What is meant by 'High Susceptible Population'?

The term 'High Susceptible Population' refers specifically to individuals who are at greater risk for foodborne illness. This group typically includes young children, the elderly, pregnant women, and individuals with weakened immune systems due to various health conditions. These populations are more vulnerable because their biological responses to infections may be compromised, making them more likely to experience severe symptoms or complications from foodborne pathogens.

In relation to food safety and public health, understanding which populations are considered high risk is crucial for targeting prevention efforts, developing educational materials, and implementing food safety practices that reduce the risk of outbreaks and illnesses. Recognizing the characteristics of these groups helps food service establishments and health officials create appropriate guidelines to protect these vulnerable individuals.