ISSN:
1745-4565
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Forty-two restaurateurs in Wisconsin were interviewed to determine their awareness of food irradiation and use of shellfish. The restaurateurs were divided into control and test groups; the latter heard an explanation that favorably explained the process of food irradiation. This explanation had no effect (P〈 .05) on the reaction to six statements regarding food irradiation and contamination. Only 8% of all the respondents knew that the shellfish served in his/her restaurant were purchased from shippers listed on the approved interstate shellfish shippers’list. In addition, 24% of the respondents disagreed with the statement “I think that shellfish are carriers of organisms that can cause illness” and 57% had never heard of food irradiation. This pilot study showed that educational activities regarding food irradiation and shellfish purchasing and handling are needed for these important wholesale consumers of shellfish.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1745-4565.1989.tb00528.x
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