Why are people who take certain medications at risk for food-borne illness?

Individuals who take certain medications can be at a heightened risk for food-borne illnesses primarily because these medications may compromise their immune systems. Some medications, such as immunosuppressants, steroids, or chemotherapy agents, can reduce the body’s ability to fend off infections, including those caused by harmful bacteria or viruses present in contaminated food. As a result, when these individuals consume food that is unsafe or improperly handled, they may not be able to effectively combat the pathogens, increasing their likelihood of becoming ill.

The other choices do relate to food safety but do not directly address the primary reason linked to medication and food-borne illness. Excessive salt intake is not typically related to increased susceptibility to infections. A history of allergies may cause specific reactions to certain foods but does not necessarily connect to a greater risk of infections overall. While older age can be associated with a weakened immune response, the relationship to medication use is more direct in explaining why specific groups might be at risk.