Food Safety Perceptions Research Articles

Does food safety perception matter to farmers’ happiness？ evidence from China

Although the determinants of individuals' happiness have been widely examined in the literature, little is known regarding whether and how food safety perception affects farmers' happiness. To fill this research gap, this paper examines the impact of food safety perception on happiness among Chinese farmers, utilizing open-access data collected through the Chinese Social Survey project in 2013, 2017 and 2021. This study focuses on Chinese farmers as the research subject, attempting to analyze the “happiness code” from the perspective of food safety, which supplements the literature on happiness and provides reference for protecting the rights of low-income groups and promoting food safety strategies in developing countries. To address sample selection bias, this paper employs the recursive bivariate ordered probit (RBOP) model and conditional mixed process (CMP) method. The results reveal that the perception of food safety exerts a positive and statistically significant impact on farmers' happiness in China. In addition, food safety perception is more important among middle-aged and elderly farmers and among those with higher education. Thus, the policy makers should continue to make up for the shortcomings of rural food safety work and extend regulatory measures to rural areas. They also need to take efforts to strengthen food safety promotion, enhance farmers' safety awareness, and safeguard farmers’ “safety on the tongue”.

Perception of Food Safety Associated with Entomophagy among Higher-Education Students: Exploring Insects as a Novel Food Source.

Edible insects can diversify diets, improve livelihoods, contribute to food and nutrition security, and have a smaller ecological impact. The European Union has categorized insects as novel food, and recently, in 2021 and 2022, two species, Tenebrio molitor and Acheta domesticus, were authorized for commercialization. The acceptance and perception of food risk derived from insect consumption vary depending on factors impacting insect consumption acceptability, including neophobic tendencies, gender differences, familiarity, and gastronomic perceptions. The aim of this work was to evaluate the perception and acceptance of edible insects by exploring these factors. This study was carried out on higher-education students from universities in Valencia (Spain). The students recognized insects' high nutritional value, particularly protein content, and had varying levels of knowledge about specific nutritional components. In terms of labeling and marketing, removing health and sustainability benefits from packaging can improve consumer responses. Most respondents prefer clear labeling of insect derivatives, quality certification seals, and complete information about insect content. Students consider marketing and knowledge to be significant influencers of insect consumption. In summary, this text highlights the multifaceted nature of insect consumption acceptability. These insights offer valuable perspectives on insect consumption dynamics.

Does Food Safety Knowledge Influence Customer Expectation and Perception on Restaurant’s Quality Attributes?

The number of restaurants has increased recently and leads to a pierce competition in this business. To be more competitive, restaurant owners need to pay more attention on customer satisfaction. This study is aimed to examine customer satisfaction in restaurants using three variables, namely food quality, services, and environment facilities in a restaurant. Unlike studies in this area the variables were evaluated using food safety criteria where the customers’s knowledge about food safety issues were measured to analyze whether it affects the customer perception and satisfaction. The importance-performance analysis (IPA) is used to explain which attributes that need to be improved after mapping the customer expectations and perceptions. Implementing IPA to could help restaurant owners to concentrate on improving the priority quality attributes, i.e., the attributes that are important for customers but have relatively low performance. A questionnaire with food safety perspective question were distributed to 400 customers and 395 questioner were completed. The IPA Diagram reveals that the higher the consumer's knowledge the more attributes were suggested to be improved.

Describing food safety perceptions among growers and vendors in Cambodian informal vegetable markets

