Food Standards Scotland (FSS) has published an update to help clarify who is more likely to become ill and experience more severe symptoms from food poisoning.
The refined definition confirms greater risk for young children (under 5), people who are pregnant, and older adults (typically those aged 65 years and older), and it adds specific clinical conditions including diabetes, cancer, HIV, liver and kidney disease.
It also lists medications such as immunosuppressants, taken for a wide range of autoimmune conditions and after an organ transplant, as well as medications that reduce the acidity of the stomach (proton pump inhibitors/PPIs), e.g. omeprazole.
Crucially, FSS highlights that risk from food poisoning increases if someone falls into more than one of these groups - for example, an older adult with diabetes.
Louise Crozier, Senior Scientific Adviser at FSS, said: “By naming specific conditions such as diabetes and medicines like PPIs, we’re helping people and healthcare professionals recognise risk earlier and ensure that they stick to good safety practice in the kitchen which can help to prevent serious illness.
“Our message is practical and proportionate - don’t stop prescribed medicines; do take sensible food safety steps.”
Sarah Weir, Consultant in Public Health and Gastrointestinal and Zoonoses Team Lead at Public Health Scotland, says: “Foodborne illnesses can make anyone unwell but they are usually mild. For some people, especially those in vulnerable risk groups, they can lead to more serious health problems.
“This updated FSS guidance on foodborne illness, based on the latest scientific evidence, provides targeted advice to help make sure food safety messages reach those most at risk to prevent serious illnesses from occurring.”
The update follows an independent evidence review and expert panel input. FSS is working with NHS partners, Public Health Scotland and counterparts across the UK to ensure consistent public health advice.
What you can do today
- Check the FSS website to see if you or someone you cook for is in any of the listed groups at higher risk of food poisoning
- Follow simple food safety steps, such as following use-by dates, checking your fridge temperature is between 0-5°C and cooking food thoroughly until steaming hot. Ask your healthcare professional if you have questions about your medicines.
- Visit the FSS website for the full definition, practical tips, and resources for carers and professionals.