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首页> 外文期刊>Food Protection Trends >Consumer perceptions of the food safety system: implications for food safety educators and policy makers.
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Consumer perceptions of the food safety system: implications for food safety educators and policy makers.

机译：消费者对食品安全体系的看法：对食品安全教育者和政策制定者的影响。

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摘要

Consumers' opinions about the food safety system and about the prevalence and acceptability of foodborne illness were examined. The results, based on data collected in a nationwide telephone survey (n = 1014), indicate that food safety is an important consideration for a majority of consumers in the US and that it affects the purchasing choices of a significant portion of the population. Respondents most likely to think about food safety and avoid purchasing or eating some foods based on food safety concerns were those who did all or most of the meal preparation, had someone in the household who is allergic to foods, were female, were African-American or described their ethnicity as 'other', had less than a high school education, and had a household income less than USD 20 000. Although consumers believed that they have at least some knowledge of food safety, the data showed that the majority was not aware of the prevalence of foodborne illness. Perceived knowledge was significantly related to meal preparation, having someone allergic to foods in the household, marital status, gender, age, education, thinking about food safety and perceived control. The results suggest that food safety specialists might better serve particular segments of the population, such as those who possess less knowledge about food safety, those who believe they have had food poisoning, those who are middle aged, those with less than a high school education, and those who believe they have no control over food safety.
机译：检验了消费者对食品安全体系以及食源性疾病的普遍性和可接受性的看法。根据全国电话调查（n = 1014）收集的数据得出的结果表明，食品安全是美国大多数消费者的重要考虑因素，并且影响了很大一部分人口的购买选择。最有可能考虑食品安全并避免基于食品安全问题而购买或食用某些食品的被调查者是那些完成全部或大部分餐食准备的人，家庭中对食品过敏的人，女性，非裔美国人或将他们的种族描述为“其他”，受过高中教育且家庭收入低于2万美元。尽管消费者认为他们至少对食品安全有一定的了解，但数据显示，大多数人并不了解食品安全了解食源性疾病的患病率。知觉知识与膳食准备显着相关，某人对家庭食物，婚姻状况，性别，年龄，受教育程度，对食品安全性和感知控制的过敏。结果表明，食品安全专家可能会更好地为特定人群服务，例如对食品安全知识较少的人，认为自己患有食物中毒的人，中年人，高中以下文化程度的人。以及那些认为自己无法控制食品安全的人。

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