Listeriosis Risk Factors among Two “At-risk” Consumer Groups: Pregnant Women and Older Adults

Introduction: Sporadic incidence of listeriosis is frequently related to refrigerated ready-to-eat (RTE) food products stored and consumed in the domestic kitchen. Listeriosis is particularly associated with ‘at-risk’ consumers, predominantly affecting pregnant women and older adults. Consequently, such consumers should implement safe food handling/storage practices, including time and temperature control of RTE-foods. Changes in incidence identify foodborne illnesses. Determination of these consumers’ cognitive and behavioural risk factors associated with listeriosis may identify association between perception and practices that influence domestic food-safety.

Purpose: The aim was to compare cognitive and behavioural risk factors of domestic food handling/storage practices among two ‘at-risk’ consumer groups.

Methods: Quantitative survey methods ascertained food-safety knowledge, self-reported practices, attitudes and perceptions of risk/control/responsibility during domestic food handling/storage. The study involved pregnant and post-partum (≤12 months) women (n=40) and older-adults (≥60 year) (n=100).

Results: Although no significant differences were determined (P > 0.05), knowledge, attitudes and self-reported practices regarding safe refrigeration temperatures and consuming opened RTE-foods within two days was better among pregnant women than older adults.

Conversely, knowledge of ‘use-by’ dates was significantly different (P < 0.05) with 95% of pregnant-women/72% of older adults knowing ‘use-by’ dates were the best indicator of food-safety. Pregnant women’s attitudes towards ‘use-by’ dates were significantly more positive (P < 0.001) than older adults. Significantly fewer (P < 0.05) pregnant women (35%) reported to consume RTE-foods beyond the ‘use-by’ date than older adults (58%).

Significant correlations were determined between perceptions of risk, control and responsibility (P < 0.05) for older adults. However, pregnant women perceive the risk of foodborne illness to exceed their control.

Significance: Significant differences in knowledge, attitudes and self-reported practices may result from the variations in perceived risk, control and responsibility of food safety among these two groups of ‘at-risk’ consumers.