill: Chill raw meat and poultry, as well as cooked leftovers, promptly (within 2 hours).
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