Purpose: This study aims to determine chemotherapy patients/caregivers cognitive behavioral influences relating to food safety. Data will be used to inform targeted educational strategies/interventions to decrease the risk of foodborne illness for this ‘at-risk’ consumer group.
Methods: Chemotherapy patients (n = 63) and caregivers (n = 39) responsible for food-preparation completed a self-complete questionnaire (online/paper-based) to determine knowledge, self-reported practices and attitudes towards foods safety in the home.
Results: Although a large proportion of cancer patients/caregivers were knowledgeable (97 - 99%) and self-reported (88%) food safety practices associated with preventing cross-contamination in the home, many also lacked knowledge and indicated malpractices that could increase risk of illness. Although 86% were aware that inadequate cooking of food increases the risk of food poisoning to cancer treatment patients, 79% reported to ‘never’ check meat products are thoroughly cooked by using a meat-thermometer. Some confusion existed regarding date markings on foods indicating food safety, with only 79% believing it to be the ‘use-by’ date. Although 63% reported to ‘always’ follow the ‘use-by’ date on food products, only 54% ‘never’ ate/served Ready-to-Eat food beyond its ‘use-by’ date during chemotherapy. The majority (99%) believed their home refrigerator to be cold enough, only 20% reported to ‘always’ use a thermometer to check the operating temperature and only 30% reported refrigerator-thermometer ownership.
Significance: Although chemotherapy patients/caregivers reported awareness of practices that can increase cross-contamination, knowledge and self-reported practices relating to adequate temperature control and ‘use-by’ dates were lacking. Such practices need to be the focus of targeted food safety education strategies for cancer patients/caregivers to reduce associated risks.