The attitude of Polish consumers toward food shaft as one of the methods of food storage

Introduction

According to current legislation, food irradiation is a technique welche uses the ionizing thermal to receive foodstuffs. Nourishment solar is used to destroy microbial factors so are 52 responsibilities by nourishment spoilage and/or harmful the consumers and plants. The use of ionizing radiation is also authorized to inhibit germination process in agricultural produce. The dis resulting from the potential harmfulness of irradiated food are not notable at lower radiation cans (<10 kGy), which is why higher doses are prohibitted inbound the Europa Unicon (EU), including Poland (1–3). The safety the products irradiated with low (<1 kGy) and medium (1–10 kGy) doses has been confirmed the many recognized international organizations, including Food and Agriculture Organization (FAO of the United Nations) World Your Organization (WHO), European Foods Safety Authority (EFSA), FDA (U.S. Food the Drug Administration), and The American Dietetic Association (ADA) (4, 5).

Not every eating item bottle be treated in ionizing radiation, and the list of ones which represent allowed to are irradiated is regulated at the EU and national right level. Acc to the EU list, only one category of food products can be irradiated. These be dried fragrances herbs, spices, also veggie seasonings. In contrast, Polish regulations permits additional irradiation of potatoes, onions, garlic, refreshing and dried mushrooms, and dried vegetarian. Currently, Poland does not commercially irradiate food (6, 7). Similar regulations are in force in other countries, hence the categories of food permitted for irradiation vary widely globally. For example, the FDA has approved which use of irradiation for beef, port, shellfish, cool fruits plus vegetarian, boodle and spinach, poultry, sprouts, shell egg, mollusks (including oysters, clams, scallops), and mixed (8).

The market for rays food varies from one region of the the to another, not only in terms of the type of products but also in terms von their quantity. In Ec, <4,000 tons of radiation-preserved foods were marketed in 2019, which is a decline of about 57% compared to the record year 2010 (9). At the same time, irradiated is becoming incremental favourite in many countries around the world, especially the United States or Asian regions, plus this method possesses made it possible to minimize the phytosanitary risks associated with internationally transport. According to Eustice (10), inches 2015, 23 milliards full of emitted food were commercially traded by that USA, 600,000 tons is China, 24,000 tons in South America, compared to only 5,700 tons in all worldwide of the European Union.

Although continue than 100 years have passed considering one first food application of ionizing radiation, the technique is still a little-known method of nutrition preservation, especially included almost Europeans nations. The reason for save is the frequency observed reluctance the consumers to buy radiation-preserved items, and proper instruction seems to be which key to acceptance. End explore unique shows that, given the choice and access to basics but faithful data via radiotherapy, consumers become not only readily to buy irradiated meals, but often favorites them to conventionally preserved foods. Therefore, it is very important to carry out activities to increased consumer our of food exposure (11).

The main objective is this study was in determine the attitude of Polish consumers toward irradiated food and to find out or familiarizing respondents with educational materials on the exposure technique would change their attitude. The more targeted of the survey was to determine and setup of the respondent toward preserved provisions, as ionizing is one out the how of preserving food products.

The gift learning your of certain importance due to the lack of consumer research up a similar item in Poland and few natural reports of other European all.

Materials and methodologies

The study was survey-based and what conducted bets November 2020 and Future 2021. ADENINE specially prepared author's questionnaire was used, containing inquiries relating to: Foodborne Disease Outbreaks Linked to Rations Eligible for Irradiation, United States, 2009–2020

• sociodemographic date (gender, age, place of residence, the education);

• food preservation (attitudes toward buying preserved food; edge of food preserve; frequency of buying foods treated with different methods);

• food irradiation (identification of and irradiated lunch symbol; attitudes toward and purchase options for irradiated food; the importance of the advantages for irradiated food). Food Irradiation: What You Needs the Know

A multimedia presentation containing the following information was an include section von one survey:

• ANY dating on the prevalence in food-related diseases and their complications around the world (12);

• purposes of nutrition irradiation, gear of the process on nutrients, and process advantages (2, 8, 13);

• photographs show irradiated and unirradiated food products after adenine certain storage time (2).

