Food Safety Perceptions Research Articles

Dodgy dumplings and lethal liver: risk, food terrorism, and Sino–Japanese relations

The nature of food risk in Japan has undergone a qualitative change in recent years. This article synthesises insights from psychology, economics, and political science into an interdisciplinary risk approach to show how international relations impact consumer decisions in Japan by outlining how food risks are constructed and framed within existing narrative frameworks. To this end, the article employs two case studies: the gyōza incident in 2008, when poisoned dumplings imported from China caused ten people to fall ill, and contaminated beef incident in 2011, in which five people died and dozens more were hospitalised after consuming raw beef tainted due to industrial negligence. These cases are analysed in the context of Japan's low rate of food self-sufficiency, deteriorating Sino-Japanese relations and the ‘China threat theory’, and perceptions of food safety. The article shows how, despite suffering recent major domestic food contamination incidents and lethal domestic food terrorism, Japanese food is perceived as safe and healthy whereas imported food, and especially Chinese food, is perceived as dangerous and unhealthy. This is exemplified in the domestic response to the two cases: the gyōza incident led to a national outcry, mass hysteria, and calls for a ban on Chinese food imports. Conversely, the raw beef contamination incident – the deadliest case of food contamination in Japan since the 1990s – saw a far more mixed response, as industry, media, and consumers called for the government to allow individuals to take on self-responsibility to mediate their own risks regarding (domestically produced Japanese) food. The article concludes by pointing out that, while behavioural sciences can tell us important things about risk, the political and international context must also be considered.

Consumers’ mental model of food safety for fresh vegetables in Nairobi

Purpose – The purpose of this paper is to examine consumers’ perception of food safety for vegetables at traditional urban market outlets in a developing country context and test whether curiosity-motivated information acquisition and personal control over choice of stimuli influence consumer involvement, resulting in more differentiated mental models. Design/methodology/approach – The Zaltman Metaphor Elicitation Technique (ZMET) in standard and modified form was used to develop consumers’ mental models for food safety. Findings – The cognitive content and structure of aggregated consumers’ mental models were identified and mapped. The maps included negative and positive meanings, indicating a need to tackle the hygiene problems prevailing in most traditional markets. ZMET generated a more differentiated map when people were empowered with a camera to collect stimuli. Research limitations/implications – Using ZMET to understand food safety perceptions avoids consumers being led in their responses, views and feelings about food safety. Practical implications – Policy, regulatory frameworks and marketing actions by value chain actors in the fresh vegetable subsector should give priority to tackling the hygiene problem prevalent in most traditional markets in developing countries. Originality/value – This paper provides novel needs-driven theoretical and practical insights into the actual meaning representation of food safety, which actually drives consumer thoughts and behaviour. Making use of a camera in the collection of self-provided images for the ZMET interview led to higher levels of involvement and further differentiation of mental models.

Street-Vended Local Food Systems Actors Perceptions on Safety in Urban Ghana: The Case of Hausa <i>Koko</i>, <i>Waakye</i> and Ga <i>Kenkey</i>

Safe foods are those that do not cause any harm after their consumption. Food safety and its relationship with public health are of major concern to many people, especially, because of foods susceptibility to contamination. Literature on local foods addressed the biological processes of ingredients used in their preparation, and the nutritional, physical and safety aspects of foods. Generally, most food vendors and consumers were not concerned about hygienic practices but instead, about the social relations established between them and the aesthetics, the appearance and presentation of food. People do not take food risks seriously since they have several ways of dealing with it. They have different perceptions of food quality and safety. However, hygienic practices must go along with the different perceptions to achieve safety in street-vended local foods. Literature is limited on how actors define safety so that there is continue patronage of street foods in urban areas despite the concerns raised regarding vendors’ unhygienic practices. Using three street-vended local foods, Hausa Koko, Waakye and Ga Kenkey as case study, with qualitative and quantitative methods, this paper aimed to provide an understanding of how actors within the street-vended local food systems perceived safety. The study found several definitions of food safety, which showed the multidimensional nature and quality characteristics from key actors. Food safety was perceived in relation to the long processes of cooking; the fact that foods were served and eaten hot; the hygienic environments where foods were prepared and served; and when food eaten did not give any adverse after-effect. Despite these positive dimensions about food safety, some actors’ raised some negative concerns. These different dimensions of safety and the activities of all involved in the system, such as regulatory officers, consumers, and food vendors themselves, interact to construct the safety of street-vended local foods in Ghana.

