Consumer knowledge, risk perception and food-handling behaviors – A national survey in China

Wang, Mingliang; Huang, Lian; Xia, Liang; Bai, Li

doi:10.1016/j.foodcont.2020.107789

Cited by 34 publications

(27 citation statements)

References 55 publications

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“…In contrast, susceptibility to the top three health problems was positively related to PE among consumers. Consumers paying more attention to their susceptibility implemented sound practices more frequently ( Wang et al., 2021 ). These results clarify the effects of PSU and PSE, and verify new path relationships between them, which help advance understanding of why consumers are more determined to change their behavior to healthy eating when they are more aware of disease susceptibility, rather than just the seriousness of the diseases.…”

Section: Discussionmentioning

confidence: 99%

Path relationship of consumers’ perceived susceptibility and severity of health problems with their purchase of buckwheat functional foods in China

Nong

Zhao

Chien

2022

Heliyon

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Section: Discussionmentioning

confidence: 99%

Path relationship of consumers’ perceived susceptibility and severity of health problems with their purchase of buckwheat functional foods in China

Nong

Zhao

Chien

2022

Heliyon

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“…It can be observed that with increasing age, the perceptions and practices related to food improve. For example, (a) the older the age, the greater the perception of risk [59] (China); (b) older Brazilians perceive street food to be unclean compared to younger ones [62] (Brazil); (c) younger people assess food safety with greater emphasis on what can be perceived at the time of consumption and not before consumption [43] and (India); (d) the perceived susceptibility to improper food processing is higher in individuals of older ages [48] (China). Regarding attitudes, the younger the age, the more positive the attitude toward certifications related to food safety [55] (Brazil).…”

Section: Hazards and Motivators Of Food Safety Perceptionmentioning

confidence: 99%

What Motivates Consumer Food Safety Perceptions and Beliefs? A Scoping Review in BRICS Countries

Zanetta

Mucinhato

Hakim

et al. 2022

Foods

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This scoping review aimed to map the main evidence in the existing literature regarding consumer perceptions and beliefs regarding food safety in the context of BRICS (Brazil, Russia, India, China, and South Africa) countries. Articles were searched in the Web of Science, Scopus, and SciELO databases. The last search was performed on November 2021. Only the studies conducted within BRICS countries were included. The synthesis aimed to group similarities in consumer beliefs and perceptions of food safety. After screening, 74 eligible articles were included in the study. Of the 74 studies analyzed, 49 (66.2%) were carried out in China, 14 (18.9%) in Brazil, 5 (6.8%) in India,4 (5.4%) in South Africa, and 2 (2.7%) in Russia. Thirty-three motivators of perceptions and beliefs regarding food safety were identified. Food safety motivators were grouped into three categories: (1) sociodemographic characteristics, (2) cognitive aspects, and (3) other. In the “sociodemographic characteristics” category, the motivator with the highest number of corresponding results was education level (results = 22), followed by income (results = 22), both positive drivers for food safety perceptions. The “cognitive aspects” category comprised the majority of the identified motivators. Concern for food safety (results = 32) and risk perception (results = 30) were the motivators with the highest number of results among all categories and motivators. Finally, the main motivator in the “other” category was place of consumption/purchase (results = 8), focusing on consumers underestimating the risk of having a foodborne disease when eating away from home. China and Brazil are leading the way in studies on this topic. Consumers’ perceptions are influenced by socioeconomic characteristics (e.g., age, gender, education level, income), cognitive aspects (e.g., knowledge, risk perception, food concerns, previous experience with food safety incidents) and other situational factors (e.g., price, place of purchase, traceability).

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“…The generally accepted idea is that young adults often enter unsafe food behaviors (Chuang et al, 2021;Burke et al, 2016;Osaili et al, 2011;Morrone and Rathburn, 2003). Considering that incorrect food processing behaviors are the most important cause of foodborne diseases (Wang et al, 2021), the important point here is that: it is not enough to have food safety knowledge, it is important that this information could change attitudes and be reflected in behaviors. In order to develop effective strategies to reduce foodborne diseases, it is important to understand in detail the main reasons affecting consumer behavior (Wang et al, 2021) related to all food handling processes such as food cleaning, disinfecting, thawing, cooking, cooling and reheating.…”

Section: Regression Model Of Food Safety Knowledge Attitude and Behav...mentioning

confidence: 99%

“…Considering that incorrect food processing behaviors are the most important cause of foodborne diseases (Wang et al, 2021), the important point here is that: it is not enough to have food safety knowledge, it is important that this information could change attitudes and be reflected in behaviors. In order to develop effective strategies to reduce foodborne diseases, it is important to understand in detail the main reasons affecting consumer behavior (Wang et al, 2021) related to all food handling processes such as food cleaning, disinfecting, thawing, cooking, cooling and reheating. There are opinions that food safety knowledge can have a direct positive effect on behaviors or indirectly affect behaviors by changing attitudes (Kwol et al, 2020).…”

Section: Regression Model Of Food Safety Knowledge Attitude and Behav...mentioning

confidence: 99%

Do the Sociodemographic Factors and Body Mass Index Have an Impact on Food Safety Knowledge, Attitudes and Practices?

Bilici

2022

Tekirdağ Ziraat Fakültesi Dergisi

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It was aimed to evaluate the relation between food safety knowledge, attitude, and behavior, with some socio-demographic factors and body mass index (BMI). The study was conducted on 1647 volunteer university students (1243 females and 404 males) attending at various universities in Ankara, Turkey. The data was collected via a questionnaire applied face to face interview which consisted of totally 95 items on demographic information (15 items), food safety knowledge (40 items), food safety attitude (15 items), and food safety behavior (25 items). Weight and height of the students were measured by the researches, and BMI was calculated and evaluated using World Health Organization classification. Food safety knowledge scores (FSKS) (27.3±5.54 versus 25.1±5.64, p

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Consumer knowledge, risk perception and food-handling behaviors – A national survey in China

Cited by 34 publications

References 55 publications

Path relationship of consumers’ perceived susceptibility and severity of health problems with their purchase of buckwheat functional foods in China

Path relationship of consumers’ perceived susceptibility and severity of health problems with their purchase of buckwheat functional foods in China

What Motivates Consumer Food Safety Perceptions and Beliefs? A Scoping Review in BRICS Countries

Do the Sociodemographic Factors and Body Mass Index Have an Impact on Food Safety Knowledge, Attitudes and Practices?

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