World Market Development and Consumer Acceptance of Irradiation Technology
Abstract
:1. Consumers’ Acceptance of Novel Agri-Food Technologies
2. Factors Driving Consumer Response to Emerging Technologies
3. Overcoming Aversion of Novel Foods: Communication
4. Food Irradiation as a Safe Technology
5. Wholesomeness of Irradiated Food
5.1. Nutritional Aspects
5.2. Sensory Aspects
5.3. New Perspectives
6. Food Irradiation around the World
6.1. Food Irradiation in America
6.2. Food Irradiation in Asia
6.3. Food Irradiation in Australia
6.4. Food Irradiation in Africa and Other Regions
6.5. Food Irradiation in the European Union
7. Global Perceptions of Food Irradiation
- 1
- Set up a public education campaign to address needs.
- 2
- Develop a knowledge translation strategy for health care professionals.
- 3
- Develop risk communication strategies to address risk perceptions.
- 4
- Identify a strategy and focus of ongoing research and surveillance related to pathogen reduction.
- 5
- Explore society’s willingness to pay attention to pathogen-reduction technology, by considering the economic impacts associated with this technology, including direct and indirect costs and the potential for offsetting additional costs by eliminating redundancy.
- 6
- Consider the issue of choice.
7.1. America
7.1.1. South America
7.1.2. North America
7.2. Europe
7.3. Africa
7.4. Asia
7.5. Oceania
8. Communication: An Important Factor in Consumer Acceptance of Irradiated Food
8.1. Teaching
8.2. Labeling; RADURA Symbol
9. Food Retailers
10. Future Directions for Gamma Irradiation
- Highlight the advantages of the technology rather than pointing out the technology. Consumers value “freshness” more than increased shelf life, which can be seen as “unnatural.”
- Take into account the positive and negative aspects that will coexist in any food debate.
- Use labels to show advantage information, thus offsetting the warnings that labels are perceived to bring with them. A labeled product will be assured. , thus decreasing consumer opposition to irradiated food. This fact was observed in Australia and New Zealand.
- Create a partnership with food retailers so they can promote the marketing of irradiated food, especially to those who are small or medium-sized.
- It can be worthwhile to have stakeholders that believe in the value of food irradiation, thus food retailers will be seen as less biased and consumer trust will increase.
11. Conclusions
Acknowledgments
Author Contributions
Conflicts of Interest
References
- Brody, A.L.; Labuza, T.P. MIT Food Technology: The major driver for food technology for 50 years. J. Food Sci. 2014, 79, iv–v. [Google Scholar] [PubMed]
- Heldman, D.R.; Lund, D.B. The Beginning, current, and future of food engineering: A perspective. In Food Engineering Interfaces; Springer: New York, NY, USA, 2010; pp. 3–18. [Google Scholar]
- Rollin, F.; Kennedy, J.; Wills, J. Consumers and new food technologies. Trends Food Sci. Technol. 2011, 22, 99–111. [Google Scholar] [CrossRef]
- Agriculture and Agri-Food Canada. Emerging Food Products, Technologies and Processes: Insights for Regulators. Available online: http://www.agr.gc.ca/eng/industry-markets-and-trade/statistics-and-market-information/by-product-sector/processed-food-and-beverages/reports-and-resources-food-processing-innovation-and-regulations/emerging-food-products-technologies-and-processes-insights-for-regulators/?id=1339618362423 (accessed on 12 August 2015).
