Food safety for vulnerable populations
Follow safe food handling and cooking practices to reduce the risk of foodborne illness, also known as food poisoning. Learn how to make safer food choices if you're at higher risk for food poisoning.
On this page
- About food poisoning
- Who is most at risk of food poisoning
- Safer food choices for people most at risk of food poisoning
- Download the PDFs
About food poisoning
Food poisoning is caused by eating food that has been contaminated by bacteria, viruses or parasites. Food can become contaminated by these microorganisms at any time before you eat it, including at home, during:
- storing
- preparing
- cooking
There are many signs of food poisoning, but most types cause:
- nausea
- vomiting
- diarrhea
- fever and chills
- stomach pain and cramps
Symptoms can start within hours after eating the contaminated food, or sometimes not until days or even weeks later. Usually, people recover quickly and completely. However, food poisoning sometimes causes serious complications, such as kidney disease. In some cases, it could even lead to death.
Four quick tips to prevent food poisoning
- Clean: Wash your hands and surfaces often with warm, soapy water.
- Separate: Make sure to separate your raw foods, such as meat and eggs, from cooked foods and vegetables.
- Cook: Always cook food to the safe internal temperature. You can check this by using a digital food thermometer.
- Chill: Always refrigerate food and leftovers promptly at 4°C or below.
Who is most at risk of food poisoning
Food safety is important to everyone. However, some people are at an increased risk for food poisoning. Those at increased risk of food poisoning include:
- people who are pregnant
- children ages 5 and under
- people with weakened immune systems
- adults aged 60 and over
People who are pregnant
During pregnancy, both you and your unborn baby are at an increased risk for food poisoning because of all the changes taking place in your body. Your immune system is weakened, so it could be harder for you to fight off infections.
Some bacteria, such as Listeria, can go through the placenta. If you become sick, there's an increased risk that your baby could get infected. Your unborn baby's immune system isn't developed enough to fight off harmful bacteria.
Food poisoning can be even more dangerous to your baby's health than to yours. If you develop food poisoning during the first 3 months of pregnancy, it can cause a miscarriage. It if happens later in the pregnancy, it can cause your baby to be born prematurely. Food poisoning can also cause a stillbirth or a baby who is born very ill. Because your baby depends on you for everything it needs, it's important that you're careful about what you eat and how you store, prepare and cook your food.
Children ages 5 and under
Children ages 5 and under are at an increased risk of food poisoning and related health complications. This is because their immune systems are still developing and they can't fight off infection as well as adults can. Young children also produce less of the stomach acid that kills harmful bacteria. This makes it easier for them to get food poisoning.
Food poisoning can also lead to complications that result in serious illnesses requiring hospitalization. Some of these complications are:
- dehydration: children's bodies are small and they can quickly lose a lot of body fluid
- hemolytic uremic syndrome: a type of kidney failure and blood disorder that can be fatal. To prevent this illness, it's important to cook ground beef to 71°C (160°F) and to serve them pasteurized juice.
- infant botulism: a condition which can cause temporary paralysis in babies. To prevent this illness, don't give honey to a baby who is under 1 year old.
People with weakened immune systems
If your immune system is weak, it can be harder for your body to fight disease. You're more likely than the general population to get food poisoning, and to have serious health effects as a result.
Some examples of conditions that can weaken your immune system are:
- diabetes
- HIV/AIDS
- alcoholism
- organ transplant
- cancer, especially for people getting chemotherapy or radiation treatments
You'll also have lower immunity levels than usual if you're taking high doses of drugs, such as steroids or immune suppressants.
If you have any conditions that can affect your immune system, talk to your doctor about your increased risk of food poisoning. If you're at increased risk, it's important that you're careful about what you eat and how you store, prepare and cook your food.
Adults ages 60 and over
As you age, it becomes harder for your immune system to protect you from food poisoning. Chronic diseases, such as diabetes and kidney disease, can make it even more difficult to fight off infections.
