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Perception of food safety and changes in food consumption habits: A consumer analysis

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Abstract

The relationship between seven types of food safety concerns and the corresponding change in food consumption habits of 236 households in Georgia, USA was evaluated. Results showed a gap between food safety concerns and food consumption habits. Gaps were particularly evident in the cases of pesticide residues, animal drug residues, growth hormones and bacteria. For example, more than 54% of sample households were extremely concerned about pesticide residues, but only 35% actually took extreme precaution in buying items considering this perceived threat. The study indicated that educating consumers about preventive methods to reduce food safety threats will lead to reduced concerns and changes in food consumption habits.

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... Food safety plays an important role in food consumption decisions, and shoppers have a tendency to switch to healthier diets (Radam et al., 2007). Consumers have started to people's health, which can change the consumption behaviors of the buyers (Rimal et al., 2001). In China, some studies have shown that consumers are willing to pay for the attributes of products which can improve their trust in the safety of foods such as food safety certificates from the government or certificates from private organizations, labels with detailed information, and traceability systems of the products (Ortega et al., 2011). ...
... Otherwise, discriminant analysis cannot achieve the optimal results unless participants were provided the definition of each safe food without attempting to educate or influence their purchase decision. This means there is a requirement that questionnaires need to be carefully designed to avoid influencing consumer responses in respect of minimizing the bias of information reflected in the consumer's behaviors (Rimal et al., 2001). ...
... Promotion Rimal et al., 2001;Van Loo et al., 2011;Haghjou et al., 2013 Price Rimal et al., 2001;Radam et al., 2007;Ortega et al., 2011;Janssen, 2018 Certificates Ortega et al., 2011;Ngo Minh Hai & Vu Quynh Hoa, 2016 Product contributions Size of family Huang, 1996;Radam et al., 2007Income Huang, 1996Huang et al., 1999;Radam et al., 2007;Gracia & De Magistris, 2008;Yin et al., 2010;Nguyen Minh Duc & Dang Thanh Liem, 2015;Do Thi My Hanh et al., 2017;My et al., 2017;Wang et al., 2018 Children family members Thompson & Kidwell, 1998;Huang et al., 1999;Radam et al., 2007;Yin et al., 2010Diseases Huang et al., 1999 Consumer behaviors ...
Article
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Research on consumer needs for safe foods under the willingness to pay (WTP) approach based on consumer behavior has been performed widely and has contributed greatly to the development of safe foods, assisted enterprises' decision-making processes in improving agricultural and food products, and provided orientation to policymakers in improving public health as well as in fostering sustainable economic growth. Some of the methods used for measuring WTP for safe foods, such as contingent value (CV), choice experiment (CE), and auction experiment (AE), have made significant contributions to the evaluation of consumers' WTP for food safety. Moreover, the application of these models has helped to estimate the effects of many factors such as demography, consumer habits, continuation of food safety, individual characteristics, promotion, and product attributes, etc., on the WTP for food safety. The trend of safe food consumption in Vietnam has distinct characteristics, some of which come from national cultural identities; therefore, Vietnamese researchers may approach the empirical studies on this issue all over the world in order to find proper methods for studying consumer needs for safe foods in Vietnam.
... Food safety plays an important role in food consumption decisions, and shoppers have a tendency to switch to healthier diets (Radam et al., 2007). Consumers have started to people's health, which can change the consumption behaviors of the buyers (Rimal et al., 2001). In China, some studies have shown that consumers are willing to pay for the attributes of products which can improve their trust in the safety of foods such as food safety certificates from the government or certificates from private organizations, labels with detailed information, and traceability systems of the products (Ortega et al., 2011). ...
... Otherwise, discriminant analysis cannot achieve the optimal results unless participants were provided the definition of each safe food without attempting to educate or influence their purchase decision. This means there is a requirement that questionnaires need to be carefully designed to avoid influencing consumer responses in respect of minimizing the bias of information reflected in the consumer's behaviors (Rimal et al., 2001). ...
... Promotion Rimal et al., 2001;Van Loo et al., 2011;Haghjou et al., 2013 Price Rimal et al., 2001;Radam et al., 2007;Ortega et al., 2011;Janssen, 2018 Certificates Ortega et al., 2011;Ngo Minh Hai & Vu Quynh Hoa, 2016 Product contributions Size of family Huang, 1996;Radam et al., 2007Income Huang, 1996Huang et al., 1999;Radam et al., 2007;Gracia & De Magistris, 2008;Yin et al., 2010;Nguyen Minh Duc & Dang Thanh Liem, 2015;Do Thi My Hanh et al., 2017;My et al., 2017;Wang et al., 2018 Children family members Thompson & Kidwell, 1998;Huang et al., 1999;Radam et al., 2007;Yin et al., 2010Diseases Huang et al., 1999 Consumer behaviors ...
Article
Full-text available
Research on consumer needs for safe foods under the willingness to pay (WTP) approach based on consumer behavior has been performed widely and has contributed greatly to the development of safe foods, assisted enterprises' decision-making processes in improving agricultural and food products, and provided orientation to policymakers in improving public health as well as in fostering sustainable economic growth. Some of the methods used for measuring WTP for safe foods, such as contingent value (CV), choice experiment (CE), and auction experiment (AE), have made significant contributions to the evaluation of consumers' WTP for food safety. Moreover, the application of these models has helped to estimate the effects of many factors such as demography, consumer habits, continuation of food safety, individual characteristics, promotion, and product attributes, etc., on the WTP for food safety. The trend of safe food consumption in Vietnam has distinct characteristics, some of which come from national cultural identities; therefore, Vietnamese researchers may approach the empirical studies on this issue all over the world in order to find proper methods for studying consumer needs for safe foods in Vietnam.
... The findings from these studies prove that there is a certain particularity demonstrated in the Chinese perception of food safety issues. The general pattern regarding social strata, however, does not differ greatly from that found in studies conducted in other parts of the world (Lin 1995;Rimal et al. 2001;Miles et al. 2004;McCarthy et al. 2007;Zorba and Kaptan 2011). It can be summarized that, in general, the data gathered around the world shows that primary meal planners who are female and older tend to value food safety more (Lin 1995;Rimal et al. 2001;Miles et al. 2004;Zorba and Kaptan 2011). ...
... The general pattern regarding social strata, however, does not differ greatly from that found in studies conducted in other parts of the world (Lin 1995;Rimal et al. 2001;Miles et al. 2004;McCarthy et al. 2007;Zorba and Kaptan 2011). It can be summarized that, in general, the data gathered around the world shows that primary meal planners who are female and older tend to value food safety more (Lin 1995;Rimal et al. 2001;Miles et al. 2004;Zorba and Kaptan 2011). ...
... By doing so, this paper intends to analyse the attitudes towards food products that are being imported from China and the perception of the public regarding the regulations concerning food safety in China and, in general, the extent of the problematic food safety situation in the People's Republic of China. This study will continue the existing tradition of examining whether different demographic variables influence the above-mentioned aspects (Lin 1995;Rimal et al. 2001;Miles et al. 2004;McCarthy et al. 2007;Wang et al. 2009;Zorba and Kaptan 2011;Wu et al. 2013;Veeck, Veeck, and Zhao 2015). Furthermore, as seen in some more recent studies conducted in China (Wang 2014;Yang, Chen, and Feng 2016), we will examine if there are measurable patterns linking information source and the perception of the food safety situation. ...