- Frewer, L.; Bergmann, K.; Brennan, M.; Lion, R.; Meertens, R.; Rowe, G.; Siegrist, M.; Vereijken, C. Consumer response to novel agri-food technologies: Implications for predicting consumer acceptance of emerging food technologies. Trends Food Sci. Technol. 2011, 22, 442–456. [Google Scholar] [CrossRef]
- Lusk, J.L.; Roosen, J.; Bieberstein, A. Consumer acceptance of new food technologies: Causes and roots of controversies. Annu. Rev. Resour. Econ. 2014, 6, 381–405. [Google Scholar] [CrossRef]
- Alston, J.; Norton, G.; Pardey, P. Science under Scarcity: Principles and Practice for Agricultural Research Priority Setting and Evaluation; Cornell University: Ithaca, NY, USA, 1995. [Google Scholar]
- Slovic, P.; Finucane, M.L.; Peters, E.; MacGregor, D.G. Risk as analysis and risk as feelings: Some thoughts about affect, reason, risk, and rationality. Risk Anal. 2004, 24, 311–322. [Google Scholar] [CrossRef] [PubMed]
- Erdem, S.; Rigby, D.; Wossink, A. Using best–worst scaling to explore perceptions of relative responsibility for ensuring food safety. Food Policy 2012, 37, 661–670. [Google Scholar] [CrossRef]
- World Health Organization (WHO). High-Dose Irradiation: Wholesomeness of Food Irradiatied with Doses above 10 kGy; World Health Organization: Geneva, Switzerland, 1999. [Google Scholar]
- Cardello, A.V.; Schutz, H.G.; Lesher, L.L. Consumer perceptions of foods processed by innovative and emerging technologies: A conjoint analytic study. Innov. Food Sci. Emerg. Technol. 2007, 8, 73–83. [Google Scholar] [CrossRef]
- Nayga, R.M.; Aiew, W.; Nichols, J.P. Information effects on consumers’ willingness to purchase irradiated food products. Appl. Econ. Perspect. Policy 2005, 27, 37–48. [Google Scholar] [CrossRef]
- Fischler, C. Food, self and identity. Soc. Sci. Inf. 1988, 27, 275–292. [Google Scholar] [CrossRef]
- Pliner, P.; Hobden, K. Development of a scale to measure the trait of food neophobia in humans. Appetite 1992, 19, 105–120. [Google Scholar] [CrossRef]
- Cox, D.; Evans, G. Construction and validation of a psychometric scale to measure consumers’ fears of novel food technologies: The food technology neophobia scale. Food Qual. Preference 2008, 19, 704–710. [Google Scholar] [CrossRef]
- Capiola, A.; Raudenbush, B. The effects of food neophobia and food neophilia on diet and metabolic processing. Food Nutr. Sci. 2012, 3, 1397–1403. [Google Scholar] [CrossRef]
- Sparks, P.; Shepherd, R. Public perceptions of the potential hazards associated with food production and food consumption: An empirical study. Risk Anal. 1994, 14, 799–806. [Google Scholar] [CrossRef] [PubMed]
- Frewer, L.J.; Shepherd, R. Ethical concerns and risk perceptions associated with different applications of genetic engineering: Interrelationships with the perceived need for regulation of the technology. Agric. Hum. Values 1995, 12, 48–57. [Google Scholar] [CrossRef]
- Grunert, K.G.; Lähteenmäki, L.; Nielsen, N.A.; Poulsen, J.B.; Ueland, O.; Åström, A. Consumer perceptions of food products involving genetic modification—Results from a qualitative study in four Nordic countries. Food Qual. Preference 2001, 12, 527–542. [Google Scholar] [CrossRef]
- Wilcock, A.; Pun, M.; Khanona, J.; Aung, M. Consumer attitudes, knowledge and behaviour: A review of food safety issues. Trends Food Sci. Technol. 2004, 15, 56–66. [Google Scholar] [CrossRef]
- Cardello, A.V. Consumer concerns and expectations about novel food processing technologies: Effects on product liking. Appetite 2003, 40, 217–233. [Google Scholar] [CrossRef]
- Bruhn, C.M. Enhancing consumer acceptance of new processing technologies. Innov. Food Sci. Emerg. Technol. 2007, 8, 555–558. [Google Scholar] [CrossRef]
- Center for Media and Public Affairs. Food for Thought V Research. Available online: http://ific.org (accessed on 23 May 2014).
- Food Marketing Institute. U.S. Grocery Shopper Trends; Food Marketing Institute: Washington, DC, USA, 2015; Available online: http://www.fmi.org/docs/default-source/document-share/fmitrends15-exec-summ-06-02-15.pdf (accessed on 6 February 2015).
