Children under the age of 5 are at an increased risk for foodborne illness and related health complications because their immune systems are still developing. Young children with developing immune systems cannot fight off infections as well as adults can.
Additionally, young children produce less stomach acid that kills harmful bacteria, making it easier for them to get sick. Because of this, children under the age of 5 should only consume pasteurized dairy products and meats cooked to a safe temperature.
Food poisoning can be particularly dangerous for young children because one side effect of food poisoning is diarrhea. Because children’s bodies are small, they can quickly lose a lot of fluid, causing dehydration.
Other symptoms of foodborne illness may include nausea, vomiting, stomach pain and cramps, and fever and chills.
According to the CDC, children younger than 5 have the highest incidence rates of any age group for Campylobacter, Cryptosporidium, E. coli, Salmonella, Shigella and Yersinia infection.
In addition to hand washing and good hygiene, young children’s food safety is tightly linked to the food safety behaviors of their parents and caregivers.
