Levine Katrina, Yavelak Mary, Luchansky John B, Porto-Fett Anna C S, Chapman Benjamin
1 Department of Agricultural and Human Sciences, North Carolina State University, Raleigh, North Carolina 27695; and.
2 U.S. Department of Agriculture, Agricultural Research Service, Wyndmoor, Pennsylvania 19038, USA.
J Food Prot. 2017 Aug;80(8):1364-1377. doi: 10.4315/0362-028X.JFP-16-417.
To better understand how consumers perceive food safety risks in retail food store settings, a survey was administered to 1,041 nationally representative participants who evaluated possible food safety risks depicted in selected photographs and self-reported their perceptions, attitudes, and behaviors. Participants were shown 12 photographs taken at retail stores portraying either commonly perceived or actual food safety contributing factors, such as cross-contamination, product and equipment temperatures, worker hygiene, and/or store sanitation practices. Participants were then asked to specifically identify what they saw, comment as to whether what they saw was safe or unsafe, and articulate what actions they would take in response to these situations. In addition to the survey, focus groups were employed to supplement survey findings with qualitative data. Survey respondents identified risk factors for six of nine actual contributing factor photographs >50% of the time: poor produce storage sanitation (86%, n = 899), cross-contamination during meat slicing (72%, n = 750), bare-hand contact of ready-to-eat food in the deli area (67%, n = 698), separation of raw and ready-to-eat food in the seafood case (63%, n = 660), cross-contamination from serving utensils in the deli case (62%, n = 644), and incorrect product storage temperature (51%, n = 528). On a scale of 1 to 5, where 1 was very unsafe and 5 was very safe, a significant difference was found between average risk perception scores for photographs of actual contributing factors (score of ca. 2.5) and scores for photographs of perceived contributing factors (score of ca. 2.0). Themes from the focus groups supported the results of the survey and provided additional insight into consumer food safety risk perceptions. The results of this study inform communication interventions for consumers and retail food safety professionals aimed at improving hazard identification.
为了更好地了解消费者如何看待零售食品店环境中的食品安全风险，我们对1041名具有全国代表性的参与者进行了一项调查，这些参与者对所选照片中描绘的可能的食品安全风险进行了评估，并自我报告了他们的看法、态度和行为。向参与者展示了在零售店拍摄的12张照片，这些照片描绘了常见的或实际的食品安全影响因素，如交叉污染、产品和设备温度、员工卫生和/或店铺卫生做法。然后要求参与者具体指出他们看到了什么，评论他们所看到的是安全还是不安全，并阐明他们针对这些情况会采取什么行动。除了调查之外，还采用了焦点小组来用定性数据补充调查结果。调查受访者在超过50%的时间里识别出了九张实际影响因素照片中的六个风险因素：农产品储存卫生条件差（86%，n = 899）、肉类切片过程中的交叉污染（72%，n = 750）、熟食区即食食品的裸手接触（67%，n = 698）、海鲜柜中生食和即食食品的分隔（63%，n = 660）、熟食柜中服务用具的交叉污染（62%，n = 644）以及产品储存温度不正确（51%，n = 528）。在1到5的评分尺度上，1表示非常不安全，5表示非常安全，实际影响因素照片的平均风险感知得分（约2.5分）与感知影响因素照片的得分（约2.0分）之间存在显著差异。焦点小组的主题支持了调查结果，并为消费者食品安全风险认知提供了更多见解。这项研究的结果为针对消费者和零售食品安全专业人员的沟通干预措施提供了参考，旨在改善危害识别。
