RT info:eu-repo/semantics/article
T1 How do consumers perceive food safety risks? – Results from a multi-country survey
A1 Djekic, Ilija
A1 Nikolić, Aleksandra
A1 Mujčinović, Alen
A1 Blazic, Marijana
A1 Herljevic, Dora
A1 Goel, Gunjan
A1 Trafialek, Joanna
A1 Czarniecka-Skubina, Ewa
A1 Guiné, Raquel
A1 Gonçalves, João Carlos
A1 Smole Možina, Sonja
A1 Kunčič, Ajda
A1 Miloradovic, Zorana
A1 Miocinovic, Jelena
A1 Aleksic, Biljana
A1 Gómez-López, Vicente M.
A1 Osés Gómez, Sandra María
A1 Ozilgen, Sibel
A1 Smigic, Nada
K1 Food safety
K1 Food supply chain
K1 Risk perception
K1 Different types of food
K1 Food consumers
K1 Consumidores-Conducta
K1 Consumer behavior
K1 Alimentos
K1 Food
AB An online survey was distributed to consumers in nine countries in order to investigate their perceptions related to causers of food safety risks, types of food associated with food-borne illnesses and the role of actors in the food supply chain. A total of 2723 respondents have participated in the survey. Results indicated that food hygiene has been recognized as the most important issue associated with food safety risks. Consumers considered meat and meat products as well as egg and egg-based products, as types of food that pose the highest risks to consumer's health. Food processors and food inspection services play the most significant role in food supply chains. Results further revealed that country of origin has the highest influence on consumer perception, opposed to gender with the least influence. Overall, results obtained in this study confirmed the role of food hygiene as the predominant factor in ensuring food safety in the mind of consumers and that animal-originated food has been perceived as the type of food holding higher health risk opposed to food of plant origin. At the same time, these results challenge the trust in food processors and food inspection services.
PB Elsevier
SN 0956-7135
YR 2022
FD 2022-12
LK http://hdl.handle.net/10259/9808
UL http://hdl.handle.net/10259/9808
LA eng
DS Repositorio Institucional de la Universidad de Burgos
RD 02-ene-2025