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COVID-19对食品安全的全年影响:使用纵向消费者调查和焦点小组的消费者实践和看法
Merlyn Suzanne Thomas1, Elma Kontor-Manu1, Yaohua Feng1
1Department of Food Science, Purdue University, West Lafayette, IN 47906, USA.
Foods (Basel, Switzerland)
|February 26, 2025
概括
在COVID-19大流行期间,消费者认为食品安全风险增加,但报告称食品本身的风险较低. 许多人恢复了旧习惯,突出了关于食品安全的更好的公共卫生沟通的需要.
科学领域:
- 食品安全 食品安全
- 消费者行为 消费者行为
- 公共卫生 公共卫生
背景情况:
- 随着COVID-19的流行,消费者对食品的看法和处理方式发生了重大变化.
- 了解这些转变对于卫生危机期间的公共卫生沟通至关重要.
研究的目的:
- 在COVID-19大流行期间评估消费者风险感知和食品安全实践.
- 通过不同的人口统计学来识别影响这些做法的因素.
主要方法:
- 采用了量质混合方法的方法.
- 进行了九次调查浪潮 (2020年4月至2021年5月) 和四次焦点小组浪潮 (2020年5月至7月至2021年6月).
主要成果:
- 消费者对食品安全的风险感知有所增加,但从食物中感染COVID-19的感知风险仍然很低.
- 到2021年5月,许多消费者恢复了疫情前的食品处理行为.
- 用肥清洗产品,虽然不推,但作为一种习惯仍然存在.
- 在有高风险个体和没有高风险个体的家庭之间观察到食品处理的显著差异.
结论:
- 食品安全教育工作者和政策制定者需要有效的沟通策略,以了解与流行病相关的风险.
- 持续教育是必要的,以解决持久的,潜在的不安全的食品处理做法.
- 了解食品安全实践中的人口差异是有针对性的干预措施的关键.
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