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Design Methods (1970)
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@MISC{Jones70designmethods,
author = {Timothy F. Jones and Diane Eigsti Gerber},
title = {Design Methods},
year = {1970}
}
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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. In the United States, foodborne infections cause approximately 76 million illnesses each year, accounting for 325,000 hospitalizations and 5,000 deaths (1). Foodborne illness has been estimated to cost as much as $23 billion annually in this country (2). The consequences of such illness can range from transient discomfort to meningitis, congenital malformation, and death (3). Changes in eating habits and food preparation behaviors, globalization of the food supply, aging of the population, and other risk factors may be leading to increasing rates of illness (4,5). Public health and infection control personnel are frequently involved in the identification, investigation, and intervention of foodborne illness outbreaks. In 68 % of reported foodborne outbreaks in the United States, the pathogenic cause is not identified (6). An understanding of likely etiology is important for ensuring appropriate management of illness. There are few published data on the knowledge or perceptions of public health personnel regarding the common causes of foodborne disease.
Keyphrases
foodborne illness design method united state foodborne illness outbreak likely etiology foodborne infection foodborne outbreak food preparation behavior infection control personnel food supply risk factor appropriate management foodborne disease common cause public health congenital malformation public health personnel pathogenic cause public health staff transient discomfort
