Populations such as the immuno-compromised (HIV/AIDS, chemotherapy, and transplant patients) and those with chronic conditions (gastric illness, cirrhosis, on anti-microbial therapy, antacid medication and steroid medications) are more susceptible to food borne illness. Examining differences in food handling practices and personal characteristics of high-risk groups verses the general population is the focus of this research.

This study is based on secondary data from an established quantitative survey instrument developed and administered by the 2001 FDA Food Safety Survey. Descriptive, chi square, and logistic regression methods were used in the analysis.

A statistically significant relationship was not found between health status (high-risk vs. general population) and most food handling practices (cooking, cross contamination, and hand washing). The only statistically significant relationship was between health status and how a large pot of stew/soup was refrigerated. The general population was more likely to store food in deep containers or leave food in cooking pot in the refrigerator than the high-risk group. In those in the high-risk group, more women than men, and more Caucasians than other races cooled foods correctly. However, after controlling for gender, race, age, income and education, food-handling behaviors of those with in the high-risk group was not different than that of the general population.

Most people are washing their hands prior to preparing food regardless of health status. Most people are cooking hamburgers well done regardless of health status. Improved food safety messages for proper cooling methods and raw egg handling are needed for the general population. More research into high-risk population food safety is needed. Recommendations for future research methodology and content are presented.