- 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.
9. Further research: Intervention to support self-identification of susceptibility to foodborne illness
9.1 Background
As a result of this SEFARI Fellowship and the Food Standards Scotland review of clinically vulnerable groups, it is evident that there is a need to enable individuals to identify their susceptibility to foodborne illness and be aware of the food safety practices to reduce their risks. Consequently, it was established that there is a need to co-create food safety information resources with the target audience for Food Standards Scotland.
To facilitate this research, a grant application was submitted in collaboration with Dr Sanja Ilic at the Ohio State University and Food Standards Scotland to the UK Food Safety Research Network, this was awarded and has successfully been undertaken.
9.2 Research approach and outcomes
In Phase 1, we consolidated findings from previous collaborative research regarding who the clinically vulnerable groups are in Scotland, we explored the preferences of individuals aged ≥65 years in Scotland for receiving food safety information as determined in this report and met with Food Standards Scotland to explore their communication requirements. To create the for the resource messaging, we utilised existing food safety messaging from Food Standards Scotland and incorporated the proposed model to inform the development of future food safety interventions (Figure 5).
During Phase 2, we undertook the co-creation of food safety information materials. Collaboration with a graphic designer resulted in the creation of a multi-resource approach including multiple versions of A5 information booklets, A3 posters, a food safety tool pack, refrigerator magnet, information videos, and interactive infographics. Each resource emphasised why individuals could be at risk of foodborne illness, explore susceptibility across a lifespan, gave physiological and pharmacological reasons to increased susceptibility according to certain underlying medications and conditions and advised of necessary food safety practices.
Online focus group discussions with individuals aged ≥65 (n=45) were undertaken, their feedback was utilised to refine the materials with the graphic designer to ensure the campaign resonated with the audience's needs and preferences.
In Phase 3, the refined resources have been distributed to individuals aged ≥65 years (n=100) to assess the acceptability of the resources through an online evaluation questionnaire. The final resources include:
- A3 sized poster to be displayed in health care settings.
- A silent slideshow to be show in information screens in healthcare settings
- A5 sized twelve-page booklet.
- In-home reminder fridge magnet.
- Food safety tool pack containing temperature probe, fridge thermometer, date labelling stickers and instruction sheet.
- Interactive infographic for us no Food Standards Scotland website.
We are currently awaiting the completion of this phase.
Finally in phase 4, we will be preparing a comprehensive report, outlining the campaign's impact and scalability. The research team will undertake discussions with key stakeholders to explore funding opportunities to enable implementation at a national level.
9.3 Conclusions
Cumulatively, these activities have contributed to developing an accessible and evidence-based food safety campaign, enhancing awareness and promoting behaviour change among older adults. The groundwork established through this project paves the way for larger-scale interventions, potentially reducing foodborne illness rates across the UK.
The project partners from ZERO2FIVE Food Industry Centre, The Ohio State University and Food Standards Scotland are exploring funding opportunities to further enhance the resources and undertake a pan-Scotland campaign to evaluate the impact and effectiveness of the information resources on food safety cognition and behaviour among the target audience.