유전자재조합 식품의 안전성에 대한 기본인식 조사 - 일반 소비자를 중심으로 -
* 본 문서는 배포용으로 복사 및 편집이 불가합니다.
서지정보
ㆍ발행기관 : 한국식품위생안전성학회
ㆍ수록지정보 : 한국식품위생안전성학회지 / 16권 / 1호
ㆍ저자명 : 김영찬, 김동연, 강은영, 박경진, 김성조
ㆍ저자명 : 김영찬, 김동연, 강은영, 박경진, 김성조
영어 초록
A survey was conducted to investigate consumers' attitudes toward the foods developed by gene recombination techniques from December, 1999 to April, 2000. The questionnaires were mailed to 1,500 people, and the 1,101 people responded. The consumers were asked about knowledge, acceptance, intention of purchasing, and labeling information. Although the portion of the consumers (88.8%) knowing the genetically modified foods (GMF) was lower than that of the food expert group (98.7%), many consumers had some knowledge on the GMF, which may be influenced by news released from mass media. Seventy-nine percent of the consumers responded that gene recombination technology is necessary in food production, which is similar to the findings on the survey of the expert group. The portion of the consumers responding that these foods are potentially hazard was 88.1 %, which is a little higher than the data (80.9%) from the expert group. The consumers having greater knowledge less worried about a potential hazard of the gene recombinant foods (p<0.01). Although 62.9% of the consumers responded to be willing to purchase those foods, only 16.2% of them responded to purchase the foods with no conditions, which is lower to that from the expert group (23.5%). There was no statistically significant relationship between the knowledge and the intention of purchasing. The ninety point three percent of the consumers wanted the information on gene recombination to be labeled on the foods. The data from this survey suggest that knowledge of the consumers on the GMF are not accurate, so proper strategy for consumer education may need to be developed. In addition, it is necessary to improve safety assessment sys0etn and analytical techniques for genetically modified foods (GMF) and to build pre- and post-market surveillance system for efficient implementation of the GMF labeling.참고 자료
없음"한국식품위생안전성학회지"의 다른 논문
- 강정에 관한 연구(2) - 수삼이 강정의 지방산화와 기호도에 미치는 영향 -5페이지
- 한국인의 식이를 통한 보존료의 일일 추정섭취량 평가8페이지
- 녹차카테킨이 지질과산화 및 Superoxide Dismutase 에 미치는 영향7페이지
- 겨자 , 계피 , 산초 , 고추냉이의 항균성 효과4페이지
- V. parahaemolyticus ATCC 17802 에 의한 Alkaline Protease 생..4페이지
- 이질환자에서 분리한 Shigella spp. 의 항생제 내성과 성장특성6페이지
- 식품을 통한 유기인계농약류의 동시노출위해성평가6페이지
- 여름철 닭고기의 냉장동안 미생물 및 관능평가에 관한 연구5페이지
- 한천올리고당이 주요 장내 세균의 생육에 미치는 영향5페이지
- 부산지역 대학 및 사업체 급식소의 위생관리 수행 수준에 관한 연구10페이지