Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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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
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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.

식중독의 원인이 될 수 있는 가능성이 있는 식품을 잠재적 위해식품이라 하며 이 식품들의 섭취행태가 정확이 파악되어야 정확한 미생물 위해평가를 할 수 있다. 본 연구는 50가지 잠재적 위해식품을 선정하고 대한민국의 성인을 대상으로 잠재적 위해식품의 섭취 실태를 조사하기 위해 전국의 성인 남녀 1,000명을 5월과 8월에 나누어 설문조사를 하였다. 월 1회 이상 섭취하는 빈도를 보았을 때 쌈야채는 소비자의 91.3%가 월 1회 이상 자주 섭취하는 것으로 가장 높게 나타났으며 데친 나물류는 72.3%, 닭튀김은 68.1%였으며 그 뒤로 파채(67.9%), 맛살/어묵(67.3%), 부추(65.3%), 삼각김밥(62.5%), 계란지단/찜(62.4%), 샐러드(59.8%), 오징어/문어(58.7%) 순으로 나타났다. 소비자의 위험인식도가 가장 높은 식품은 조개로 4.36점으로 조사되었으며 홍합(4.35점), 생굴(4.30점), 육회(4.29점), 생선회(4.27점), 해삼/멍게(4.19점), 꼬막(4.16점), 참치회(4.10점), 초밥(4.08점), 날치알(3.95점)의 순서로 나타나 수산물 및 수산가공품의 비율이 높게 나타났으며 이들의 위험인식도는 5월보다 8월이 더 높게 나타나 기온이 올라감에 따라 소비자들의 위험 인식도가 증가함을 볼 수 있다. 반면에 소비자는 위험하다고 생각하지 않는 식품으로는 부추가 1.93점으로 가장 낮게 나타났으며 쌈야채(2.00점), 파채(2.02점), 새싹채소/무순(2.12점), 생식/선식(2.40점), 샐러드(2.40점), 데친나물류(2.47점), 오징어채/포류(2.54점), 조미쥐포류(2.59점), 육포(2.63점) 순으로 나타났으며 미생물의 오염도가 높음에도 불구하고 위험 인식도가 낮아 이들 식품의 위험성에 대한 교육이 필요한 것으로 나타났다. 잠재적 위해식품의 섭취실태조사는 식중독의 원인이 될 수 있는 식품의 위해도 분석 시 기초자료가 될 수 있으며 소비자들의 위험 인식 수준에 대해 지각하고 식중독 예방교육의 방향을 제시해 줄 수 있다.

Keywords

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