Who is Considered a Highly Susceptible Population?
A Highly Susceptible Population (HSP) includes individuals at increased risk for foodborne illness and severe complications due to factors like weakened immune systems. Key groups are pregnant women, infants and young children, older adults, and immunocompromised individuals. For these groups, careful food safety is essential.
Safer Food Choices: What to Eat
Choosing safe food for HSPs involves selecting items processed to reduce pathogens, such as pasteurized, thoroughly cooked, and freshly prepared options.
- Produce: Thoroughly washed fresh fruits and vegetables are recommended. Cooked produce is safer than raw sprouts. Canned or frozen produce is also generally safe.
- Meat, Poultry, and Seafood: Cook these thoroughly to the proper internal temperatures (poultry to 165°F/74°C, ground meat to 165°F/74°C, other cuts to 145°F/63°C). Cook fish until opaque and shellfish until shells open. Canned and shelf-stable options are generally safer than refrigerated. Reheat deli meats until steaming hot (165°F/74°C).
- Dairy and Eggs: Choose pasteurized milk and dairy products. Hard cheeses and pasteurized soft cheeses are generally safer than unpasteurized varieties. Cook eggs until yolk and white are firm; use pasteurized eggs in recipes with raw or lightly cooked eggs.
- Processed and Prepared Foods: Packaged frozen ice cream is safer than soft-serve. Commercially packaged nuts and canned goods are generally acceptable.
High-Risk Foods to Avoid
Certain foods carry a higher risk of pathogens and should be avoided by HSPs, including:
- Raw or undercooked meat, poultry, fish, and shellfish.
- Raw sprouts.
- Unpasteurized dairy and juices.
- Soft and mold-ripened cheeses made from unpasteurized milk.
- Refrigerated pâtés and meat spreads.
- Pre-made deli salads.
- Buffet food.
The Four Pillars of Safe Food Handling
Proper food handling is crucial. The key principles are:
1. Clean
Wash hands, surfaces, and utensils thoroughly. Wash produce, even if peeling.
2. Separate
Prevent cross-contamination by using separate cutting boards for raw meat and storing raw meats below ready-to-eat foods in the refrigerator.
3. Cook
Cook foods to their safe internal temperatures using a food thermometer. Reheat leftovers until steaming hot.
4. Chill
Refrigerate perishable foods promptly (within two hours) and cool hot foods quickly in shallow containers before refrigerating. Ensure the refrigerator is at or below 40°F (4°C).
High-Risk vs. Safer Alternatives: A Comparison Table
Here is a comparison of some common high-risk foods and their safer counterparts for HSPs:
| Food Category | Higher Risk (Avoid) | Safer Alternative (Acceptable) |
|---|---|---|
| Dairy | Unpasteurized milk and soft cheeses (e.g., brie, feta, blue cheese) | Pasteurized milk, yogurt, hard cheeses (e.g., cheddar, Swiss), and pasteurized soft cheeses |
| Meat & Poultry | Raw or undercooked meats, deli meats (unless reheated), refrigerated pâtés | Thoroughly cooked meats and poultry, canned pâtés, deli meats heated until steaming hot |
| Seafood | Raw fish (sushi, sashimi), raw shellfish, refrigerated smoked seafood | Fully cooked fish and shellfish, canned seafood, smoked fish cooked in a dish |
| Eggs | Raw or runny eggs, homemade foods with raw eggs (mayonnaise, cookie dough) | Thoroughly cooked eggs (firm yolk and white), pasteurized egg products |
| Produce | Raw sprouts (e.g., alfalfa, bean sprouts), unwashed produce | Cooked sprouts, thoroughly washed fresh fruits and vegetables, and canned or frozen produce |
| Sweets/Desserts | Homemade eggnog or mousse with raw eggs, soft-serve ice cream | Packaged frozen ice cream, desserts made with pasteurized eggs |
Specific Considerations for HSP Subgroups
Specific groups have additional considerations:
- Pregnant Women: Avoid high-mercury fish; the FDA provides guidance on safer choices.
- Immunocompromised Individuals: May need a neutropenic diet with stricter controls, including avoiding fresh, unwashed produce and eating only well-cooked items.
- Infants and Toddlers: Ensure proper formula preparation, safe microwave use, and avoid choking hazards. Maintain excellent hygiene for infant food.
Conclusion: Prioritizing Safety for Health
For highly susceptible populations, strict attention to food safety and nutrition is vital. By identifying acceptable and high-risk foods, and following proper handling practices (clean, separate, cook, chill), the risk of foodborne illness can be minimized. Consulting a healthcare provider or dietitian is recommended for personalized dietary advice. A careful approach to food safety protects the health of those most vulnerable.
FoodSafety.gov offers comprehensive guidance for people at risk of foodborne illness.