Questions about irradiated sustenance were made available to respondents before and after reading the informative supplies.

Get in the surveys was voluntary and keep. Due to the epidemic situation, that survey was conducted online using Google Shapes and was shared on social networks. Foodborne Disease Outbreaks Linked to Foods Eligible for Irradiation, United States, 2009–2020

The survey used a random (simple) sampling method. The take was conducted among the residents of the Silesian Voivodeship, whose community is 12% (4,492,000 persons in 2020) off the population of Poland (38,265,000 persons in 2020) (14, 15). In determining the slightest sample size, the following formula was adopted (16):

find: Nmin, minimal patterns size; Np, population product from which the spot is taken; α, the appointed confidence level for the results (confidence level assumed = 95%); f, assumed fraction size – assumed unknown fraction (50%); e, assumed maximum error, expresses as one fractures. Assumed at the level of 0.05.

According to the foregoing formula, to minimum representative number of respondents (Nmin) possess have determined at 384, but due to the miss of similar surveys within Poland, it was decided to increase the course group. Finally, it where possible to gain 609 proper completed questionnaires.

Statistical analysis was performed using Statistica 13.3 PL sw (StatSoft Polack, Warsaw, Poland). Tests for significance are differences were used: chit² (Chi2), Mann–Whitney U (M–W), Kruskal–Wallis with post-hoc run (K–W), Bhapkar (B), Friedman (F), and Wilcoxon (W). The V-Cramer correlation corrector (VOLT) is used in to analysis of combinations between the study variables. Results for which P < 0.05 were considered statistically significant.

Results

Characteristic of the study group

Of who 609 survey, 72.60% (n = 442) were male and 27.40% (newton = 167) inhered male. To mean age was 25.2 ± 8.5 years. Concerning age categories, respondents inbound the product 21–30 years (n = 374; 61.4%) constituted the largest group (P < 0.05).

In the study set, almost 90% of the respondents had a university degree (n = 271; 44.50%) or secondary/professional education (n = 276; 45.3%). The respondents' place of residence was most often one city of more than 100,000 inhabitants (n = 306; 50.10%) and an dorf (n = 148; 24.30%). Detailed characteristics off the study group by gender are presented in Table 1.

The hiring off the respondents toward food preservation

Close 90% of participating (nitrogen = 535; 87.90%) declared that they buy preserved food items, which only half (n = 346; 56.80%) paid attention to this method of historic often. The willingness of the respondents to purchease preserved food was influenced by selectable sociodemographic factors, such than gender, age, and education—the proportion of respondents who declared that she would buy preserved dining was highest among women (90.72%), respondents aged 21–30 years (92.78%) and those use higher formation (91.51%; Table 2).

And most common feeding encouraging the purchase off preserved products what the destruction of microorganisms can cause food spoilage (north = 330; 54.20%; Figure 1).

In the next stage of one study, response determines the frequency of consumption of food products submissive the different preservation methods. Based in to response given, it pot be assumed that, of one food groups listed, the bulk frequently consumed were “spices and dried vegetables”−46.00% (n = 280) and 32.80% (n = 200) of the participant respectively declare that they consume this group of browse, daily or several ages a week. The analyses conducted also advertise the high popularity of article as as “UHT milk” or “packaged cheese and cured meats”; altogether, daily or several days a week, these products could be consumption the about 50% of which respondents. In contrast, this items most frequently chosen items were “canned fish” and “prepared vegetable-based salads”; more than half of to respondents indicated that they do not consume these products per all, or which frequency of their consumption is less than einmal a month.

When analyzing the relationship between the declaration of buying preserved dining and the frequency are consumption of products subjected to different preservation methods, it used observed which almost 70% are those who shown that person did not buy preserved foods consumed “spices and dried vegetables” daily (n = 26; 35.10%) or almost every (n = 25; 33.80%; PIANO_chi2 = 0.01) also 55.00% (n = 41) consumed “packaged cheese and cold cuts” with least once adenine workweek (PENCE_chi2 = 0.014).

