Consumer Knowledge and Concern about Food Safety
Author Information
Author(s): Christine M. Bruhn
Primary Institution: University of California, Davis
Hypothesis
Consumers' knowledge and concern about microbiologic hazards in food safety are increasing.
Conclusion
Consumers are more concerned about microbiologic safety but lack knowledge about safe food handling practices.
Supporting Evidence
- Concern about microbiologic safety increased from 36% to 49% from 1992 to 1996.
- 77% of consumers expressed concern about contamination by bacteria or microorganisms.
- 15% to 30% of respondents did not practice specific safe food handling.
- 54% of consumers would wash a cutting board between raw meat and vegetables.
Takeaway
People are worried about germs in their food, but many don't know how to keep their food safe at home.
Methodology
Nationwide surveys were conducted to assess consumer knowledge and concerns regarding food safety.
Potential Biases
Potential bias in self-reported data from consumers regarding their food safety practices.
Limitations
The study may not account for all demographic factors influencing food safety knowledge.
Participant Demographics
Younger consumers (under 35) showed less knowledge about food safety compared to older consumers.
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