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Food safety awareness: concerns, practices, and openness to change of college students with health and non-health majors.

机译：食品安全意识：具有健康和非健康专业的大学生的关注点，做法和开放态度。

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摘要

US college students' food safety awareness, including concerns, food practices and openness to change, was examined. Participants were a convenience sample of 30 health and non-health majors who were upperclassmen with an average age of 21, primarily white non-Hispanic females. Using focused discussion groups, students' food safety knowledge and practices, including food handling, preparation, storage, thermometer use, risky food consumption and willingness to change undesirable practices, were examined. Students perceived low risk for foodborne illness, reported that they seldomly used food thermometers, and used colour of meat and juices to determine doneness. Non-health majors thawed foods according to undesirable practices observed in the childhood home, most of which are no longer recommended. Perceived and stated barriers to implementing recommended food safety procedures for health and non-health majors included cost, time and convenience. It is concluded that college students, especially non-health majors, had low food safety awareness and many unsafe food-handling practices. Students were open to economical and time efficient changes in practices.
机译：研究了美国大学生的食品安全意识，包括担忧，饮食习惯和开放态度。参与者是30名健康和非健康专业的便利样本，他们均为平均年龄21岁的高年级学生，主要是非西班牙裔白人女性。通过有针对性的讨论小组，研究了学生的食品安全知识和实践，包括食品处理，制备，储存，温度计的使用，有风险的食物消耗以及是否愿意改变不良习惯。学生认为食源性疾病的风险较低，报告称他们很少使用食物温度计，并且使用肉和果汁的颜色来确定煮熟程度。非健康专业人士根据在童年时期家庭中观察到的不良做法解冻了食物，不再推荐大多数做法。对健康和非健康专业学生实施推荐的食品安全程序的感知和陈述障碍包括成本，时间和便利性。结论是，大学生，特别是非健康专业的学生，​​对食品安全的意识低下，并且有许多不安全的食品处理习惯。学生们愿意接受经济，省时的做法改变。

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