Article
Food safety crises have constituted a persistent challenge for the Chinese government and people. Because of international trade, consumers’ concern regarding the safety of food products imported from China is increasing in many countries. Yet, no systematic investigation has examined the perception of Western respondents regarding the safety of food imports coming from China. This study, based on an online survey (n = 289) between April and May 2017, is an initial attempt to investigate the perception of consumers in Europe and North America regarding different food safety issues and regulations in the People’s Republic of China and their attitudes towards food products imported from China. Our results show that socioeconomic and demographic characteristics and the influence of different types of media were not related to the perceptions and attitudes towards food safety. But, we found a strong relationship between the perception of the food safety regulations in China and the personal consumption of food products imported from China. In addition, a positive relationship was discovered between having been to China and the purchase of food products imported from China. Our findings suggest that investments in the promotion of the knowledge of food safety regulations implementation in China would lead to an increase in the export of food products. Also, the positive relationship between having been to China and the purchase of food products imported from China should be further investigated to consider the implications for tourism and food trade in China.
... The perception of safety is defined as a consumer's expectation that specific food items do not contain contaminants that can lead to foodborne illness (Henson & Traill, 1993). In general, consumers expect that food is free from bacteria, toxins, pesticide residue, or unnatural additives (Rimal et al., 2001). As such, safety is linked to avoidance responses (avoiding food that may lead to foodborne illness) and is distinct from the perception of healthiness, which is a broader term linked to both approach (seeking healthy food out) and avoidance (avoiding unhealthy food) responses. ...
... We used the same perception of healthiness scale as in Study 1 (Cronbach's α = 0.74, M = 4.13, SD = 0.82). Participants were asked to evaluate their sensitivity to pathogen disgust, being asked how much they would feel disgusted by various disease-related cues (on a seven-item 7-point Likert scale ranging from 0 = "do not find the concept disgusting at all," to 6 = "find the concept extremely disgusting," Tybur et al., 2009, Cronbach's α = 0.77; M = 5.25; SD = 0.92, see Supporting Information: Web Appendix B, sample item: Standing close to a person who has body odor).Participants were asked to evaluate the perception of product safety on a 7-point Likert scale ranging from 1 = "totally disagree," to 7 = "totally agree" (adapted fromRimal et al., 2001, Cronbach's α = 0.85; M = 5.05; SD = 1.05, see Supporting Information: Web Appendix B, sample item: I think that the scones are safe for me). ...
Article
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Previous research has repeatedly suggested that small (vs. large) companies have a higher appeal to consumers, yet the underlying mechanisms explaining why such an effect occurs remain understudied. Through four experiments, we show that company size cues affect consumer preferences; products originating from small companies are perceived to be healthier than those from large companies, with a downstream positive effect on willingness to buy. Specifically, small (vs. large) company size cues increase the perception of product safety, in turn increasing the perception of product healthiness. This effect is more pronounced for individuals who are more sensitive to safety signals, scoring high on sensitivity to pathogen disgust. Our findings provide managerially relevant insights and show that additional safety‐related signals have the potential to counteract this seemingly inherent disadvantage for large companies.
... Income level, which was originally expected to be negatively connected to risk perceptions, showed no significant impact in this particular study (Nardi et al., 2020). Rimal et al. (2001) studied health condition and ethnicity/race related to food safety risk perceptions and found that people in good health were more concerned about food safety issues. Researchers reported no differences between Caucasians and non-Caucasians in their food safety concern levels. ...
... Caucasians showed the lowest concern levels. This finding differs from general food safety studies showing no significant differences in food safety risk concerns between Caucasians and non-Caucasians (Rimal et al., 2001). Racial disparities of contracting COVID-19 with disproportionate numbers of Blacks being hospitalized and dying from the virus (Dyer, 2020) could have contributed to the present study's findings. ...
Article
The COVID-19 pandemic and subsequent U.S. in-restaurant dining restrictions deleteriously affected the restaurant industry. While dining restrictions were adopted to prevent human contact, evidence suggests that consumers may mistakenly perceive that restaurant "food" and its "packaging" are risky sources of COVID-19. To explore consumers' COVID-19 risk perceptions about food itself, restaurant food specifically, and restaurant food packaging, this study collected nationwide U.S. consumer survey data (n = 958) using an online consumer panel. Findings showed that: (1) consumers were less concerned about contracting COVID-19 from food in general than restaurant food and its packaging, with consumer restaurant concern highest for food served in restaurants, and lowest for hot/cooked restaurant food followed by restaurant food from carry-out; and (2) the risk perceptions of consumers varied with financial concern for food, gender, and being in a high-risk category of COVID-19. Implications for researchers, restauranteurs, government, and food safety professionals are discussed.
... Previous research has revealed that the knowledge of food safety in adults tends to increase with age and practice, that women are better off in this regard, and that young people also need additional training on food safety. In addition, urbanites are far behind the rural people in this subject (Albert, 1995;Bruhn and Schutz, 1999;Rimal et al., 2001) [1,4,10]. In the study, nearly half of the consumers (57.8%) heard the concept of food safety, but the vast majority of them still did not hear about it (42.2%). ...
... Previous research has revealed that the knowledge of food safety in adults tends to increase with age and practice, that women are better off in this regard, and that young people also need additional training on food safety. In addition, urbanites are far behind the rural people in this subject (Albert, 1995;Bruhn and Schutz, 1999;Rimal et al., 2001) [1,4,10]. In the study, nearly half of the consumers (57.8%) heard the concept of food safety, but the vast majority of them still did not hear about it (42.2%). ...
Article
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The lack of both food assurance and food safety is of global concern. With the welfare of the countries increasing, consumers have put more importance on the food content, reliability and health of the food they consume. With the development of technology, radio, television, and internet, consumers' awareness about safe food has also begun to evolve through communication tools. In this study, it was aimed to determine the level of consciousness of consumers in Isparta province on food safety. The main material of the study was the data provided from the questionnaires conducted by face-to-face interviews with families residing in Isparta city centre. Single-step simple random probability sampling method was used to determine the number of families to be surveyed. The number of samples in the calculation is 384. The study shows that 57.8% of consumers heard about the concept of food safety and 42.2% of them did not hear the concept of food safety. It was found that 13.8% of the consumers had knowledge about the quality control and audit institutions and 86.2% of them had no information on this issue.
... This highly correlated data set suggests that consumers were unable to distinguish different hazards. Rimal et al. (2001) also reported a high correlation in consumer perception of seven hazards including pesticide, veterinary drug, growth hormone, food additives, bacteria, irradiation and naturally occurring toxin. Agreeing with previous studies (Verbeke et al., 2007;Rimal et al., 2001), this paper indicates that consumers' knowledge of food hazards is limited. ...
... Rimal et al. (2001) also reported a high correlation in consumer perception of seven hazards including pesticide, veterinary drug, growth hormone, food additives, bacteria, irradiation and naturally occurring toxin. Agreeing with previous studies (Verbeke et al., 2007;Rimal et al., 2001), this paper indicates that consumers' knowledge of food hazards is limited. Table 9 shows the risk-reducing behaviour of each consumer segment. ...
Article
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Purpose This paper analyses Hanoi consumers' evaluation of food risk and response to the perceived risk. Design/methodology/approach The authors employed the mixed method approach that integrates segmentation analysis on the survey data and information from group discussions. Findings Based on consumers' risk rating of six food groups and level of food safety worry, the authors identified four distinct consumer segments: low, moderate, high and very-high-risk perception. The authors found the existence of widespread food safety concerns among Hanoi consumers. Living in an urban region was associated with a higher level of food risk perception. Moderate, high and very-high-risk perception segments exhibited a very low level of institutional trust and subjective control over hazards. Response to the perceived risk differed across segments. “Very high-risk perception” was associated with the most risk-averse behaviour, putting more effort into seeking food safety information and engaging more in supermarket purchase. Consumers with a low and moderate perceived food risk participate more in self-supply of food to reduce their food safety concern. Practical implications The paper provides empirical evidence on consumers' evaluation of food risk and their risk-reducing strategies to support the risk communication in Vietnam. Social implications Enhancing institutional trust and risk communication including hazard education can improve consumer confidence in food. Originality/value This is the first segmentation study on consumer food risk perception in Vietnam.
