[雙語翻譯]食品安全外文翻譯--加納城市快餐消費者的食品安全問題（英文）

1、Food safety concerns of fast food consumers in urban GhanaRose Omari*, Godfred FrempongScience and Technology Policy Research Institute, Council for Scientific and Industrial Research, Accra, Ghanaa r t i c l e i n f oAr

2、ticle history:Received 27 February 2015Received in revised form5 December 2015Accepted 9 December 2015Available online 10 December 2015Keywords:Food safetyFood safety concernsConsumer concernsFast foodFoodborne diseasesF

3、ood hazardsGhanaa b s t r a c tIn Ghana, out-of-home ready-to-eat foods including fast food generally have been associated with foodsafety problems. Notwithstanding, fast food production and consumption are increasing in

4、 Ghana andtherefore this study sought to determine the food safety issues of importance to consumers and theextent to which they worry about them. First, through three focus group discussions on consumers'personal op

5、inions about food safety issues, some emergent themes were obtained, which were used toconstruct an open-ended questionnaire administered face-to-face to 425 respondents systematicallysampled from 20 fast food restaurant

6、s in Accra. Findings showed that most fast food consumers wereconcerned about food hazards such as pesticide residue in vegetables, excessive use of artificial flavourenhancers and colouring substances, bacterial contami

7、nation, migrated harmful substances from plasticpackages, and general unhygienic conditions under which food is prepared and sold. Consumers alsoraised concerns about foodborne diseases such as cholera, typhoid, food poi

8、soning, diarrhoea, bird fluand swine flu. The logistic regression model showed that being male increased the likelihood of worryingabout general food safety issues and excessive use of flavour enhancers than in females w

9、hile beingyouthful increased the likelihood of being worried about typhoid fever than in older consumers. Thesefindings imply that consumers in urban Ghana are aware and concerned about current trends of foodsafety and f

10、oodborne disease challenges in the country. Therefore, efforts targeted at improving foodsafety and reducing incidences of foodborne diseases should not only focus on public awareness creationbut should also design more

11、comprehensive programmes to ensure the making of food safety rules andguidelines and enforcing compliance to facilitate availability and consumers' choice of safe foods.© 2015 Elsevier Ltd. All rights reserved.1

12、. IntroductionFood safety is an essential component of sustainable develop- ment and contributes to improved public health, increased food security and environmental protection. Ghana currently faces numerous food safety

13、 challenges such as microbial contamination; aflatoxin contamination; polycyclic aromatic hydrocarbons (PAH) in smoked fish and meats; mercury in fish; pesticide residues in grains, legumes, vegetable, and fruits; food a

14、dulteration; and misuse of food additives all of which impact public health (Ministry of Health, 2013; RASFF, 2004e2007). The annual out-patient re- ported cases of foodborne illnesses such as diarrhoea, typhoid, and cho

15、lera in Ghana is about 420,000 with annual death rate not lessthan 65,000 (Food and Drug Authority, 2006). In 2006 alone, a total of 90,692 people died from food- and personal hygiene-related illnesses in the country (Fo

16、od and Drug Authority, 2006). Food- borne illnesses are in fact one of the most important underlying factors for malnutrition with a serious impact on the growth and immune systems of infants in developing countries (FAO

17、, 2005). In Ghana, many street foods have been found not to conform to food safety standards and have therefore been linked to some foodborne disease outbreaks (Addo, Mensah, Bonsu, Mensah, Yeboah-Manu, Owusu-Darko, Rh

18、einlander et al., 2008). This is mainly because street foods and most traditional eateries are informal business operations that are often not licensed and regulated and most of the actors do not have formal education an

19、d are ignorant about basic food safety and hygiene (Tomlins, Johnson, Obeng-Asiedu, Myhara, 78.5%), male respondents constituted 61% of the sample, 84.5% were single, 60.0% had tertiary level degree (e.g., university, p

20、olytechnic), 49.0% were employed, and 41.3% were students mostly in tertiary education. Although respondents were not classified based on income levels, it can be inferred that people who are gainfully employed are likel

21、y to earn an income while those in tertiary education may be getting money from various sources such as parents, relatives, bursaries, and sti- pends, which may be used to purchase food. Clearly, the charac- teristics of

22、 respondents in this study are a reflection of the type of persons who largely visit fast food restaurants in the Accra Metropolis e the youth, singles, and the educated. These findings support Olutayo and Akanle (2009)

23、and Yan (2005) who found that fast food consumption in restaurants in developing countries is a phenomenon common among middle class professionals, trendy yuppies and well educated youths including bachelors. Findings fr

