

@mastersthesis {6393,
	title = {Consumer attitudes toward new in-home washing systems},
	year = {2011},
	note = {1507149},
	school = {University of California, Davis},
	type = {phdM.{S}.},
	address = {Ann Arbor},
	abstract = {Consumer{\textquoteright}s awareness of foodborne illness outbreaks related to contaminated fresh produce is increasing. Some are interested in what they could personally do at home to enhance safety. One risk reduction strategy is to adequately wash produce before consumption. Washing with ozonated or electrolyzed water has reduced bacteria levels for some produce items in laboratory settings. This study explores consumer awareness of produce related food safety issues, assesses their interest in learning about produce washing techniques, and measures their response to washing with ozonated or electrolyzed water produced by equipment designed for the home. Consumer attitudes were explored through focus groups (n=10) of 101 consumers conducted in Northern California in 2010. Attitudes were analyzed by content analysis using Xsight software while responses to key questions were quantified using a Likert scale. Concern about produce safety was mixed, with an average concern level of 3.22 (1=Very Unconcerned and 5=Very Concerned). Participants were given a brief written description of each water treatment prepared by the author. Most participants were not concerned with the technologies of the two water systems. However, the likelihood to purchase the ozonated water generator was 3.83 and the electrolyzed water was 4.56 (1= Very Likely and 5=Very Unlikely). Participants trusted that the two water systems were safe for use, but also believed that both the water systems were too expensive, too large, and added an unnecessary step to their food preparation. Participants would consider using the water systems in the future if they were physically improved. The participants did support use of an advanced washing system in foodservice. This study suggests that consumers are unlikely to embrace an approach that requires them to deviate from their traditional food handling practices. Preparing a special solution and soaking produce even for a few minutes was considered too time consuming.},
	keywords = {0359:Food Science, Biological sciences, Consumer response, Electrolyzed, Food safety, Food Science, Ozonated, Produce safety, Washing},
	url = {http://search.proquest.com/docview/1010422533?accountid=14270},
	author = {Hickey, Caitlin Rose}
}
