Consumer Attitudes on Food Irradiation

Abstract

This study determined the attitudes of Oklahoma Association for Family and Consumer Education (OAFCE) members toward food irradiation. Research questionnaires were mailed to 600 randomly selected OAFCE members. Data collected (N=171; 29% response) were analyzed using frequencies, percentages, t-tests, Duncan's Multiple Range Test and to determine if associations existed between personal and demographic characteristics of the respondents, their knowledge about food irradiation, and whether they will purchase irradiated meats, fruits, vegetables, and miscellaneous food items. Respondents were predominantly female (97%), 55 years or older (70%), White (90%), earning $35,000 or less annually (66%), and residing in communities between less than 500 to 25,000 population (77%). Only 39% of the respondents knew that food irradiation increased shelf life, 33% were aware of the availability of irradiated foods and would purchase irradiated meats, fruits, vegetables, and miscellaneous food items, and 10% knew about radioactivity, safety, and the changes in nutritive value, texture, and taste of irradiated foods. Respondents’ knowledge about food irradiation was obtained through print/radio/television, books, school, and family/friends. Respondents obtaining information through print/radio/television will purchase more meats, fruits, vegetables, and misc. (p≤0.05) than those obtaining information through books, school, family/friends. There are significant associations between race, income, education, residence, and purchasing trends. More Whites will purchase irradiated fruits than Blacks, Hispanics, and Native Americans (p≤.0.05). Respondents earning more than $35,000 will purchase more meats and fruits (p≤0.05) and more vegetables and misc. (p≤.0.1) than those earning less than $35,000. Those with Bachelor's or higher degrees indicated that they will purchase more meats (p≤0.05), vegetables and misc. (p≤0.1) than respondents with high school or less education. Consumers living in communities of < 5,000 and greater than 25,000 will purchase more irradiated foods (p≤0.05) than those residing in communities between 5,000 to <25,000 population. The results indicate a need for developing education materials that focus on irradiation's effect on the shelf life, safety, nutritive value, texture, and taste of foods. Education through print/radio/television is needed to reach all consumers, especially those residing in medium size communities. Since a great number of food items are now irradiated and are available from various food outlets, consumer education and marketing/advertising efforts could improve consumer acceptance of irradiated foods.