Food safety perception and nutritional habits in elderly: preliminary results of a pilot study to know the needs and promote active ageing

Introduction Nearly one third of the EU citizens will be aged 65 or over in 2060, with significant challenges for welfare systems. Nutrition security and food safety as well as knowledge of necessary measures to protect oneself from unbalanced or hazardous nutritional habits are essential for active aging. In fact, older adults are more vulnerable to food-borne illness. In people >85 years, the risk for infection and deaths related to food-borne pathogens …

Priorities and Strategies for Training School Foodservice Employees about Fresh Produce Safety

To recognize school foodservice directors’ perceived food safety training priorities, barriers to safe food handling, and strategies for effective training.

Consumer Markets' Trust Regimes across Europe

ABSTRACTGiven the importance of trust and confidence for the individual consumer's well-being and societies' overall consumer conditions, this paper intends to conceptualize, investigate and map European consumer markets' trust regimes. Based on statistics from DG Sanco's Consumer Condition Scoreboard 2012, trust dimensions in 29 European countries (EU27 + Norway and Iceland) are reanalyzed and compared. The material reveals large differences in consumer markets' trust regime levels across Europe. This paper suggests that one way people evaluate consumer market institutions, is by their perceptions of food and product safety. The concluding discussion gives attention to possible discrepancies between consumer markets' trust regimes and consumer institutions' trustworthiness.

Profile of food handlers in the home

This article seeks to diagnose the profile of food handlers in the households of the city of Santa Maria in the state of Rio Grande do Sul. By geographical division of the city, a sample of 15 households per neighborhood was chosen, totaling 615 households. For the diagnosis of the profile of handlers in the households, a questionnaire was prepared, containing 6 open questions and 13 closed questions related to personal data including gender, marital status, education, occupation and monthly income. Issues such as the frequency with which people prepare meals in the households and satisfaction in preparing them, as well as participation in courses and the perception of food safety, were also addressed. It was found that 92.5% of the food handlers were female, 52.2% had complete or incomplete primary school and 35.4% had a monthly income of between 3 and 9 minimum wages. Among those interviewed, 82.6% reported that they prepare meals every day of the week and 77.9% reported that they never had problems caused by the food produced at home. It is important to evaluate the profile of food handlers in the households, as this makes it possible to develop strategies to prevent or diminish foodborne diseases.

A Conceptual Framework for Healthy Eating Behavior in Ecuadorian Adolescents: A Qualitative Study

ObjectiveThe objective of this study was to identify factors influencing eating behavior of Ecuadorian adolescents - from the perspective of parents, school staff and adolescents - to develop a conceptual framework for adolescents' eating behavior.Study designTwenty focus groups (N = 144 participants) were conducted separately with adolescents aged 11–15 y (n (focus groups) = 12, N (participants) = 80), parents (n = 4, N = 32) and school staff (n = 4, N = 32) in rural and urban Ecuador. A semi-structured questioning route was developed based on the ‘Attitude, Social influences and Self-efficacy’ model and the socio-ecological model to assess the relevance of behavioral and environmental factors in low- and middle-income countries. Two researchers independently analyzed verbatim transcripts for emerging themes, using deductive thematic content analysis. Data were analyzed using NVivo 8.ResultsAll groups recognized the importance of eating healthily and key individual factors in Ecuadorian adolescents' food choices were: financial autonomy, food safety perceptions, lack of self-control, habit strength, taste preferences and perceived peer norms. Environmental factors included the poor nutritional quality of food and its easy access at school. In their home and family environment, time and convenience completed the picture as barriers to eating healthily. Participants acknowledged the impact of the changing socio-cultural environment on adolescents' eating patterns. Availability of healthy food at home and financial constraints differed between settings and socio-economic groups.ConclusionOur findings endorse the importance of investigating behavioral and environmental factors that influence and mediate healthy dietary behavior prior to intervention development. Several culture-specific factors emerged that were incorporated into a conceptual framework for developing health promotion interventions in Ecuador.