- Schutz, H.G.; Cardello, A.V. Information effects on acceptance of irradiated foods in a military population. Dairy Food Environ. Sanit. 1997, 17, 470–481. [Google Scholar]
- Campbell, H.; Fitzgerald, R. Follow the fear: A multi-sited approach to GM. Rural Soc. 2001, 11, 211–224. [Google Scholar] [CrossRef]
- Li-Cohen, A.E.; Bruhn, C.M. Safety of consumer handling of fresh produce from the time of purchase to the plate: A comprehensive consumer survey. J. Food Protect. 2002, 65, 1287–1296. [Google Scholar]
- Cox, D.; Evans, G.; Lease, H. The influence of information and beliefs about technology on the acceptance of novel food technologies: A conjoint study of farmed prawn concepts. Food Qual. Preference 2007, 18, 813–823. [Google Scholar] [CrossRef]
- Bell, R.; Paniesin, R. The influence of sauce, spice, and name on the perceived ethnic origin of selected culture-specific foods. In Product Testing with Consumers for Research Guidance: Special Consumer Groups; ASTM: Philadelphia, PA, USA, 1992; Volume 2, pp. 22–36. [Google Scholar]
- Mossel, D.; Drake, D. Processing food for safety and reassuring the consumer. Food Technol. 1990, 44, 63–67. [Google Scholar]
- Pohlman, A.J.; Wood, O.; Mason, A.C. Influence of audiovisuals and food samples on consumer acceptance of food irradiation. Food Technol. 1994, 48, 48–49. [Google Scholar]
- Costa-Font, M.; Gil, J.M.; Traill, W.B. Consumer acceptance, valuation of and attitudes towards genetically modified food: Review and implications for food policy. Food Policy 2008, 33, 99–111. [Google Scholar] [CrossRef]
- Curtis, K.R.; McCluskey, J.J.; Wahl, T.I. Consumer acceptance of genetically modified food products in the developing world. AgBioForum 2004, 7, 70–75. [Google Scholar]
- Frewer, L.; Lassen, J.; Kettlitz, B.; Scholderer, J.; Beekman, V.; Berdal, K.G. Societal aspects of genetically modified foods. Food Chem. Toxicol. 2004, 42, 1181–1193. [Google Scholar] [CrossRef] [PubMed]
- Fox, J.A. Influences on purchase of irradiated foods. Food Technol. 2002, 56, 34–37. [Google Scholar]
- Zienkewicz, L.S.H.; Penner, K.P. Consumers’ perceptions of irradiated ground beef after education and product exposure. Food Protect. Trends 2004, 24, 740–745. [Google Scholar]
- Wilson, C.; Evans, G.; Leppard, P.; Syrette, J. Reactions to genetically modified food crops and how perception of risks and benefits influences consumers’ information gathering. Risk Anal. 2004, 24, 1311–1321. [Google Scholar] [CrossRef] [PubMed]
- Patil, B.S.; Pike, L.M.; Howard, L.R. Effect of gamma irradiation on quercetin on onion. Subtrop. Plant Sci. 1999, 51, 16–22. [Google Scholar]
- Lacroix, M.; Follett, P. Combination irradiation treatments for food safety and phytosanitary uses. Stewart Postharvest Rev. 2015, 11, 1–10. [Google Scholar] [CrossRef]
- Crawford, L.M.; Ruff, E.H. A review of the safety of cold pasteurization through irradiation. Food Control 1996, 7, 87–97. [Google Scholar] [CrossRef]
- Mostafavi, H.A.; Mirmajlessi, S.M.; Fathollahi, H. The potential of food irradiation: Benefits and limitations. In Trends in Vital Food and Engineering; Eissa, A.H.A., Ed.; INTECH: Rijeka, Croatia, 2012. [Google Scholar]
- Follett, P. Phytosanitary irradiation for fresh horticultural commodities: Generic treatments, current issues, and next steps. Stewart Postharvest Rev. 2014, 10, 1–7. [Google Scholar]
- Follett, P.A.; Neven, L.G. Current trends in quarantine entomology. Annu. Rev. Entomol. 2006, 51, 359–385. [Google Scholar] [CrossRef] [PubMed]
- Ehlermann, D.A.E. Wholesomeness of Irradiated Food. Radiat. Phys. Chem. 2016, 125, 24–29. [Google Scholar] [CrossRef]
- Komolprasert, V. Packaging for foods treated with ionizing radiation. In Packaging for Non-Thermal Processing of Food, 1st ed.; Han, J.H., Ed.; Blackwell Publishing Ltd.: Ames, IA, USA, 2007; pp. 87–117. [Google Scholar]
