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KMID : 1011620120280020149
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Korean Journal of Food and Cookey Science
2012 Volume.28 No. 2 p.149 ~ p.158
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Differences on Perceptions and Attitudes towards Food Safety Based on Behavioral Intention to Prevent Foodborne Illness among Middle School Students in Seoul
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윤은주:Yoon Eun-Ju
서선희:Seo Sun-Hee
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Abstract
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The purpose of this study was to investigate differences in the perception and attitudes of middle school students toward food safety between those who possess high behavioral intentions to prevent contracting a foodborne illness and those who do not. The survey collected 871 usable data from several middle schools in Seoul, Korea in July 2007. Using six behavioral intention measurement items, a two-step cluster analysis approach was conducted resulting in a strong intention group and a weak intention group. Perception and attitudes toward foods safety were different between the two groups. Students with strong behavioral intentions to prevent foodborne illness tended to possess a stronger perception and attitude toward various food safety issues. Students with strong intentions were more certain of consumer’s right to purchase safe foods, more concerned about foodborne illness and food safety, believed that the government should put more efforts toward establishing a safe food chain, possess more distrust for food suppliers, were more aware of specific foodborne illness pathogens, had more food safety education/training, and washed their hands more frequently than those with less strong intentions. No significant differences were found between the groups but,overall, chemical residues and food additives were perceived as more harmful and more serious food safety issues than those of foodborne illness pathogens despite that microorganisms are the main cause of foodborne illness outbreaks in schools. Participants seemed to underestimate the importance of temperature control for preventing foodborne outbreaks. Several implications and suggestions on how to improve the behavioral intentions of middle school students to prevent possible foodborne illness were provided.
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KEYWORD
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food safety, perception, attitude, cluster analysis, food safety training and education
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