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The 130th Annual Meeting of APHA |
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The 130th Annual Meeting of APHA |
Sara B. Fein, PhD1, Alan S. Levy, PhD1, and Mario F. Teisl, PhD2. (1) Center for Food Safety and Applied Nutrition, Food and Drug Administration, HFS 727, 5100 Paint Branch Parkway, College Park, MD 20740, 301-436-1824, sfein@cfsan.fda.gov, (2) Department of Resource Economics and Policy, University of Maine, 5782 College Avenue, Orno, ME 04469
Because the technologies of food irradiation, biotechnology, and organic farming have different market and label characteristics, a comparison of them enables an evaluation of the features of the consumer acceptance process. This study, using data from a 2001 national random-digit dial telephone survey (2,186 U.S. adults) describes and compares self-reported levels of knowledge about these food technologies. On a scale from 1, not at all informed, to 10, very well informed, the mean levels of self-reported knowledge about irradiation, biotechnology, and organic foods were, respectively, 3.0; 3.3, and 4.9. Consumer attitudes about the technologies were examined along four attitudinal dimensions: likelihood that the resulting food contains pathogens, causes long-term health problems, is safe for the environment, and is nutritious. Attitudes were coded -1 for negative views (e.g., contains pathogens) to +1 for positive views (e.g., does not contain pathogens). Mean attitudes toward organic foods were positive on all four dimensions. People recognized that irradiated foods are less likely to have pathogens and viewed biotech foods neutrally with respect to pathogens. Attitudes were negative across the other three dimensions for biotechnology and irradiated foods. Using multivariate-regression techniques we found that individuals’ attitudes toward the three processes are linked to the individuals’ level of knowledge of the process, their gender and age, their perception of the seriousness of pesticide residues and pathogens in foods, whether they have stopped buying a food for safety reasons, whether they believe someone in the household recently had a foodborne illness, and their awareness of food advisories.
Learning Objectives: At the conclusion of the session, the participant (learner) in this session will be able to
Keywords: Food Irradiation, Food Safety
Presenting author's disclosure statement:
I do not have any significant financial interest/arrangement or affiliation with any organization/institution whose products or services are being discussed in this session.