Seven-out-of-ten consumers (69%) cited spoilage-related concerns, including bacterial contamination, as the most significant threat to food safety, according to Trends in the United States: Consumer Attitudes and the Supermarket, 1997 released by the Food Marketing Institute in May.
However, the survey also found consumers are taking action: Almost half of the survey respondents (45%) said they are doing something different as a result of the safe-handling labels on meat products. More respondents than in previous years reported washing their hands, cooking properly, not leaving meat out to thaw and washing meat.
With regard to nutrition, more than 90 percent of consumers surveyed indicated that the nutritional content of the foods they eat is important. While fat, salt and cholesterol remain as the top nutritional concerns, there has been a slight decline in the level of concern from last year.
Survey participants indicated that biotechnology and food irradiation are potential answers to issues surrounding food safety and product quality. Two-thirds of shoppers (67%) said they would be very or somewhat likely to buy food products such as tomatoes or potatoes that have been modified by biotechnology to taste better or require fewer pesticides.
Food irradiation could be a viable weapon against spoilage-related risks such as bacterial contamination. More than half (60%) responded that they would be very or somewhat likely to buy a food product such as strawberries, poultry, pork or beef if it had been irradiated to kill germs and keep it safer.
The growing popularity of the take-home meal market was also abundantly apparent in this year's Trends. Because consumers are craving convenience, one-out-of-five (22%) is buying prepared food from the supermarket to eat at home. And, almost all considered these time-saving preparations to be "home-cooked" meals.
Initiated 20 years ago, Trends explores consumer attitudes toward the supermarket and other special topics, including supermarket food service, food safety, new products and services and nutrition. The research is conducted and reported annually.
