Yang S, Angulo F J, Altekruse S F
Foodborne and Diarrheal Diseases Branch, Division of Bacterial and Mycotic Diseases, National Center for Infectious Diseases, Centers for Disease Control and Prevention, Atlanta, Georgia 30333, USA.
J Food Prot. 2000 Oct;63(10):1321-5. doi: 10.4315/0362-028x-63.10.1321.
Every year in the United States, millions of people become ill, thousands of people die, and substantial economic costs are incurred from foodborne diseases. As a measure to prevent foodborne diseases, since July 1994, the U.S. Department of Agriculture has required that safe food-handling labels be placed on retail packages of raw or partially cooked meat and poultry products. Through selected states' Behavioral Risk Factor Surveillance System (BRFSS) interviews, survey data were collected to determine the proportion of adults aware of the label and adults who reported changing their raw meat-handling practices because of the label. Fifty-one percent of the 14,262 respondents reported that they had seen the label. Of these, 79% remembered reading the label, and 37% of persons who reported that they had seen and read the label reported changing their raw meat preparation methods because of the label. Women were more likely than men to have read the label, as were persons who are at least 30 years of age compared to younger adults (P < 0.05). Both label awareness and risky food-handling behaviors increased with education and income, suggesting that safe food-handling labels have limited influence on consumer practices. Our results also suggest that the labels might be more effective in discouraging cross-contamination than in promoting thorough cooking practices. We suggest that the label is only one component among many food safety education programs that are needed to inform consumers about proper food-handling and preparation practices and to motivate persons who have risky food-handling and preparation behaviors to change these behaviors.
在美国，每年都有数百万人患病，数千人死亡，食源性疾病造成了巨大的经济损失。作为预防食源性疾病的一项措施，自1994年7月以来，美国农业部要求在生的或部分煮熟的肉类和禽类产品的零售包装上贴上安全食品处理标签。通过对选定州的行为风险因素监测系统（BRFSS）进行访谈，收集了调查数据，以确定知晓该标签的成年人比例以及因该标签而报告改变生肉处理方式的成年人比例。在14262名受访者中，51%报告称他们见过该标签。其中，79%记得读过该标签，在报告见过并读过该标签的人中，37%表示因为该标签而改变了生肉的处理方法。女性比男性更有可能读过该标签，与年轻成年人相比，至少30岁的人也是如此（P<0.05）。标签知晓度和危险的食品处理行为都随着教育程度和收入的提高而增加，这表明安全食品处理标签对消费者行为的影响有限。我们的结果还表明，这些标签在防止交叉污染方面可能比促进彻底烹饪行为更有效。我们建议，该标签只是众多食品安全教育项目中的一个组成部分，这些项目需要告知消费者正确的食品处理和准备方法，并激励那些有危险食品处理和准备行为的人改变这些行为。