While most people affected by food poisoning can recover completely, serious longer-term health effects are more common in older adults. This includes conditions such as kidney failure and anaemia.
It is very important for older adults, and people who prepare food for older adults, to follow safe food handling and cooking practices.
Safer food choices for people most at risk of food poisoning
Safer food choices for people who are pregnant
Some types of food can be a higher risk for people who are pregnant. You can lower your chances of getting food poisoning by using this chart to help you make safer food choices.
| Type of food | Food to avoid | Safer alternatives |
|---|---|---|
| Hot dogs | Hot dogs straight from the package, without further heating |
|
| Deli meats | Non-dried deli meats, such as bologna, roast beef and turkey breast |
|
| Eggs and egg products | Raw or lightly cooked eggs, or egg products that contain raw eggs, including some salad dressings, cookie dough, cake batter, sauces, and drinks like homemade eggnog |
|
| Meat and poultry | Raw or undercooked meat or poultry, such as steak tartar |
|
| Seafood | Raw seafood, such as sushi | Seafood cooked to a safe internal temperature of 74°C (165°F) |
| Raw oysters, clams and mussels | Oysters, clams and mussels that are cooked until the shell has opened | |
| Refrigerated smoked seafood | Smoked seafood in cans, or seafood that doesn't need to be refrigerated until it's opened. | |
| Dairy products | Raw or unpasteurized dairy products | Pasteurized dairy products and any dairy products that are cooked, in a casserole or au gratin |
| Unpasteurized and pasteurized soft cheeses, such as Brie and Camembert | Pasteurized cheeses such as cheese curds, cheddar and cottage cheese | |
| Unpasteurized and pasteurized semi-soft cheeses, such as Havarti | Pasteurized processed or spreadable cheeses such as cream cheese | |
| All unpasteurized and pasteurized blue-veined cheeses | Pasteurized and unpasteurized hard cheeses such as Romano and Parmesan | |
| Sprouts | Raw sprouts, such as alfalfa, clover, radish, and mung beans | Thoroughly cooked sprouts |
| Pâtés and meat spreads | Refrigerated pâtés and meat spreads | Pâtés and meat spreads sold in cans, or that don't have to be refrigerated until they're opened |
| Fruit juice and cider | Unpasteurized fruit juice and cider |
|
Safer food choices for children ages 5 and under
Some types of food can be a higher risk for children aged 5 and under. You can lower your child's chances of getting food poisoning by using this chart to help you make safer food choices for your child.
| Type of Food | Food to Avoid | Safer Alternative |
|---|---|---|
| Dairy products | Raw or unpasteurized milk | Pasteurized milk |
| Honey | Giving honey in any form to an infant under 1 year old could cause infant botulism. | Wait until your child is over 1 year old. |
| Eggs and egg products | Raw or lightly cooked eggs, or egg products that contain raw eggs, including some salad dressings, cookie dough, cake batter, sauces and drinks like homemade eggnog |
|
| Meat and poultry | Raw or undercooked meat or poultry, such as steak tartare |
|
| Seafood | Raw oysters, clams and mussels | Oysters, clams and mussels that are cooked until the shell has opened |
| Raw seafood, such as sushi | Seafood cooked to a safe internal temperature of 74°C (165°F) | |
| Sprouts | Raw sprouts, such as alfalfa, clover, radish and mung beans | Thoroughly cooked sprouts |
| Fruit juice and cider | Unpasteurized fruit juice and cider |
|
Safer food choices for people with weakened immune systems
Some types of food can be a higher risk for people with a weakened immune system. You can lower your chances of getting food poisoning by using this chart to help you make safer food choices.