Perception of Risks and Preferences for Locally Grown Produce: A Marketing System Approach

In recent years, the “buy local” movement has escalated in popularity. This trend is redefining how value along the food chain is shared between producers, retailers, and consumers. A theoretical model was developed and used to evaluate how consumers formulate preferences for locally grown attributes, with an emphasis on consumers’ perceptions of food safety risk. Linkages between locally grown produce attributes, perceived macro outcomes, and value allocation to consumers are then examined using random utility discrete choice models. While results were mixed depending on frequency of purchasing locally grown produce, they do indicate that consumer preferences are driven by perceived food safety risk and other macro outcomes. For example, consumers who frequently purchase locally grown produce perceive these products to be environmentally friendly and to improve their quality of life.

Awareness and perceptions of food safety of artisan cheese makers in Southwestern Ontario: A qualitative study

The purpose of this research is to assess the food safety awareness and perceptions of artisan cheese makers using semi-structured interviews based on the Risk Analysis Framework. Seventeen in-depth interviews were conducted with managers and workers from 11 different cheese companies. The interviews were audio taped and transcribed verbatim. Common themes in the interview transcripts were identified. Listeria monocytogenes was perceived to be the most concerning biological hazard due to its potential impact on human health and business. Overall, the impact on food safety from chemical and physical hazards was perceived to be limited, and to be more of an occupational health and safety risk. More than half of the respondents supported the production of safe raw milk cheese, although they acknowledged the inherent bacterial hazards associated with it. Current food safety management systems such as HACCP were perceived to be excessively complicated due to the over-emphasis on documentation and the need for additional resources. Cheese safety education was valued, but participation was limited due to the lack of financial resources and available programs in the region.

The Effects of Country Image on Imported Food Safety Perception and Purchase Intention:Focused on Adolescent Consumers

The Effects of Country Image on Imported Food Safety Perception and Purchase Intention:Focused on Adolescent Consumers

Food safety knowledge, practices and beliefs of primary food preparers in families with young children. A mixed methods study

Food preparers in families with young children are responsible for safe food preparation and handling to prevent foodborne illness. To explore the food safety perceptions, beliefs, and practices of primary food preparers in families with children 10years of age and younger, a mixed methods convergent parallel design and constructs of the Health Belief Model were used. A random sampling of 72 primary food handlers (36.2±8.6years of age, 88% female) within young families in urban and rural areas of two Midwestern states completed a knowledge survey and participated in ten focus groups. Quantitative data were analyzed using SPSS. Transcribed interviews were analyzed for codes and common themes. Forty-four percent scored less than the average knowledge score of 73%. Participants believe children are susceptible to foodborne illness but perceive its severity to be low with gastrointestinal discomfort as the primary outcome. Using safe food handling practices and avoiding inconveniences were benefits of preventing foodborne illness. Childcare duties, time and knowledge were barriers to practicing food safety. Confidence in preventing foodborne illness was high, especially when personal control over food handling is present. The low knowledge scores and reported practices revealed a false sense of confidence despite parental concern to protect their child from harm. Food safety messages that emphasize the susceptibility and severity of foodborne illness in children are needed to reach this audience for adoption of safe food handling practices.

