Survey on foodborne-related risk perception during pregnancy

OBJECTIVES. Foodborne diseases represent a significant public health problem, particularly in pregnant women. Therefore, food safety education is fundamental to minimize risks. The objective of this study was to assess pregnancy women’s awareness regarding food safety practices, foodborne pathogens and diseases, in order to improve preventive strategies. MATERIALS AND METHODS. During an overall period of four months (July 2011 and April-June 2012), all the pregnant women attending a medical examination at the obstetrical clinic of the San Paolo hospital (Milan, Italy) were invited to respond to an anonymous and voluntary questionnaire, which consisted of fourteen multiple-choice questions designed to assess their knowledge regarding foodborne diseases and the sources they used to gather information on food safety. The associations between categorical variables were assessed using the chi-square test. RESULTS. A total of 218 women, aged 20-47 years, completed the questionnaire. Of the respondents, 100 (45.9%) were Italian and 118 (54.1%) were foreign-born: European (18.9%), African (16.5%), Asian (13.3%) and American (5.5%). Half women (44.9%) obtained a high school diploma. Results showed an incomplete knowledge about foodborne pathogens as well as high-risk foods. Most of the interviewed women (82.6%) considered Toxoplasma gondii dangerous, while only 6.9% indicated Listeria monocytogenes as harmful. Most of the questionnaire participants (85.3%) identified raw meat a food to be avoided in pregnancy. Cured meat and seafood were identified as high-risk foods by approximately half of the respondents (56.4% and 45.4%, respectively), while less than 2% considered milk consumption as a risk factor. Overall, 54.1% of the pregnant women demonstrated an insufficient level of knowledge, with the highest percentage (86.2%) among the Africans, those with the lower education level. CONCLUSIONS. This study revealed a clear lack of knowledge in pregnant women regarding food safety practices and foodborne diseases, especially among those with a low level of education. In particular, results pointed out a limited knowledge about listeriosis and its prevention, while toxoplasmosis-related knowledge was generally good. Therefore, information sources regarding prevention of foodborne diseases should be improved, ensuring easy access for women from all population groups, in order to prevent adverse pregnancy outcomes.