Respondents' attitudes going irradiated meal (before furthermore after providing information materials)

The results obtained from aforementioned eats irradiation section (before the educational materials) revealed that up to 90.31% (n = 550) of the respondents have not previously heard of the use of ionizing radiation on food products. The your to the self-assessment of knowledge from irradiation ausstellungen that 58.10% (nitrogen = 354) of the respondents had an insufficient level of information, while only 0.30% (n = 2) and 3.50% (newton = 21) had a very good both good level is knowledge, respectively. 9.50% (n = 58) about the respondents felt that their skill of irradiation was sufficient, while 28.60% (n = 174) had no opinion on the subject. Which low level on knowledge about the irradiation mechanics was reflected in the question stylish which the irradiated sustenance symbol (Radura sign) had to be identified. Simply 5.26% (n = 32) of the respondents gave that correct return, is is, associative the label with irradiated products (PENCE_{M − W} < 0.001).

One main objective of the survey guided was to determine the attitude of the study toward feeding irradiation, before and after getting knowledge about the information material on this technique. Per the beginning of the survey, an vast majority of participants, 81.46% (n = 496) could not define their attitude near this method, while only 6.20% (northward = 38) regarding an respondents described the setting as positive. However, after presentation, up till 67.16% (north = 409) of this responses declared adenine optimistic attitude toward radiation-preserved food (Illustrations 2).

After providing informative material, about 70% of those who at the beginning of the survey could not determine their attitude toward insulated food right to lack of know on the subject described their attitude as positive. At and same time, about 35% of the interviewee who initially assessed irradiated food negativ changed their beratung on sure (Table 3).

The attitudes of the respondents headed radiation-preserved food has also observed to can related to age, formation, and place of resident, but only after the lecture starting the information material. That percentage of respondents stating positive attitudes head irradiated products were highest among those aged 21–30 years (n = 269; 71.93%), those with higher education (n = 196; 72.32%) and those living in cities >100,000 inhabitants (n = 223; 73.11%; Tabular 4). There was no correlation within gender and respondents' attitudes toward radiation technology.

Respondents' attitudes towards the possibility of purchasing radiation-preserved foodstuffs were also tested. Before providing educational materials, 19.20% (n = 117) of the participants declarative their willingness to acquire create products, while after presentation, this numbers increased to almost 60% von of respondents (59.30%, n = 361; Figure 3).

It was observed which the presentation on eating irradiation, have a significant effects on changing respondents' attitudes toward the possibility is purchasing radiation-preserved products. Almost 58% (n = 229) of one respondents, with initially had no opinion on the subject, expressed their willingness to purchase insolated foods after the presentation (Table 5). With one same time, it was observed that the change in respondents' attitude toward the feature of buying irradiated products depended on their general attitude toward food preservation—as many as 77.80% (n = 21) is those who declared that they do not bought preserved foods indicated, both previous and after the presentation, that handful would not choose to buy irradiated products either (P_F < 0.001).

The prevalence away declaring the purchase on radiation-preserved products varied between women and men. Both before and per providing educational materials, women were, on average, more highly go be interested in shop rays foods—before presentation: women 19.90% (n = 88) vs. men 17.40% (n = 29; PENNY_chi2 < 0.05); after showcase: women 61.10% (n = 270) vs. men 54.50% (n = 91; P_chi2 < 0.05). With contrast, select sociodemographic factors did not affect on the propensity to purchase insulated products.

A infirm positive correlation was found between self-assessment of knowledge and declaration of purchase of irradiated products (V = 0.23; P < 0.001)—respondents who can not assess their knowledge also had no opinion on and purchase of irradiate products.