- Roberts, P.B. Food Irradiation: Standards, Regulations and World-Wide Trade. Radiat. Phys. Chem. 2016, 129, 30–34. Available online: http://dx.doi.org/10.1016/j.radphyschem.2016.06.005 (accessed on 05 June 2016). [Google Scholar] [CrossRef]
- Codex Alimentarius, FAO/WHO. General Principles of Food Hygiene; CAC/RCP 1-1969, Rev 4-2003; Codex Alimentarius Commission: Rome, Italy, 2003. [Google Scholar]
- Codex Alimentarius, FAO/WHO. General Standard for Irradiated Foods; CODEX STAN 106-1983; Codex Alimentarius Commission: Rome, Italy, 1983. [Google Scholar]
- Codex Alimentarius, FAO/WHO. General Standard for Irradiated Foods; CODEX STAN 106-1983, Rev.1-2003; Codex Alimentarius Commission: Rome, Italy, 2003. [Google Scholar]
- Food and Drug Administration (FDA). Irradiation in the Production, Processing, and Handling of Food. Final Rule. Fed. Regist. 2005, 70, 48057–48073. [Google Scholar]
- Olson, D.G. Scientific Status Summary Irradiation of Food—A Publication of The Institute of Food Technologists’ Expert Panel on Food Safety and Nutrition. Food Technol. Mag. 1998, 52, 56–62. [Google Scholar]
- Pauli, G.H.; Tarantino, L.M. FDA Regulatory Aspects of Food Irradiation. J. Food Protect. 1995, 58, 209–212. [Google Scholar]
- Keener, K.M. Food Irradiation—To Zap or Not to Zap? Department of Food Science, NCSU: Raleigh, NC, USA, 2001. [Google Scholar]
- Mostafavi, A.H.; Fathollahi, H.; Motamedi, F.; Mirmajlessi, S.M. Food Irradiation: Applications, public acceptance and global trade. Afr. J. Biotechnol. 2010, 9, 2826–2833. [Google Scholar]
- Woodside, J.V. Nutritional Aspects of Irradiated Food. Stewart Postharvest Rev. 2015, 11. [Google Scholar] [CrossRef]
- Khattak, K.F.; Rahman, T.U. Effect of gamma irradiation on the vitamins, phytochemicals, antimicrobial and antioxidant properties of Ziziphus mauritiana Lam. Leaves. Radiat. Phys. Chem. 2016, 127, 243–248. [Google Scholar] [CrossRef]
- Swallow, A.J. Wholesomeness and Safety of Irradiated Foods. Adv. Exp. Med. Biol. 1991, 1, 11–31. [Google Scholar]
- Morehouse, K.M.; Komolprasert, V. Irradiation of food and packaging: An overview. ACS Symp. 2004, 875, 1–11. [Google Scholar]
- Rady, A.H.; Maxwell, R.J.; Wierbicki, E.; Phillips, J.G. Effect of gamma irradiation at various temperatures and packaging conditions on chicken tissues. I. Fatty Acid profiles of neutral and polar lipids separated from muscle irradiated at −20°C. Int. J. Radiat. Appl. Instrum. C Radiat. Phys. Chem. 1998, 31, 195–202. [Google Scholar] [CrossRef]
- Thomas, M.H. Use of ionizing radiation to preserve food. In Nutritional Evaluation of Food Processing, 1st ed.; Karmas, E., Harris, R.S., Eds.; AVI Publications: New York, NY, USA, 1998; pp. 457–490. [Google Scholar]
- Murray, T.K. Nutritional aspects of food irradiation. In Recent Advances in Food Irradiation, 1st ed.; Elias, P.S., Cohen, A.J., Eds.; Elsevier Biomedical Press: Amesterdam, The Netherland, 1983; pp. 203–216. [Google Scholar]
- De Groot, A.P.; Mijll Dekker, V.; Slump, P.; Vos, H.J.; Willems, J.J.L. New wholesomeness data on radiation-pasteurized chicken. Food Irradiat. Inf. 1973, 2, 71–72. [Google Scholar]
- Lacroix, M.; Jobin, M.; Latreille, B.; Nouchpramool, K.; Gagnon, M. The effect of gamma irradiation on physical and nutritional quality of penaeus monodon shrimps. Radiat. Phys. Chem. 1995, 46, 731–737. [Google Scholar] [CrossRef]
- Diehl, J.F. Nutritional adequacy of irradiated foods. In Safety of Irradiated Foods, 2nd ed.; Diehl, J.F., Ed.; Marcel Dekker, Inc.: New York, NY, USA, 1995; pp. 241–282. [Google Scholar]
- Fanaro, G.B.; Hassimotto, N.M.A.; Bastos, D.H.M.; Villavicencio, A.L.C.H. Effects of γ-radiation on microbial load and antioxidant properties in green tea irradiated with different water activities. Radiat. Phys. Chem. 2015, 107, 40–46. [Google Scholar] [CrossRef]
- Cetinkaya, N.; Ozyardımci, B.; Denli, E.; Ic, E. Radiation processing as a post-harvest quarantine control for raisins, dried figs and dried apricots. Radiat. Phys. Chem. 2006, 75, 424–431. [Google Scholar] [CrossRef]
