Consumer Acceptance of Irradiated Meat and Poultry in the United States

Abstract

Food manufacturers in the United States are currently allowed to irradiate raw meat and poultry to control microbial pathogens and began marketing irradiated beef products in mid-2000. Consumers can reduce their risk of foodborne illness by substituting irradiated meat and poultry for nonirradiated products, particularly if they are more susceptible to foodborne illness. The objective of this study was to identify the individual characteristics associated with willingness to buy irradiated meat and poultry, with a focus on five risk factors for foodborne illness: unsafe food handling and consumption behavior, young and old age, and compromised immune status. A logistic regression model of willingness to buy irradiated meat or poultry was estimated using data from the 1998-1999 FoodNet Population Survey, a single-stage random-digit dialing telephone survey conducted in seven sites covering 11% of the U.S. population. Nearly one-half (49.8%) of the 10,780 adult respondents were willing to buy irradiated meat or poultry. After adjusting for other factors, consumer acceptance of these products was associated with male gender, greater education, higher household income, food irradiation knowledge, household exposure to raw meat and poultry, consumption of animal flesh, and geographic location. However, there was no difference in consumer acceptance by any of the foodborne illness risk factors. It is unclear why persons at increased risk of foodborne illness were not more willing to buy irradiated products, which could reduce the hazards they faced from handling or undercooking raw meat or poultry contaminated by microbial pathogens.

Food Safety and Irradiation: Protecting the Public from Foodborne Infections 1

“…Surveys conducted recently by the Food Marketing Institute and one conducted at FoodNet sites on the general population have had results similar to those obtained in the studies mentioned above (20,21). About 50% of the population is ready to buy irradiated foods, if asked.…”

Conhecimento e atitudes sobre alimentos irradiados de nutricionistas que atuam na docência

“…Os consumidores podem reduzir os riscos de contrair doenças veiculadas por alimentos ao adquirirem produtos alimentícios tratados por radiação, como as carnes (FreNZeN et al, 2001). …”

“…As doenças transmitidas por alimentos podem ser minimizadas pelo uso da irradiação de alimentos, a qual reduz significantemente a prevalência de patógenos (luTTer, 1999;FreNZeN et al, 2001).…”

“…As doenças transmitidas por alimentos podem ser minimizadas pelo uso da irradiação de alimentos, a qual reduz significantemente a prevalência de patógenos (luTTer, 1999;FreNZeN et al, 2001).O uso da radiação em alimentos está respaldado em argumentos técnicos e na legislação específica. No Brasil, a legislação vigente, promulgada pela Agência Nacional de vigilância Sanitária (ANvISA), segue as normas internacionais propostas pelo Codex Alimentarius da Organização das Nações unidas (ONu), pela Food and Agriculture Organization (FAO) e pela International Atomic Energy Agency (IAEA) (BrASIl, 2001).…”

Irradiation of Foods: A Better Alternative in Controlling Economic Losses

“…Consumers support the labeling of irradiated foods with the international logo (Radura) and the words "treated with irradiation". The increase in price for irradiated food is insignificant considering the benefits the consumers get in terms of convenience, improved hygiene of the food, quantity and availability (Frenzen et al, 2000). A Joint Committee of the FAO, WHO and IAEA claimed that vitamin losses in foods treated with irradiation doses of 1kGy or less are minimal and compatible with vitamin losses in heat treated foods.…”