Food Risk Perception Research Articles

Consumer concern about food safety in Hanoi,Vietnam

A growing demand for safe and high quality food in Vietnam has been driven by not only the rise in living standard but also consumer worry about food safety. This paper analyses consumer concern about food safety and its determinants, taking into account spatial disparities. Using the mixed method which combines data from our consumer survey and group discussions in Hanoi, we found that consumers experienced a high level of anxiety about food safety. In their eyes, pesticide residues, food preservatives, and hormone in livestock were top three risky hazards. As a result, vegetables, fruits, and meat were considered to be most unsafe. The concern about food safety was shaped by the fear of food hazards, risk perception of protein food, risk perception of vegetables and fruits, food risk information acquisition, and region. Region was the most important determinant of food safety concern, suggesting that spatial disparities exist. With a limited capacity to self-supply food and weaker social and kinship networks, urban consumers perceived a lower level of control over food safety. Their level of worry about food safety, therefore, was higher than their rural counterparts. Hence, urban farming is important, as it will help reduce urban consumers’ distress about food safety. To eliminate consumer fear in both rural and urban regions, better risk communication aiming at educating consumers about food hazards is required. Trust in food can be restored by better control of hazards and the safety of common food products.

Outrage effects on food risk perception as moderated by risk attitude

For a deeper understanding of the dynamics of food risk perception, we examined the role of perceived outrage factors in guiding risk perception. Their interactions with risk attitude and media use were investigated as well. A nationwide survey (N = 1000) was conducted on five outrage factors (familiarity, trust, catastrophic potential, effects on children, and dread) with respect to four types of food risk (Benzopyrene in noodle soup, Norovirus in school cafeteria food, Misuse of plastic coffee bags, and Salmonella in infant food) in South Korea. The results confirmed that perceived outrage factors were overall positively associated with risk perception. Trust, catastrophic potential, and dread were associated with heightened risk perception regarding all of the four types of food risk. Familiarity and effect on children were also connected to a higher risk perception in two out of the four types of food risk. In addition, these outrage effects were partially moderated by risk attitude. Risk aversion attitudes weakened the association between perceived outrage factors (trust and catastrophic potential) and risk perception in three out of the four types of risk. The implication of the main outrage effect and its interaction with risk attitude was discussed in light of risk management.

From purchase to consumption of bivalve molluscs: A qualitative study on consumers’ practices and risk perceptions

Worldwide bivalve production has increased significantly in recent years. Bivalve meat is recommended in dietary regimens due to the benefits associated with their consumption but, at the same time, is internationally recognized as a potential vehicle for outbreaks of foodborne disease. To reduce food risk exposure, consumers must pay close attention when purchasing, handling and consuming bivalves. This study aimed to collect information on consumers' perceptions and practices related to bivalve purchasing, managing and consumption at home. A focus group methodology was adopted to better understand consumers' food practices and risk perceptions regarding molluscs. Four focus groups involving 42 consumers were conducted in Veneto and Marche region. The core analysis was then applied to each focus group discussion in order to identify, categorize and rank the information collected. The most important factors that came to light during the focus groups concerned the personal reasons for preparing bivalves at home; the place of purchase; the elements guiding consumers when purchasing bivalves; the bivalve preparation, cooking and storage conditions at home; the consumption of raw molluscs and the health risks; the consumers’ categories most at risk; and the production chain control by the authorities. The data reported in the article can provide useful information to public authorities working on food safety for developing effective risk communication strategies.

Public perceptions of food-related risks: a cross-national investigation of individual and contextual influences

Public concerns about food risks have grown in recent decades in response to many food-related scandals. Despite some evidence that risk concerns vary across societies and risk domains, these variations remain understudied. To address this gap, this paper conducts a multi-level analysis of public concerns about biological and chemical/technical food risks in 26 European countries. Findings confirm previous work on individual predictors of risk concern and suggest that several contextual factors contribute to cross-national variations: aggregate perceptions of risks as unnatural, retail concentration in the food sector, and media coverage. The effect of institutional trust on risk concerns varies substantially across nations. Findings also reveal important differences in public concerns about biological versus chemical/technical food risks, supporting the view that food risk perception is multi-dimensional and complex.

The inhibitory effect of numeracy on affect heuristic in food risk perception

The inhibitory effect of numeracy on affect heuristic in food risk perception

Factors associated with the risk perception and purchase decisions of Fukushima-related food in South Korea.

