Food handlers and foodborne diseases: Knowledge, attitudes, and reported behavior in Italy

The purpose of this study was to evaluate knowledge, attitudes, and behavio r concerning foodborne diseases and food safety issues among food handlers in Italy. Face-to-face interviews were conducted within a random sample usi ng a structured questionnaire. Of the 411 food handlers responding, 48.7% k new the main foodborne pathogens (Salmonella spp., Staphylococcus aureus, V ibrio cholerae or other Vibrio spp., Clostridium botulinum, hepatitis A vir us), and this knowledge was significantly greater among those with a higher education level, in practice from a longer period of time, and who had att ended education courses (P < 0.05). A vast majority (90.4%) correctly indic ated those foods classified as common vehicles for foodborne diseases, and only 7.1% of food handlers were able to name five different food vehicles, each of which transmit one of the five pathogens. The proportion of those w ho were able to specify a food vehicle that transmitted hepatitis A virus w as significantly higher for those with a higher educational level and with a longer food-handling activity. A positive attitude toward foodborne disea ses control and preventive measures was reported by the great majority of f ood handlers, and it was more likely achieved by those who had attended edu cation courses. This attitude was not supported by some of the self-reporte d safe practices observed for hygienic principles, because only 20.8% used gloves when touching unwrapped raw food, and predictors of their use were e ducational level and attending education courses. Results strongly emphasiz e the need for educational programs for improving knowledge and control foo dborne diseases.