Immunocompromised patient is at increased risk for infection due to defective defense mechanisms.
Recent data suggest that 0.25% to 1.5% of the total population in the United States may be immunocompromised.
As population change new concerns arise about food safety. The number of elderly and immunocompromised persons is rising.
Immunocompromised persons form a group at increased risk of foodborne illnesses. Susceptible individuals typically became ill form smaller doses of pathogens, and the symptoms and durations of their illness can be much more even life threatening.
People infected with human immunodeficiency virus, are at risk of acquiring foodborne illness not only through commonly recognized pathogens, but also through pathogens that may be frequently ingested but do not normally cause illness in healthy persons.
Immunocompromised
