Consumers and foodborne diseases: knowledge, attitudes and reported behavior in one region of Italy

• Published in: International journal of food microbiology Vol. 64; no. 1; pp. 161 - 166
• Main Authors: Angelillo, Italo F., Foresta, Maria Rita, Scozzafava, Carmela, Pavia, Maria
• Format: Journal Article
• Language: English
• Published: Amsterdam Elsevier B.V 28.02.2001; Elsevier
• Subjects: Adult; Attitudes; Bacterial diseases; Behavior; Biological and medical sciences; consumer attitudes; Consumers; Education; Female; food contamination; Food Handling; Food industries; Food Microbiology; food sanitation; food storage; food-borne diseases; Foodborne diseases; Foodborne Diseases - microbiology; Foodborne Diseases - prevention & control; foodborne illness; Fundamental and applied biological sciences. Psychology; General aspects; Health Knowledge, Attitudes, Practice; home food preparation; Human physiology applied to population studies and life conditions. Human ecophysiology; Humans; Hygiene; Infectious diseases; Italy; knowledge; Medical sciences; microbial contamination; Middle Aged; Nutritional survey. Food supply and nutritional requirement; surveys; Surveys and Questionnaires; Temperature; Southern Europe; Italy; Europe; Attitudes; Behavior; Foodborne diseases; Consumers; Infection; Human; Consumer behavior; Protozoal disease; Pathogenic; Bacteriosis; Foodstuff; Parasitosis; Field inquiry; Public inquiry
• ISSN: 0168-1605; 1879-3460
• DOI: 10.1016/S0168-1605(00)00451-7

A survey was conducted to investigate knowledge, attitudes and related behavior on foodborne diseases and food-handling practices among consumers in one region of Italy. A self-administered questionnaire was offered to a random sample of mothers of children attending public schools. Of the 394 responding mothers, 36% knew about all the six foodborne pathogens investigated but only 11.1% correctly indicated six related different food vehicles; education level was a predictor of this knowledge. A positive attitude towards foodborne disease control, significantly higher in older and more educated women, was reported by the great majority, who agreed that improper storage of food represents a health hazard (95.7%), that washing hands before handling unwrapped raw or cooked food reduces the risk of food poisoning (93.2%), and that the awareness of the temperature of the refrigerator is crucial in reducing risk of food poisoning (90.1%). Only 53.9% reported washing hands before and after touching raw or unwrapped food and 50.4% reported using soap to wash hands. A total of 75.6% clean kitchen benches after every use and 81.1% use hot water and soap for this purpose. Only 25.6% thaw food in the refrigerator and 49.9% put leftovers in the refrigerator soon after meals. Washing hands before and after touching unwrapped food was significantly higher in women living in larger families and who had been informed by physicians about foodborne diseases. Educational programs and the counseling efforts of physicians, particularly focused to less educated subjects, are greatly needed.