Aceitação e consumo de alimentos irradiados em Goiânia-GO / Acceptance and consumption of irradiated foods in Goiânia-GO

Os alimentos se deterioram com facilidade, por isso é necessário aplicar algumas técnicas de conservação para aumentar a vida útil dos mesmos e garantir que cheguem aos consumidores de forma segura. A irradiação de alimentos é uma dessas técnicas que utiliza doses controladas de radiação ionizante, não afetando as propriedades nutricionais e sensoriais do produto. Apesar desta tecnologia ser aprovada e regulamentada por diversos órgãos nacionais e internacionais, muitos são os obstáculos enfrentados para a comercialização e aceitação de alimentos irradiados no Brasil. O objetivo do trabalho foi verificar a aceitação e consumo de alimentos irradiados pelos consumidores da cidade de Goiânia – Goiás. Foi aplicado um questionário composto por 12 questões e o entrevistado respondeu as questões de um a onze sem qualquer explicação prévia sobre a irradiação de alimentos, em seguida foi dada uma breve explicação sobre o assunto e então a questão 12 era feita. O questionário foi aplicado na comunidade externa ao redor do campus Samambaia da Universidade Federal de Goiás (UFG), Restaurante Universitário da UFG e no parque Flamboyant, situados na cidade de Goiânia. Os dados foram tabulados e analisados por meio de gráficos com o software Excel e algumas questões foram submetidas à análise do teste do qui-quadrado (5% de significância) em relação às questões de faixa etária, sexo, escolaridade e renda. Das pessoas entrevistadas, 90% responderam não ter nenhum conhecimento sobre o que é irradiação de alimentos e 10% afirmaram conhecer a tecnologia. Quando perguntados se consumiriam um alimento sabendo que ele passou pelo processo de irradiação 45% responderam que não consumiriam, 27% ficaram em dúvida e 28% afirmaram que sim. Após o esclarecimento sobre alimentos irradiados, 89% das pessoas afirmaram que consumiriam alimentos irradiados, mostrando que a falta de informação é o maior fator para a não aceitação e consumo de alimentos irradiados. Sendo necessária uma melhor exploração das informações relacionada a este tema, para que os consumidores se tornem mais abertos para conhecer e consumir esses produtos de forma consciente.

Consumer awareness and acceptance of irradiated foods: the case of Italian consumers

Purpose The purpose of this paper is to investigate consumers’ willingness to accept irradiated food and the major factors related both to socio-demographic characteristics and to the perceived risk of consumers about the assumption of foods treated with novel technologies and irradiation, in particular, affecting their behavior. Consumers’ need for information has been investigated. Design/methodology/approach An online survey, involving 392 consumers living in Italy, was carried out to respond to the aim of the study. A Probit model was performed in order to identify major factors affecting the probability to accept food treated with ionizing radiation. Findings Findings show that the acceptability of irradiated foods is mainly affected by the consumers’ perceived risk to health consequent to their consumption. Equally influent are the socio-economic characteristics such as age, monthly income and geographical area in which consumers live. Research limitations/implications This study provides some interesting suggestions both for policy makers and managers, primarily related to the need to start an effective promotion campaign aimed to familiarize the consumers about the principles, aims and benefits of irradiation technology. Originality/value Very few empirical studies have been carried out in order to evaluate the acceptability of foods products treated with ionizing radiation in Italy, where exist a growing problem related to the food loss and waste, and the need for information among consumers about the irradiated foods.

Development of optical fibers for food irradiation dosimeter

Different technologies and methods for enhancing food quality have been developed and applied in the last few decades. One of the latest technologies is by using ionizing radiation. Food irradiation is the technology that improves the safety and extends the shelf life of food by reducing or eliminating harmful microorganisms and insects. In order to provide for food safety, proper control or radiation detector of irradiated food seems very critical to facilitate international trade of irradiated foods and to enhance consumer confidence. In present studies, germanium-doped (Ge-doped) optical fibers of various form and dimensions were used as radiation detector. The fibers were irradiated using electron beam (EPS 3000), with doses from 1 kGy up to 10 kGy, exceeding the dose range of all commercial high dose dosimeters used in food irradiation industry. A study has been made of linearity, reproducibility, and fading. The fibers show a linear dose response over the studied range doses with mean of reproducibility less than 5 % variation between 1st exposure and 2nd exposure. TL fading of Ge-doped flat fibers has been found to be < 8.7%.

Population survey of attitudes and beliefs regarding organic, genetically modified, and irradiated foods

Background: Sales of organic foods are increasing due to public demand, while genetically modified (GM) and irradiated foods are often viewed with suspicion. Aim: The aim of this research was to examine consumer attitudes toward organic, GM and irradiated foods to direct educational efforts regarding their consumption Methods: A telephone survey of 1838 residents in Tennessee, USA was conducted regarding organic, GM, and irradiated foods. Results: Approximately half of respondents (50.4%) purchased organic food during the previous 6 months (‘consumers’). The most common beliefs about organic foods by consumers were higher cost (92%), and fewer pesticides (89%). Consumers were more likely than non-consumers to believe organic food tasted better (prevalence ratio 3.6; 95% confidence interval 3.02–4.23). A minority of respondents were familiar with GM foods (33%) and irradiated foods (22%). Conclusion: Organic food consumption is common in Tennessee, but knowledge about GM and irradiated foods is less common. Consumer health education should emphasize the benefits of these food options, and the safety of GM and irradiated foods.