Reporting of Foodborne Illness by U.S. Consumers and Healthcare Professionals

dc.contributor.author Arendt, Susan
dc.contributor.author Rajagopal, Lakshman
dc.contributor.author Strohbehn, Catherine
dc.contributor.author Strohbehn, Catherine
dc.contributor.author Meyer, Janell
dc.contributor.author Mandernach, Steven
dc.contributor.department Apparel, Events and Hospitality Management
dc.date 2018-02-13T16:16:17.000
dc.date.accessioned 2020-06-29T22:47:31Z
dc.date.available 2020-06-29T22:47:31Z
dc.date.copyright Tue Jan 01 00:00:00 UTC 2013
dc.date.embargo 2013-10-24
dc.date.issued 2013-01-01
dc.description.abstract <p>uring 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, Scallan<em> et al.</em> 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 from <em>International Journal of Environmental Research and Public Health</em> 10 (2013): 3684–3714, doi:<a href="http://dx.doi.org/10.3390/ijerph10083684" target="_blank">10.3390/ijerph10083684</a>.</p>
dc.format.mimetype application/pdf
dc.identifier archive/lib.dr.iastate.edu/aeshm_pubs/2/
dc.identifier.articleid 1004
dc.identifier.contextkey 4760858
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath aeshm_pubs/2
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/2258
dc.language.iso en
dc.source.bitstream archive/lib.dr.iastate.edu/aeshm_pubs/2/2013_ArendtS_ReportingFoodborneIllness.pdf|||Fri Jan 14 22:02:10 UTC 2022
dc.source.uri 10.3390/ijerph10083684
dc.subject.disciplines Digestive System Diseases
dc.subject.disciplines Food and Beverage Management
dc.subject.disciplines Public Health
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 b92cb081-0a01-431c-9d8f-69015f7ad396
relation.isOrgUnitOfPublication 5960a20b-38e3-465c-a204-b47fdce6f6f2
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