Following the Fukushima nuclear power plant accident, the risk level perceived by Koreans on the radioactive contamination of Japanese food that is being distributed in Korea remains high. Many of these perceptions are based on subjective risk perception rather than an objective measure with scientific evidence, which makes communicating risks more difficult; therefore, it is critical to understand factors associated with risk perception for effective risk communication. In this study, we identified variables that are associated with buying tendencies and opinions about the regulatory policy of Japanese seafood after the accident. A survey was conducted with 1045 adults aged over 20 years in Korea. The majority (68.8%) responded that they would not purchase Japanese seafood when radioactivity levels in the food were non-detectable. Moreover, 82.2% responded that the current levels of import restrictions on Japanese seafood must be maintained. Despite many concerns regarding the exposure to radiation and the effects from food products following the Fukushima accident, the opportunities to encounter and to collect correct information remain limited and average radioactive knowledge scores were low (3.63 out of 9). Of the various characteristics associated with purchase decisions and agreement on the current import restraints of Japanese seafood, trust levels in the government and the mass media for providing information on radioactivity were major factors that influenced risk perception. While the scope of this study was limited to seafood, it is very closely tied to daily lives, where we revealed differences about risk perceptions and agreement on import restraints of Japanese seafood per a complex mixture of individual characteristics and the surrounding environment. These results provide useful information to understand the risk perception of the potential radioactive contamination of food and to predict the public’s responses to food consumption and import restraint policies due to nuclear accidents in neighboring countries.

Consumers’ Response to Genetically Modified Ingredients in Processed Food in an Emerging Economy

ABSTRACTGenetically modified (GM) foods are available in many countries including post–Soviet Union countries. However, empirical evidence on consumer acceptance for this region is scarce. In this study, we investigate consumers’ willingness to purchase a processed food containing GM ingredients. For this purpose, a consumer survey was conducted in 2015 in Tajikistan. In many aspects, our results confirm previous empirical findings showing that women are more skeptical toward GM food and a higher level of respondents’ education and the presence of minors in households are negatively correlated with their willingness to purchase a processed food containing GM ingredients. Moreover, a higher risk perception of GM food is negatively associated with the probability to purchase and consume such foods. However, our results indicate that risk perceptions of GM food seem to be relatively low in comparison to other studies with 41.5% of Tajik respondents connecting no risks with GM food. This result is surprising given the existing knowledge about post–Soviet Union consumers who are usually assumed to reject GM food due to their strong focus on naturalness.

‘I’d rather die happy’: residents’ experiences with food regulations, risk and food choice in residential aged care. A qualitative study

Background: Food regulations exist to protect older people in residential aged care, leading to the restriction of potentially hazardous foods. The impacts of malnutrition, resident centred care and the importance of maintaining individual autonomy for older people are well documented. By contrast, there is scant literature describing residents’ perceptions of food regulations and food risks in the residential aged care setting. Aims: The aim of this study is to explore resident perceptions of food choice and food restrictions in residential aged care. Methods: Using a qualitative, hermeneutic phenomenological design, semi-structured interviews were conducted with six participants recruited from two residential aged care facilities. Interviews were audio-taped, transcribed verbatim and thematically analysed. Results: The following key themes emerged in this study: participants were largely unaware of food regulations and risks, yet expressed the desire to make their own choices. Participants provided contradictory accounts of their experiences with food in residential aged care, which emphasises the ongoing challenge of meeting individual preferences. Conclusion: These themes warrant further investigation, particularly in relation to the impact of food regulations on food choice and the meaning of risk to older people in residential aged care. This research provides new insight into the perceptions of residents regarding their individual autonomy and independence against legislated risk minimization strategies.Impact statementThis article raises the issue of risk taking and food choices from the perspective of residents in a residential aged care facility.

Critical factors and pathways influencing genetically modified food risk perceptions

This study aims to identify the critical factors and paths that affect the Chinese public’s risk perceptions of genetically modified (GM) foods from an emotional appraisal perspective. Using an experiment conducted with university undergraduate business students in China, we examined the evaluative pathways of the Chinese public by manipulating fairness and controllability appraisals in scenarios constructed about GM foods risk. The experiment was designed around two evaluative pathways – consequentialist and deontological perspectives – focusing on controllability and fairness. This led to a distinct set of emotional responses. It was found that both consequence-based and morality-based emotions caused stronger perceived risks toward GM foods. Understanding these responses provides new insight into how scientists and experts in China might best frame their communications about GM foods.

