A new study has revealed that many of the people who suffer from food poisoning in the U.S. are not aware of the health dangers of the dish they are eating.
The researchers, from The Johns Hopkins University and the University of Florida, surveyed more than 1,200 U.T. students and found that nearly 40 percent of them reported that they had experienced food poisoning at least once during their lifetime.
Most of the students had eaten foods that they believed to be safe.
But only 20 percent of the respondents reported that their family had reported any symptoms.
In addition, only about one in 10 reported having been diagnosed with a food allergy.
The findings were published online in the Journal of Allergy and Clinical Immunology.
“This is the first study to show that people who have had food poisoning are more likely to not know that they have food poisoning than people who are unaware of the risk,” study co-author Dr. Jessica L. Brown, a food science specialist at The Johns Hopkins, said in a statement.
“This may be because they are less familiar with the symptoms of food poisoning, which may make them more reluctant to seek medical care.”
The researchers also found that people with an allergy to garlic or onions are less likely to know about the health risks of eating them, even though they are more than twice as likely to have eaten them.
The new findings are important because it shows that food poisoning is not just a health problem, the researchers said.
The study found that more than half of the study participants reported that the food they ate had been contaminated by something that was in the food that they ate.
Nearly 40 percent had been exposed to food with food borne pathogens, including salmonella and E. coli, as well as salmonellosis.
“The data suggest that people are less aware of their exposure to potentially harmful foods than they should be,” Dr. Brown said.
“We know that food is a great source of exposure to bacteria, viruses, and other organisms that can cause foodborne illness.
But we also know that people do not always realize how harmful these organisms are and may not know they are harmful,” she said.
Brown and her colleagues found that some people are more susceptible to food poisoning from foodborne pathogens than others.
People who are more exposed to the pathogens found in foods like salmonello, E.coli, salmonezzas, and E.-coli are more at risk for food poisoning.
“There are many factors that contribute to the risk of foodborne illnesses and the people most likely to be affected are those who have been exposed, either through food or work,” she added.
The most common foodborne infections are salmoneille syndrome and foodborne-illness-associated diarrhea, the scientists found.
The team also found a strong link between food-borne-infection rates and food-safety awareness.
More than a quarter of the UT students who had been diagnosed as having food poisoning said they had not been aware of food safety, and nearly half of those people said they were unaware of food-poisoning regulations.
About a quarter said they did not know the federal food safety laws, while nearly one in ten reported that federal regulations were not clear about what food should be considered safe or unsafe.
The students who were not aware that food safety was a problem were also more likely than those who were aware to have reported that a food-related illness or other health issue had occurred.
The results of the survey could be a valuable piece of information for public health officials, the study authors said.
“We want to encourage the government to develop a more robust approach to food-possible-safety guidelines and policies, which could be implemented in a more consistent way,” Brown said in the study.
“For example, if we can show that when it comes to food safety awareness, more people are being informed about the dangers of their food, that would be a great public health measure.”Read more: