Which of the following is NOT considered one of the "highly susceptible populations" (HSPs)?

The designation of "highly susceptible populations" (HSPs) is crucial in food safety because these groups are more vulnerable to foodborne illnesses. Healthy adults typically have stronger immune systems and can often tolerate pathogens that may cause illness in more sensitive populations. In contrast, elderly individuals, infants, and pregnant women are at higher risk due to factors like age, developmental status, and physiological changes.

Elderly individuals often face a decline in immune function, making them more prone to infections. Infants, whose immune systems are still developing, are also particularly susceptible to pathogens. Pregnant women experience various physiological changes that can impact their immune defenses and the potential impact of foodborne illnesses not just on themselves but also on their unborn children. Thus, while healthy adults generally maintain the ability to combat foodborne pathogens effectively, the populations mentioned are recognized as being at significant risk, ultimately highlighting the importance of tailored food safety practices for their protection.