Improving food safety often requires individuals or groups to adopt new food safety behaviors. Understanding individuals’ perceptions of food safety is an important step in creating programs that enable the adoption of such behaviors. To inform the design of food safety programs in Cambodia, this study measured perceptions of vegetable safety among vegetable growers (n = 69; Battambang, Siem Reap) and vendors (n = 31; Phnom Penh) involved in Cambodian informal vegetable markets using a quantitative questionnaire. The majority of respondents (≥ 62.7%, lower bounds of 95% confidence intervals at least 46.2%) across all groups (growers and vendors) were at least “moderately concerned” (scale: “extremely concerned,” “moderately concerned,” “slightly concerned,” “not concerned at all”) about the safety of vegetables sold in Cambodia. However, the mean estimated probability of respondents reporting that chemical contamination was of greater concern than microbial contamination was 84.9% [76.0, 90.9]%. Most respondents reported familiarity with the health effects of consuming chemically (71.4% [61.5, 79.6]%) or microbially (57.3% [47.2, 66.9]%) contaminated vegetables. However, less than half (between 7.3% and 48.4%) of all respondents provided a commonly recognized example of such health effects. Across all groups, respondents most frequently perceived contamination of vegetables as occurring primarily “at the farm” (≥ 76.7%, lower bounds of 95% confidence intervals at least 61.5%, and ≥ 39.3%, lower bounds of 95% confidence intervals at least 21.2%, respectively). Additionally, most respondents (≥ 51.6%, lower bounds of 95% confidence intervals at least 34.0%) perceived “vegetable farmers” as primarily responsible for preventing chemical contamination. Perceptions of responsibility for preventing microbial contamination varied across groups (p = 0.02). Of the vendors in Phnom Penh, growers in Battambang, and growers in Siem Reap involved in this research, 22.6%, 39.0%, and 53.6%, respectively, described at least one commonly accepted contamination prevention practice. These results suggest that food safety programs for each of the described groups should include efforts to increase participants’ understanding of the health impacts of consuming contaminated vegetables. However, specific emphasis should be placed on increasing awareness on the health impacts of consuming vegetables contaminated with microbial pathogens as respondents were generally less aware and concerned with microbial vs. chemical contamination of vegetables. Additionally, programs targeting vegetable growers could leverage growers’ sense of personal responsibility for both contamination and contamination prevention, while programs for vegetable vendors may need to emphasize the importance of vendors in ensuring vegetable safety.

Food safety culture in food companies amid the Lebanese economic crisis and the Covid-19 pandemic

The challenges to food safety in Lebanon are many and have worsened due to the Covid-19 pandemic and the Lebanese economic crisis. Against a backdrop of loosely enforced food laws and regulations, a cross-sectional study was carried out in 23 Lebanese food companies on 204 participants using a validated online food safety culture self-assessment tool consisting of 28 indicators. Food safety motivation, burnout/job stress and conscientiousness and their impact on food safety culture were also investigated. Overall, the perceived food safety culture was “good” with a mean value of 119.1 over 140 (equivalent to 4.3/5). A young workforce, the female gender, a science background, and a university degree were associated with a higher food safety culture. The food safety culture score was also perceived higher among participants who attended food safety trainings, and among those working at the managerial level and in the quality department. In addition, the results showed that the food safety culture was significantly better in companies exporting their goods than companies with no international market exposure (121.6 vs 118.1). Moreover, Food safety motivation (mean score 4.1/5) and conscientiousness (3.5/5) were moderately associated with a positive food safety culture. However, the low burnout/job stress scores (2.8/5) may exhibit a negative impact on the food safety culture and could be related to several consequences caused by the Lebanese economic crisis and the Covid-19 pandemic. Further studies are to be conducted to understand better the causal effects relationship.

Two phases of online food delivery app users’ behavior in Greater Jakarta during the second year of the COVID-19 pandemic: Perceptions of food safety and hygiene

Background: The ongoing COVID-19 pandemic affects several aspects of food safety and food delivery hygiene for online food delivery applications (OFDAs). Several previous studies conducted at various times during the COVID-19 pandemic have yielded interesting results. This study aimed to determine and analyze whether perceptions of food safety and food delivery hygiene are short-term and long-term predictors of behavioral intention to use OFDAs. Methods: A quantitative approach and structural modeling were used in this study. SmartPLS is used to analyze five direct and two mediating effects of the variables used in this study. The data sample consists of OFDA users in Greater Jakarta during the second year of the COVID-19 pandemic. Results: Perceived food safety has a significant effect on behavioral intention to use these applications but does not affect behavioral intention to continue using these applications. Perceived food delivery hygiene does not influence using these apps for either short-term or long-term behavioral purposes. Experience with these apps related to food safety and food delivery hygiene during a pandemic can be indicative of their long-term viability. The mediating effect of behavioral intention to use on behavioral intention to continue using these apps affects perceived food safety but not food delivery hygiene. Conclusion: By emphasizing vaccination and boosting against COVID-19, providing hand sanitizer, and preserving the cleanliness and integrity of food packaging, the findings of this study can be put into practice towards the sustainable usage of OFDAs.

Influence of school education and advice received at home in the past on current food safety perceptions

The perception of food safety is one of the influencing factors for the decision-making process in food choice. Using binary logistic regression analysis, this study examines the association between current food safety perceptions (considering two topics: food additives and pesticide residues) among Japanese young adults and school education and advice received at home in the past along with consideration of other factors that may have influenced current food safety perceptions. The results of a large-scale survey (N = 1,200, representative of the population aged 18–39) suggest that what was taught at school and home in the past could influence the current perceptions of both genders. School education has contributed to positive and negative perceptions of the safety of additives and pesticides. Advice from the family seemed to foster more negative than positive perceptions. To develop sound food safety perceptions, it may be essential to provide adequate knowledge about food safety and eliminate misleading information in childhood education. Considering that everyone can become an instructor for the next generation, it is necessary to strengthen consumers’ scientific knowledge and information literacy.

