Progress 09/15/00 to 09/14/04
Outputs
Collaborators in each state continue to deliver educational information to the public, cooperative extension educators, other health educators supermarket personnel and others. In states where irradiated meat is not available, consumer surveys and simulated market experiments are conducted. Some states have developed their own educational displays and brochures with general information about irradiation including responses to frequently asked questions. The majority of consumers respond that when given the opportunity, they will purchase irradiated food. Consumer responses to educational messages is being summarized for presentation at national meetings. Several states are focusing their educational program to respond to consumer and school board questions surrounding the opportunity to order irradiated ground beef. The Minnesota Extension curriculum, "Serve it Up Safety TM", and the "Food Safety First" curriculum for the School Food Safety and Irradiation Education
Project in Minnesota, are available for all to use. The videotape, "Food Irradiation: Behind the Headlines" and the curriculum packet which includes references, brochures, sample teaching outlines, marketing information, an evaluation instrument and a power point presentation are available on the web for use by any state.
Impacts
Irradiated foods are available in select markets in 40 states, including some of those on this project. Scientists have been able to address consumer, health professional, and media questions. The food safety is increasing since pathogen-reduced irradiated ground beef represents up to 35% of some supermarket frozen ground beef sales.
Publications
- Fox, J.A., Hayes, D.F and Shogren, J.F. 2002. Consumer preferences for Food Irradiation: How favorable and unfavorable descriptions affect preferences for irradiated pork in experimental auctions, F. Risk and Uncertainty 24:75-95.
- Fox, J.A. 2002. Influences on purchase of irradiated foods. Food Tech. 56(11):34-37.
- Martin, T. and Albrecht, J.A. 2003. Meat irradiation education program. J. Amer. Diet. Assoc 103(9):A30.
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Progress 01/01/02 to 12/31/02
Outputs
Collaborators delivered programs in their states to extension personnel, Department of Health officials, and others. Many participated in media interviews. Purdue University completed their educational video and shared it with all participating states. In addition, the video was presented at the FDA/USDA sponsored Food Safety Educators Conference in September. A curriculum was developed and will be placed on the Purdue web page. A curriculum was also developed in Nebraska where consumer response to irradiated ground beef in grocery stores is being tested. Pennsylvania developed 2 low literacy brochures, a tabletop display and several fact sheets on irradiation. Minnesota has incorporated food irradiation as a component in a food safety program for food service managers. Minnesota is also working with other health educators to explore introducing irradiated hamburger into school food service. A consumer survey in Kansas found more people developed a positive attitude
toward irradiation when information was received from a government rather than industry source. A second study found consumers could not taste a difference between irradiated and non-irradiated ground beef patties. Groups receiving information on irradiation were significantly more accepting of the technology while groups not receiving information were uninformed and skeptical.
Impacts
Irradiated foods are now available in select markets in four of the participating states. Scientists in each state have been able to address consumer and media questions, thus enhancing public understanding of this technology. The market is growing, with irradiated ground beef representing 10-15 percent of fresh ground beef sales in supermarkets offering the product.
Publications
- Frequently Asked Questions About Irradiated Foods. 2002 (Spanish Version of previously produced publication), C. Bruhn, University of California Division of Agricultural and Natural Resources.
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Progress 01/01/01 to 12/31/01
Outputs
This is a 9 state program designed to reduce foodborne illness by increasing consumer knowledge and acceptance of foods processed by irradiation. The Coalition Coordinating Team selected the consumer flyer prepared in California as the primary lay educational piece. Purdue University has prepared a script for the educational video. A draft video is expected in early 2002. Educational outreach was directed to national and state health professionals, including a half-day symposium at the International Association for Food Protection annual meeting, and presentations at California Dietetic Association, California Nutrition Council, and University Cooperative Extension food safety volunteers meetings. Media interviews about irradiation include National Public Radio, New York Times, San Francisco Chronicle, and the UPN television network, and others. Collaborators in other states also spoke on this topic to health professionals or consumers and many participated in media
interviews.
Impacts
Information extenders nationwide and in participating states have heard of irradiation. We were able to assist in information dissemination when irradiation was presented as a safety measure for mail contaminated with anthrax spores. A nationwide survey completed in Nov. 2001 indicated about 60% of consumers supported irradiation of US mail, and about 50% supported mandatory irradiation of food.
Publications
- Frequently Asked Questions about Food Irradiation. 2001. University of California Division of Agricultural and Natural Resources Publication number 7255. Available on line at http://anrcatalog.ucdavis.edu
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