Introduction
Dissemination of food safety advice to consumers to reduce foodborne illness in Scotland is a key priority for Food Standards Scotland. Although food safety advice is relevant for all consumers, the level of risk from foodborne illness is not equal across consumers, with some groups within society being more susceptible to or at greater risk of severe illness from acquiring foodborne illness.
These groups are known as the “clinically vulnerable groups” to foodborne illness, they traditionally are classed as those with an immature or weakened immune system, whether a result of illness (immunocompromised), age (under 4 or over 65 years old) or pregnancy. However, these are vague definitions which may not accurately reflect the level of risk within a group.
To ensure that the definition of clinically vulnerable populations used in their agency is based on current evidence and facilitates appropriate future food safety messaging, Food Standards Scotland initiated a review of the current definitions of “clinically vulnerable groups”, based on the prevalence of the five pathogens most frequently associated with foodborne transmission: Campylobacter, Salmonella, Shiga toxin-producing Escherichia coli (STEC), Listeria monocytogenes and norovirus.