... Thirdly, according to many food consumption studies, it is expected that people with higher income are more likely to purchase food with safety labels, thus they are more aware of potential risks, as well as education, which enriches people with knowledge and abilities to acquire related information on food safety [17,[40][41][42]. However, in a study of citizens' food safety concerns across Chinese cities, the researchers also found that family income was not significantly related to food safety concerns [43]. ...
... Fourthly, type of residence has been often considered in research on food safety perceptions which examines the differences that are caused by residence [40,44,45]. However, the distinctions of residence are urban and rural in most of the cases. ...
Article
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Food safety is one of the residents’ initial demands in daily life, and the negative perception of food safety potentially leads to public panic and dissatisfaction with government performance. Existing literature only focused on certain regions in China by using different indicators, and their results varied and lacked comparability. This paper explores influencing factors of the public’s satisfaction with food safety by conducting a nationwide survey in China. Factors cover several demographic variables while considering the nature of governments to reveal the difference among provinces. The results show that demographic factors such as gender, age, type of residence, education, and census register are positively correlated with food safety satisfaction, while annual income is not significant. Evaluation of government regulation efforts has a positive correlation with food safety satisfaction. People with higher trust in the government show higher satisfaction with the food safety situation. On the province level, per capita GDP, per capita food safety fiscal expenditure, and food safety fiscal expenditure level are positively correlated with food safety satisfaction. The empirical findings are helpful for government regulations; we thereby discuss our analytical results and suggest some governmental policies.
... Thus, inconsistencies related with to attitudes and behaviors of consumers are especially important (Rimal et al., 2001). ...
... Fresh fruits and vegetables consumption level is important since the city is an important center of tourism. The number of studies in literature carried out on food safety perceptions of consumers has increased during the last decade (Rimal et al., 2001;Yeung and Morris, 2001;Redmond and Griffith, 2004;Grunert, 2005;Röhr et al., 2005;Badrie et al., 2006;Lobb et al., 2007;Rijswijk and Frewer, 2008). There are also studies on consumer perceptions related with fresh fruits and vegetables (Fillion and Kilcast, 2002;Ragaert et al., 2004;Peneau et al., 2006;Peneau et al., 2009). ...
Article
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The objective of this study was to determine the perceptions regarding food safety of the fresh fruits and vegetables consumers in Canakkale. Face to face interviews were carried out with 166 consumers who were determined via Proportional Sampling Method. A Five-Point Likert Scale was used to define the perceptions consumer and Multidimensional Scaling Analysis was used for determining the perception dimensions. Survey results show that half of all the consumers were women. About half of consumers have more than 11 years of education. About 89.2 % of fresh fruits and vegetable consumers have monthly food expenses of 250 Euros or less and 69 % spend 50 Euros or less on fresh fruits and vegetables. As a result of study; consumers are of the opinion that fresh fruits and vegetables include hormones, pesticides, fertilizer remains and Genetically Modified Organisms. Bu çalışmanın amacı Çanakkale'deki yaş meyve ve sebze tüketicilerinin, yaş meyve ve sebzelerdeki gıda güvenliği algılarının ölçülmesidir. Oransal Örnekleme Formülü ile belirlenen 166 tüketici ile yüz yüze anketler yapılmıştır. Tüketicilerin algılarının ölçülmesi için 5'li Likert Ölçekli yargılardan, algı boyutlarının ölçülmesi için ise Çok Boyutlu Ölçekleme Analizinden yararlanılmıştır. Anket sonuçlarına göre tüketicilerin yarısı kadındır. Tüketicilerin yaklaşık yarısı 11 yıldan fazla eğitim almıştır. Taze meyve ve sebze tüketicilerinin % 89.2'si aylık 250 Euro veya daha az ve % 69'u ise taze meyve ve sebzelerde 50 Euro veya daha az harcama yapmaktadır. Çalışma sonuçlarına göre; tüketiciler yaş meyve ve sebzelerin hormon, pestisit, gübre kalıntısı içerdiğini ve Genetiği Değiştirilmiş Organizmalar kullanıldığını düşünmektedir. Anahtar kelimeler: Tüketici algısı, gıda güvenliği, yaş meyve, yaş sebze.
... However, consumers demand yoghurts with reduced fat content whilst maintaining the pleasing texture and flavour release of full-fat yoghurts (Brauss, Linforth, Cayeux, Harvey, & Taylor, 1999;Bruhn et al., 1992;Duyvesteyn, 2014;Tamime & Robinson, 1999b). To complicate matters further for yoghurt manufacturers, consumers are becoming concerned over packaged food products that contain "additives", which, in the case of yoghurt, include modified starches and hydrocolloid thickeners (Aziznia, Khosrowshahi, Madadlou, & Rahimi, 2008;Brennan & Tudorica, 2008;Gates, 2010;Rimal, Fletcher, McWatters, Misra, & Deodhar, 2001;Tamime, Barrantes, & Sword, 1996). Also, certain consumer groups avoid yoghurt stabilised with gelatin due to dietary preferences or for religious reasons. ...
... Samples of SMP, WPI and NaCas (1 g) were each rehydrated in 100 mL of distilled water with adequate agitation and stored overnight at 4 C. To analyse NCN content, 10 mL of each of the rehydrated powders were placed into 50 mL plastic centrifuge tubes. To each tube, 10% acetic acid solution was added slowly while swirling until the pH of the sample dropped to pH 4.6 (Ribadeau- Dumas & Grappin, 1989). The pH was monitored using a pH meter (S220 SevenEasy; Mettler-Toledo, Columbus, OH, USA). ...
Article
Altering the casein:whey protein ratio (CN:WP) is an important determinant of the quality of yoghurt. In this study, the textural, rheological, microstructural and volatile aroma compound release properties of non-fat stirred yoghurts with varying CN:WP were compared. Yoghurts were manufactured using different fortifiers (whey protein isolate, sodium caseinate, low-heat skim milk powder) to achieve varying CN:WP at total protein levels of 4, 4.5 and 5%. At all protein levels, yoghurts with lower CN:WP were firmer and stiffer than those with higher CN:WP. Yield stress of gels increased when the CN:WP deviated from the unfortified CN:WP, 3.2:1. Samples with low CN:WP also had a more elastic gel at 4.5 and 5% total protein. Alteration of CN:WP did not significantly alter volatile aroma compound release from yoghurts. The results demonstrate that CN:WP, and not only total protein or total solids, is an essential consideration when formulating non-fat stirred yoghurts with acceptable qualities.
... Currently, consumers have a wide variety of choices in food products and hence, their preferences are given to fresh, quality and convenient products along with nutritional value and safety of foods (Rimal et al., 2001). Packed food products gain progressively prominent importance considering the modern lifestyles of working people and noteworthy, they rely on packaging to make purchase decisions (Poças et al., 2010). ...
