Food Standards Scotland (FSS) commissioned qualitative research to better understand how adults perceive and interpret the terminology used for people at higher risk of food poisoning, who are referred to in this publication as "clinically vulnerable groups.” The study explored how these groups are defined, the language used to describe them, and the extent to which individuals recognise or identify themselves within these categories.
This work was prompted by a revised, evidence-based definition of increased vulnerability to foodborne illness, developed following an FSS commissioned academic review in 2023. While the updated definition reflects current scientific evidence, less was known about how it resonates with the public. This research therefore provides insight into whether consumers understand, recognise, and relate to these definitions in everyday life.