Food Safety Knowledge, Beliefs and Behavior of

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.