• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Journal of dairy science >Educational interventions to address misconceptions about antibiotic residues in milk can alter consumer perceptions and may affect purchasing habits
【24h】

Educational interventions to address misconceptions about antibiotic residues in milk can alter consumer perceptions and may affect purchasing habits

机译：教育干预措施解决牛奶中抗生素残留物的误解可以改变消费者的观念，可能会影响购买习惯

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

The industrialization of the agri-food industry andresultant decrease in the number of people employedon farms has contributed to a knowledge gap amongconsumers about food production processes. A commonlyreported concern of dairy consumers is the useof antibiotics in dairy animals, even though these drugsare an important tool for promoting animal health andwelfare and food safety. The extent to which consumersare aware of antibiotic residue avoidance practices indairy production is unknown, and it is unclear whetheracquisition of such knowledge could affect purchasingbehavior and perceptions of dairy farming. The objectivesof this study were to assess consumers’ perceptionsabout the quality and production of dairy products inthe United States and determine whether educationalmaterials on processes that limit the occurrence of antibioticresidues in milk can change consumers’ perceptionsof dairy products and purchasing behaviors. Wesurveyed 804 consumers and assigned them to 1 of 3interventions: (1) a control arm (reading the content ofthe Dairy page of the USDA’s myplate.gov website); (2)an educational brochure on the processes that preventantibiotic residues in milk; and (3) a video on the sameprocesses. We found that a majority (86.1%) of participantsbelieve that the quality of dairy products inthe United States is high, although many had concernsabout the treatment of dairy animals and chemicals(pesticides, antibiotics, hormones) in dairy products.Compared with the control intervention, the brochurewas associated with a significant decrease in the levelof concern consumers had about chemicals in their milk[−0.20 points on a Likert scale, 95% confidence interval(CI), −0.32 to −0.08] and a significantly increasedcomfort in purchasing conventional dairy products(odds ratio 2.43, 95% CI, 1.62 to 3.66). The video wasassociated with even stronger effects: a 0.29-unit decreasein the level of concern about chemicals in milk(95% CI, −0.42 to −0.016) and 2.94 times greater oddsof purchasing conventional dairy products (95%, CI1.92 to 4.49). Although consumer food decision makingis complex and driven by multiple factors, it appearsthat education about the processes that promote foodsafety can reassure consumers about their concerns andpotentially affect purchasing habits.
机译：农业食品工业的产业化​​和由此产生的人数减少在农场已经为知识差距做出了贡献消费者关于食品生产过程。一个常见的报告乳制品消费者的关注是使用乳制品中的抗生素，即使这些药物也是如此是促进动物健康的重要工具福利和食品安全。消费者的程度意识到抗生素残留避免避免做法乳制品生产未知，目前尚不清楚是否收购此类知识可能会影响购买乳制品养殖的行为与看法。目标本研究是评估消费者的看法关于乳制品的质量和生产美国并确定是否教育限制抗生素发生的过程的材料牛奶中的残留物可以改变消费者的看法乳制品和采购行为。我们调查了804个消费者并将其分配给3中的1个干预措施：（1）控制臂（阅读内容USDA的MyPlate.gov网站的乳品页面）; （2）关于预防过程的教育小册子牛奶中的抗生素残留物; （3）同样的视频流程。我们发现大多数（86.1％）的参与者相信乳制品的质量美国很高，虽然很多人都有疑虑关于乳制品和化学品的治疗（农药，抗生素，激素）在乳制品中。与控制干预相比，宣传册与水平的显着降低有关令人担忧的是消费者对牛奶中的化学品[-0.20在李克特量表中，95％置信区间（CI），-0.32至-0.08]和显着增加购买常规乳制品的舒适（差距2.43,95％CI，1.62至3.66）。视频是甚至更强的效果相关：0.29单位减少在牛奶中有关化学品的关注水平（95％CI，-0.42至-0.016）和更大的2.94倍购买常规乳制品（95％，CI1.92至4.49）。虽然消费者食品决策它是复杂的，并受到多个因素的驱动那种教育关于促进食物的过程安全可以让消费者安慰他们的担忧和可能影响购买习惯。

著录项

  • 来源
    《Journal of dairy science》 |2021年第11期|11474-11485|共12页
  • 作者

    Laurel E. Redding; Brianna Parsons; Joseph S. Bender;

  • 作者单位

    School of Veterinary Medicine University of Pennsylvania Kennett Square 19348;

    School of Veterinary Medicine University of Pennsylvania Kennett Square 19348;

    School of Veterinary Medicine University of Pennsylvania Kennett Square 19348;

  • 收录信息 美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    consumer; dairy product; organic; education; antibiotic;

    机译：消费者;奶制品;有机的;教育;抗生素;

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号