What causes preschool-age children to be at risk for foodborne illness?

Preschool-age children are particularly vulnerable to foodborne illnesses primarily because their immune systems are still developing. Unlike adults, who generally have more robust immune defenses built through years of exposure to various pathogens, young children have not yet had the same opportunities to strengthen their immune response. As a result, they are less capable of effectively fighting off harmful bacteria, viruses, and other pathogens found in contaminated food or water.

This developmental stage also means that children may exhibit more severe reactions to foodborne pathogens compared to older individuals. Their smaller body size amplifies the impact of illness, making even small amounts of contamination a potential health risk. Therefore, it is crucial to prioritize food safety practices when preparing and serving food to young children to safeguard their health.