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

Author

Listed:
  • Susan Arendt

    (Department of Apparel, Events, and Hospitality Management, Iowa State University, Ames, IA 50011, USA)

  • Lakshman Rajagopal

    (Department of Apparel, Events, and Hospitality Management, Iowa State University, Ames, IA 50011, USA
    These authors contributed equally to this work.)

  • Catherine Strohbehn

    (Department of Apparel, Events, and Hospitality Management, Iowa State University, Ames, IA 50011, USA
    These authors contributed equally to this work.)

  • Nathan Stokes

    (Department of Apparel, Events, and Hospitality Management, Iowa State University, Ames, IA 50011, USA
    These authors contributed equally to this work.)

  • Janell Meyer

    (Department of Apparel, Events, and Hospitality Management, Iowa State University, Ames, IA 50011, USA
    These authors contributed equally to this work.)

  • Steven Mandernach

    (Iowa Department of Inspections and Appeals, Des Moines, IA 50319, USA)

Abstract

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, Scallan et 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.

Suggested Citation

  • Susan Arendt & Lakshman Rajagopal & Catherine Strohbehn & Nathan Stokes & Janell Meyer & Steven Mandernach, 2013. "Reporting of Foodborne Illness by U.S. Consumers and Healthcare Professionals," IJERPH, MDPI, vol. 10(8), pages 1-31, August.
    • Handle: RePEc:gam:jijerp:v:10:y:2013:i:8:p:3684-3714:d:28094
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    Citations

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    Cited by:

    1. Rachel A. Oldroyd & Michelle A. Morris & Mark Birkin, 2021. "Predicting Food Safety Compliance for Informed Food Outlet Inspections: A Machine Learning Approach," IJERPH, MDPI, vol. 18(23), pages 1-20, November.
    2. Jenine K. Harris & Leslie Hinyard & Kate Beatty & Jared B. Hawkins & Elaine O. Nsoesie & Raed Mansour & John S. Brownstein, 2018. "Evaluating the Implementation of a Twitter-Based Foodborne Illness Reporting Tool in the City of St. Louis Department of Health," IJERPH, MDPI, vol. 15(5), pages 1-13, April.

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