| Type of Food | Food to Avoid | Safer Alternative |
|---|---|---|
| Hot dogs | Hot dogs straight from the package, without further heating |
|
| Deli meats | Non-dried deli meats, such as bologna, roast beef and turkey breast |
|
| Eggs and egg products | Raw or lightly cooked eggs, or egg products that contain raw eggs, including some salad dressings, cookie dough, cake batter, sauces, and drinks like homemade eggnog |
|
| Meat and poultry | Raw or undercooked meat or poultry, such as steak tartar |
|
| Seafood | Raw seafood, such as sushi | Seafood cooked to a safe internal temperature of 74°C (165°F) |
| Raw oysters, clams and mussels | Oysters, clams and mussels that are cooked until the shell has opened | |
| Refrigerated, smoked seafood | Smoked seafood in cans, or seafood that doesn't need to be refrigerated until it's opened | |
| Dairy products | Raw or unpasteurized dairy products | Pasteurized dairy products and any dairy products that are cooked, in a casserole or au gratin |
| Unpasteurized and pasteurized soft cheeses, such as Brie and Camembert | Pasteurized cheeses such as cheese curds, cheddar and cottage cheese | |
| Unpasteurized and pasteurized semi-soft cheeses, such as Havarti | Pasteurized processed or spreadable cheeses such as cream cheese | |
| All unpasteurized and pasteurized blue-veined cheeses | Pasteurized and unpasteurized hard cheeses such as like Romano and Parmesan | |
| Sprouts | Raw sprouts such as alfalfa, clover, radish and mung beans | Thoroughly cooked sprouts. |
| Pâtés and meat spreads | Refrigerated pâtés and meat spreads | Pâtés and meat spreads sold in cans, or that don't have to be refrigerated until they're opened |
| Fruit juice and cider | Unpasteurized fruit juice and cider |
|
Safer food choices for adults ages 60 and over
Some types of food can be a higher risk for older adults. You can lower your chances of getting food poisoning by using this chart to help you make safer food choices.
| Type of Food | Food to Avoid | Safer Alternative |
|---|---|---|
| Hot dogs | Hot dogs straight from the package, without further heating |
|
| Deli meats | Non-dried deli meats, such as bologna, roast beef and turkey breast |
|
| Eggs and egg products | Raw or lightly cooked eggs, or egg products that contain raw eggs, including some salad dressings, cookie dough, cake batter, sauces and drinks like homemade eggnog |
|
| Meat and poultry | Raw or undercooked meat or poultry, such as steak tartar |
|
| Seafood | Raw seafood, such as sushi | Seafood cooked to a safe internal temperature of 74°C (165°F) |
| Raw oysters, clams and mussels | Oysters, clams and mussels that are cooked until the shell has opened | |
| Refrigerated, smoked seafood | Smoked seafood in cans, or seafood that doesn't need to be refrigerated until it's opened | |
| Dairy products | Raw or unpasteurized dairy products | Pasteurized dairy products and any dairy products that are cooked, in a casserole or au gratin |
| Unpasteurized and pasteurized soft cheeses, such as Brie and Camembert | Pasteurized cheeses such as cheese curds, cheddar and cottage cheese | |
| Unpasteurized semi-soft cheeses, such as Havarti | Pasteurized semi-soft cheese such as Havarti and pasteurized processed or spreadable cheeses such as cream cheese | |
| All unpasteurized and pasteurized blue-veined cheeses | Pasteurized and unpasteurized hard cheeses such as Romano and Parmesan | |
| Sprouts | Raw sprouts such as alfalfa, clover, radish and mung beans | Thoroughly cooked sprouts |
| Pâtés and meat spreads | Refrigerated pâtés and meat spreads | Pâtés and meat spreads sold in cans, or that don't have to be refrigerated until they're opened |
| Fruit juice and cider | Unpasteurized fruit juice and cider |
|
Learn more about safe food handling and preventing food poisoning
Download the PDFs
People who are pregnant
(PDF format, 355 Kb, 9 pages)
Children ages 5 and under
(PDF format, 511 Kb, 9 pages)
People with weakened immune systems
(PDF format, 556 Kb, 9 pages)
Adults ages 60 and over
(PDF format, 550 Kb, 9 pages)
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