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

Meagher, Kelsey D.

doi:10.1080/13669877.2017.1422789

Cited by 29 publications

(22 citation statements)

References 66 publications

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“…In particular, BCTs can favor the eliminating of a largely paper‐based system to track food from its source through to packing houses, warehouses, and into stores. Food adulteration has been reported in different countries for numerous food categories (Aung & Chang, 2014; Müller‐Maatsch, Schweiggert, & Carle, 2016; Morales‐de la Peña, Welti‐Chanes, & Martín‐Belloso, 2019; Meagher, 2019). A digital traceability of food supply chain could also make faster market withdrawal of suspected food stocks/batches avowing to waste time looking for printed documents.…”

Section: Traceability In the Agrofood Industrymentioning

confidence: 99%

Blockchain technology and traceability in the agrifood industry

Patelli

Mandrioli

2020

Journal of Food Science

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Distributed ledgers are becoming commonly used technologies to trace agrifood supply chains in view of their safety, immutability, transparency, and scalability. In the present review, we discuss the most relevant case studies of agrifood supply chain traceability using blockchain (BC) and other distributed ledgers technologies. Considering that each supply chain actually has specific requests of traceability, we here suggest a logical scheme in order to favor the identification of the BC structure that is more appropriate for each agrifood supply chain, including the identification of supply chains where complex BC technologies are actually not necessary.

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Section: Traceability In the Agrofood Industrymentioning

confidence: 99%

Blockchain technology and traceability in the agrifood industry

Patelli

Mandrioli

2020

Journal of Food Science

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“…When the EU reviewed the relevant regulations on GM in 2003, a number of demonstrations against GM broke out in European countries [ 90 ]. Research showed that a considerable number of Europeans care about the risks of GMF and felt uneasy about the ability of regulators to protect consumers from GMF risks [ 91 , 92 ]. A public survey in Denmark found that GM crops, such as common industrial insect-resistant crops, have been highly demonized by opponents and described as a desecration of the natural order concluded by God [ 93 ].…”

Section: Discussionmentioning

confidence: 99%

Factors Affecting Social Media Users’ Emotions Regarding Food Safety Issues: Content Analysis of a Debate among Chinese Weibo Users on Genetically Modified Food Security

Xiong

2021

Healthcare

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Social media is gradually building an online information environment regarding health. This environment is filled with many types of users’ emotions regarding food safety, especially negative emotions that can easily cause panic or anger among the population. However, the mechanisms of how it affects users’ emotions have not been fully studied. Therefore, from the perspective of communication and social psychology, this study uses the content analysis method to analyze factors affecting social media users’ emotions regarding food safety issues. In total, 371 tweet samples of genetically modified food security in Sina Weibo (similar to Twitter) were encoded, measured, and analyzed. The major findings are as follows: (1) Tweet account type, tweet topic, and emotion object were all significantly related to emotion type. Tweet depth and objectivity were both positively affected by emotion type, and objectivity had a greater impact. (2) Account type, tweet topic, and emotion object were all significantly related to emotion intensity. When the depths were the same, emotion intensity became stronger with the decrease in objectivity. (3) Account type, tweet topic, emotion object, and emotion type were all significantly related to a user’s emotion communication capacity. Tweet depth, objectivity, and user’s emotion intensity were positively correlated with emotion communication capacity. Positive emotions had stronger communication capacities than negative ones, which is not consistent with previous studies. These findings help us to understand both theoretically and practically the changes and dissemination of user’s emotions in a food safety and health information environment.

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“…Given both food risk perceptions and concern levels are influenced by culture (Knox, 2000), and differ across countries (Meagher, 2018), a nationally representative UK sample (on the basis of age, gender, region and social grade) of 1005 participants was recruited via the online survey company Dynata.…”

Section: Participantsmentioning

confidence: 99%

What drives risk perceptions? Revisiting public perceptions of food hazards associated with production and consumption

Jenkins

Harris

Osman

2021

Journal of Risk Research

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As food technology continues to advance, the potential for new food products to enter the food market grows, attracting considerable media interest. Whilst previous research has explored public perceptions of food-related hazards, much of this took place over 10 years ago. Continued technological developments have yielded new food products, for which there is no extant research on public perceptions. In light of this, there is a pressing need to update and extend research exploring public perceptions of food-related hazards. Using a psychometric approach, a nationally representative UK sample (n= 907) provided ratings of 11 old and new food hazards on a total of 12 risk characteristics (identified from previous research). Principal components analysis identified two main components: 'dread' and 'knowledge', which explained 80.8% of the variance in perceptions, consistent with past findings. Additives were perceived as the least dreaded and most known of the hazards considered, whereas ractopamine pork, atrazine corn and hormone beef were dreaded the most. 3D printed food and lab-grown meat were perceived as the least known. Our results highlight the importance of knowledge in shaping risk perceptions and have implications for risk management.An understanding of the factors which determine risk perceptions is vital for the development of effective risk management and risk communication strategies.

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

Cited by 29 publications

References 66 publications

Blockchain technology and traceability in the agrifood industry

Blockchain technology and traceability in the agrifood industry

Factors Affecting Social Media Users’ Emotions Regarding Food Safety Issues: Content Analysis of a Debate among Chinese Weibo Users on Genetically Modified Food Security

What drives risk perceptions? Revisiting public perceptions of food hazards associated with production and consumption

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