Article
Purpose The purpose of this study is to explore the awareness, perception and attitude of consumers from Georgia toward smart, active and intelligent packaging of food products. Design/methodology/approach This study is based on a quantitative research method using a survey questionnaire tool to gather data from consumers in Georgia. Findings The scope of the sample is restricted to only one developing country. Yet, the research results are still significant in creating knowledge about innovative food packaging from different country contexts and to understanding the acceptance of intelligent active packaging by consumers. Research limitations/implications Intelligent packaging facilitates companies with their sustainability efforts by reducing waste and environmental impact. It increases the desirability of products as responds to customer demands and leads to consumer satisfaction. Intelligent packaging can increase trust in bioproducts; for example, it is possible to track and check or monitor the origin of a product and prove that the product producer has really manufactured a bioproduct. Originality/value The study contributes to the discussion of the applicability and use of packaging with enhanced features in the food industry. In this respect, the performed pilot study fills the gap in the packaging literature by investigating consumers’ perspectives on intelligent packaging in Georgia – a non-EU, post-soviet, developing country.
... Conversely, it has also been observed that consumers exhibit a significant low use of food quality information (Zhang et al., 2019) and are less responsive to public information on food hazard due to perceptions and consumption habits (Verbeke et al., 2007;Cao et al., 2015;Rieger et al., 2016Rieger et al., , 2017. Although such information may raise food safety concerns among consumers, the proportion of those concerned may not necessarily match the proportion of those who actually take precautionary actions (Rimal et al., 2008), and sometimes those who respond revert to prior consumption patterns quickly (Dahlgran and Fairchild, 2002;Carrieri and Principe, 2022). Basically, the response of consumers to specific food hazard information or food integrity issues can be to either discontinue consumption (permanently or temporarily) and switch to alternatives, reduce purchase and consumption, use risk relieving strategies, or accept the risk and continue purchase and consumption of the affected food (Roselius, 1971;Yeung and Morris, 2001;Kendall et al., 2019;Law and Cornelsen, 2022). ...
Article
When consumers are averse to food risk, they take proactive steps that will eliminate or reduce their exposure to such risks, which in turn can contribute to reducing the global burden of disease. This study assessed consumers’ aversion to food safety risk associated with cowpea storage. The analysis used survey data from 120 consumers collected through interviews with the use of questionnaire. Consumers’ response to the food hazard information under consideration was analyzed descriptively and the predisposing factors for receiving information and being averse to food risks were analyzed using probit regression. About 22.50% of respondents were implicitly excluded from making informed decisions given that they did not receive the food hazard information. Most respondents (55.91%) who received the information are averse to the associated risks, but majority of those who are averse (92.31%) focused on reducing their risk exposure and the severity of possible health effects rather than eliminating the risk. Also, up to 86% of those who initially exhibited extreme risk avoidance behaviours switched to tolerant ones. These findings highlight the extent to which behaviours are sustained while food hazards at issue may still exist, the importance of ensuring non-exclusivity in disseminating food safety alerts and information, and the need to design consumer focused interventions to ensure safe food consumption pending the strengthening of relevant food safety institutions in developing regions.
... All intermediate participants (100%) trust in the safety of processed meat products of specific companies followed by university graduate (50.6%) and postgraduate (37%) participants and then secondary participants (9.1%). Some studies about consumers showed knowledge about food safety tends to increase with level of education (Rimal et al., 2001, Unusan, 2007. The observed percentage of the intermediate participants is difficult to explain. ...
Article
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consumer survey (n=150) was carried out to assess the consumer's perception purchase behavior, awareness, and consumption of processed meat products as a tool of protection and safety during the year 2021 in Khartoum State, Sudan. The effect of socio-demographic characteristics on packaging and labeling of meat product was also examined. The study was based on primary data collection using a scientifically structured questionnaire. The data were analyzed using Statistical Package for Social Science (SPSS) to obtain a frequency of distributions and Chi-square tests. The ranking index was also calculated. The results showed that sausages were the most purchased (74.1%) followed by burgers (59.4%), meatballs (39.2%), and then pastrami (3.5%). Almost two thirds (66.43%) of the consumers preferred purchasing meat products of specific companies. Of this category, 46.36% of the consumers said YES because they trust product food safety, while almost half (54.55%) of those who said NO was because they believe that all companies are the same. Product information and data were highly ranked (0.31) by participants followed by manufacturer information (0.29) packaging durability (0.19) easy to open and close (0.15) and then the colors used (0.11). Production date and validity most frequently received a top ranking (0.37), followed by product content (0.27), ways to use the product (0.18), and then packaging weight (0.18). The result showed that education level increased (P < 0.05) as the awareness of consumers on purchases decision and reflection on the company's strategies for applying food safety regulations increased. Intermediate respondents had the lowest (50%) effect (P < 0.05) of packaging and labeling on the consumer purchases decision and reflection on the company's strategies for applying food safety regulations. It could be concluded that consumers showed good awareness of meat product packaging and labeling, including quality and safety knowledge perception associated with meat products.
... Environmentally and health-conscious consumers can encourage producers to increase and spread sustainable production, but they are often unaware of the production techniques adopted and the extent to which the techniques may or may not be beneficial to their health. Previous studies analysing consumer behaviour and/or attitudes towards sustainable food consumption (Rimal et al., 2001;Padel and Foser, 2005;Vermeir and Verbeke, 2006;Gotschi et al., 2010;Grunert et al., 2014;Johe and Bhullar, 2016;Zibret and Kline, 2016;Lewis et al., 2017;Mastronardi et al., 2019;Savelli et al., 2019) have been primarily survey-based and have predominantly focused on organic products (Aertsens et al., 2009;Kautish et al., 2022). ...
Article
Purpose This study aims to identify different consumer segments to address the strategies that can be adopted by companies and policymakers to increase the consumption of safer foods and reduce the negative externalities caused by pesticides. More than 3,000 consumers were involved in the survey, of which more than 1,000 completed in all parts. Design/methodology/approach The complexity of the topic required a multidimensional approach. Therefore, the authors modelled the decision support system by proposing a decision rule-based approach to analyse consumers' food purchasing choices. More precisely, the authors referred to the dominance-based rough set approach (DRSA). Findings Based on the DRSA results, three consumer segments were identified: green consumers, integrated pest management (IPM)-informed and active consumers, and potential low-pesticide consumers for which different policy implications have been highlighted. Research limitations/implications Despite the high number of survey respondents, further research should seek to obtain data from a more balanced sample. Furthermore, different methods of analysis could be applied and the results compared. Practical implications Identification and promotion of managerial and public policies to increase the consumption of low pesticide food. Social implications The main social implications can be summarised in the greater knowledge and awareness of the environmental aspects related to food, recognition of the intrinsic quality and/or functionality of food. Originality/value The authors contribute to the literature in two ways. First, the authors refer to the DRSA, an innovative approach in the context of consumer analysis. Second, based on the decision rules, the authors identify three consumer segments to which specific tools can be addressed.
... It is important to identify those messages that are legible, understandable and the consumer considers them as quality identifiers (Becker, 2000). It was concluded base on foreign studies that there exists the need for professional assistance for consumers regarding food safety issues (Wilcock et. al, 2004, Rimal et. al, 2008. ...
... Females within the age group of 25-44 years had significantly higher food safety KAP compared to other age categories. Similar to the finding of the current study, several studies have reported that food safety knowledge increases with age (Carbas et al., 2013;Limon, 2021;Rimal et al., 2001;Unusan, 2007;Wang et al., 2009). One study indicated that middle aged participants although had high knowledge, it did not translate to better practice (Kasemy et al., 2020). ...
