- Table 1 Prevalence of foodborne pathogens among adults aged ≥65 years in Scotland and from global studies
- Table 2 Determinants of food safety risks, behaviours and vulnerabilities
- Table 3 Physical environment determinants upon food shopping, storage, cooking and eating practices among adults over 65 in Scotland
- Table 4 Biological determinants upon food shopping, storage, cooking and eating practices among adults over 65 in Scotland
- Table 5 Social determinants upon food shopping, storage, cooking and eating practices among adults over 65 in Scotland
- Table 6 Psychological determinants upon food shopping, storage, cooking and eating practices among adults over 65 in Scotland
- Table 7 Impact of economic determinants upon food shopping, purchase decisions, food storage and eating practices among adults over 65 in Scotland
- Table 8 Impact of economic determinants upon food shopping, storage, cooking and eating practices among adults over 65 in Scotland
- Table 9 Perceived susceptibility to foodborne illness among family-caregivers and adults over 65 in Scotland
- Table 10 Perceived severity of foodborne illness among family-caregivers and adults over 65 in Scotland
- Table 11 Perceived benefits of food safety practices among family caregivers and adults over 65 in Scotland
- Table 12 Perceived barriers to food safety practices among family caregivers and adults over 65 in Scotland
- Table 13 Perceived self-efficacy of implementing food safety practices among family-caregivers and adults over 65 in Scotland
- Table 14 Motivations of individuals aged ≥ 65 years in Scotland to implement recommended food safety practices
- Table 15 Cues to action that have resulted in adopting food safety behaviours among family-caregivers and adults over 65 in Scotland
- Table 16 Impact of being responsible for food provision of relatives upon family caregivers
- Table 17 Considerations for future Food Standards Scotland food safety messaging.
Abstract
Foodborne illness remains a significant public health concern that disproportionately affects older individuals aged ≥65 years due to age-related immune decline, chronic conditions, and medication use. Despite representing 20% of Scotland’s population, those aged ≥65 account for 68% of listeriosis, 23% of campylobacteriosis, and 60% of norovirus infections. The SEFARI fellowship, in collaboration with Food Standards Scotland, aims to identify the key lifestyle factors contributing to foodborne illness among individuals aged ≥65 years and provide recommendations to enhance food safety communication strategies.
This study utilised a qualitative research approach of undertaking online and in-person focus groups with individuals aged ≥65 and family caregivers to explore food safety perceptions, behaviours, and perceived vulnerabilities. Data collection was guided by a bespoke research framework that integrated the Health Belief Model with key determinants influencing food safety practices: biological, physical, psychological, economic, and social factors. A structured NVivo codebook was utilised for thematic analysis of focus group transcripts.
Results highlight a range of modifying factors that influence food safety behaviours. Biological determinants, such as mobility limitations and sensory impairments, impact food handling and storage. Physical determinants, including limited transport access and food deserts, affect shopping habits. Psychological factors, such as cognitive decline and motivation, shape food safety decision-making. Economic constraints influence food purchasing and storage practices, while social factors, such as living alone, contribute to unsafe food handling. Many of these factors are interconnected and have implications for food safety. Insights from the Health Belief Model reveal gaps in perceived risk, motivation, and behavioural evaluation that must be addressed in future Food Standards Scotland food safety messaging.
The findings indicate the need for tailored food safety interventions targeting individuals aged ≥65 years. Recommendations for Food Standards Scotland include revising consumer advice to enhance risk perception, addressing barriers to safe food practices, and employing behaviour-driven communication strategies. Future campaigns should integrate clear cues to action, and practical food safety guidance tailored to the needs of this vulnerable group.