Ablan Michael, Low Mabel Sheau Fong, Marshall Katherine E, Devchand Roshni, Koehler Laura, Hume Hannah, Robyn Misha
Division of Foodborne, Waterborne, and Environmental Diseases, National Center for Emerging and Zoonotic Infectious Diseases, Centers for Disease Control and Prevention, 1600 Clifton Road NE, Atlanta, GA 30329, USA.
Hager Sharp, 1030 15th Street NW, Suite 600E, Washington, D.C. 20005, USA.
Food Prot Trends. 2023 Nov 1;43(6):448-456.
Food irradiation has been studied comprehensively and has been determined to be a safe and effective process for improving food safety. Despite this potential public health impact and current use in developed countries, the technology is not commonly used in the United States, with consumer acceptance often cited as a barrier. Given changes in consumer food-purchasing trends, advancements in irradiation technology, and an increase in multistate foodborne outbreaks, it is an opportune time to revisit consumer acceptance and factors that influence the purchase of irradiated food. We conducted seven focus groups to assess knowledge, attitudes, and practices regarding irradiation as a food safety intervention. Meetings were virtual, lasted 90 min, and were held March 15-18, 2021. Participants were stratified into three groups using quota sampling: adults aged 18-64 years, parents of children aged 0-4 years, and adults aged 65 years and older. Consistent with past research, consumers were unaware of what food irradiation is. Facilitators for purchasing irradiated foods included protection from foodborne illness, reduced risk from certain foods, and support from public health agencies. Barriers included lack of knowledge, safety concerns, price, packaging, and a distrust of food technology. The results from these focus groups can inform public messaging and foodborne illness prevention strategies.
食品辐照已得到全面研究，并被确定为提高食品安全的一种安全有效的方法。尽管其对公众健康有潜在影响且在发达国家已有应用，但该技术在美国并不常用，消费者接受度常被视为障碍。鉴于消费者食品购买趋势的变化、辐照技术的进步以及多州食源性疾病暴发的增加，现在是重新审视消费者接受度以及影响辐照食品购买的因素的适当时机。我们开展了7个焦点小组来评估关于辐照作为一种食品安全干预措施的知识、态度和行为。会议以线上形式进行，时长90分钟，于2021年3月15日至18日举行。参与者通过配额抽样分为三组：18至64岁的成年人、0至4岁儿童的父母以及65岁及以上的成年人。与过去的研究一致，消费者并不了解什么是食品辐照。购买辐照食品的促进因素包括预防食源性疾病、降低某些食品的风险以及得到公共卫生机构的支持。障碍包括知识匮乏、安全担忧、价格、包装以及对食品技术的不信任。这些焦点小组的结果可为公共宣传和食源性疾病预防策略提供参考。
