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Estimation on the Consumption Patterns of Potentially Hazardous Foods with High Consumer Risk Perception

식중독 위험성 인식이 높은 잠재적 위해식품 섭취실태조사

  • Park, Hee Jin (Department of Food and Nutrition, Kyung Hee University) ;
  • Min, Kyung Jin (Department of Food and Nutrition, Kyung Hee University) ;
  • Park, Na Yoon (Department of Food and Nutrition, Kyung Hee University) ;
  • Cho, Joon Il (Food Microbiology Division, National Institute of Food and Drug Safety Evaluation, Food & Drug Administration) ;
  • Lee, Soon Ho (Food Microbiology Division, National Institute of Food and Drug Safety Evaluation, Food & Drug Administration) ;
  • Hwang, In Gyun (Food Microbiology Division, National Institute of Food and Drug Safety Evaluation, Food & Drug Administration) ;
  • Heo, Jin Jae (Gallup Korea) ;
  • Yoon, Ki Sun (Department of Food and Nutrition, Kyung Hee University)
  • 박희진 (경희대학교 식품영양학과) ;
  • 민경진 (경희대학교 식품영양학과) ;
  • 박나윤 (경희대학교 식품영양학과) ;
  • 조준일 (식품의약품안전청 식품의약품안전평가원 식품미생물과) ;
  • 이순호 (식품의약품안전청 식품의약품안전평가원 식품미생물과) ;
  • 황인균 (식품의약품안전청 식품의약품안전평가원 식품미생물과) ;
  • 허진재 (한국갤럽) ;
  • 윤기선 (경희대학교 식품영양학과)
  • Received : 2012.08.30
  • Accepted : 2012.11.09
  • Published : 2013.02.28

Abstract

This study investigated the frequency, amount and consumption patterns of 50 potentially hazardous foods (PHF) along with consumers' risk perceptions towards PHF in Korea. A quantitative survey was performed from May through August by trained interviewers, surveying 1,000 adults aged over 18 who were randomly selected from six major provinces in Korea. Consumers perceived seafood, including shellfish, mussel, sashimi and sushi, as the top foods with the highest risk, followed by raw sliced beef. The food with the highest frequency intake per month was leafy vegetables, which is used to wrap other foods, followed by blanched vegetables, fried chicken, etc. The group of middle aged individuals with economic stability had the highest frequency intake of sashimi and sushi. Respondents living in small regions consume greater PHF portions at once. Food safety education with regard to the risk of PHF is essential for consumers, with high frequent intake of PHF.

Keywords

consumption pattern;potentially hazardous foods;ready to eat foods;exposure assessment

Acknowledgement

Supported by : 식품의약품안전청

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