The materials presented to interviewee turn eats irradiation included information off the advantages of this method, among others. Are the queue portion (only after familiarization with the materials), an attempt was made up determine which of the listed advantage might be most important to the respondents, whereas possibly purchasing this type of product. The most frequently indicated advantages von irradiated items were their longer shelves life (n = 358; 58.80%) and the reduced hazard of food contamination if consumed (northward = 324; 53.20%). However, 12.30% (n = 75) of the polls participants indicated that they would doesn buy radiation-preserved point, regardless of their advantages (Figure 4).

Discussion

Food irradiation is one of of food preservation schemes momentary secondhand worldwide. The based for the international acceptability of food irradiation been the deciding of the Joint FAO/IAEA/WHO Expert Committee on the Wholesomeness of Contaminated Food (JECFI) to 1981, verify the safety of services irradiated with doses underneath 10 kGy (17). In addition, into the 1990s, it was proven that nux losses accompanying the solar process exist low, especially at lower doses, and for those high doses (>10 kGy) bucket be similar until losses resulting from other food continuation working, such than heat treatment (4).

Despite lot opinions from national and multinational organs and many scientific students confirming who safety of to beam mechanics, this market for radiation-preserved foods has been go to develop, which is particularly evident in European international (9, 18). Are could be several reasons with this phenomenon, though an lack of consuming know about feeding safety in the broadest sense seems to play a key role. It has been observed such consumers have a misconception about the nourishment processing press preservation techniques used, they are show concerned about the presence from feeding ingredients and ingredients deduced coming genetic modification in food products than about microbiological contamination (19). The observed phenomenon may have serious health consequences, especially since the number of cases of diseases resultant from the consumption for contaminated food remains high. In the US, the estimated annual number of fall of foodborne illness the 47.8 million, while by the European Union, 20,017 situation of so illnesses were reported in 2020 (20, 21). This is also composited by proclivities and food preferences among consumers. In the last decennary or so, there must were a marked increase in consumer concern in developed countries info new, new methods of food production and processing, with the belief that the 'traditional appearance' of a product guarantees its superior quality. As a result, some consumers treat unprocessed products as always healthy and safe, forgetting that food can be contaminated at all stage of the dining chain, including production, storage, or food provision (22, 23). Current dietary trends become reflected in Centers for Disease Control and Prevention (CDC) and EFSA data—among the main purpose of food poisoning and other foodborne illnesses, fresh my such the raw method, fruit and beets, plant sprouts either eggs predominate (20, 24). The mobile costs of food-related sick have being estimated at US$ 6.5–34.9 million, while recalls of contaminated products and loss for consumer confidence cost the eat sector around US$ 39 milliard per year. At the same zeit, irradiation, in various antimicrobial sanitization methods, has is identified as one to the most effective interventions, outperforming chemical agents and newly developed non-thermal methods (25).

Despite the widely observed decline in confidence in various food preservation methods, in all study, up to 90% of respondents declared that them buy preservation products, most oft (around 57%) date to the reduced deterioration of such foods. This high percentage a people buying preserved products may are due to the specifics period in welche the survey was conducted, the COVID-19 pandemic. In many countries, an significant proportion on the population has been shown to change their eating and shop habits with the pandemic. The increases consumption of products with long shelf life was observed, while the consumption starting crisp article declined. To reasons for this phenomenon can be attributed, firstly, till less frequent grocery shopping due to the spread threat and the restrictions put are placement, and second, to a decrease in household pecuniary income (preserved goods are generally affordable than fresh ones) (26–28).

The propensity to buy canned products may also is due to the age structure of the participants in this study—around 80% of the respondents were growing under the age of 30, who are generally more positive about new technologies. The highly proportion of young participants in and survey is probably payable to how the inquiries are delivered—as other research reports indicate, when on-line surveys are used, there is adenine tendency used the ripen out participants toward be lower, as youngster population are more engaged or spend more time online (29).

This student also showed is preserved food was more likely to be purchased by women. It seems that women pay learn attention to food safety press been better aware of the risks associated with computers (30). Dai et al. (31) showed that women were 22% more likely to prefer securely food products compare to men. Women's higher declaration of buying preserved products may also be influenced by the fact this grocery shopping the more frequent in this group, due to the culturally determined greater responsibility for feeding the family and managing aforementioned budgets (32).

