Consumer attitudes toward food safety in Asian and Mexican restaurants.

摘要

People eat out frequently, and restaurants are recognized as a source of foodborne illness. Simonne et al. (Simonne, Nille et al. 2004) examined CDC's foodborne illness data from 1990-2000 and found that foodborne outbreaks in ethnic restaurants rose from 3% to 11% while non-ethnic restaurant outbreak data remained relatively stable. Through an online survey about dinning out, this study aims to understand (1) where the public obtain food safety information, (2) people's attitudes and opinions about food safety in restaurants, (3) how people deem food safety at ethnic restaurants, and (4) what consumers think about ethnic restaurants.;Almost 1,000 adults from California and Florida responded to an online survey. Kitchen cleanliness was the most important food safety factor for all demographics. When asked their level of concern about food safety in ethnic restaurants, almost 50% reported that they are somewhat concerned. All highly agreed that they only dine at either an Asian or Mexican restaurant where they trust the quality of the food. The majority of respondents strongly agreed that all restaurant employees should complete food safety training before being allowed to open and that inspections should be more frequent.;Older people are more concerned with food safety than younger, and women tend to be more aware and cautious than men. People generally feel less likely to become ill from Mexican food than Asian. Young men are more likely than any demographic group to try a new ethnic restaurant. Seniors and non-Hispanic and non-Asian respondents are the most conservative in trying new Mexican and Asian food. People in this survey believe themselves to be knowledgeable about food safety, yet they fail to recognize signs of foodborne illness. Internet, television, newspaper, and word of mouth from friend or family are the most widely used method of spreading food safety information.;These findings indicate that food safety is a high priority for customers and restaurant owners should take action to assure customers as to the safety measures they employ. Alternative communication methods, such as the internet, posting inspection scores on doors, and social media should be given additional attention.