- World Health Organization (WHO). Food Irradiation; Press Release WHO/68; World Health Organization: Geneva, Switzerland, 1997. [Google Scholar]
- Roberts, P.B. Food irradiation is safe: Half a century of studies. Radiat. Phys. Chem. 2014, 105, 78–82. [Google Scholar] [CrossRef]
- Filho, L.T.; Lucia, S.M.D.; Limaa, R.M.; Scolforoa, C.Z.; Carneiroa, J.C.Z.; Pinheirob, C.J.G.; Passamai, J.L., Jr. Irradiation of strawberries: Influence of information regarding preservation technology on consumer sensory acceptance. Innov. Food Sci. Emerg. Technol. 2014, 26, 242–247. [Google Scholar] [CrossRef]
- Chen, Q.; Caoc, M.; Chena, H.; Gaoa, P.; Fua, Y.; Liua, M.; Wanga, Y.; Huanga, M. Effects of gamma irradiation on microbial safety and quality of stir fry chicken dices with hot chili during Storage. Radiat. Phys. Chem. 2016, 127, 122–126. [Google Scholar] [CrossRef]
- Xavier, M.P.; Duber, C.; Mussiob, P.; Delgadob, E.; Maquieirab, A.; Soriab, A.; Curuchetb, A.; Márquezb, R.; Méndeza, C.; López, T. Use of mild irradiation doses to control pathogenic bacteria on meat trimmings for production of patties aiming at provoking minimal changes in quality attributes. Meat Sci. 2014, 98, 383–391. [Google Scholar] [CrossRef] [PubMed]
- Park, J.-N.; Sung, N.-K.; Parka, J.-N.; Sungb, N.-Y.; Byunb, E.-H.; Byuna, E.-B.; Songa, B.-S.; Kima, J.-H.; Leec, K.-A.; Sond, E.-J.; et al. Microbial analysis and survey test of gamma-irradiated freeze-dried fruits for patient’s food. Radiat. Phys. Chem. 2015, 111, 57–61. [Google Scholar] [CrossRef]
- Finten, G.; Garrido, J.I.; Agüero, M.V.; Jagus, R.J. Irradiated ready-to-eat spinach leaves: How information influences awareness towards irradiation treatment and consumer’s purchase intention. Radiat. Phys. Chem. 2017, 130, 247–251. [Google Scholar] [CrossRef]
- Lacroix, M.; Lapointe, M.; Latreille, B.; Gagnon, M. Effect of gamma irradiation combined with hot water dip on the chemical and nutritional qualities of mangoes. Microbiol. Aliments Nutr. 1991, 9, 247–256. [Google Scholar]
- Lacroix, M.; Ouattara, B. Combined industrial processes with irradiation to assure innocuity and preservation of food products—A review. Food Res. Int. 2000, 33, 719–724. [Google Scholar] [CrossRef]
- Turgis, M.; Millette, M.; Salmieri, S.; Lacroix, M. Elimination of Listeria inoculated in ready-to-eat carrots by combination of antimicrobial coating and γ-irradiation. Radiat. Phys. Chem. 2012, 81, 1170–1172. [Google Scholar] [CrossRef]
- Turgis, M.; Han, J.; Borsa, J.; Lacroix, M. Combined effect of natural essential oils, modified atmosphere packaging, and gamma radiation on the microbial growth on ground beef. J. Food Protect. 2008, 71, 1237–1243. [Google Scholar]
- Lacroix, M.; Ayari, S.; Dussault, M.; Salmieri, S.; Turgis, M.; Takala, P.; Vu, K.D. Irradiation in combined treatments and food safety. J. Radioanal. Nucl. Chem. 2013, 296, 1065–1069. [Google Scholar]
- Turgis, M.; Borsa, J.; Millette, M.; Salmieri, S.; Lacroix, M. Effect of selected plant essential oils or their constituents and modified atmosphere packaging on the radiosensitivity of Escherichia coli O157:H7 and Salmonella typhi in ground beef. J. Food Protect. 2008, 71, 516–521. [Google Scholar]
- Lacroix, M. Combined industrial processes with irradiation to assure innocuity and preservation of fruits and vegetables. In Proceedings of the International Nuclear Atlantic Conference (INAC), Santos, Brazil, 28 August–2 September 2005.
- Institute of Food Science and Technology. Food irradiation. Available online: http://www.ifst.org/print/118 (accessed on June 2015).
- Kume, T.; Todoriki, S. Food irradiation in Asia, the European Union, and the United States: A status update. Radioisotopes 2013, 62, 291–299. [Google Scholar] [CrossRef]
- Eustice, R.F. Food Irradiation: A Global Perspective and Future Prospects. Available online: http://ansnuclearcafe.org/2011/06/09/food-irradiation-a-global-perspective-future-prospects/#sthash.YyeeMQ5M.dpbs (accessed on 9 January 2011).
