Content guide

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.

List of figures

Figure 1. Determinants of food safety risks, behaviours and vulnerabilities as modifying factors in the Health Belief Model

Figure 2. Pink risk statement (a variation on the standard YOPI categories) presented to the focus groups

Figure 3. Blue risk statement (extended YOPI categories defining chronic illnesses and treatments that result in reduced immune function) presented to the focus groups

Figure 4. Yellow risk statement (Extended YOPI categories defining why the listed groups are clinically vulnerable) presented to the focus groups

Figure 5. Proposed model to inform the development of future food safety interventions

Figure 6. Examples of thermometers in participant refrigerators

Figure 7. Examples of temperature probes being used by participants

SEFARI fellowship: the older population and foodborne illness

SEFARI Fellowship lifestyle factors in older adults report

Content guide

List of figures