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International Food Information Council Foundation Food and Health Survey, 2006-2010, Food Safety: A Web-enabled Survey

机译：国际食品信息理事会基金会食品与健康调查，2006-2010，食品安全：基于网络的调查

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Consumer attitudes toward food safety and their food-handling practices help to determine their risk of foodborne illness. The food safety questions in the International Food Information Council (IFIC) Foundation Food and Health Survey have tracked these attitudes and self-reported practices using an annual, web-delivered survey each year since 2006, with more extensive food safety questions starting in 2008. Participants were members of an online panel compensated with a point system by a survey company, were recruited annually, and reflected the latest Census data for the United States population on key Census characteristics, including age, gender, race, and level of educational attainment. Each year's Survey included approximately 1000 participants. From 2008 to 2010, when the Survey included detailed food safety questions, participant confidence in the food supply increased (P = .000) and respondent reports of the following key food safety practices — hand washing (P = .001), washing cuttingboards (P = .000), separating raw meat and poultry from ready-to-eat food products (P = .000), cooking to required temperature (P = .001), and properly storing leftovers (P = .000) — as well as following microwave cooking instructions declined (P < .001). White, more highly educated respondents, and respondents from households that included individuals who were particularly vulnerable to foodborne illness, were more likely to report following recommended food safety practices. Survey respondents reported using expiration dates (68%),ingredient listings (54%),allergen labeling (9%),organic labeling (16%),and country of origin labeling (16%) on package labels to make food purchase and consumption decisions. Consumers used a range of sources for food safety information. The most trusted sources were government agencies/ officials (39%), health professionals (37%), health associations (31%) and television news programs (31%). Consumer responses show gaps in knowledge and implementation of food safety behaviors that can be addressed by food safety educators, and demographic differences documented by Survey responses can help educators put their information into contexts that will make it more compelling. Food safety information needs to have consistent,actionable messages distributed through multiple delivery systems to reach target audiences.
机译：消费者对食品安全的态度及其食品处理做法有助于确定其患食源性疾病的风险。自2006年以来，国际食品信息理事会（IFIC）基金会食品与健康调查中的食品安全问题每年都通过网络提供的年度调查追踪了这些态度和自我报告的做法，其中更多的食品安全问题始于2008年。参加者是由调查公司以积分系统补偿的在线小组的成员，每年被招募一次，并反映美国人口普查的最新人口普查数据，其中包括人口普查的主要特征，包括年龄，性别，种族和受教育程度。每年的调查包括大约1000名参与者。从2008年到2010年，当调查包括详细的食品安全问题时，参与者对食品供应的信心增加了（P = .000），并且以下主要食品安全实践的回应者报告—洗手（P = .001），洗菜板（ P = .000），将生肉和家禽与即食食品分离（P = .000），烹饪至所需温度（P = .001），并妥善存储剩菜（P = .000）-因为以下微波烹饪指示下降了（P <.001）。白人，受教育程度较高的被调查者以及包括特别容易受到食源性疾病侵害的个人的家庭中的被调查者，更有可能按照建议的食品安全规范进行举报。受访者表示在包装标签上使用有效期（68％），成分表（54％），过敏原标签（9％），有机标签（16％）和原产国标签（16％）进行食品购买和消费决定。消费者使用了多种来源的食品安全信息。最受信任的来源是政府机构/官员（39％），卫生专业人员（37％），卫生协会（31％）和电视新闻节目（31％）。消费者的回应表明，食品安全教育者可以解决食品安全行为的知识和实施方面的空白，而调查回应记录的人口统计差异可以帮助教育者将其信息放入更引人注目的环境中。食品安全信息需要通过多个交付系统分发一致，可操作的消息，以覆盖目标受众。

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