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KMID : 1011620160320040476
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Korean Journal of Food and Cookey Science
2016 Volume.32 No. 4 p.476 ~ p.491
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Perception of Food Safety and Risk of Foodborne Illness with Consumption of Meat and Processed Meat Products
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Choi So-Jeong
Park Jin-Hwa
Kim Han-Sol
Cho Joon-Il
Ju In-Sun
Kwak Hyo-Sun
Heo Jin-Jae
Yoon Ki-Sun
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Abstract
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Purpose: This study investigated consumers" perception of food safety and risk from foodborne illness and consumption pattern of meat and processed meat products in Korea.
Methods: A quantitative survey was performed by trained interviewers, surveying 1,500 adults who were randomly selected from six major provinces in Korea.
Results: Most of the respondents reported foodborne illness risk related to the consumption of raw meat but not related to heated meat and processed meat products. As respondents perceived the risk of food poisoning from raw meat, the purchase and intake decreased (p<0.001). Most of the respondents considered a low possibility of foodborne illness at home. Seventy-seven percent of the respondents thought that bacteria and virus are the main causes of foodborne illness. Improper storage practice (40.7%) and unsafe food material (29.3%) were the main risk factors contributing to foodborne illness. Perception and practice of food safety was significantly different by the residency area. The most preferred meat, processed meat, and processed ground meat products were pork (58%), ham (31.1%), and pork cutlet (40.4%), respectively. The most preferred cooking method was roasting, regardless of the type of meat, but the second preference for cooking method was significantly affected by the type of meat (p<0.001): stir-fried pork, beef with seasoning, fried-chicken and boiled duck. Frequency of eating out was 0.75/day on weekdays and 0.78/day on weekends at the mainly Korean BBQ restaurant.
Conclusion: The results of this study could be used to develop science-based education materials for consumer and the specific guideline of risk management of meat and processed meat products.
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KEYWORD
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meat, processed meat product, foodborne illness, food safety, consumption pattern
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