Home Food Safety
Extra Care

Higher-Risk Groups

Some people are more likely to become seriously ill from a foodborne illness — including older adults. A few steady habits — cooking to the right temperature, keeping cold food cold, and choosing carefully — make a home kitchen measurably safer.

A smiling older woman using a digital food thermometer to check a roast at a clean kitchen counter
Listeria infection: 1 in 6 older adults and people with weakened immune systems who get a Listeria infection die. Nearly all are hospitalized. Source: Centers for Disease Control and Prevention (CDC), 2025

Who Is at Higher Risk

Five Groups That Need Extra Care

Pregnant Women

Germs like Listeria can pass to the baby, even when Mom feels fine.

Older Adults (65+)

The immune system weakens and stomach acid drops with age, so fewer germs can make you sick.

Young Children (Under 5)

Their immune systems are still developing.

See Kids’ Food Safety

Weakened Immune System

Cancer treatment, HIV/AIDS, or an organ transplant makes infections harder to fight.

Chronic Conditions

Diabetes, liver disease, or kidney disease can raise the risk of serious illness.

Anyone in these groups should take extra care with the foods below.

Choose Carefully

Foods to Avoid or Heat First

Some foods carry a higher risk. The simplest rule: if it is raw, unpasteurized, or ready-to-eat from the deli, heat it first or skip it.

Table of foods to avoid or heat first: raw or undercooked eggs, meat, poultry, and seafood (cook them to their safe minimum internal temperature); unpasteurized (raw) milk and cheeses made from it (choose pasteurized and check the label); deli meats, hot dogs, store-made deli salads, and smoked seafood (Listeria can grow even in the refrigerator — heat hot dogs and lunch meats until steaming hot, 165°F (74°C), and skip store-made deli salads); and raw alfalfa, bean, and other sprouts (cook sprouts thoroughly or skip them).

Chill

Keep Cold Food Cold

Keep your refrigerator at 40°F (4°C) or below, and check it with an appliance thermometer. Refrigerate leftovers, takeout, and prepared food within 2 hours — or within 1 hour if it is 90°F (32°C) or hotter outside.

See How to Chill Food Safely

Talk with Your Provider

Your Safe-Food List Is Personal

A medication, a treatment, or a chronic condition can change which foods are safe for you. Bring this list to your health care provider and ask what it should look like for your household.