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Home-based online food businesses have expanded as a result of COVID-19 pandemic restrictions. The objectives of the current study were to identify the knowledge, attitudes, and practices (KAP) among female food handlers who are engaged in home-based online food businesses in Jordan and to investigate the impact of COVID-19 pandemic on food safety measures amongst food providers. The study was a cross-sectional survey. A validated, reliable questionnaire was distributed among female food handlers who are engaged in home-based online food businesses via social media platforms. The researchers also reached out to the participants via cellphone calls. A total of 204 respondents completed the questionnaire. The results revealed that the respondents had low knowledge, negative attitudes, and improper practices toward food safety with a mean score of 22.6 out of 42 points (53.8%). In "personal hygiene" and "cleaning and sanitation" aspects, the respondents showed a high score of KAP (≥60.0%). Respondents had low KAP scores (<60.0%) in the areas of "cross-contamination prevention", "safe storage, thawing, cooking, holding, and reheating of foods", "health problems that would affect food safety", "symptoms of foodborne diseases" and "COVID-19 KAP". There was a significant correlation (P < 0.05) between the overall food safety KAP score and both the age of the participant and the impact of COVID-19 pandemic on participants’ concerns about food safety. To our knowledge, this is the first study to explore food safety KAP among female food handlers who are engaged in food businesses at homes in Jordan during the COVID-19 pandemic. This study is expected to benefit regulatory authorities establish food safety standards and regulations for home-based food businesses.
... However, food contaminated chances depend mainly on food handler health status, hygiene, awareness and practices of food safety (George et al., 2018). Previous research has shown that adult food safety knowledge tends to increase with age and practice: female correspondents have better knowledge than men, and younger respondents need additional food safety education more than adults (Rimal et al., 2001). ...
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College students are among the educated parts of urban society and might be considered more resistant to food-borne illness due to higher immune function. The objective of this research was to assess the perceptions and practices of food hygiene among college students and determine their health profile. The method was using a structured questionnaire by cross-sectional survey on 222 college students in Central Java. The descriptive analysis used to describe their perception and food hygiene practices. The study found that more than 90% of participants tended to follow recommended food safety practices. More than 80% of college students reported consumption of potentially hazardous foods, while 36% and 26% reported experience of fever and diarrhea, respectivelyThese findings suggest that specific subsets of the student population are more likely to follow recommended food safety practices and are at lower risk of developing foodborne illnesses. This study will perform the next level analysis, which includes the profile of the gut microbiota.
... Also, the eating trend in United State started to change, whether eating at home or going out, consumers started to demand for more healthy food alternatives as compare to the normal food menu (Folkes & Wysocki, 2011). Moreover, consumers now prefer quality food intake and are becoming more conscious in nutritional diet, health and food safety (Ruth & Yeung, 2001;Rimal et al., 2001). The changes in the consumer eating pattern and demand of healthy food were cause by the public awareness of heart disease, cancer, and other illnesses which happened because of unhealthy diet. ...
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Changing in consumer living standard and health conscious had impact the fast food industry in this 21 century. Customers now are changing their needs and wants from merely asking for convenient food to more healthy food. Due to these, consumer started to demand for healthy fast food from the fast food industry. Many fast food companies in United State had started to change their menu and offer a more alternatives to consumers in order to cope with these changes. However, as compare to United States, Malaysia is still considered slow accepting this trend regardless the health awareness messages sent by the Malaysia Government. This study intend to identify how Malaysian generation Y makes the decision when they purchase for healthy fast food. This study involved 153 respondents who used to purchase healthy fast food. The result shown that, service quality, eating behavior and consumer lifestyle are the important factors influencing consumers purchase of healthy fast food in Malaysia, however, sales promotion is not going to influence the purchase of healthy fast food.
... In Tanzania for example, the use of a condom of a sexually active teenager is determine in part by his perception of the like/dislike of the use condom during intercourse of his partner, and also by his belief of the condom as an effective prevention against HIV infection (Maswanya et al., 1999). According to a study in Georgia USA, perceptions of food quality and food safety are determinants of food consumption habits (Rimal et al., 2001). Text in the field of consumer behavior shows that sensations and perceptions play a key role when making a purchasing decision (Solomon et al., 1996). ...
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Coinciding with the transition to democracy in Mexico (and elsewhere in Latin America), violent crime increased substantially and joined with the citizenry’s concerns about corruption. The overarching question of the research can be summarized as: How and how much do perceptions and experiences with crime and corruption impact democracy? In its most general conception the thesis is that in Mexico, an increasingly adverse context (experience + perceptions) of crime and corruption has a negative and significant impact on social capital. This discussion can be viewed as a partial assessment of the quality of democracy in Mexico. The topic is of relevance because the magnitude of crime and corruption in Mexico suggest that they have become ‘regularized patterns of interaction’. Social capital is viewed as a two-dimension/three-components concept that can be measure by adding the stocks of its components: trust, reciprocity and participation. This dependent variable, as well as its determinants, is measured integrally and in depth using ad-hoc public opinion survey research. Analysis of two different groups is contrasted using confirmatory factor analysis to validate measurements and structural equation models to test causal relations. The general model of interaction and causality between variables is confirmed by the data. The principal finding is that crime/corruption have direct and indirect effects of both the cognitive and structural dimensions of social capital as well as on human capital and other democratic attitudes. Individuals that have been victims of crime/corruption or those who have greater perceptions of the magnitude of these problems, live with greater fear, are less likely to trust individuals or institutions, to cooperate with others and to participate in formal/informal social organizations. Additionally they report lower levels of personal health and lower satisfaction with democracy. The research provides evidence of the negative impact that crime/corruption have on democracy and development. The relation between variables is tested using alternate data and method of analysis. Some results are confirmed but others are contradictory and it is argued that the main reason is the difference in measurement and method.
... Kim et al. [15] showed that, despite their high concerns about health risks, Korean consumers had little education about food additives. To correct misunderstandings and misperceptions [25], it will be necessary to provide proper information through various risk communication channels. In a review paper on risk/benefit communications about food, recommendations for best practices were that information needs to focus on public demand in relation to existing behaviors and habits, and the associated demographic, phenotypic, and cultural "boundaries" [26]. ...
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Background/objectives: While the use of food additives in food processing has become a common practice worldwide, consumers' worry about potential hazards has not diminished. The purpose of this study was to identify trends in South Korean parents' perceptions about food additives by analyzing the results of surveys conducted from 2014 to 2018. Subjects/methods: We conducted an off-line survey in Korea annually between 2014 and 2018 on perceptions about food additives. The numbers of survey respondents in each year from 2014 to 2018 were 381, 426, 301, 519, and 369, respectively. Our consumer respondents were parents of elementary-school-aged children. Results: The ratios of respondents perceiving "food safety" as the most important factor in purchasing processed foods and "food additives" as the biggest threat to food safety have decreased over the years. However, most consumers still have negative perceptions of food additives. Additionally, among consumers lower confidence in or trust of the Korean government continued throughout the study period and appeared to be the main problem that needs to be overcome. Conclusions: This study found that Korean parents are still troubled by food additives. Consumers' confidence in the government needs to be increased through public communications. More multifaceted educational programs communicating scientific knowledge of food additives are needed in order to correct consumers' misperceptions.
... The CA indicated CI and HHI are greatly influenced due to the age factor. Earlier research in adults by Nee and Sani (2011) and Rimal et al. (2001) found that knowledge of food safety appeared to increase with age and practice. There was a significant positive correlation observed in Pearson's correlation as well as in CA between the level of education and KABPI. ...
