Nutrition Research and Practice

  • 제10권4호
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  • Pages.424-432
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  • 2016
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  • 1976-1457(pISSN)
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  • 2005-6168(eISSN)
한국영양학회 (The Korean Nutrition Society)
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Perception and practice regarding allergen labeling: focus on food-related employees

  • Park, Si-Eun (Department of Foodservice Management and Nutrition, Sangmyung University) ;
  • Kwon, Yong-Seok (Research Institute of Natural Science, Sangmyung University) ;
  • Paik, Jin-Kyoung (Department of Foodservice Management and Nutrition, Sangmyung University) ;
  • Kwak, Tong-Kyung (Department of Food and Nutrition, Yonsei University) ;
  • Hong, Wan-Soo (Department of Foodservice Management and Nutrition, Sangmyung University)
  • 투고 : 2015.03.13
  • 심사 : 2016.02.16
  • 발행 : 2016.08.01
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초록

BACKGROUND/OBJECTIVES: Most consumers are able to recognize allergenic foods. However, the frequency of checking such foods is reportedly low, resulting in higher prevalence of food-related allergic reactions in Korea compared to other countries. Thus, this study was performed to investigate the overall perception of allergenic food labeling and its practice level in food manufacturing company employees. SUBJECTS/METHODS: The survey was administered to food safety employees and food development teams at food companies located in metropolitan areas. A total of 399 (93.8%) valid samples were used in the final analysis. Statistical analyses, including Frequency Analysis, t-test, Anova, PCA (Principal Component Analysis), and Pearson Correlation Analysis using SPSS ver. 21.0, were performed. RESULTS: The correct answer rate in the analysis of allergy-related knowledge level ranged from 15.0% to 89.7%. Analysis of differences in allergy-related perception by knowledge level showed significant differences in introduction of a food recall system, strengthening of relevant laws and regulations, content labeling, description of substitutional food, and differentiated package by age. CONCLUSIONS: It can be concluded that labeling of allergenic foods should be made easier and more convenient for checking by employees, developers, and consumers, and it is necessary to provide contents through the development of publicity, guidelines, or APP along with labeling.

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