Food Protection Trends - January/February 2013 - (Page 32)

PEER-REVIEWED ARTICLE Food Protection Trends, Vol 33, No. 1, p. 32-41 Copyright©2013, International Association for Food Protection 6200 Aurora Ave., Suite 200W, Des Moines, IA 50322-2864 Food Safety Knowledge, Beliefs and Behavior of Persons with AIDS: A Multicenter Study MARK S. DWORKIN,1 CARYN E. PETERSON1, WEIHUA GAO2, ANGEL MAYOR3, ROBERT HUNTER3, EDNA NEGRON4, ALISON FLEURY5 AND C. LYNN BESCH5 1 2 3 University of Illinois at Chicago School of Public Health, Division of Epidemiology and Biostatistics, 1603 W. Taylor St., MC 923, Chicago, IL 60612, USA University of Illinois at Chicago Center for Clinical and Translational Science, Chicago, IL 60612, USA Retrovirus Research Center, Internal Medicine Dept., Universidad Central del Caribe, School of Medicine, Hospital Universitario Ramón Ruiz Arnau, Avenida Laurel #100, Santa Juanita, Bayamón, Puerto Rico 00956 University of Puerto Rico-Mayagüez, 259 N. Alfonso Valdes Blvd., Ave. Las Marías, A. Ramírez de Arellano & Rosell Bldg., Room CTA 100 Mayagüez, PR 00680 Dept. of Medicine, Infectious Diseases Section, Louisiana State University Health Sciences Center, 2235 Poydras St., New Orleans, LA 70119, USA 4 5 SUMMARY Persons living with AIDS are highly vulnerable to foodborne enteric infections, including recurrent Salmonella septicemia and toxoplasmosis of the brain, which have the potential for substantial morbidity and mortality. Patients with immunologic AIDS in Chicago, New Orleans, and Bayamon were interviewed to determine gaps in food safety knowledge and prevalence of related behaviors in order to create targeted educational material for this population. A food safety score was calculated based on responses to 40 knowledge, belief and behavior questions. Among 268 AIDS patients interviewed, the overall food safety score was 63% (range 28% to 93%). Many patients believed that it was acceptable to eat higher-risk food (38% for eating eggs served loose or runny, 27% for eating storebought hot dogs without heating them first), 40% did not know that unpasteurized cheese contains germs that could cause hospitalization and possibly death, and 40% would not throw away salad that had been splashed with a few drops of raw chicken juice. These data indicate substantial knowledge gaps and behavioral risk related to acquisition of foodborne disease among AIDS patients. Healthcare providers should incorporate education on foodborne disease risk into routine outpatient discussion of improving and maintaining their health. *Author for correspondence: Phone: +1 312.413.0348; Fax: +1 312.996.0064; E -mail: mdworkin@uic.edu 32 FOOD PROTECTION TRENDS JANUARY–FEBRUARY 2013 http://www.foodprotection.org/files/food-protection-trends/JanFeb-13-Besch.pdf

Table of Contents for the Digital Edition of Food Protection Trends - January/February 2013

Food Protection Trends - January/February 2013
Contents
Food for Thought & Commentary
Secretary Election 2013
“Counter Top” Training Program
“...Listeria on Deli Slicers...”
Cooling of Foods in Retail Foodservice
Food Safety Knowledge, Beliefs and Behavior of Persons With Aids: A Multicenter Study
Beyond the Bio
Special Interest Paper
Legal Brief
PDG Highlight
Industry Products
Coming Events

Food Protection Trends - January/February 2013