Article
Purpose The purpose of this paper is to assess food safety knowledge, choice behavior and health hazard concerns of ethnic Goan pork sausage consumers through various consumer food safety indices and also to evaluate socio-demographic influences on various consumer food safety indices. Design/methodology/approach Primary data in the form of 210 questionnaire responses were collected from Goan pork sausage consumers. Based on the responses, seven various consumer food safety indices were derived. The cumulative score of all the indices were normalized (0–1). The association between socio-demographic variables and consumer indices were evaluated using linear regression analysis, Pearson's correlation matrix, principal component analysis (PCA) and correspondence analysis (CA). Findings The results of the analysis indicate that the consumption of Goan pork sausages is most prevalent amongst younger people with high education having higher income. A majority of consumers have high score for the four consumer indices. The results of correlation analysis, regression analysis, PCA and CA revealed a significant association of consumer indices with socio-demographic variables. Originality/value The results of this study will provide a way forward for the evaluation of existing overall food safety concerns in the target population and in the future would be used for the promotion of good handling practices and health of Goan pork sausage consumers.
... Many studies reported that high education may increase the knowledge of women on food safety (Carbasa et al., 2013;Farahat et al., 2015;Safari et al., 2017;Shori, 2017) and employed women had higher knowledge of food safety than unemployed women (Farahat et al., 2015;Zyoud et al., 2019). Other studies have reported that food safety knowledge increases with age (Carbasa et al., 2013;Feng et al., 2009;Rimal et al., 2001;Unusan, 2007) and married women had higher food safety knowledge than single women (Odeyemi et al., 2019 80.87;Tabrizi et al., 2017). However, age and marital status of respondents had no effect on food safety knowledge. ...
Article
Foodborne diseases are a worldwide public health issue, as they are responsible for large cases of sickness, deaths, and high financial losses. The objective of the current study was to identify the knowledge, practices, and risk factors of women in Sharjah-United Arab Emirates that can lead to foodborne diseases. The study was a cross-sectional survey, a total of 656 respondents completed a food safety questionnaire from January until April 2020. The total score of food safety knowledge, practices, and risk factors of participants in Sharjah was good (57.4%). In “cross-contamination" and “recognizing of foodborne diseases" sections, the respondents showed a high scale of knowledge and practices (80.0%). The respondents had good knowledge of “food purchasing” (67.5%), “cleaning and personal hygiene” (62.9%), and “food storage” (61.1%) aspects. Even though they lack knowledge of “cooking and food consumption” (28.0%) and “risk factors of foodborne disease” (20.0%), this indicated that the respondents might be under risk of food poisoning. There was a statistically significant (P ≤ 0.05) link between overall food safety knowledge and practices of participants with employment status and educational levels. To our knowledge, this is the first study to explore food safety knowledge, practices, and risk factors of women in Sharjah-United Arab Emirates that can lead to foodborne diseases. Design new food safety education programs for women and motivating women to participate in these programs is suggested.
... De facto, ao analisarmos a sociedade como um todo, o consumidor alterna os seus hábitos de consumo, conforme as suas necessidades imediatas (De Irala-Estevez, 2000;Rimal, 2001). Outros dos aspetos interessantes, é a utilidade dos bens gerada pelo consumo. ...
Article
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O modelo de desenvolvimento da economia circular. Os hábitos de consumo ERA COVID-19 Resumo. Parece evidente que os hábitos dos cidadãos e também das empresas mudaram desde a existência do COVID-19, no mundo. Isto significa que, o consumo e o modo de estar dos cidadãos modificaram para um consumo mais susten-tável, coerente com o meio ambiente, mas também com as necessidades sentidas e, os recursos disponíveis. Por isso, a capacidade de oferta de produtos circulares também se mo-dificou, para dar origem uma variedade mais especializada tendo em conta o padrão e as necessidades de consumo. Este artigo apresenta o modelo de economia circular de acordo com alguns autores, e identifica quais os bens e serviços que foram a alternativa na ERA COVID-19. A importância des-te estudo revela a perspetiva social do comportamento de consumo ERA COVID 19, e analisa de que forma o modelo de sustentabilidade circular terá que ser ajustado por for-ma a otimizar recursos. Como resultado, é expectável que a análise do consumo consiga estabelecer uma afinidade com outros players na economia, e mudar de forma concertada a perspetiva de mercado de bens circulares. Palavras-chave. Consumo, economia circular, COVID-19, economia linear, mercado. Abstract. It seems obvious that the habits of citizens and also of companies have changed since the existence of COVID-19 in the world. This means that the consumption and lifestyle of citizens have changed towards more sustainable consumption, in harmony with the environment, but also with perceived needs and available resources. As a result, the ability to offer circular products has also changed, resulting in a more specialized diversity that takes into account patterns and needs of consumption. On the one hand, this article aims to introduce the model of the circular economy according to some authors and to identify which goods and services were the alternatives in ERA COVID-19. The importance of this study shows the social perspective of consumer behavior ERA COVID-19 and analyzes how the circular sustainability model needs to be adapted in order to optimize resources. As a result it is expected that the analysis of consumption can establish an affinity to other actors in the economy, and to predict the circular goods in the market.
... When addressing consumer food preferences, food safety influences the perceptions of consumer's decisions related with food preferences [7], where personal responsibility related with food safety should be well noticed as a mandatory factor for putting appropriate food safety behaviors into practice [8]. In addition physiological and behavioral factors related with consumer experience are all influenced by sensory properties of food products thereby applying pressure on consumer perceptions [9], thus inconsistencies related with attitudes and behaviors of consumers are especially important [10]. Psychological factors related with foods influence the selection of food greatly in comparison with the physical attributes of food products. ...
Research
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This research aimed at analyzing household consumers' food safety awareness level regarding milk and milk products in Khartoum state-Sudan. Study was based on primary data collection using a scientifically structured questionnaire that addressed food safety parameters. A total of 150 consumers located in various geographical areas in the state were the sample of the study where they were chosen on a stratified random base. Collected data was analyzed using Statistical Package for Social Science (SPSS), to obtain frequency of distributions and chi-square values. Main results showed that 17.3 % of respondents purchased processed milk; 60.7% of these respondents purchased processed milk based on product brand; while 82.7% purchase frsh raw milk, Most of the consumers under study 79.8 % favored fresh raw milk over processed milk for their belief in its high quality compared to 20.2 % who favored fresh raw milk over processed milk due to its affordable price .100% paid considerable attention to post purchase milk treatment; 50.7 % of respondents assured they were not satisfied with safety of milk in Khartoum state. 61.5% of consumers indicated they trust raw milk quality. Education level had non-significant effect on type of milk purchased, place of milk purchase-whether groceries or street vendor, type of utensils used-whether plastic or stainless steel and Product label reading. The study was concluded that more effort to be performed in understanding consumer perceptions and preferences to enable policy makers and dairy industry players to make practical decisions that could leverage food safety and awareness programs to avoid hazards and risks associated with contaminated milk and milk products consumption hence insuring a healthy society.
... Kearney et al. [24] also indicate that the level of education can influence dietary behaviour during adulthood. The implication is that government can take advantage of the wide reach of television and other mass media to effectively educate consumers [17,25]. Women read label information in a larger ratio than men, and they take notice of food safety and health information [26,27]. ...
