- 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.
10. Dissemination of findings to participants
The European Citizen Science Association ten principles for good practice in citizen science, suggests that citizen scientists should receive feedback from projects they have contributed to (European Citizen Science Association, 2015). Following completion of the project, a one-page information sheet detailing the key findings from the discussion groups and the follow-up project has been prepared and shared with Food Standards Scotland and SEFARI for approval ahead of distribution. The sheet thanks the individuals that participated in the study. Signposting follow up information to key food safety information from Food Standards Scotland was also included. Given some of the points of discussion that arose from the discussion groups, details of organisations that may provide support or information were provided, such as Overeaters Anonymous, Age UK, Diabetes UK, and Citizen Advice Bureau.