- Follett, P.A.; Weinert, E.D. Phytosanitary irradiation of fresh tropical commodities in Hawaii: Generic treatments, commercial adoption, and current issues. Radiat. Phys. Chem. 2012, 81, 1064–1067. [Google Scholar] [CrossRef]
- Kume, T.; Furuta, M.; Todoriki, S.; Uenoyama, N.; Kobayashi, Y. Status of food irradiation in the world. Radiat. Phys. Chem. 2009, 78, 222–226. [Google Scholar] [CrossRef]
- International Atomic Energy Agency (IAEA). Consumer acceptance and market development of irradiated food in Asia and the Pacific. IAEA TECDOC-1219. In Proceedings of the Final Research Co-Ordination Meeting, Leuven, Belgium, 24–28 September 2001; pp. 17–19.
- Taubenfeld, R. Irradiated food coming to a supermarket near you. Chain React. 2013, 118, 10. [Google Scholar]
- European Commission. List of Approved Facilities for the Treatment of Food and Food Ingredients with Ionising Radiation in the Member States. Available online: http://storage0.dms.mpinteractiv.ro/media/1/186/3927/8018052/3/instalatii-iradiere-ue.pdf (accessed on 13 February 2015).
- Heddle, N.; Lane, S.; Sholapur, N.; Arnold, E.; Newbold, B.; Eyles, J.; Webert, K. Implementation and public acceptability: Lessons from food irradiation and how they might apply to pathogen reduction in blood products. Vox Sang. 2014, 107, 50–59. [Google Scholar] [CrossRef] [PubMed]
- Eustice, R.F.; Bruhn, C.M. Consumer acceptance and marketing of irradiated foods. In Food Irradiation Research and Technology; USDA, ARS, Eastern Regional Research Center: Wyndmoor, PA, USA, 2006; pp. 63–83. [Google Scholar]
- Marcotte, M. Consumer Acceptance of Irradiated Food; Nordion International Inc.: Kanata, ON, Canada, 1989; p. 17. [Google Scholar]
- Frenzen, P.D.; Majchrowicz, T.A.; Buzby, J.C.; Imhoff, B. Consumer Acceptance of Irradiated Meat and Poultry Products; Agriculture Information Bulletin No. (AIB-757); United States Department of Agriculture, Economic Research Service: Washington, DC, USA, 2000; p. 8.
- Crowley, O.V.; Marquette, J.; Reddy, D.; Fleming, R. Factors predicting likelihood of eating irradiated meat. J. Appl. Soc. Psychol. 2013, 43, 95–105. [Google Scholar] [CrossRef]
- Thompson, B.; Ribera, K.; Wingenbach, G.; Vestal, T. The relationship between attitudes, knowledge, and demographic variables of high school teachers regarding food irradiation. J. Food Sci. Educ. 2007, 6, 24–29. [Google Scholar] [CrossRef]
- Hunter, C. Changing attitudes to irradiation throughout the food chain. Radiat. Phys. Chem. 2000, 57, 239–243. [Google Scholar] [CrossRef]
- Eustice, R.F.; Bruhn, C.M. Consumer acceptance and marketing of irradiated foods. In Food Irradiation Research and Technology; Wiley: New York, NY, USA, Chapter 10; pp. 63–83.
- Scott-Thomas, C. Survey: Most Candians Support Food Irradiation. Available online: http://www.foodqualitynews.com/Industry-news/Survey-Most-Canadians-support-food-irradiation-once-they-ve-heard-of-it (accessed on 25 April 2012).
- Stevenson, M.H.; Stewart, E.M.; McAteer, N.J. A consumer trial to assess the acceptability of an irradiated chilled ready meal. Radiat. Phys. Chem. 1995, 46, 785–788. [Google Scholar] [CrossRef]
- MacRitchie, L.; Hunter, C.J.; Strachan, N. Consumer acceptability of interventions to reduce Campylobacter in the poultry food chain. Food Control 2014, 35, 260–266. [Google Scholar] [CrossRef] [PubMed] [Green Version]
- Gunes, G.; Tekin, M.D. Consumer awareness and acceptance of irradiated foods: Results of a survey conducted on Turkish consumers. LWT-Food Sci. Technol. 2006, 39, 444–448. [Google Scholar] [CrossRef]
- Mehmetoglu, A.C.; Demirkol, O. Preferences of Turkish people for irradiated, GM or organic foods. J. Food Agric. Environ. 2007, 5, 74–80. [Google Scholar]
- Parlato, A.; Giacomarra, M.; Galati, A.; Crescimanno, M. ISO 14470: 2011 and EU legislative background on food irradiation technology: The Italian attitude. Trends Food Sci. Technol. 2014, 38, 60–74. [Google Scholar] [CrossRef]
- Byun, M.W.; Oh, S.H.; Kim, J.H.; Yoon, Y.; Park, S.C.; Kim, H.S.; Kim, S.B.; Han, S.B.; Lee, J.W. Information channel effects on women intention to purchase irradiated food in Korea. Radiat. Phys. Chem. 2009, 78, 675–677. [Google Scholar] [CrossRef]
- Furuta, M. Current status of information transfer activity on food irradiation and consumer attitudes in Japan. Radiat. Phys. Chem. 2004, 71, 501–504. [Google Scholar] [CrossRef]
- Furuta, M.; Hayashi, T.; Hosokawa, Y.; Kakefu, T.; Nishihara, H. Consumer attitudes to radiation and irradiated potatoes at “radiation fair” in Osaka, Japan. Radiat. Phys. Chem. 1998, 52, 67–71. [Google Scholar] [CrossRef]
- Lynch, M.; Nalder, K. Australia’s export program of irradiated fresh produce, Opportunities in Phytosanitary Irradiation for Fresh Produce. In Proceedings of the USDA-Chapman University Workshop, Orange, CA, USA, 25–26 March 2015; pp. 25–26.