Eurasian consumers' food safety beliefs and trust issues in the age of COVID-19: Evidence from an online survey in 15 countries.

This investigation provides an important insight into Eurasian consumers' food safety beliefs and trust issues influenced by the COVID-19 pandemic. An online survey was conducted in 15 European and Asian countries involving more than 4000 consumers. It has confirmed that different socioeconomic characteristics, cultural aspects, and education levels shape food safety perceptions within Eurasian countries. The COVID-19 pandemic influenced their beliefs and trust in food safety, which is relatively low on average. However, it is significantly higher for European consumers (especially EU ones) as compared to their Asian counterparts. Both Asian and European respondents agreed that food fraud and climate changes represent a food safety issue. However, European consumers were less concerned regarding the food safety of genetically modified foods and meat and dairy analogs/hybrids. Asian consumers were, to a greater extent, worried about the risk of getting COVID-19 from food, restaurants, food retail establishments, and home food deliveries. The greatest extent of trust, when food safety assurance is concerned, Eurasian consumers have put into food scientists and food producers holding a food safety certificate. Broadly, they are uncertain to what extent their federal governments and food inspectors are competent, able, and efficient in ensuring food safety. Higher education of Eurasian consumers was followed by increased food safety confidence in all parts of the food chain. This article is protected by copyright. All rights reserved.

Food safety knowledge and climate in the university canteens of three European countries.

The association of food safety knowledge and climate with gender, education level, length of employment, food safety training, and professional role was measured using a 15-item food safety climate survey and a 20-item food safety questionnaire on a sample of 263 employees from 19 small and medium-sized university canteens in Croatia, Hungary, and Portugal. The relationship between knowledge and climate and the demographic determinants of both variables were examined. Food safety knowledge was inadequate (45.5% of correct responses), while perceptions of food safety, as measured by the food safety climate survey, were positive (2.69 out of a maximum of 3.00). The perception of resources in canteens was the least favorable across all countries. Leaders did not exhibit better food safety knowledge or perceptions. Food safety climate and knowledge were significantly positively correlated and influenced by training. Perceptions of food safety compared to employee knowledge levels indicated that some employees were overly optimistic about food safety risks. Therefore, food safety knowledge and food safety climate should be assessed in parallel, and both could be improved through ongoing training of employees, especially leaders.

P05-012-23 What's on Your Plate? Endocrine-Disrupting Food Alternatives and Perceptions of Food Safety

P05-012-23 What's on Your Plate? Endocrine-Disrupting Food Alternatives and Perceptions of Food Safety

Assessing learning about food safety using Personal Meaning Maps

Objective: According to the World Health Organisation’s estimates, food contamination is linked to 23 million cases of illness and 5,000 deaths per year in Europe. While changes in food production and distribution play an important role in managing contamination risk, foodborne illnesses can originate in food-handling practices at home. This study aimed to assess how a food safety education initiative in which students learned about food safety risks and minimising risk behaviour improved students’ knowledge about food safety. Setting: Three public schools, two in Hungary and one in Portugal. Methods: A study of 105 Hungarian and Portuguese students between 11 and 18 years of age were invited to prepare Personal Meaning Maps before and after the delivery of a food safety lesson delivered by a school science teacher. Knowledge and risk perceptions of food safety, before and after the delivery of the lesson, were assessed both quantitatively and qualitatively. Results: Food safety topics that were scored highest were those that already had strong scores in the diagnostic phase, such as those related to personal hygiene and use-by dates. However, the largest increases in mastery scores were in less-known-about topics such as cold chain and cross-contamination risks. Idea associations take place often by linking specific contents to already-known-about concepts. Conclusion: Findings show that students more readily engaged with practical concepts directly linked to their experience of food handling at home than to more abstract concepts of food safety and contamination.

