Pursuant to Nac 446.155(5), consumption of row or undercooked animal origin foods (such as meat, poultry, eggs, milk, seafood or shellfish) that are not otherwise processed to eliminate pathogens poses a potential risk. Some highly susceptible individuals who have suppressed immune systems, the elderly, pregnant women and young children under the age of four years are more susceptible to food borne illness pathogens in foods that are served in a raw or undercooked form.