People undergoing chemotherapy have:

Individuals undergoing chemotherapy have a higher risk of contracting foodborne illnesses primarily due to the effects of the treatment on their immune system. Chemotherapy often leads to immunosuppression, which reduces the body’s ability to fight off infections, making patients more susceptible to bacteria, viruses, and parasites that can cause foodborne illnesses.

The body's natural defenses are compromised during chemotherapy, resulting in an increased vulnerability not only to foodborne pathogens but also to other infections. This heightened risk underscores the importance of safe food handling and preparation practices for individuals in this situation, as well as for caregivers and food service providers who may be preparing meals for them.

Understanding this risk is vital for those involved in food preparation and handling, as they can take extra precautions to ensure the safety of food served to vulnerable populations, including those undergoing chemotherapy.