Why are elderly people at a higher risk for foodborne illness?

Elderly individuals are at a higher risk for foodborne illness primarily because their immune systems tend to weaken with age. As people grow older, their bodies often experience natural changes that can impair their immune response, making it more difficult for them to fight off infections, including those caused by foodborne pathogens. This weakened immune system can result from a combination of factors, including chronic health conditions, medications, and the general aging process. Consequently, when elderly individuals consume contaminated food, their bodies may not be able to effectively combat harmful microorganisms, leading to a higher susceptibility to foodborne illnesses.

In contrast, the other options do not accurately reflect the primary reasons for the increased risk. While some elderly may eat untested foods or may not wash their hands as frequently, these behaviors can apply to any demographic and are not exclusively linked to aging. Additionally, dietary habits such as the consumption of meat vary widely among individuals and do not directly correlate with the increased risk of foodborne illnesses in the elderly. Therefore, the significant factor remains the decline in immune system efficiency associated with aging.