Food Fraud and Risk Perception: Awareness in Canada and Projected Trust on Risk-Mitigating Agents

ABSTRACTDuring the past few years, food fraud has become a source of concern for consumers in many parts of the world. Major cases of food fraud have been found in Canada in recent months, including the Mucci case, in which Mexican tomatoes were sold as Canadian, as well as the case of a poultry farmer selling nonorganic chicken as organic. The authors aim to assess the level of awareness and trust among Canadian consumers in relation to fraudulent and counterfeit food products. This exploratory study is meant to establish latent determinants on consumers’ risk perception of food fraud in general. These determinants include education, income, geographical region, age, sex, and health-related predisposition such as food allergies and intolerances. To this end, a random survey was conducted across Canada in January 2017. A sample size of 1088 was used for this study. Findings indicate that older, more-educated consumers generally feel more vulnerable, to various degrees, than do other consumers. Consumers who are aware and have experienced food fraud previously are likely to trust other consumers as risk-mitigating agents more so than public regulators or industry. Several limitations are presented, and future research paths are suggested.

Extrapolating understanding of food risk perceptions to emerging food safety cases

Important determinants of risk perceptions associated with foods are the extent to which the potential hazards are perceived to have technological or naturally occurring origins, together with the acute vs. chronic dimension in which the potential hazard is presented (acute or chronic). This study presents a case study analysis based on an extensive literature review examining how these hazard characteristics affect people’s risk and benefit perceptions, and associated attitudes and behaviors. The cases include E. coli incidences (outbreaks linked to fresh spinach and fenugreek sprouts), contamination of fish by environmental pollutants, (organochlorine contaminants in farmed salmon), radioactive contamination of food following a nuclear accident (the Fukushima accident in Japan), and GM salmon destined for the human food chain. The analysis of the cases over the acute vs. chronic dimension suggests that longitudinal quantification of the relationship between risk perceptions and impacts is important for both acute and chronic food safety, but this has infrequently been applied to chronic hazards. Technologies applied to food production tend to potentially be associated with higher levels of risk perception, linked to perceptions that the risk is unnatural. However, for some risks (e.g. those involving biological irreversibility), moral or ethical concerns may be more important determinants of consumer responses than risk or benefit perceptions. (Lack of) trust has been highlighted in all of the cases suggesting transparent and honest risk–benefit communications following the occurrence of a food safety incident. Implications for optimizing associated risk communication strategies, additional research linking risk perception, and other quantitative measures, including comparisons in time and space, are suggested.

Environment and Food Poisoning: Food Safety Knowledge and Practice among Food Vendors in Garki, Abuja – Nigeria

The survey reached fifty food vendors in Garki, Abuja Nigeria to assess their knowledge of food safety, contamination, poisoning and control measures. A simple questionnaire was developed and administered one on one to the target population and data collected on their knowledge food borne disease pathogens, personal hygiene, and food handling practices, safety and risk perception as well as temperature control. 80% reported that they wash and clean their equipment; 52% reported that the exempt a sick staff from work until recovered and certified healthy; 89% reported that they wash their hands regularly with clean water. 42% reported that they use hand sanitizer frequently. 100% (all respondents) said that they washed their hands after handling raw food like fish and meat 53% lacked knowledge of optimum refrigeration temperature while 26% could not adjust refrigerator temperature. 40% had knowledge of Hepatitis A as a food borne pathogen, 20%, had knowledge of Salmonella, and 21%, E. coli, and 12% Listeria and 7% had knowledge of Vibrio as pathogens. Water supply is gotten from local water vendors from private boreholes. Comparison of the knowledge base between the educated and non-educated vendors revealed a great disparity on the level of knowledge between the two. The major source of food supply was from the Open markets while water supplies come from private bore holes. The research also showed a direct relationship between educational level and knowledge of food pathogens as well as hygiene and safety knowledge. Lack of knowledge on safety and hygiene practices among food vendors (owners and staff) indicates the increased risks of food poisoning associated with the food vendors and restaurants

The Impact of Pathogen-Disgust Sensitivity on Vaccine and GM Food Risk Perceptions: Some Evidence for Skepticism

