Consumer Perception of Irradiated Food Products in the Abai Region of Kazakhstan
Orynbekov D. Kalibekkyzy Z. Nurgazezova A. Nurymkhan G. Kassenov A. Yermekov Y.
May 2025Multidisciplinary Digital Publishing Institute (MDPI)
Foods
2025#14Issue 9
Food irradiation is a scientifically validated method for improving food safety and shelf life, yet public acceptance remains limited due to persistent misconceptions. This study investigates consumer perceptions of irradiated food in the Abai region of Kazakhstan, an area historically affected by radiation exposure, though this context is not explicitly addressed. A structured questionnaire was administered to 420 adult residents across urban and rural districts, collecting data on familiarity, knowledge, perceived risks and benefits, willingness to consume, and influencing factors such as trust in authorities and preference for natural foods. Descriptive and inferential statistical analyses, including Pearson correlation and Duncan’s test, were employed. Results reveal widespread knowledge gaps—only 20% correctly rejected the myth that irradiated food is radioactive—yet nearly half of respondents expressed willingness to purchase such products. Perceived health risk was high across all food categories, especially infant food, but this did not consistently predict avoidance. Demographic variables such as education and age influenced perceptions of necessity, while gender and trust in authorities had minimal impact. The study concludes that although consumer knowledge is low, moderate openness exists toward irradiated food, suggesting that public education and clear communication could play a pivotal role in building acceptance for this food safety intervention.
consumer attitudes , food irradiation , food safety , Kazakhstan , knowledge gap , technology acceptance
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Department of Food Production Technology and Biotechnology, The Engineering-Technological Faculty, Shakarim University, Glinka 20A, Semey, 071412, Kazakhstan
Department of Food Technology and Processing Products, Technical Faculty, Saken Seifullin Kazakh Agrotechnical Research University, Zhenis Avenue, 62, Astana, 010011, Kazakhstan
Department of Food Production Technology and Biotechnology
Department of Food Technology and Processing Products
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