摘要
目的了解甘肃省兰州市城市消费者对食品问题、食品生产加工及销售环节有关信息的认知和信息来源信任度,为改善食品安全管理和提高消费者风险认知能力提供依据。方法 2017年随机抽取兰州市4个街道496名住户进行问卷调查,内容包括食品安全、食品加工有关信息及消费者对不同食品安全信息发布部门的信任度等,采用SPSS17.0软件分析数据。结果消费者对9类食品安全问题和4类关于食品加工及流通环节安全问题的信任度较低,判断倾向于不安全,对食品信息来源的信任度较高;影响消费者对食品安全风险认知的因素包括性别(F=17.659 0)、文化程度(F=11.263 2)和家庭月收入(F=8.772 9),差异有统计学意义(均P<0.05);食品加工和流通环节中,消费者文化程度(F=6.952 3)和家庭月收入(F=15.263 2),差异有统计学意义(均P<0.05);信息来源信任度评分,消费者年龄(F=10.259 6)、文化程度(F=15.244 1)和家庭人均月收入(F=10.331 0),差异有统计学意义(均P<0.05)。结论甘肃省兰州市消费者食品安全风险认知总体信任度评分较低,而对食品信息来源信任度较高,相关部门应加大食品安全认知能力及消费信任度的分析,加强食品生产及加工环节的监督管理。
Objective To understand the cognition and credibility to food safety, food manufacture and sales in local consumer in Lanzhou Gansu province, and provide the basis for the improvement of food safety and management and enhance the consumers＇ cognitive ability of food risks. Methods In 2017, 496 inhabitants were randomly selected around 4 streets for questionnaire survey of food safety, food manufacture and consumers＇ credibility to the departments publishing food safety information,SPSS 17.0 software was taken for data analysis. Results The creditability of consumers to 9 categories problems of food safety and four categories problems of food manufacture was poor, and the judgment inclined to be unsafe,while the credibility to the food information sources was high. The factors influencing consumers＇ cognition of food satety risk included gender（F=17.659 0）,education background（F=11.263 2） and family monthly income（F=8.772 9）,with statistical difference（all P〈0.05）; about food manufacture, the influence factors were education background（F=6.952 3） and family monthly income（F=15.263 2） with statistical difference（all P〈0.05）; about the credibility of food Information sources, the influence factors were age（F=10.259 6）, education background（F=15.244 1） and family monthly income（F=10.331 0） with statistical difference（all P〈0.05）. Conclusions In the consumers in Lanzhou city, the score of general credibility is low to food risk, and high to food information. The consumers＇ cognition and credibility to food safety and management of food manufacture should be strengthened by the relevant departments.
作者
魏学玲
张兴璐
WEI Xue-ling;ZHANG Xing-lu(The Center for Disease Control and Prevention of Chengguan District, Lanzhou, Gansu 730030, Chin)
出处
《疾病预防控制通报》
2018年第3期1-4,12,共5页
Bulletin of Disease Control & Prevention(China)
基金
2017年中国居民食物消费量调查项目支持(甘卫办食品函[2017]603号)
