PURPOSE: According to the CDC, food-borne disease causes an estimated 76 million illnesses, 325,000 hospitalizations, and 5,200 deaths in the United States each year. College students appear to engage in food safety practices that place them at greater risk for acquiring a foodborne illness. The purpose of this study was to determine if knowledge-based foodborne illness lectures significantly impact food safety practices and perceived susceptibility related to foodborne illness. METHODS: Data were collected from a convenience sample of undergraduate students (N =193) at a southeastern university. The interventions consisted of lectures regarding foodborne illness and food safety practices. Students voluntarily completed a 20-item pre-test and post-test questionnaire. The survey consisted of four demographic questions and sixteen items which addressed food handling/food preparation techniques, two-week consumption patterns of foods commonly associated with foodborne illness, food labeling information, and perceptions related to susceptibility of foodborne illness. RESULTS: Results of the ANOVA (F= 5.48, p < .02) found there was a significant difference between the means of the treatment and control groups regarding perceived risk related to foodborne illness. Linear regression procedure determined that knowledge of food safety practices predicted a change in perception related to risk of foodborne illness (F(1,191) = 17.38, p < .0001). CONCLUSIONS: Improving students’ knowledge related to food safety practices can help them realize they are more susceptible to foodborne illness than originally thought. Educational programs that address safe food handling behaviors should be developed and incorporated into college and university health curriculum. Keyword(s): curriculum development, disease prevention, student issues