Evaluation on the knowledge and acceptance of irradiated foods in the food bank in Brazil - dissemination about the benefits of the technology
DOI:
https://doi.org/10.33448/rsd-v11i8.31241Keywords:
Waste; Hunger; Food irradiation; Food supply chain.Abstract
The knowledge of the benefits of food irradiation needs to break the barriers of technological centers reaching the general public and have acceptance by consumers. The objective of this study was to evaluate, through the application of a questionnaire, the knowledge and acceptance of individuals from the CEAGESP food bank, in relation to food irradiation before and after an educational intervention that informed through text and video the benefits of applied irradiation. in food. In addition, through visual sensory analysis and presentation of graphic material, the purchase intention of irradiated food was verified in the local consumers. The results show that initially 95% of the BCA population had already consumed a product with some irradiated ingredient, however only 50% declared that they would buy it. After applying all the questions and the informative text and video about food irradiation technology as a treatment, the results showed that 80% of the subjects would buy irradiated food. In this way, the information increased the acceptance of the BCA population by 30%. In addition, it was found that 80% of CEAGESP consumers who were exposed to educational material and visual sensory analysis accept and intend to buy irradiated foods. The results show that the questionnaire was an instrument for the active dissemination of knowledge and the graphic material and visual sensory analysis are ways of disseminating this technology.
References
Andrade, J. C. de, Deliza, R., Yamada, E. A., Galvão, M. T. E. L., Frewer, L. J., & Beraquet, N. J. (2013). Percepção do consumidor frente aos riscos associados aos alimentos, sua segurança e rastreabilidade. Brazilian Journal of Food Technology, 16(3), 184–191. https://doi.org/10.1590/s1981-67232013005000023
Bearth, A., & Siegrist, M. (2019). “As long as it is not irradiated” – Influencing factors of US consumers’ acceptance of food irradiation. Food Quality and Preference, 71, 141–148. https://doi.org/10.1016/j.foodqual.2018.06.015
Bevelacqua, J. J., & Javad Mortazavi, S. M. (2020). Can irradiated food have an influence on people’s health? In Genetically Modified and Irradiated Food, Capítulo 11, 243–257, Elsevier. https://doi.org/10.1016/B978-0-12-817240-7.00015-2
Bisht, B., Bhatnagar, P., Gururani, P., Kumar, V., Tomar, M. S., Sinhmar, R., Rathi, N., & Kumar, S. (2021). Food irradiation: Effect of ionizing and non-ionizing radiations on preservation of fruits and vegetables– a review. Trends in Food Science & Technology, 114, 372–385. https://doi.org/10.1016/j.tifs.2021.06.002
Brasil (1990) Lei no 8137 de 27 de dezembro de 1990. http://www.planalto.gov.br/ccivil_03/leis/l8137.htm
Brasil. (2001) Ministério da Saúde. Agência Nacional de Vigilância Sanitária. Resolução – RDC nº 21 de 26 de janeiro de 2001. Diário Oficial da União. Brasília, 29 jan. 2001.
Costa, L. A., Bastos, M. A., Rocha, D. F., Almeida, A. A. P., Silva, A. V. M., & Silva, J. H. (2014). Capacidade de resposta de Bancos de Alimentos na captação, distribuição e redução de desperdício de alimentos. Revista Baiana Saúde Pública, 38(1), 30. https://doi.org/10.22278/2318-2660.2014.v38.n1.a716
Critzer, F. J., & Doyle, M. P. (2010). Microbial ecology of foodborne pathogens associated with produce. Current Opinion in Biotechnology, 21(2), 125–130. https://doi.org/10.1016/j.copbio.2010.01.006
Diehl, J.F., (1995) Safety of Irradiated Foods, 2 edition, Marcel Dekker, Inc., New York.
