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Consumers’ awareness and information need about food hygiene in Korea: focused on pesticide residues and food borne illness
Author(s) -
Kim Meera,
Kim Hyochung
Publication year - 2003
Publication title -
international journal of consumer studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.775
H-Index - 71
eISSN - 1470-6431
pISSN - 1470-6423
DOI - 10.1046/j.1470-6431.2003.00308_38.x
Subject(s) - environmental health , hygiene , personal hygiene , food hygiene , food safety , government (linguistics) , pesticide residue , medicine , pesticide , family medicine , biology , linguistics , philosophy , pathology , agronomy
This study investigated consumers’ awareness and information need about food hygiene especially focused on pesticide residues and food borne illness in Korea. The data were collected from 350 adults living in Daegu and Busan, Korea by a self‐administered questionnaire. Frequency and chi‐square tests were conducted by SPSS. The results of the survey were as follows: Firstly the consumers’ concerns about food hygiene were high. About three‐fourths of the respondents answered that they were ‘somewhat’ or ‘highly’ concerned about pesticide residues and food borne illness. Especially women and the older showed more concerns than men and the younger. Secondly, the respondents worried about eating vegetables, fruits and grains in turn because of pesticide residues, and did not trust the results from food hygiene tests by the Government. Thirdly, three‐fourths of the respondents used the way to wash food stuffs with water several times to clean pesticide residues. Fourth, about four‐fifths of the subjects worried about food borne illness caused by fish to the extreme and about two‐thirds answered that un‐fresh or contaminated food stuffs were the major factor of food borne illness in cooking. Finally, the respondents primarily wanted to get the information about harmfulness of pesticide residues in foods, and methods to choose fresh food regarding food borne illness. Under the situation of the lack of educational programs for food hygiene in Korea, the educational contents for food hygiene to improve public health can be developed on the basis of this study.