Determinants of continuance intention to use food delivery apps: findings from PLS and fsQCA

PurposeCustomers increasingly use food delivery applications (FDAs) to place orders. Despite the popularity of FDAs, limited research has investigated the drivers of the continuance intention to use FDAs. This study aims to uncover the drivers of the continuance intention to use FDAs by integrating the “technology continuance theory” (TCT) with perceived task-technology fit, perceived value and perceived food safety.Design/methodology/approachData were collected from 398 individuals in Thailand and evaluated using “partial least squares” (PLS) and “fuzzy-set qualitative comparative analysis” (fsQCA).FindingsThe PLS results supported the significance of all direct relationships, except the effects of perceived ease of use on attitude and perceived usefulness on continuance intention. Accordingly, perceived food safety positively moderated the impact of perceived ease of use on attitudes. The fsQCA uncovered seven solutions with various combinations of factors that predicted high continuance intention.Practical implicationsThis study enables food delivery apps to develop effective strategies for retaining users and sustaining financial performance.Originality/valueThis research contributes to the literature by investigating the factors underlying the continuous use of FDAs with a new PLS-fsQCA technique and applying TCT in a new technological context, FDAs and enriching it by adding three variables: perceived task-technology fit, perceived value and perceived food safety.

Understanding the Importance of Eco-Labeling for Organic Foods at UNESCO Biosphere Reserves: A Case Study of the Cocoa Powder at the Dong Nai, Vietnam

This study examined the willingness-to-pay (WTP) of consumers and the determinants of eco-labeling for the organic cocoa powder produced in the Dong Nai UNESCO Biosphere Reserve (DNBR), Southern Vietnam. Eco-labels are designed according to the tiers of eco-labeling for biosphere reserves (BR) introduced by UNESCO; they include BR Destination (Tier 1), BR Quality (Tier 2), and Professional Certification (Tier 3) labels. Questionnaires were delivered to 203 customers in the DNBR and nearby places, such as Dong Nai and HCMC. This study employed a hybrid approach using descriptive statistics, an ANOVA test, and a Partial Least Squares Structural Equation Model (PLS-SEM). The results indicate that gender and educational level have a positive effect on consumers’ preferences. Customers are willing to pay more for cocoa powder with an eco-label than one with an organic label. Perceived food safety and product knowledge lower customers’ WTP, whereas agricultural environment and pricing concerns increase it. Tier 2 is suggested for labeling cocoa powder in the DNBR. The DNBR Management Board, together with the federal and provincial governments, should all follow a similar certification process. Increased eco-label awareness is crucial for the future of environmentally responsible shopping and responsible business practices.

Taste sensations: the role of sensory analysis in controlling the quality of food products

The aim of the study was to investigate the factors that affect a persons subjective perception of food safety. Normative legal acts and documents regulating society as a whole and food products in particular were used during the study. It was proven that preserving and enhancing the specific sensory properties of a food product by changing its chemical composition using falsification methods, cheaper and less nutritious components, is a dangerous direction in the development of food technologies and the evolution of the food system. This approach can lead to a dissonance between the perception of the product as tasty and its nutritional value, which determines its health-preserving effect. The objective assessment of food safety is currently ensured (or should be ensured) by instrumental methods of quality control of food products, which are used in a system that includes both internal (production) control and external (state veterinary and state sanitary and epidemiological) supervision.

The influence of subjective norms and perception of food safety toward behavioral intention to use and continuance behavior

This study aims to explore how subjective norms and perceptions of food safety influence people's behavioral intention to use and continue using delivery apps during the coronavirus pandemic. According to the TPB model, subjective norms were anticipated to be positively linked to both intention and continued behavior. The study's objective also was to ascertain the advantageous consequences of perceived food safety and intention on continued usage. The study used a quantitative approach, with a sample of 300 mobile food ordering app users in Yogyakarta selected using non-probability sampling. The data collection method was a validated and reliable questionnaire, and data analysis used SEM AMOS. The results showed that subjective norms and perceived food safety had a significant positive influence on behavioral intention and that behavioral intention and perceived food safety affected continued use. This study contributes to the existing literature on the benefits of subjective norms and perceived food safety on mobile app usage, and its findings have both theoretical and practical implications.

Perceptions of Risk, Control, and Responsibility Regarding Food Safety among Consumers in Lebanon

The political situation in Lebanon has reportedly impacted the implementation of food safety law. Although responsibility is placed upon the food industry to ensure food safety, consumers should also take responsibility. To date, no studies have explored the perceptions of risk, control, and responsibility of consumers regarding food safety in the region. Consequently, this study explored the food safety perceptions of consumers in Lebanon by using quantitative researcher measures. Lebanese consumers (n = 95) responded to a self-complete questionnaire to determine perceptions of risk, control, responsibility, and hygiene consciousness regarding food safety. Correlations were determined between personal perceptions of risk, control, responsibility, and hygiene consciousness (P < 0.001), whereby low levels of risk were correlated with high levels of control, responsibility, and hygiene consciousness. Statistically significant differences were determined between perceived risk, control, responsibility, and hygiene consciousness for “self” compared with other people (“others”) (P < 0.005), suggesting consumers in Lebanon exhibit perceptions of invulnerability, optimistic bias, illusion of control, and superiority bias. The most notable finding was that experiencing foodborne illness had a negative impact upon perceptions of risk, control, and responsibility to prevent foodborne illness. The perceptions and biases identified among study respondents are of great importance to help inform the development of future food safety interventions.