- Fischhoff, B.; Slovic, P.; Lichtenstein, S.; Read, S.; Combs, B. How safe is safe enough? A psychometric study of attitudes towards technological risks and benefits. Policy Sci. 1978, 9, 127–152. [Google Scholar] [CrossRef]
- Slovic, P.; Fischhoff, B.; Lichtenstein, S. Rating the Risks. Environ. Sci. Policy Sustain. Dev. 1979, 21, 14–39. [Google Scholar] [CrossRef]
- Henson, S. Demand-side constraints on the introduction of new food technologies: The case of food irradiation. Food Policy 1995, 20, 111–127. [Google Scholar] [CrossRef]
- Resurreccion, A.V.A.; Galvez, F.C.F.; Fletcher, S.M.; Misra, S.K. Consumer attitudes toward irradiated food: Results of a new study. J. Food Protect. 1995, 58, 193–196. [Google Scholar]
- Ornellas, C.B.D.; Gonçalves, M.P.J.; Silva, P.R.; Martins, R.T. Atitude do consumidor frente à irradiação de alimentos. Ciênc. Tecnol. Aliment. 2006, 26, 211–213. [Google Scholar] [CrossRef]
- Junqueira-Gonçalves, M.P.; Galotto, M.J.; Valenzuela, X.; Dinten, C.M.; Aguirre, P.; Miltz, J. Perception and view of consumers on food irradiation and the Radura symbol. Radiat. Phys. Chem. 2011, 80, 119–122. [Google Scholar] [CrossRef]
- Mead, P.S.; Slutsker, L.; Dietz, V.; McCaig, L.F.; Bresee, J.S.; Shapiro, C.; Griffin, P.M.; Tauxe, R.V. Food-related illness and death in the United States. Emerg. Infect. Dis. 1999, 5, 607–625. [Google Scholar] [CrossRef] [PubMed]
- Government of Canada HC. Technical Summary—Health Canada’s Safety Evaluation of Irradiation of Fresh and Frozen Raw Ground Beef—Health Canada. Available online: http://www.hc-sc.gc.ca/fn-an/securit/irridation/tech_sum_food_irradiation_aliment_som_tech-eng.php#toxicology (accessed on 9 August 2016).
- Zimmerman, L.; Kendall, P.; Stone, M.; Hoban, T. Consumer knowledge and concern about biotechnology and food safety. Food Technol. 1994, 48, 71–77. [Google Scholar]
- Edwards, K. The interplay of affect and cognition in attitude formation and change. J. Personal. Soc. Psychol. 1990, 59, 202–216. [Google Scholar] [CrossRef]
- Fazio, R.H.; Powell, M.C.; Williams, C.J. The role of attitude accessibility in the attitude-to-behavior process. J. Consum. Res. 1989, 16, 280–288. [Google Scholar] [CrossRef]
- Sanbonmatsu, D.M.; Fazio, R.H. The role of attitudes in memory-based decision making. J. Personal. Soc. Psychol. 1990, 59, 614–622. [Google Scholar] [CrossRef]
- Bruhn, C.M. Strategies for communicating the facts on food Irradiation to consumers. J. Food Protect. 1995, 58, 213–216. [Google Scholar]
- Laminack, J.; Dainello, F.; Vestal, T.A.; Wingenbach, G. Experiential education employed to demystify food irradiation as a viable technology for food industry professionals. Hort Technol. 2006, 16, 318–323. [Google Scholar]
- Groth, E.I. Communicating with consumers about food safety and risk issues. Food Technol. 1991, 45, 248–253. [Google Scholar]
- Rogers, E.M. Diffusion of Innovations, 4th ed.; Free Press: New York, NY, USA, 2003; pp. 206–208. [Google Scholar]
- Ehlermann, D.A.E. The RADURA-terminology and food irradiation. Food Control 2009, 20, 526–528. [Google Scholar] [CrossRef]
- Codex Stan. Codex General Standard for the Labelling of Prepackaged Foods. Available online: http://www.fao.org/docrep/005/y2770e/y2770e02.htm (accessed on 4 October 2016).
