Why are infants and young children at higher risk for getting food borne illness?

There are several factors that contribute to infants and young children being at higher risk for getting food borne illnesses:

1. Immature Immune System: Infants and young children have a less developed immune system compared to adults. This makes them more susceptible to infections and illnesses, including those caused by food borne pathogens.

2. Exploring and Putting Things in Mouth: Infants and toddlers are naturally curious and explore their surroundings by putting things in their mouths. This behavior increases the chance of ingesting harmful bacteria, viruses, or other contaminants that can cause food borne illnesses.

3. Frequent Hand-to-Mouth Contact: Infants and young children often touch their faces, mouths, and toys, which can transfer germs and bacteria to their mouths. If these surfaces are contaminated with food borne pathogens, it can lead to infection.

4. Inadequate Food Handling Practices: Caregivers and parents may not always follow proper food handling and preparation techniques, which can increase the risk of food borne illness in young children. For example, not washing hands before handling food, using the same utensils for raw and cooked foods, and improper storage or cooking of food can contribute to the growth and spread of bacteria.

5. Limited Food Choices: Infants and young children often have a more limited diet compared to adults. They may consume a narrower range of foods, making them more vulnerable to food borne illnesses if those specific foods are contaminated.

6. Frequent Consumption of High-Risk Foods: Some foods are more likely to carry or support the growth of food borne pathogens. Infants and young children may be more likely to consume these foods, such as unpasteurized milk, undercooked meat or eggs, or raw produce that may not have been properly washed or handled.

By understanding these risk factors and taking preventive measures, such as proper hand washing, safe food handling practices, and avoiding high-risk foods, caregivers can help reduce the risk of food borne illnesses in infants and young children.