Reporting of Foodborne Illness by U.S. Consumers and Healthcare Professionals Strohbehn, Catherine Arendt, Susan Arendt, Susan Rajagopal, Lakshman Strohbehn, Catherine Stokes, Nathan Meyer, Janell Mandernach, Steven
dc.contributor.department Apparel, Events and Hospitality Management 2018-12-21T19:10:51.000 2020-06-29T22:47:18Z 2020-06-29T22:47:18Z Tue Jan 01 00:00:00 UTC 2013 2013-08-19
dc.description.abstract <p>During 2009–2010, a total of 1,527 foodborne disease outbreaks were reported by the Centers for Disease Control and Prevention (CDC) (2013). However, in a 2011 CDC report, Scallanet al. estimated about 48 million people contract a foodborne illness annually in the United States. Public health officials are concerned with this under-reporting; thus, the purpose of this study was to identify why consumers and healthcare professionals don’t report foodborne illness. Focus groups were conducted with 35 consumers who reported a previous experience with foodborne illness and with 16 healthcare professionals. Also, interviews with other healthcare professionals with responsibility of diagnosing foodborne illness were conducted. Not knowing who to contact, being too ill, being unsure of the cause, and believing reporting would not be beneficial were all identified by consumers as reasons for not reporting foodborne illness. Healthcare professionals that participated in the focus groups indicated the amount of time between patients’ consumption of food and seeking treatment and lack of knowledge were barriers to diagnosing foodborne illness. Issues related to stool samples such as knowledge, access and cost were noted by both groups. Results suggest that barriers identified could be overcome with targeted education and improved access and information about the reporting process.</p>
dc.description.comments <p>This article is published as Arendt, S.; Rajagopal, L.; Strohbehn, C.; Stokes, N.; Meyer, J.; Mandernach, S. Reporting of Foodborne Illness by U.S. Consumers and Healthcare Professionals. Int. J. Environ. Res. Public Health 2013, 10, 3684-3714.Doi: <a href="" target="_blank">10.3390/ijerph10083684</a>. Posted with permission. </p>
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dc.identifier archive/
dc.identifier.articleid 1112
dc.identifier.contextkey 13479627
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath aeshm_pubs/112
dc.language.iso en
dc.source.bitstream archive/|||Fri Jan 14 18:44:59 UTC 2022
dc.source.uri 10.3390/ijerph10083684
dc.subject.disciplines Food Science
dc.subject.disciplines Human and Clinical Nutrition
dc.subject.disciplines Nutritional and Metabolic Diseases
dc.subject.disciplines Public Health Education and Promotion
dc.subject.keywords foodborne illness
dc.subject.keywords diagnosis
dc.subject.keywords healthcare professional
dc.subject.keywords consumer
dc.title Reporting of Foodborne Illness by U.S. Consumers and Healthcare Professionals
dc.type article
dc.type.genre article
dspace.entity.type Publication
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relation.isAuthorOfPublication 87f4760d-3a63-49f0-ae00-2f8945a3d4ba
relation.isOrgUnitOfPublication 5960a20b-38e3-465c-a204-b47fdce6f6f2
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