Why are people who have organ or bone marrow transplants at high risk for foodborne illness?

Why are people who have organ or bone marrow transplants at high risk for foodborne illness?

Transplant recipients take drugs to suppress the immune system to keep it from attacking, or rejecting, the transplanted organ or bone marrow. These medicines are necessary, but a side effect is that they make infections more likely, such as those caused by foodborne germs.

What groups of people have a greater risk of acquiring foodborne illness Brainly?

Some consumers are more susceptible to foodborne illness and may experience more severe symptoms. This group of consumers includes young children, older adults, pregnant women, and persons with illnesses that affect the immune system.

Who is least susceptible to food borne illness?

healthy adults

What is the leading cause of death due to food borne illness?

What are the leading causes of foodborne deaths, hospitalizations, and illnesses? Nontyphoidal Salmonella, Toxoplasma, Listeria, and norovirus caused the most deaths. Nontyphoidal Salmonella, norovirus, Campylobacter, and Toxoplasma caused the most hospitalizations. Norovirus caused the most illnesses.

What are the 3 major types of contaminants?

Here are the three types of contaminants: Biological: Examples include bacteria, viruses, parasites, fungi, and toxins from plants, mushrooms, and seafood. Physical: Examples include foreign objects such as dirt, broken glass, metal staples, and bones. Chemical: Examples include cleaners, sanitizers, and polishes.

What are the 5 types of biological contaminants?

Biological contaminants include bacteria, viruses, animal dander and cat saliva, house dust, mites, cockroaches, and pollen.

What are the 3 food contaminants?

There are three different types of food contamination – chemical, physical and biological.

What is the safest way to thaw frozen food?

When thawing frozen food, it’s best to plan ahead and thaw in the refrigerator where it will remain at a safe, constant temperature — at 40 °F or below. There are three safe ways to thaw food: in the refrigerator, in cold water, and in the microwave.