While food safety advice that we share applies to everyone, some people are more likely to get seriously sick as a result of food poisoning, such as young children, older adults, pregnant people, and those with weakened immune systems.
However, these groups are defined quite broadly and may not always reflect actual risk levels. To improve this, Food Standards Scotland reviewed how “clinically vulnerable groups” are defined, using evidence based on the most common foodborne germs like Campylobacter, Salmonella, E. coli, Listeria, and norovirus.