Recently scholars and popular commentators have suggested that disgust plays an important role in generating conflict over the risks of both GM foods and universal-childhood vaccinations. This paper presents evidence that calls that conclusion into doubt. Results from a large, diverse sample of U.S. adults corroborate that that anxiety over GM foods and over vaccines correlates with the standard pathogen disgust scale (PDS). But so do a multitude of perceived risks that are not plausibly related to disgust — including fear of flying in commercial airliners, worry about elevator crashes in high-rise buildings, and distress over children drowning in swimming pools. Indeed, these correlations tend to be larger than the ones between PDS and vaccine-risk perceptions and at least as large as the ones between PDS and GM-food-risk perceptions. Because what PDS tells us about disgust-driven fears is confounded with the scale’s sensitivity to a generalized fear of all manner of risks, it is difficult to draw any confident inferences about what drives the modest correlations between PDS and GM-food and vaccine risk perceptions.

Consumers' perceptions of food risks: A snapshot of the Italian Triveneto area

This study investigated the food risk perceptions of people living in the Triveneto area (Northeast Italy), a territory characterized by a particular interest in the production of quality foodstuffs, to determine what aspects people associate with food risk and to understand what beliefs underlie these perceptions.Four focus groups were conducted in the major towns of the target area (N = 45). A semi-structured interview was used that focused on beliefs about food risks, the use of information and media sources in relation to food risk, and the behaviours adopted when eating outside the home.A homogeneous view of food risk emerged among the respondents, and a common definition of risky food was identified. The concept of risk was in opposition to the quality and controllability of food, which emerged as major strategies to cope with food risks. Quality was linked to freshness and local origin, whereas controllability reflected a direct (e.g., checking labels, having a relationship with the vendor, cultivating one's own vegetable garden) or indirect (e.g., control guarantees provided by suppliers and the government) means to check the safety and quality of food. Although people seemed quite informed about food risks, a common sense of impotence with regard to one's own protection prevailed, together with a fatalistic sense of incomplete control over risk.The results identified food concerns for consumers living in this specific territory and might represent a starting point for public health authorities to increase compliance with responsible behaviours for risk mitigation and to define successful food policies for this area.

Do we know what we eat?: Perceptions regarding food risks in Catalonia, Spain

This article describes and analyzes social perceptions regarding food risks in Catalonia (Spain). In particular it uses the narratives of informants to determine which foods are perceived as dangerous and how, when, where and why this perception of risk develops. Through a qualitative research study, we explored how lay discourses are constructed and managed, creating diverse imaginaries regarding food risk that do not always coincide with the biomedical view. It is highlighted that food risk is not always associated with the dangers of progress or industrialization, nor is it necessarily focused on the dichotomous debate of "industrially produced food" versus "natural food"; rather food risk perceptions revolve around a series of possibilities that are also related to the production, distribution, preparation and/or consumption of food.

Averting Behaviors of Very Small Radiation Exposure via Food Consumption after the Fukushima Nuclear Power Station Accident

This article considers changes in the perception and avoidance behavior of food risks over time. In Japan, consumers’ concerns about the risks of radiation exposure via food consumption rose rapidly after the accident at the Fukushima Daiichi Nuclear Power Station in 2011. We conducted choice experiment surveys three months, seven months, and eleven months after the Fukushima accident and simulated the conditional means of willingness to pay (WTP) for avoiding radiation exposure via food consumption in each survey period. The results show that although the characteristics of changes in averting behaviors vary depending on the type of food, the heterogeneity in WTP values for avoiding food risk tends to reduce (broaden) when their magnitude decreases (increases).

Segmentation of Chinese parents based on food risk perception dimensions for risk communication in rural area of Sichuan province

Purpose The purpose of this paper is to investigate risk dimensions affecting food risk perceptions and to develop effective risk communication strategies based on their risk perceptions dimensions. The reason for writing this paper is that applying single risk communication strategy for public often fails because food risks are systemic risks and public perceptions toward them consist of multiple dimensions. Launching an effective risk communication need to investigate the perception dimensions of the target audience. Design/methodology/approach A total of 2,673 parents of 3-14-year-old children from the rural area of Sichuan province in China were chosen as target audience. Based on the survey conducted about parents’ food risk perceptions, this study used factor-cluster analysis method to segment parents to sub-clusters with significantly different risk perception dimensions. Parents’ representative demographic characteristics within each cluster were further identified through cross-tabs analysis with χ2 tests. Findings All the parents could be segmented into four sub-clusters, namely, sensitive parents, dependent parents, familiarity-oriented parents and institutional distrust parents, according to their risk perception difference on five dimensions. A series of risk communication strategies were specifically designed for each cluster based on their risk perception features as well as demographic characteristics. Originality/value The insight derived from this study described a deeper image of public risk perceptions and provided suggestions for risk communication launchers to pinpoint the risk perception as well as perception dimensions of the target audience and accordingly develop effective risk communication strategies.