Public risk perception in the total meat supply chain

Due to past major food scares, food-safety perceptions have become a widely investigated topic. The aim of the present study was to examine food-safety perceptions separately for every step of the total meat supply chain, as such a detailed approach yields more promising strategies to ensure food safety in the future. Using a large-scale survey, we examined people’s risk perceptions of 18 steps describing the total meat supply chain. The results revealed a clear distinction between risk perception at the production stage and risk perception at home in the total meat supply chain, in that people perceived significantly less risk at home. However, people’s risk perceptions of the single stages in the total meat supply chain were overall slightly above average. Additionally, there were individual differences, as risk perception at the production stage was highly correlated with risk perception at home, meaning that some people perceived more risk than others overall. Using a multiple regression analysis, we found food-safety perceptions to be barely significant next to other important variables affecting people’s meat-consumption decisions. For those analyses, we asked participants to assess several constructs previously found to be associated with meat consumption. The goal was to determine how food-safety perceptions influence people’s meat consumption next to other important constructs in situations in which no major food scandal is present. The present paper concludes by discussing possible marketing and policy strategies to overcome people’s inaccurate safety perceptions of the stages of the total food chain.

Analysis of Transmission Model of Consumers' Risk Perception of Food Safety based on Case Analysis

In recent years, food safety incidents frequently occurred in China, the people paid more and more attention on the importance of food safety and brought out higher and higher demands on the quality of food. Especially, after the incidents came to light, consumers became be increasingly wary of the market, the government increasingly lacked credibility in the minds of consumers. The consumers’ perceived risks continue to pass down which slowly expands the perceived risks groups. The study proposes the transmission path of risks perception and taking “Sanlu milk powder”, “Nongfushangquan” and “Jinhao tea” for examples, analyzes the tripartite behaviors of the corporate, the government and the consumer in the three events and sums up the transmission path of consumers’ risk perception of food safety incident.

Effect of distance of transportation on willingness to pay for food

Consumers' interest in locally produced foods is increasing. Hence, there is a need to decipher and quantify consumers' desire for local foods and understand the underlying causes of this demand. More specifically, we examine in this paper the issue of distance of transportation and its' impact on consumer preferences. We investigate how consumers' willingness to pay (WTP) for food varies with the distance the food traveled. Results from non-hypothetical second-price auctions indicate that average WTP is falling in distance traveled, indicating a preference for local production. Results also indicate that the marginal value of a mile traveled depends on the type of food studied (apples vs. wine). Socio-demographic characteristics, perceptions of freshness, taste and food safety, as well as support of local economy impact WTP for local foods.

Consumer awareness and perception to food safety: A consumer analysis

Relationships among the main food safety concerns and food consumption habits of 600 consumers living in Manisa City center, Turkey were evaluated. Respondents were interviewed face-to-face by a structured questionnaire. Sixty six questions under different groups (demographics of respondents, food safety perceptions, and awareness of food-borne illnesses, contaminants of foods and hazards, sources of food safety information, confidence in food safety authorities, food handling and safety practices at homes) were asked in the interview. Data obtained from the study indicated the need for much more consumer education regarding safe food handling practices in the domestic environment. Food handling practices and food safety are of public concern, and action is required to prevent the food-borne illnesses. It was seen that, TV and radio programmes are important media for sharing the knowledge of food safety with consumers.

The effects of different types of trust on consumer perceptions of food safety

PurposeThe aim of this research is to empirically investigate how different types of trust relate to consumer perceptions of food safety.Design/methodology/approachAfter a review of trust literature this study classifies trust into three distinct types: supplier‐level specific trust, industry‐level specific trust and general trust. The direct and indirect relationships between three types of trust and consumer perceptions of food safety were studied through a survey of 1165 consumers from Beijing municipality, China using structural equation model as an analytical tool.FindingsThe results indicate that trust in manufacturers and trust in retailers are directly positively related to food safety perceptions. Trust in farmers is not directly related to food safety perceptions. Industry‐level specific trust is not related to food safety perceptions directly, but it is positively related to supplier‐level specific trust, which in turn is positively related to food safety perceptions. Finally, general trust has only a weak indirect positive effect through its effect on trust in food manufacturers.Practical implicationsThe results imply that consumer perceived safety of food products might be enhanced by improving consumer trust in manufacturers and trust in retailers. The results also suggest that food suppliers are more difficult to build consumer trust when industry‐level specific trust is low and declining. In addition, food suppliers also get potential benefits through influencing and improving industry‐level specific trust. At last, the results suggest that some concerns about food safety are related to individuals' world reviews and maybe beyond the control of the food system.Originality/valueThis study is the first to investigate the relationship between different types of specific trust in the context of food safety. Accordingly, it complements existing trust models and helps predict and explain how trust relates to food safety perceptions directly and indirectly through interactions between different types of trust.