Article
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Even though the key drive for eating is hunger, what one chooses to eat is not determined solely by physiological or nutritional needs. Consumers make their purchasing decisions based on a number of factors, hence the need for greater understanding of these determinants to facilitate outcome of successful interventions. The study was to investigate the determinants of food choice behaviour among Ghanaians in the Greater Accra Region. A cross-sectional survey, mainly by questionnaire, was used to source information on socio-demographic, medical history and food choice behaviours of consumers between the ages of 18-75 years who patronize some super markets and shopping malls within the Greater Accra Region. Multivariate logistic regression model was used to examine and assess associations between determinants of food choice behaviour and socio-demographic predictors. All analyses were two-tailed and a 'p' value less than 0.05 was considered statistically significant. Money (cost), time (convenience), adverts and label information were some key determinants that influenced food choice behaviour of most respondents. Females were mostly influenced by nutrition/diet books and food label information as compared to male respondents. Our findings also suggested that respondents with education up to middle school or no formal education were more likely to be influenced by advertisement on mass media compared to those with formal education from the senior high school up to the university levels. Perceived body weight did not influence food choice behaviour much since most participants thought they had normal weight. Socioeconomic status, level of education and gender are key determinants of food choice behaviours. These are key factors to be considered to plan interventions to help Ghanaians make better food choices.
... In food science, regression model analysis is applicable to sensory assessment. Researcher found a linear relation between raw and cooked fat (Rimal et al., 2001). A simple linear regression is used to predict the concentration of sucrose "ideal" and most "preferred sweetness" (Bower and Boyd, 2003). ...
... In food science, regression model analysis is applicable to sensory assessment. A researcher found a linear relation between raw and cooked fat (Rimal et al., 2001). A simple linear regression is used to predict the concentration of sucrose "ideal" and most "preferred sweetness" (Bower and Boyd, 2003). ...
... Scree plot (Fig. 1) confirms the principal component method and indicates existence of three factors. . The findings of the current study on food safety apprehensions and practices of selected people in Northern India(Haryana and Punjab) corroborate those of Bernudez-Milan, Perez-Escamilla,Damio, Gonzalez, and segura-Perez (2004), Bruhn and Schutz (1999), Clayton, Griffith, and Price (2003), Gettings and Kiernan (2003), Godwin, Coppings, Speller-Henderson, and Pearson (2005), Haapala and Probart (2004), Knight, Jackson, Bain, and Eldemire-Shearer (2003), Mitakakis et al. (2004), and Rimal et al. (2001), Unklesbayet al. (1998. ...
Article
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The aim of the present study was to examine the knowledge and attitude related to food safety issues among consumers who had been the major consumers of the food items in the sample area. Interviews of 200 randomly selected consumers representing two districts in northern India were conducted. The study found significant differences among the age groups concerning attitude towards food safety practices. No significant differences in the demographic profile of the respondents about food safety practices were found. These findings indicated increased concerns about food safety knowledge and practices among the consumers. It is recommended that national surveys should be steered, followed with a suitably designed food safety public health campaign, to enhance food safety cognizance.
... However, once a food safety issue arises, demand can immediately and significantly decrease. Rimal et al. [62] found a discrepancy between consumer concerns for food safety and actual consumption habits. Thus, it is possible to influence consumption habits with food safety policies, planning and education to minimize this discrepancy. ...
Article
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This study aims to design a safe and sustainable food supply chain with food safety mechanisms so that confidence-dependent demand can be positively affected by centralized, decentralized and combined supply chain contracts. To determine the optimal order quantity, buy-back price, rebate/penalty and sales target with the proposed framework, we derive the optimality conditions of corresponding models and use the results to analyze the lard oil supply chain. It is found that supply chain contracts together with the food safety mechanism can drastically improve food safety, consumer confidence and the resulting profits of a food supply chain. What differentiates our work from earlier research efforts is that only few studies have focused primarily on food safety mechanisms that embed a closed-loop supply chain to benefit all stakeholders of a supply chain and we attempt to bridge the gap. Further improvements can be developed based on the models developed in this study.
... Shim, Seo, Lee, Moon, Kim, & Park (2011) claims that consumers are worried about the preservatives such as colorants and artificial sweeteners in foods. Rimal, Fletcher, McWatters, Misra, & Deodhar (2001) explain that consumers perceive food additives as a kind of food safety threat. ...
... It is important to identify those messages that are legible, understandable and the consumer considers them as quality identifiers (Becker, 2000). It was concluded base on foreign studies that there exists the need for professional assistance for consumers regarding food safety issues (Wilcock et. al, 2004, Rimal et. al, 2008. ...
Article
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The purpose of the publication is to determine the level of consumer awareness regarding the knowledge of quality marks and food safety awareness in the aspect of purchasing decisions. The research covered a group of 51 respondents who were residents of the Silesian Voivodship. On the basis of literature research and analysis in the field of food quality and safety, the following hypothesis was formulated: By using generally known management methods, we can determine the degree of consumer awareness in terms of quality labels and food safety in the aspect of purchasing decisions. The research was conducted on a quarterly basis in 2018 based on a questionnaire (CAWI - Computer Assisted Web Interview). The results of research and their analysis have shown that consumer awareness regarding the awareness of quality marks increases, however, there is still a great need to build consumer awareness regarding the existence of quality marks and information that they provide to the consumer in terms of both quality and food safety. Research has shown that consumers are aware of the quality marks existence, but their knowledge about familiarity is still too small. It was shown that consumers, when making purchasing decisions, pay attention to product quality, price, quality certificate and ecological certificate. The factor that determines the safety of the product according to consumers turns out to be its composition. Consumers showed in research that they will not buy a product that has palm oil, sulfur dioxide, glucose-fructose syrup and aspartame.
... Consumers have now become more discriminating in their food product choices and have started emphasizing more on convenience, freshness, and quality of the products (Quagrainie, Unterschultz and Veeman, 1998;Acebro´n, Levy and Calvo, 2000). According to Ali, Kapoor & Moorthy (2010), consumers have now started preferring quality food intake and are becoming more conscious in terms of nutritional diet, health, and food safety issues (Rimal, Fletcher, McWatters, Misra & Deodhar, 2001). Thus, the labeling of a product played important role in a food product and it will influence consumer purchase intention. ...
... Purchase intentions are strongly influenced by the attributes of a product (Schuitema and De Groot 2015;Rimal et al 2001). In their study on consumer behavior in car purchasing, Lebeau et al (2012) noted that various attributes of cars give rise to purchase intentions among consumers. ...
Article
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This paper examines the factors that influence purchase intentions in the car buying context. Product attributes such as comfort level, brand name, affordability, resale value, serviceability, color, fuel efficiency, interior, entertainment and safety features are used to determine purchase preference. The results suggest that perceived behavioral control and attitude are major predictors of purchase intentions. Also a comparison of Toyota Vitz and Suzuki Swift reveals greater preference for the Vitz over the Swift.
... In addition, products are often required to conform to hygiene and health standards that give excessive weight to organic contamination while minimizing the importance of chemical contamination (Binimelis, Escurriol and Rivera-Ferré 2012). All these requirements call for standardizing production methods (Gorenstein 1998;Prieto et al. 2008;Rimal 2008). Hence, in order to secure access to the market, farmers are forced to implement a certain technology package to ensure such standardization, characterized by the use of certain inputs: hybrid seeds or, more recently, genetically modified organisms, as well as pesticides, weedkillers, fungicides and industrial fertilizers. ...
Article
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Food waste is the loss of perfectly edible food products. It is a wide-ranging phenomenon: a substantial part of agricultural production is never consumed. The prevalent, most widespread paradigm regarding this phenomenon holds that it is due to inadequate logistics and technology, or to poor management of food on the part of end users. However, an analysis from a political ecology standpoint allows a different interpretation: the root of the problem lies in the hegemonic agrofood system and the unequal power relationships between the actors in the agrofood chain. Key words: Food waste, agriculture, agrofood system, supermarkets, political ecology
... Maybe people aged less than 30 years and those aged over 60 years do not have enough interest and motivation to work seriously. Some researchers believed education relating to food safety should target younger people [50,51]. ...
