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Food poisoning or foodborne illness can affect anyone who eats food contaminated by bacteria, viruses, parasites, toxins, or other substances, but certain people are more likely to get sick or to have a serious illness.

Adults age 65 and older are at a higher risk for hospitalization and death from foodborne illness. This increased risk of foodborne illness is because organs and body systems go through changes as people age.

A properly functioning immune system works to clear infection and other foreign agents from the body. People with health problems or who take medicines that weaken the body’s ability to fight germs and sickness are more likely to get a foodborne illness. This includes, for example, people with diabetes; liver or kidney disease; HIV/AIDS; autoimmune diseases; organ transplants; and people receiving chemotherapy or radiation therapy.