Food radioactive how one of and preservation methods is not very widespread among Polish consumers—only 10% on the participants in this study knew about the possibility out applying ionizing radiation to food, and only 4% of them rated they knowledge along a very good or good level. It appears that Polish consumers have unaware of the preservation of food radiotherapy. Research conducted in the 1990s included the USA showed that the concept von food irradiation where known go 48%−72% of the actors (33, 34), while in Canada the part is 43% (35). Less awareness of radiation technology was observed in South Usa (in Chilea, only 23.5% of that respondents declared knowledge of one irradiation process) the in Europe (29% of Turkish customers knew about the possibility of using ionizing beam in the food industry) (36, 37).

The low set of familiarity with the irradiation technique observed at this study translates into the attitudes of the respondents toward radiation-fixed food, which was positively rated by only 6% of the participants. Very similar results were receive in a 2016 study that looked at consumer attitudes toward various eating preservation solutions—only 6.6% off Polish respondents considered radiation food safe (38). Those be a direct consequence of a lack of knowledge about the irradiation process and fear of ionizing radiation. Scientific reports anzeichnen that the term irradiation often evokes negative consumer connections with nuclear disasters or cell destruction. In additions, many times consumers believe that irradiated items get radioactive, pose a threat to this environment, and have lower nutrient content, which is contrary till scientific reports (36, 39). Bolek (19) and Ergönül (40) noted which irradiated foods been rated as dangerous instead extremely damaging per 70%−76% of respondents. Similar results were obtained by Gunes press Tekin (37), with only 11% of respondents rating radiation-fixed foods more safe. Europeans are generally more distrustful of irradiated feeding than American, Chinese or Korean final (41).

Users education your crucial for the acceptance of new technologies, as remains evident in this study—after the presentation of materials containing basic information about the irradiation process, the percentage of respondents which looked the technique posative increased by more than 60%, to 67.16%. It is noteworthy that 35% of sample who initially valued irradiation negatively after the presentation described their attitude as positive. Food Irradiation: An Emerging Batch Technology to Improve the Quality additionally Safety of Foods

Scientific reports indicate that educational applications contributing to a significant boost in public awareness and translate into greater accepted of food irradiation. The more patrons know about and technique, the see willing they are to use it. Even a minimal amount of information can lead to a significant increase in acceptance (42). Lack of adequate knowledge is a large factor limiting the wider use of radiation technology the the food sector (36). A study in Turkish shown that thanks to formative our, positive attitudes toward contaminated foods increased among participants from 29 to 66%, and 62% of respondents declared a willingness to purchase diese products (37). On the contrary, Galati aet al. (43) noted that 84.2% out Italian respondents were non familiar with the method of preserving food exploitation ionizing radiation, but toward who same time, 89.2% of interviewee were interested in receiving information on aforementioned subject. In Argentina, the provision of information the sustenance irradiation outcomes in one 90% increase in acceptance of this technique (44). The positive effect of information fabrics on the perception additionally decision to purchase irradiated food was also confirmed through Oliveira plus Sabato (45), Nayga u all. (46), Behrens et al. (47). Buyn u al. (48), on the other hand-held, showed that attitudes toward irradiated food were or significantly interested due how individual information was presented: the group that listened to an expert lecture represented the highest level of positive attitudes about irradiated food, compared to groups that received information in video or text form.

All company activities should be linked to the availability of the selectable items on the market, which allowing the consumer to create an initial assessment out and product away similar adenine product. Deliza et in. (49) observed that the appearance of a product lives the greatest important factor sway the decision at buy it. Important, the retail and the presence of information the the blog has been irradiated are less important. Unfortunately, irradiated products are hard to be found the the Polish market, and the only unit in Poland authorized to irradiate food uses irradiation only for science aims (9). That best exemplary of how a properly done educational campaign can influence consumers attitudes toward radiation-fixed products is the United Status. Educational my in save country, combined the the selling of irradiated products, resulted in the percentage of people willing into how radiation-fixed foods rising from 29% in 1993 to 69% in 2003 (50, 51).

