Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Perception of Food Safety and Risk of Foodborne Illness with Consumption of Meat and Processed Meat Products

식육 및 식육가공품 섭취에 따른 안전성 및 식중독 위험성 인식

  • Choi, So Jeong (Department of Food and Nutrition, Kyung Hee University) ;
  • Park, Jin Hwa (Department of Food and Nutrition, Kyung Hee University) ;
  • Kim, Han Sol (Department of Food and Nutrition, Kyung Hee University) ;
  • Cho, Joon Il (Food Microbiology Division, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety) ;
  • Joo, In Sun (Food Microbiology Division, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety) ;
  • Kwak, Hyo Sun (Food Microbiology Division, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety) ;
  • Heo, Jin Jae (Gallup Korea) ;
  • Yoon, Ki Sun (Department of Food and Nutrition, Kyung Hee University)
  • 최소정 (경희대학교 식품영양학과) ;
  • 박진화 (경희대학교 식품영양학과) ;
  • 김한솔 (경희대학교 식품영양학과) ;
  • 조준일 (식품의약품안전평가원 식품미생물과) ;
  • 주인선 (식품의약품안전평가원 식품미생물과) ;
  • 곽효선 (식품의약품안전평가원 식품미생물과) ;
  • 허진재 (한국갤럽) ;
  • 윤기선 (경희대학교 식품영양학과)
  • Received : 2016.04.15
  • Accepted : 2016.05.24
  • Published : 2016.08.31
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Abstract

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.

Keywords

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