Perceived Etiology of Foodborne Illness among Public Health Personnel

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

• foodborne illness
• etiology
• knowledge
• United States