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KMID : 0881720180330060438
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Journal of Food Hygiene and Safety
2018 Volume.33 No. 6 p.438 ~ p.446
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Investigation of Food Safety Attitude, Knowledge, and Behavior in College Students in Gyeonggi Region
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Kim Ji-Myung
Hong Seung-Hee
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Abstract
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The purpose of this study was to investigate food safety awareness, knowledge, and behavior in college students, to provide basic data for the increase in food safety awareness. Data were collected from 252 college students in Gyeonggi region, using a self-administered questionnaire. In results of concern about food safety, subjects responded 3.48 of 5.00 and have knowledge about food safety education revealing significantly higher awareness and concern than subjects without knowledge about food safety education. Food safety awareness of distributed food was 2.55, considered unsafe. Among reasons in perceiving food as unsafe, 62.3% of subjects expressed distrust about safety relative to food production. As for risk factors relative to food safety, subjects responded that the highest risk factor was food additives(2.35), followed by heavy metal(2.38), and endocrine disrupters(2.38). Correlation analysis resulting in risk factors for food had positive correlation with each other, heavy metal revealed highest correlation with pesticide residue(r=0.674), than with endocrine disrupters(r=0.672). Also, genetically modified food revealed high correlation with radiation irradiated food. Regression analysis demonstrated that concern about food safety significantly influenced intention to participate in food safety education. Mean 63.5% of subjects correctly answered in food safety knowledge items. The item ‘the heavy metals are contaminated the most in the roots of vegetables’ showed the lowest correct answer rate(38.1%). In food safety behavior, the item ‘always wash hands before handling food and meal’ showed 3.85, and subjects have experience in food safety eduction responded significantly higher than without experience in food safety. The most unfulfilled behavior was behavior of frozen food thaw at room temperature. Taken together, students recognize that the distributed foods are unsafe, and students have experience in food safety eduction showed higher knowledge and keeping behavior compared to without experience in food safety eduction. Therefore, systematic education using correct and objective data are required to reduce the anxiety about food safety.
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KEYWORD
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Food safety, Attitude, Knowledge, Behavior, Education
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