1. Wei Yuan, Lydia Medeiros, Janet Buffer, Patricia Kendall, John Sofos Registered dietitians and registered nurses lack awareness and knowledge of Listeria monocytogenes indicating need for continuing education This project is partially funded through a grant from the National Integrated Food Safety Initiative (Special Emphasis Grant No. 2005-51110-03278) of the Cooperative State Research, Education, and Extension Service, U.S. Department of Agriculture.

2. Background Listeria monocytogenes: a Gram positive, non- spore-forming bacterium Listeriosis: high hospitalization rate and high mortality rate, can lead to septicemia, meningitis, encephalitis, and spontaneous abortion High risk foods: ready-to-eat foods, such as soft cheeses, hot dogs, luncheon meats, smoked fish, pâté and meat spreads High risk populations: people with immune- compromised systems, such as pregnant women, elderly, HIV/AIDS and transplant patients Farber et al., 1991; USDA, 2003; Mead et al., 1999; ILSI Research Foundation, 2005

3. Objectives To assess general knowledge of Listeria monocytogenes among registered dietitians and registered nurses. To define the role of registered dietitians and registered nurses as providers of food safety information to groups of high risk of listeriosis. To understand the educational training needs of registered dietitians and registered nurses.

4. Subjects Inclusion criteria  at least eighteen years old  either registered dietitians or registered nurses  currently employed to work with pregnant women the elderly patients with compromised immune systems because of HIV/AIDS, transplant, cancer, diabetes, or other diseases. 208 registered nurses and 137 registered nurses completed the study.

5. Methods The web interface was developed by the Technical Support Group of the College of Education and Human Ecology, The Ohio State University. Subjects were requested to answer 25 questions about food safety knowledge and continuing educational needs for food safety. Single-answer questions, multiple-answer questions and open-end questions were included.

6. Sample of survey items

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9. Results Figure 1. RNs and RDs awareness of Listeria monocytogenes Figure 2. RNs and RDs understanding of Listeria monocytogenes

10. Results Figure 3. Foods considered to be high risk foods for listeriosis

11. Results Figure 4. Populations considered to be high risk groups for listeriosis

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14. Conclusion Registered nurses and registered dietitians lacked awareness and knowledge of Listeria monocytogenes. Most registered nurses and registered dietitians provided food safety information to groups at high risk for listeriosis. Most registered nurses and registered dietitians were interested in taking training on Listeria monocytogenes. They preferred online courses with short time and convenient informing way.

15. References Farber, J. M., and P. I. Peterkin. 1991. Listeria monocytogenes, a food-borne pathogen. Microbiological Reviews. 55: 476- 511. ILSI Research Foundation, Risk Science Institute, Expert panel on Listeria monocytogenes in foods. 2005. Achieving Continuous Improvement in Reductions in Foodborne Listeriosis – A Risk-Based Approach. Journal of Food Protection. 68: 1932-1994. Mead, P. S., L. Slutsker, V. Dietz, L. F. McCaig, J. S. Bresee, C. Shapiro, P. M. Griffin, R. V. Tauxe. 1999. Food-Related Illness and Death in the United States. Emerging Infectious Diseases. 5: 607-625. U.S. Department of Health and Human Service, U.S. Department of Agriculture. 2003. Quantitative assessment of the relative risk to public health from foodborne Listeria monocytogenes among selected categories of ready-to-eat foods. Available at: http://www.foodsafety.gov/~dms/lmr2- toc.html. Accessed June 7, 2008.

16. Questions?