Purpose: To estimate the consumption patterns and food safety perceptions of 50 potentially hazardous foods (PHFs) in Korea.
Methods: A quantitative survey was performed to assess the consumption patterns of PHFs including ready-to-eat (RTE) foods by 1,000 adults over 18 years of age, who were randomly selected from six major provinces in Korea. The survey was performed twice in May and August Data were obtained by by trained interviewers in face-to-face interviews. A picture of each PHF showing the amount per serving was given to the respondents. Questions included perception of PHF safety, intake amount and frequency, purchase and consumption patterns, habit for dining out, etc. Statistical analyses were carried out using SPSS (P < 0.05).
Results: The highest-risk food was seafood, including mussels (87.4%), shellfish (86.8%), raw oyster (84.6%), sashimi (82.4%), sushi (82.6%), tuna sashimi (76.6%) and raw sliced beef (84.7%). Consumption of seafood was most frequent by the professional male group. Frequency of eating sashimi and sushi was high in the middle-age economically-stable group. The respondents living in small regions consume more PHF portions at once. The most frequently consumed RTE was fried chicken, followed by ham/sausage/bacon, fried rice, hamburger, sandwich, cream cake, and hotdog, which was consumed more frequently by people under 40 years of age and living in the city. People ate more often in Korean food restaurants on weekdays, while restaurants that served grilled beef and pork were preferred on weekends.
Significance: Food safety education regarding PHF risks is needed by those consumers who eat large amounts of PHF more frequently. The results of this study can be used for the exposure assessment element of PHF risk assessments.