- US Environmental Protection Agency. Food Irradiation: Food Labeling. Available online: https://www.epa.gov/radiation (accessed on 2 October 2016).
- Government of Canada, Canadian food inspection agency. Irradiated Foods. 2012. Available online: http://www.inspection.gc.ca/food/labelling/food-labelling-for-industry/irradiated-foods/eng/1334594151161/1334596074872#tc_req2 (accessed on 2 October 2016). [Google Scholar]
- Ministry of Primary Industries. Ministry for Primary Industries—Food Safety. 2013. Available online: http://www.foodsafety.govt.nz/ (accessed on 2 October 2016). [Google Scholar]
- He, S.; Fletcher, S.; Rimal, A. Attitudes, acceptance and consumption: The case of beef irradiation. J. Food Distrib. Res. 2011, 36, 65–70. [Google Scholar]
- Slovic, P. Perceived risk, trust, and democracy. Risk Anal. 1993, 13, 675–682. [Google Scholar] [CrossRef]
- Roberts, P.; Hénon, Y.M. Consumer response to irradiated food: Purchase versus perception. Stewart Postharvest Rev. 2015, 3, 1–6. [Google Scholar] [CrossRef]
Food | Purpose | Dose |
---|---|---|
Fresh, non-heated processed pork | Control of Trichinella spiralis | 0.3 kGy min. to 1 kGy max. |
Fresh foods | Growth and maturation inhibition | 1 kGy max. |
Foods | Arthropod disinfection | 1 kGy max. |
Dry or dehydrated enzyme preparations | Microbial disinfection | 10 kGy max. |
Dry or dehydrated spices/seasonings | Microbial disinfection | 30 kGy max. |
Fresh or frozen, uncooked poultry products | Pathogen control | 3 kGy max. |
Frozen packaged meats (solely NASA) | Sterilization | 44 kGy min. |
Refrigerated, uncooked meat products | Pathogen control | 4.5 kGy max. |
Frozen uncooked meat products | Pathogen control | 7 kGy max. |
Fresh shell eggs | Control of Salmonella | 3.0 kGy max. |
Seeds for sprouting | Control of microbial pathogens | 8.0 kGy max. |
Fresh or frozen molluscan shellfish 1 | Control of Vibrio species and other foodborne pathogens | 5.5 kGy max. |
High Sensitivity | Low Sensitivity |
---|---|
Vitamin C * | Carotene |
Vitamin B1 (thiamin) * | Vitamin D |
Vitamin E | Vitamin K |
Vitamin A | Vitamin B6 (pyridoxine) * |
Vitamin B2 (riboflavin) * | |
Vitamin B12 (cobolamin) * | |
Vitamin B3 (niacin) * | |
Vitamin B9 (folate) * | |
Pantothenic acid * |
© 2016 by the authors; licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC-BY) license (http://creativecommons.org/licenses/by/4.0/).
Share and Cite
Maherani, B.; Hossain, F.; Criado, P.; Ben-Fadhel, Y.; Salmieri, S.; Lacroix, M. World Market Development and Consumer Acceptance of Irradiation Technology. Foods 2016, 5, 79. https://doi.org/10.3390/foods5040079
Maherani B, Hossain F, Criado P, Ben-Fadhel Y, Salmieri S, Lacroix M. World Market Development and Consumer Acceptance of Irradiation Technology. Foods. 2016; 5(4):79. https://doi.org/10.3390/foods5040079
Chicago/Turabian StyleMaherani, Behnoush, Farah Hossain, Paula Criado, Yosra Ben-Fadhel, Stephane Salmieri, and Monique Lacroix. 2016. "World Market Development and Consumer Acceptance of Irradiation Technology" Foods 5, no. 4: 79. https://doi.org/10.3390/foods5040079
APA StyleMaherani, B., Hossain, F., Criado, P., Ben-Fadhel, Y., Salmieri, S., & Lacroix, M. (2016). World Market Development and Consumer Acceptance of Irradiation Technology. Foods, 5(4), 79. https://doi.org/10.3390/foods5040079