Which of the following conditions might increase the risk of foodborne illness?

Being pregnant is associated with an increased risk of foodborne illness due to several physiological changes that occur in a woman’s body during this time. Hormonal changes can alter a pregnant woman's immune system, making her more susceptible to infections, including those caused by foodborne pathogens. Additionally, certain microorganisms that might not have a significant impact on the health of non-pregnant individuals can lead to severe complications for both the mother and the developing fetus. This heightened vulnerability emphasizes the importance of food safety practices, such as avoiding unpasteurized dairy products, raw or undercooked meats, and certain seafood, which are known to harbor harmful bacteria or parasites.

In contrast, being an adult, working in a kitchen, or engaging in regular exercise, while they can each come with their own risks, do not specifically increase susceptibility to foodborne illness in the significant way that pregnancy does. For instance, adults generally have a mature immune system that can handle most pathogens. Kitchen workers may have training in food safety that helps mitigate risks, and regular exercise is not directly related to an increased risk for foodborne illnesses.