Perceived Etiology of Foodborne Illness among Public Health Personnel
Open Access
- 1 October 2001
- journal article
- Published by Centers for Disease Control and Prevention (CDC) in Emerging Infectious Diseases
- Vol. 7 (5) , 904-905
- https://doi.org/10.3201/eid0705.010525
Abstract
Few data exist about perceptions regarding the etiology of foodborne illness. Among public health staff throughout Tennessee, the three pathogens most commonly believed to cause foodborne illness in the United States actually account for only 12% of disease. Fewer than 3% of respondents correctly identified the leading cause of foodborne illness.Keywords
This publication has 5 references indexed in Scilit:
- Food-Related Illness and Death in the United StatesEmerging Infectious Diseases, 1999
- Food-borne disease in the 21st century. What challenges await us?1999
- Food-borne disease in the 21st centuryPostgraduate Medicine, 1999
- Emerging Foodborne DiseasesEmerging Infectious Diseases, 1997
- Changing Epidemiology of Food-Borne Disease: A Minnesota PerspectiveClinical Infectious Diseases, 1994