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A recent survey from the International Food Information Council (IFIC) finds that Americans are losing confidence in the safety of U.S. Food Supply. The group surveyed 3,000 Americans about their beliefs and behaviors around food and purchasing decisions. This year’s results show a significant drop in consumer trust in food and ingredient safety.
Kansas State University food scientist Karen Blakeslee explained that the decline may stem from concerns that companies prioritize profit over safety, lack of trust across the supply chain, gaps in government regulation, and frequent food recalls. She also noted that conflicting information online can confuse consumers. Blakeslee recommends looking to reliable sources such as food manufacturers, universities, and government agencies for clear and science-based guidance.
To help prevent foodborne illnesses, Blakeslee suggests four key practices: clean hands, surfaces, and produce; separate raw and cooked foods; cook foods to the proper temperature; and keep hot foods hot and cold foods cold, including safe thawing methods.
Blakeslee said rebuilding consumer confidence in food safety will take time.
Dining and Cooking