Effect of an Educational Program on Attitudes of California Consumers Toward Food Irradiation

Abstract

SUMMARY The risk of foodborne illness can be reduced significantly by irradiation of ground beef and poultry. Response to irradi - ated food among California consumers was measured after opponents to the process had been active in the state legisla - ture. Three-hundred consumers participated in an educational program consisting of viewing an eight-minute video on food safety and irradiation followed by a question-and-answer period. Consumers were surveyed about their general knowledge and attitudes toward food safety and irradiation before and after participating in the program. This program increased awareness of harmful bacteria and the risk of foodborne illnesses. Despite attention to irradia- tion in the legislature, over half of the respondents had not heard of it prior to the program, and those against irradiation reported that they knew little about it. This indicates that the initial negative attitudes may be due to lack of information. After the program, only 3% opposed offering irradiated food in the supermarket, over 60% stated that they would choose irradi - ated products, and almost 40% said that they would pay 10% more for irradiated meat. Although the video tape provided im - portant information, people wanted details as to how the FDA assessed safety and the nutritional value of irradiated food.