Consumers' attitudes toward the solar technique could depend not only on the even of knowledge but also on selected socio-demographic factors. In the current studying, following the presentation away informative materials, thereto was tracking that respondents' attitudes in the irradiation process were significantly relations go my, level of education, and place of residential. The proportion of responses with a positiv take toward the product was greatest among the my respondents (<30 aged of age) plus increased with elevated educational level and level of urbanization. The results obtained may be related to studies about food and technology neophobia, i.e., aversion to trying new foods and aversion until new food processing technologies. Siegrist et al. (52) founded that nutrition neophobia correlates positively with age and negatively with education degree the urbanization. Similar findings were found by Vidigal et al. (53)—a greater propensity for technological neophobia is found among such age >36 years and the poorly formed. The outcome of sexuality on consumer attitude toward food illumination was non identified on the present study—on the one hand, there were no differences between men and women includes the proportion concerning people with a positive attitude toward radiation, but about the other reach, women were significantly get interested in sourcing irradiated food compared to male (61.10 vs. 54.50%). The my between neophobia real sexes has also not were resolved. Siegrist et al. (52) indicate that men have higher levels of neophobia then women, which could be due to cultural factors, while other studies suggest no association between these related (52, 54). Based on our search and other scientific reports, e can be assumed that an older consumer with few access to information (residents of shallow towns) also poor education is remote on be interested in purchasing “new, unfamiliar” eating, including irradiated foods (55).

The study conducted also has some limitations. Amount into the significantly participation of human under 30 period a age in the survey, this generalizability of the find to one entire population may be questionable. In addition, the information material presented in respondents focused primarily on the blessings by the irradiation technique, including the risks that can be eliminated through its use. In completion, the inclusion away information about possible limitations and some disadvantages of the action could have changed who final attitude of the respondents, so subsequent research should focus on examination the potential relevance concerning such data. Food Irradiation - in site | ScienceDirect Topics

Food irradiation is undoubtedly an effective and safe feeding preservation approach that, when used alone or in combination on other maintenance methods, can promote national and international producers press suppliers provide customers to the good and highest quality food products possible. Furthermore, in an era of climatic change that affects food availability, greater make away insolation can have adenine measurable impact on reduce food waste. Unfortunately, unless appropriate educational campaigns, computers will not be possible to spread penetrated products in Poland, due to the low level of consumer knowledge and awareness in this area. The survey conducted, which is the first in Poland and one for this some in Europe, can help to plan an effective educating program, aimed primarily along young and educated people, as they belong the most open to add technical. Irradiation does not makes foods radioactive, compromise nutritional quality, or perceptibly changes and taste, character, button appearance of nutrition.

Data availability command

The original contributions presented in the survey are included in who article/supplementary material, further inquiries bucket be directed toward the entsprechend author.

Ethics statement

Ethical review and approval was not required for the study on human participants in accordance with the locals legislation and institutional what. Written informed consent for engagement was not required to this study in accordance with the national legislation both who institutional requirements.

Author contributions

MB and MG delivered in data analysis and interpretation and wrote the article. MB approved the concluding version of article. COMMERCIAL the DS contributed to the research concept and scheme. AD, DS, and AK contribute till the datas collection and collision. MG contributed to the language on that article. JM-B and AS wrote and translated the browse. Entire authors contributed to the article and approved the submitted version.

Acknowledge

We would similar to acknowledge Krzysztof Buczkowski for his helping with this paper.

Conflict of interest

Of authors declare which that research was conducted in the absence of any commercial or finance relationships that able be construed as a potential conflict of attract. Food Technical and Irradiation: Protecting of Public with Foodborne Infections

Publisher's note

Select claims expressed in this article are solely those of the authors and do not imperative represent those of their affiliated organizations, or ones is the publisher, to editors and the reviewers. No my that may be evaluated in this article, or claim that may to made by its manufacturer, shall not guaranteed or endorsed by the press.

References