Which populations are at increased risk for hospitalization or death from foodborne illness?
I) College-age students.
II) Elderly individuals.
III) Infants.

• A. I & II.
• B. I & III.
• C. II & III.
• D. I, II, & III.

Answer: (C)

Verified step by step guidance

1. Step 1: Understand the nature of foodborne illnesses and their impact on different populations. Foodborne illnesses can cause severe symptoms, especially in individuals with weaker or compromised immune systems.
2. Step 2: Identify populations with increased vulnerability. Typically, elderly individuals (II) and infants (III) have weaker immune defenses, making them more susceptible to severe outcomes from foodborne pathogens.
3. Step 3: Consider the immune status and lifestyle factors of college-age students (I). Generally, this group has stronger immune systems and lower risk of severe complications from foodborne illness compared to the elderly and infants.
4. Step 4: Evaluate the options based on the risk profiles. Since elderly individuals and infants are at higher risk, the correct populations at increased risk are II and III.
5. Step 5: Conclude that the populations at increased risk for hospitalization or death from foodborne illness are elderly individuals and infants, corresponding to option II & III.