24、om focus groups showed that people were concerned about food hazards and other food safety issues including pesticide residue in vegetables, excessive use of artificial flavour enhancers and colouring substances, bacteri

25、al contamination, leaked harmful substances from plastic packages and general unhygienic condi- tions under which food is prepared and sold. Additionally, partici- pants expressed concern about foodborne illnesses such a

26、s cholera, typhoid, food poisoning, diarrhoea, bird flu and swine flu. The re- sults of the quantitative study (see Table 1) showed that 82.5% of respondents got worried when they think about food safety issues and this

27、was further split into 79.5% of male respondents as against 87.2% of female respondents in the cross tabulations. The Pearson Chi square was significant in relation to gender indicating that the extent to which people go

28、t worried about general food safety issues was influenced by their gender. More than 50% of respondents got worried when they think about most food safety hazards and foodborne illnesses such as cholera and food poisonin

29、g. About 65.5% of respondents were concerned that these food hazards and foodborne illnesses could be encountered or contracted through fast food consumption. The extent to which people got worried about excessive use of

30、 flavour enhancers was influenced by gender while concern about typhoid was dependent on age. Thus, as shown in Table 2 thelogistic regression model for the extent to which respondents were worried about food safety issu

31、es yielded Nagelkerke's R2 of .35 for general food safety concerns, .64 for typhoid, and .25 for excessive use of flavour enhancers, implying that 35%, 64% and 25% of the variances were respectively explained. In the

32、 logistic model, being a male (OR ¼ 1.909, p ¼ .026) increases the likelihood of worrying about food safety issues by 1.909 times than in females. The youth (OR ¼ 2.426, p ¼ .009) were found to be 2.4

33、26 more likely to be worried about typhoid while being a male (OR ¼ 1.143, p ¼ .008) increases the likelihood of worrying about excessive use of flavour enhancers by 1.143 times after controlling for the other

34、factors in the model.4. DiscussionGenerally, a high percentage of respondents perceived food being offered in fast food restaurants as unsafe and were thus concerned about several food safety issues. This finding support

35、s a 2004 USA survey in which 89% of consumers considered issues regarding food safety more important than issues regarding safe drinking water, crime prevention, health and nutrition, and the environment (UW-Extension, 2

36、004). The finding also supports earlier studies by Addo et al. (2007) who found the safety status of food offered in some Ghanaian restaurants and hotels to be substandard. Consumers' concern about pesticide residues

37、 in vegetables is justified because the most popular foods served in Ghana's fast food restaurants are fried rice, French fries and burgers, which are pre- pared and/or served with vegetables such as lettuce, cabbage

38、, car- rots, cucumber, tomatoes, spring onions, and paprika mostly produced in Ghana. Horna, Al-Hassan, Falcl-Zepeda, and Timpo (2008) and Amoah, Drechesel, Abaidoo, and Ntow (2006) have found the microbial and pesticide

39、 levels in some of these vegeta- bles in Ghanaian markets to be so high that they pose a threat to human health. Omari, Quorantsen, Omari, Oppey, and Asigbee (2014) also found that even persistent organic pollutants such

40、 as dichlorodiphenyltrichloroethane (DDT) and other pesticides that have been banned in Ghana were still being used in some rural communities, which supply vegetables to urban centres. Further- more, Ghanaian agricultura

41、l produce have been rejected severally in some European Union countries because of high pesticide res- idue levels (Ministry of Health, 2013). Thus, these issues are of extreme importance in view of the fact that in rece

42、nt times, pes- ticides have been linked to birth defects, nerve damage, cancer, and other health effects that might occur over a long period of time (Environmental Protection Agency, 2007). Although contamination of vege

43、tables may occur at the farms, restaurants have a role to play in identifying critical control points where contamination can be reduced. In relation to vegetables, WHO (2006) has shown that thorough washing under runnin

44、g water, scrubbing and peeling, where applicable, can reduce pesticide levels. The finding also points to the fact that food safety from farm to fork is everybody's responsibility and that key actors at every stage o

45、f the value chain need to play their role to improve safety of food. The worry expressed in relation to excessive use of artificial flavour enhancers such as monosodium glutamates has also been reported by Omari et al. (

46、2014) even among households in rural communities. Misuse of flavour substances is increasingly happening because, for some consumers, taste and aromatic ex- periences form part of the social objective for consuming fast

47、food therefore they feel satisfied when this objective has been achieved. Consequently, fast food providers make frantic efforts to enhance the sensory properties (taste and aroma) of the food to make them more appealing