What makes preschool-age children particularly at risk for foodborne illness?

Preschool-age children are particularly at risk for foodborne illness primarily because their immune systems are not fully developed. This vulnerability makes it more difficult for their bodies to fight off infections or manage toxins that may be present in contaminated food. Young children typically have smaller body sizes and lower overall immunity compared to older children and adults, which means that even small amounts of pathogens or harmful substances in food can lead to serious health issues.

While other factors, such as poor nutrition education or dietary choices, may contribute to food safety risks, the key aspect of susceptibility in preschool-aged children lies in their immature immune response. This is why ensuring safe food handling and proper cooking techniques is crucial when preparing meals for young children.