Social media mediated interaction with peers, experts and anonymous authors: Conversation partner and message framing effects on risk perception and sense-making of organic food

With the increased popularity of organic food production, new information about the risks attached to food products has become available. Consumers need to make sense of this information, interpret the information in terms of risks and benefits, and consequently choose whether to buy these products or not. In this study, we examined how social media mediated interaction with another person impacts risk perception and sense-making regarding eating organic food. Specifically, we investigated how risk perception and sense-making are influenced by the specific message frame, the identity of the conversation partner, the perceived similarity and expertise of this partner, and the initial attitude of individuals. An online interaction experiment, including a simulated chat in which we manipulated the message frame (gains vs losses vs uncertainty) and the conversation partner (expert vs peer vs anonymous) was conducted using a representative sample of Dutch internet users (n=310). Results showed that chatting with partners who were perceived to be expert was associated with lower levels of risk perception, while chatting with partners who were perceived to be similar was associated with higher levels of information need, intention to take notice, and search for and share information. Results also showed that initial attitude had a strong effect. The more positive consumers were about eating organic food, the lower their risk perception and the higher their need for information, intention to take notice of, search for and share information following the chat. Implications for authorities communicating on food (risks) are discussed.

Food safety knowledge, optimistic bias and risk perception among food handlers in institutional food services

Food handlers demonstrate an awareness of food safety but generally fail to translate that knowledge into safe practices. Optimistic bias can explain this phenomenon. Optimistic bias is a psychological phenomenon in which people believe they are less likely to experience adverse events than others. In this case, optimistic bias can negatively influence food safety. This study aims to verify the existence of optimistic bias and associated factors in food handlers who work in institutional food services. A total of 200 food handlers from 23 establishments in the state of Sao Paulo, Brazil, were recruited for this study. A structured questionnaire was used to determine the socio-demographic profile of food handlers and their frequency of training, food safety knowledge and risk perception. The food handlers indicated the risk of themselves and their peers causing a foodborne disease. Responses were provided on a structured seven-point scale ranging from highly unlikely (1) to extremely likely (7). The difference between their levels of risk perception indicated an optimistic bias. Most food handlers were female (73%) and trained (95%). The average knowledge score in food safety was 67%. Optimistic bias was identified in all situations studied, i.e., regardless of the parameter of comparison (internal or external peer) or the type of labor (generic or specific practice). Knowledge was higher in the group with a high education level (p = 0.02) but was not related to training, age or optimistic bias. An overly optimistic food handler can overlook some protocols and contaminate the food. Foodborne disease in institutional food services can lead to significant financial losses for the company due to absenteeism and reduced productivity.

Managing uncertainty about food risks – Consumer use of food labelling

General consumer knowledge of and engagement with the production of food has declined resulting in increasing consumer uncertainty about, and sensitivity to, food risks. Emphasis is therefore placed on providing information for consumers to reduce information asymmetry regarding food risks, particularly through food labelling. This study examines the role of food labelling in influencing consumer perceptions of food risks. In-depth, 1-h interviews were conducted with 24 Australian consumers. Participants were recruited based on an a priori defined food safety risk scale, and to achieve a diversity of demographic characteristics. The methodological approach used, adaptive theory, was chosen to enable a constant interweaving of theoretical understandings and empirical data throughout the study. Participants discussed perceiving both traditional (food spoilage/microbial contamination) and modern (social issues, pesticide and ‘chemical’ contamination) risks as present in the food system. Food labelling was a symbol of the food system having managed traditional risks, and a tool for consumers to personally manage perceived modern risks. However, labelling also raised awareness of modern risks not previously considered. The consumer framing of risk presented demonstrates the need for more meaningful consumer engagement in policy decision making to ensure risk communication and management meet public expectations. This research innovatively identifies food labelling as both a symbol of, and a tool for, the management of perceived risks for consumers. Therefore it is imperative that food system actors ensure the authenticity and trustworthiness of all aspects of food labelling, not only those related to food safety.