Measuring consumer resistance to a new food technology: A choice experiment in meat packaging

The success of new food technologies hinges on consumers’ behavioral responses to the innovation. New packaging technologies associated with improved quality and safety have been introduced but it is unclear if they will be successful. The market success of food innovations depends critically on consumers’ perceptions of and response to the technologies. Using non-hypothetical consumer choice experiments and the food technology neophobia scale, this study examines consumer perceptions and estimates willingness-to-pay (WTP) for vacuum packaging of fresh beef under different information treatments. The findings suggest that information about the positive and potential negative properties of vacuum packaging play an important role in shaping consumers’ attitudes towards vacuum packaging and WTP for vacuum-packaged beef steaks. Results for participants FTNS scores are significantly correlated with their stated food safety perceptions, indicating that risk perceptions together with food safety concerns are major determinants of consumer resistance to food technologies. The results demonstrate the importance of consumer information and education about new food technologies in light of underlying resistance factors to avoid innovation failure in the marketplace.

Inseguridad alimentaria: variables asociadas y elementos para la política social

Introduction. The validity of the explanations change over time according to the state of demographic, epidemiological and nutritional transitions.Objective. Five methods were compared to establish the magnitude of food insecurity and related variables.Material and methods. Four hundred and thirty-two households in Colombia were classified using five methods, including (1) the scale of perceptions of food safety (EPSA), (2) the Latin American and Caribbean scale (ELCSA), (3) the usual intake of energy from the head of household, (4) the usual consumption of energy of all members of the home, and (5) an algorithm based on consumption and status of children. Binomial regression established variables associated with food insecurity.Results. Insecurity varied between 35.9% and 87.0%. According ELCSA and method 3, households with children have a lower risk of insecurity, 0.51 (95% CI 0.25 to 0.90) and 0.72 (95% CI 0.48 to 0.96). Under the EPSA and ELCSA, increased insecurity is associated with nonpayment of utilities, 1.75 (95%CI: 1.23 to 2.28) and the head of household declared limited access to food, 1.48 (95% CI: 1, 20 to1.68). Sporadic income was associated with the method 3, 1.34 (95% CI 1.04 to 1.53) and method 4,1.32 (95% CI 1.03 to 1.52). Paying rent, 1.12 (95% CI: 1.01 to 1.16), time spent in the municipality, 0.59(95% CI 0.23 to 0.93) and not having sewer, 1.13 (95% CI 1.01 to 1.16) were associated with the food insecurity using method 5.Conclusions. Since the country has reliable information that is obtained routinely it is not relevant oruseful to use these methods with the purpose of developing social policies. doi: http://dx.doi.org/10.7705/biomedica.v32i4.766

Measuring the perceived pressure and stakeholders' response that may impact the status of the safety of the food chain in Belgium

At country level the safety of the food chain is influenced by local and global pressures, such as social, economical, environmental or political pressures. As a reaction on the perceived pressures and the status of the safety of the food chain, response is taken by food policy makers and by stakeholders in order to maintain or improve the safety level. The present paper describes the measurement of the perceived pressures and the resulting responses in Belgium. In order to collect this information a survey was performed in June 2010 among the various actors in the Belgian food chain. In total 38 completed surveys were obtained (response rate: 56%). The top 3 pressures that act on the food chain are in particular of economic (financial crisis/limitation of resources, price of raw materials), political (complexity of legislation) and social (media and perception of food safety) natures. International trade and globalization of the supply chain did not show up as a high ranked pressure, neither did technological development. In general, the generation of a specific response to the perceived pressures was shown to be difficult. The various types of responses could be summarized into five main strategies: i) communication and networking; ii) training; iii) participation in working groups and elaboration of research programs; iv) legislation, control and monitoring plans; v) no or limited response.