Bruhn C M
Center for Consumer Research, University of California, Davis 95616-8598, USA.
Emerg Infect Dis. 1997 Oct-Dec;3(4):511-5. doi: 10.3201/eid0304.970415.
Microbiologic safety is consumers' most frequently volunteered food safety concern. An increase in the level of concern in recent years suggests that consumers are more receptive to educational information. However, changing lifestyles have lessened the awareness of foodborne illness, especially among younger consumers. Failure to fully recognize the symptoms or sources of foodborne disease prevents consumers from taking corrective action. Consumer education messages should include the ubiquity of microorganisms, a comprehensive description of foodborne illnesses, and prevention strategies. Product labels should contain food-handling information and warnings for special populations, and foods processed by newer safety-enhancing technologies should be more widely available. Knowledge of the consequences of unsafe practices can enhance motivation and adherence to safety guidelines. When consumers mishandle food during preparation, the health community, food industry, regulators, and the media are ultimately responsible. Whether inappropriate temperature control, poor hygiene, or another factor, the error occurs because consumers have not been informed about how to handle food and protect themselves. The food safety message has not been delivered effectively.
微生物安全是消费者最常主动提及的食品安全问题。近年来关注度的上升表明消费者更容易接受教育信息。然而，生活方式的改变降低了人们对食源性疾病的认知，尤其是在年轻消费者中。未能充分认识食源性疾病的症状或来源，使得消费者无法采取纠正措施。消费者教育信息应包括微生物的普遍存在、食源性疾病的全面描述以及预防策略。产品标签应包含食品处理信息和针对特殊人群的警告，采用新型安全增强技术加工的食品应更广泛地供应。了解不安全做法的后果可以增强人们遵守安全准则的动力和意愿。当消费者在食品制备过程中处理不当，健康领域、食品行业、监管机构和媒体最终都负有责任。无论是温度控制不当、卫生条件差还是其他因素，错误的发生是因为消费者没有被告知如何处理食品和保护自己。食品安全信息没有得到有效传达。