A Qualitative Study of Food Choice in Urban Coastal Esmeraldas, Ecuador

BackgroundConstraints on food choice increase risk of malnutrition worldwide. Residents of secondary cities within low- and middle-income countries are a population of particular concern because they often face high rates of food insecurity and multiple nutritional burdens. Within this context, effective and equitable interventions to support healthy diets must be based on an understanding of the lived experience of individuals and their interactions with the food environment. ObjectivesThe primary objectives of this study were to describe considerations that drive household decision making around food choice in the city of Esmeraldas, Ecuador; to identify trade-offs between these considerations; and to understand how an evolving urban environment influences these trade-offs. MethodsSemistructured interviews were conducted with 20 mothers of young children to explore drivers in food choice throughout the purchase, preparation, and consumption chain. Interviews were transcribed and coded to identify key themes. ResultsPersonal preference, economic access (costs), convenience, and perceptions of food safety were key influencers of decision making related to food. In addition, concerns about personal safety in the urban environment limited physical access to food. This, combined with the need to travel long distances to obtain desirable foods, increased men’s participation in food purchasing. Women’s increasing engagement in the workforce also increased men’s participation in food preparation. ConclusionsPolicies to promote healthy food behavior in this context should focus on increasing access to health foods, such as affordable fresh produce, in convenient and physically safe locations.

Does proactively asking about allergens before ordering improve customer outcomes? An in-business randomised controlled trial.

Does proactively asking about allergens before ordering improve customer outcomes? An in-business randomised controlled trial.

Assessing public interest, risk perceptions, and awareness of food safety in Saudi Arabia: A cross-sectional study

To the best of our knowledge, this is the first study conducted in Saudi Arabia to investigate public interest, risk perceptions, and awareness of food safety and its association with population characteristics among a large-scale, randomly selected sample. Of the 1000 participants, almost half (43.9%) indicated their reliance on food safety when making any food-related decisions. When assessing the relationship between food-related decisions and potential predictor variables, only age and educational level yielded significant results. The findings also showed that health physicians, followed by social media, were the channels most frequently used to obtain information about food-related risks. Moreover, the majority believed that food safety is better in current times and willing to pay more for notably approved and safe food products (67.3%). However, the results revealed an extensive lack of awareness of how the Saudi food safety system works, and the regression indicated that only age and disease presence yielded significant results. The present findings provide invaluable platform data for food-producing companies and regulatory authorities to recognise consumer interests and perceptions of food safety as an important determinant of the attitudes of people toward health. The findings also provide better insights into the extent to which the population is aware of the Saudi food safety system as well as the credibility of the sources that consumers use to find information about food safety.

Study on effect of collaborative governance participation willingness of online food delivery platform restaurants and consumers from perspective of control theory: Based on moderating effects of perceived risks.

The popularization of the Internet and the convenience of e-commerce are driving the online restaurant industry's rapid development of worldwide. However, serious information asymmetries in online food delivery (OFD) transactions not only aggravate food safety risks, resulting in simultaneous government and market failures, but also intensify consumers' perceived risks. This paper innovatively constructs a research framework for the governance participation willingness of OFD platform restaurants and consumers under the moderating effects of perceived risks from the perspective of control theory and then develops scales for analyzing the governance willingness of both restaurants and consumers. Using data collected through a survey, this paper explores the effect of control elements on governance participation by restaurants and consumers and analyzes the moderating effects of perceived food safety risks. Results showed that both government regulations and restaurant reputation (formal control elements) and online complaints and restaurant management response (informal control elements) can increase governance participation willingness among both platform restaurants and consumers. The moderating effects of perceived risks are partially significant. When the risks perceived by restaurants and consumers are strong, government regulation and online complaints can more effectively boost the governance participation willingness of restaurants and consumers, respectively. At this moment, consumers' willingness to pursue problem solving through online complaints is evidently enhanced. Accordingly, the perceived risks and the online complaints jointly motivate restaurants and consumers to participate in governance activities.