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Food Safety Tips for Vulnerable Population Groups

Food Safety Tips for Vulnerable Population Groups

Some population groups, including persons with weakened immunity, elderly, pregnant women, young children and infants, are more susceptible to foodborne illness. These people, if infected by common foodborne pathogens, may develop more severe symptoms than just mild ones such as diarrhoea and vomiting.

Strict observance of food safety and hygiene is important to prevent exposure to pathogens that can cause disease in people at risk. The “Five Keys to Food Safety” are fundamental to safe preparation and handling of food. Moreover, vulnerable population groups are advised to observe the following food safety tips:

  • Choose food carefully. Avoid foods that are at high risk of contamination, such as unpasteurized dairy products, raw oysters and raw eggs.
  • Cook food thoroughly before consumption, especially during hotpot cooking and BBQ.
  • Check the expiry date and storage conditions listed on prepackaged food.
  • Never buy food that is displayed in unsafe or unclean conditions.
  • Consult doctors or dietitians on specific dietary advice and precaution, if necessary.

For more details on the topic, please refer to the related Food Safety Focus article “Food Safety and People with Lower Immunity”.

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Last Revision Date : 16-04-2014