Objective To investigate the age-related differences in risk cognition and safety behavioral practices regarding bongkrekic acid contamination in long-term fermented and soaked foods.Methods Residents from Hu’nan， Anhui， Ningxia， Shanghai， and other areas were selected as study subjects using a multi-stage stratified sampling method. Participants were divided into four age groups： minors （<18 years）， young adults （18~29 years）， middle-aged adults （30~49 years）， and elderly adults （≥50 years）. Data were collected through online and offline questionnaires and analyzed using the non-parametric Kruskal-Wallis rank sum test. The study focused on examining differences between age groups regarding exposure to long-fermented and soaked foods， consumption frequency， symptom responses， and food safety behavioral practices. It also assessed the level of risk awareness， risk perception， and behavioral differences concerning bongkrekic acid among the groups.Results The study revealed differences in exposure rates to fermented rice/noodle products， tremella fungus （silver ear fungus）， wood ear fungus， and potato-based products among the different age groups， with significant differences for potato-based products （P<0.05）. The young adult group （18~29 years） had the highest proportion reporting high-frequency consumption （>3 times/month）， significantly higher than other groups （P<0.05）. Regarding symptom management after consumption， the minor group （<18 years） had the highest rate of self-medication， with significant differences between groups （P<0.05）. In terms of food safety behavioral practices， the minor group （<18 years） had the highest execution rate for “checking production dates，” while the elderly group （≥50 years） had the lowest. The middle-aged group （30~49 years） had the highest execution rate for “controlling soaking time” （all P<0.05）. Regarding awareness of bongkrekic acid poisoning incidents， the elderly group （≥50 years） showed the highest level of concern， while the young adult group （18~29 years） showed the lowest （P<0.001）. The overall awareness rate of bongkrekic acid among all respondents was only 16.9%.Conclusion Significant differences exist in food safety awareness and behavioral practices among different age groups： the minor group （<18 years） had overall lower awareness levels of bongkrekic acid and lower competency in food safety practices； the young adult group （18~29 years） exhibited a “high exposure - low awareness” paradox； the middle-aged group （30~49 years） performed well in operational standards but had the lowest mastery of first-aid knowledge； the elderly group （≥50 years） faced higher symptom risks but had limited scientific responses. These findings advocate for stratified food safety policies tailored to age-specific cognitive and behavioral patterns， alongside targeted public education to mitigate bongkrekic acid poisoning risks.