Consumer acceptance and willingness to purchase irradiated foods in the united states

Abstract

Objective: To determine consumer acceptance of food irradiation and willingness to purchase irradiated foods, increase consumer knowledge of irradiated foods and determine the impact of an educational component on consumer attitudes by utilizing the Targeting Outcomes of Programs (TOP) hierarchy. Design: Consumers completed a survey consisting of food safety information and the acceptance and willingness to purchase irradiated meat. The educational component included a display explaining food irradiation and two brochures were available. Setting: The educational and research program was conducted in grocery stores and a large community event on separate Saturdays Participants: Two-hundred fi fty-one consumers participated in the initial survey and 77 participated in the follow-up survey. Main Outcome Measure: Initial survey, follow-up survey and taste- test survey. Analysis: Frequency distribution, t-test, Chi Square and the Bonferroni formula procedures in SAS. Results: Awareness of irradiated food products increased from 14% to 56% (p<0.05). Signifi cant differences (p < 0.05) were found among correct (85%) to incorrect (15%) answers in the knowledge survey. From the follow-up survey, a 14% (p < 0.05) increase of participants was either likely or very likely to purchase irradiated food if it was available at their supermarket. Also 83% agreed or strongly agreed that they were more comfortable purchasing and using irradiated meat as compared to 63% from the initial survey. Conclusions and Implications: The educational program, based on Bennett=s Hierarchy for Targeting Outcomes of Programs, increased consumer acceptance of irradiated meat.

Ця стаття описує освітній / дослідний проект, який дає можливість нефор- мального ознайомлення споживачів з основними техніками безпеки обробки яловичого фаршу. Дослідження надає можливість визначити потреби спожива- чів та їх купівельну спроможність придбання описаних продуктів.

Эта статья описывает образовательный / исследовательский проект, который дает возможность неформального ознакомления потребителей с основными техниками безопасности обработки говяжьего фарша. Исследова- ние предоставляет возможность определить потребности потребителей и их покупательскую способность приобретения описанных продуктов.