FDA Irradiation in the Production, Processing, and Handling of Food 2018, Us Food and Drug Administration Regulation, Edition. The Law Library
FAO Food and agriculture organization. Brazil and FAO (2015). Perdidas y desperdicios de alimentos en america latina y el caribe, boletim n 2, april 2015. https://www.fao.org/publications/card/es/c/I4655S/
FAO Food and Agriculture Organization Tracking progress on food and agriculture (2021)-related SDG indicators https://www.fao.org/sdg-progress-report/2021/en/
Fernandes, Â., Barreira, J. C. M., Günaydi, T., Alkan, H., Antonio, A. L., Oliveira, M. B. P. P., Martins, A., & Ferreira, I. C. F. R. (2017). Effect of gamma irradiation and extended storage on selected chemical constituents and antioxidant activities of sliced mushroom. Food Control, 72, 328–337. https://doi.org/10.1016/j.foodcont.2016.04.044
Galati, A., Moavero, P., & Crescimanno, M. (2019). Consumer awareness and acceptance of irradiated foods: the case of Italian consumers. British Food Journal (Croydon, England), 121(6), 1398–1412. https://doi.org/10.1108/bfj-05-2018-0336
Gustafsson, J., Cederberg, C., Sonesson, U., & Emanuelsson, A. (2013). The methodology of the FAO study: Global Food Losses and Food Waste-extent, causes and prevention -FAO, 2011.
Herdman, M., Fox-Rushby, J., & Badia, X. (1998). A model of equivalence in the cultural adaptation of HRQoL instruments: the universalist approach. Quality of Life Research: An International Journal of Quality of Life Aspects of Treatment, Care and Rehabilitation, 7(4), 323–335. https://doi.org/10.1023/a:1024985930536
Machado, S.; Santos, F. Albinati, F.; Santos, L. (2006) Comportamento dos consumidores com relação à leitura de rótulo de produtos alimentícios, Alimentos e Nutrição, 17(1). http://serv-bib.fcfar.unesp.br/seer/index.php/alimentos/article/viewArticle/119
MMA Ministério do Meio Ambiente. Programas evitam o desperdício de alimentos. 13 jun. 2016. in Desperdício de alimentos [recurso eletrônico] : velhos hábitos, novos desafios / org. Marcelo Zaro. – Caxias do Sul, RS: Educs, 2018. ISBN 978-85-7061-917-4
Mostafavi, H. A., Mirmajlessi, S. M., & Fathollahi, H. (2012). The Potential of Food Irradiation: Benefits and Limitations. In A. H. Eissa (Ed.), Trends in Vital Food and Control Engineering, 43–68, https://www.intechopen.com/chapters/35125, DOI: 10.5772/34520
Rocha, A. F., Ferreira, N. N., De Souza, A. R. M., Flores, I. J., & Arthur, V. (2021). Aceitação e consumo de alimentos irradiados em Goiânia-GO / Acceptance and consumption of irradiated foods in Goiânia-GO. Brazilian Journal of Animal and Environmental Research, 4(2), 1618–1632. https://doi.org/10.34188/bjaerv4n2-005
Sachs, J., Kroll, C., Lafortune, G., Fuller, G., Woelm, F. (2021). The Decade of Action for the Sustainable Development Goals: Sustainable Development Report 2021. Cambridge: Cambridge University Press. https://www.sdgindex.org
WHO (2017). Technical Report Series No. 1007, Evaluation of Certain Food Additives: Eighty-Fourth Report of the Joint FAO/WHO Expert Committee on Food Additives. World Health Organization, Geneva, Switzerland. https://apps.who.int/iris/handle/10665/204410
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2022 Juliana Maria Altavista Sagretti Gallo; Elaine Marcílio Santos; Sandra Kalil Bussadori; Marcela Leticia Leal Goncalves ; Ana Paula Taboada Sobral; Daniele Cristine Raimundo; Cristina de Fatima Lucio ; Marcella Tavares Luiz Fernandes ; Milton Ricardo Azevedo ; Susy Frey Sabato
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
1) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
2) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
3) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