Article
Purpose: food handlers have an important role in transmitting pathogens from raw materials to cooked ones. This study was conducted to determine the knowledge, attitude, and practice (KAP) of 95 food handlers on five keys to safer food based on World Health Organization questionnaires in semi-industrial catering in a government office in Tehran. Materials and methods: specialists reviewed the validity of questionnaires and reliability was measured using determination of inter rater agreement, relevancy and clarity of each question, and the tool as a whole was evaluated by the content validity method. The Cronbach's alpha and repeatability were measured with intra-cluster correlation through repeated test-piloting after one month. Results: In spite of good levels of KAP, lack of knowledge was observed in some items such as cooking thoroughly and keeping food at safe temperatures. All of the participants had good knowledge about washing hands (100% correct answers) and Low level of knowledge with 46.3% correct answers belonged to put cooked meat at room temperature question; in attitude section, 99% of the food handlers were regarded a positive attitude about the cleaning of surface in the kitchen to reduces the risk of illness; a worrying issue is 57% of participants agreed that by looking at foods can distinguish safe and spoiled ones finally 100% of the respondents were considered to have good behavior. Significant relations were found between knowledge and attitude (p < 0.001) and between attitude and practice (p = 0.001). Conclusions: Educational training and creating motivation to promote knowledge and turning it into practice seem necessary.
... Y finalmente, adecuación a unas normas higiénico-sanitarias de carácter occidental que sobrevaloran la contaminación orgánica y minimizan la química (Binimelis, Escurriol y Rivera-Ferré, 2012). Todos estos requisitos pasan por la estandarización de la producción (Gorenstein, 1998;Rimal, 2008;Prieto et al., 2008). El acceso al mercado, por tanto, obliga al agricultor a aplicar un determinado paquete tecnológico que permite esta estandarización, y que se caracteriza por el uso de semillas híbridas o, más recientemente, organismos genéticamente modificados (OGM), así como de pesticidas, herbicidas, fungicidas y fertilizantes industriales (Friends of the Earth, 2002). ...
Book
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El desperdicio de alimentos es un fenómeno cada vez más recurrente en el discurso político y el análisis académico. Y es que algunos estudios calculan que una tercera parte de los alimentos producidos no llegan a ser consumidos. Sin embargo, predomina un acercamiento sesgado al fenómeno que lleva a plantear como solución mejoras tecnológicas o una mayor responsabilidad social de los agentes que participan en el proceso agroalimentario. Por otra parte disciplinas como la Agroecología y la Ecología Política, o los movimientos sociales que defienden la Soberanía Alimentaria, cuentan con instrumentos apropiados para analizar el desperdicio de alimentos pero no le han prestado la atención oportuna. El presente libro utiliza estas herramientas. Distinguir entre modelos agrarios o calcular en unidades de energía o nutrientes (y no monetarias y de volumen), aporta una perspectiva distinta. Una perspectiva que descubre que el desperdicio de alimentos no es tanto resultado de una deficiente gestión logística o de la escasa concienciación social, como de las relaciones de poder existentes en la cadena agroalimentaria o de políticas agrarias que favorecen la agroindustria en detrimento del campesinado.
... As shown by a study of Censis (2010), in Italy, starting from 1990s, young consumers restrained their race to higher consumption, putting growing attention to quality, safety and eco-social impact of foods they purchase. These trends also emerge in the international literature showing how today young people are increasingly asking for additional food safety and health education (Bruhn & Schutz, 1999;Byrd-Bredbenner et al., 2007;Rimal et al., 2001;Unusan, 2007). ...
Article
Purpose The food consumption has always received a lot of attention in the marketing literature, as it tends to reflect and determine the overall consumer behavior, expression of the individual lifestyle. Nevertheless, less attention has been devoted to the young. This paper aims at analyzing how university students, a segment of young people, perceive and evaluate the quality of food and which attributes most influence their food choice and consumption. Design/methodology/approach An online questionnaire was carried out from March to December 2015 among Italian university students. A sample of 1138 people took part in the survey. Data were elaborated through SPSS 21.0 statistical software package. Findings Findings suggest a number of interesting points. First, a high attention of university students towards price and sales promotion was observed. Nevertheless, they are well informed in food products they buy, and pay high attention to ingredients, origin, and healthiness of food products. Finally, performing a principal component analysis three different components on food store selection were found, namely “Price saving”, “Convenience” and “Food assortment and quality”. Practical implications A more comprehensive understanding of the food behavior of the young could be useful for marketing researchers and practitioners in order to define marketing programs aimed at satisfying the food demand of a growing segment of the market. Originality/value The food behavior of young people as a whole has been little addressed in the marketing literature. Existing studies have explored specific topics such as the consumption of organic food, fast-food buying habits or alcohol abuse.
... Vladimirov (2011) point outs the correlation of positive behaviour, attitudes and continued education of food handlers towards the maintenance of safe food handling practices. Earlier studies conducted on adults have also indicated that food safety knowledge tends to increase with age and practice: females have higher scores than males, and younger respondents show the greatest need for additional food safety education (Bruhn & Schutz, 1999;Byrd-Bredbenner et al., 2007;Rimal et al., 2001;Unusan, 2007). The need for enhanced food safety education started to be recognized in developed countries with the launch of national initiatives to find ways to educate consumers effectively, especially youngsters and adults who prepare food (Haapala & Probart, 2004). ...
Article
Background: Food safety is a global public health concern. The problem of food safety not only affects human health but also causes the economic damage of nations. School children have been the foremost victim of food borne illnesses due to their unsafe behavior in food consuming. Knowledge and practices of food safety is very important among students since they are also consumers. Objective: The objectives of this study were to assess the level of knowledge and practices of food safety; to investigate the association of certain demographic characteristics with the level of food safety knowledge and practices and to determine the correlation between the food safety knowledge and practices among senior secondary school students of International School, Obafemi Awolowo University, Ile-Ife, Osun State, Nigeria. Methods: This is a cross-sectional study which used a pre-tested 27-item, purpose designed, self-administered questionnaires to collect information on knowledge and practices of the respondents on food safety. Data were collated and analyzed based on descriptive and inferential study design. Results: The result showed that the total percentages of respondents with good level of food safety knowledge is 86.0% (339) with only 14.0% (55) respondents having poor food safety knowledge level as majority of the respondents 97.7% (385) also have high level of food safety practices with only 2.3% (9) of them having low practices on food safety. In addition, the result showed significant association between religion of the respondents and food safety knowledge scores and significant association between food safety practice scores and class of the students (p <0.05). The results also showed significant correlation between food safety knowledge and practices of the students (p <0.05). Conclusion: It was, therefore, concluded that the senior secondary school students of International School, Obafemi Awolowo University, Ile-Ife, have good food safety knowledge and high food safety practices.
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This study evaluated the safety knowledge of food prepared at home in the Ho municipality of Ghana. One hundred (100) respondents participated in the study by completing self-administered questionnaires after being selected by a convenience sampling technique. Results of the study showed that the majority (30%) of the respondents were mothers in the homes, while most (41%) were of high educational background up to tertiary level. There was adequate knowledge of the side effects of eating unhealthy foods (68.7%). Overall, knowledge of food safety practices and risk awareness at home was sufficient (60.1%). Most of the respondents adhered to good hygiene practices during both food preparation and storage. Its theme environment represents an important hub for the spread of pathogens responsible for foodborne diseases. Our findings scratch the surface of an important topic and the need to increase awareness about home consumer safety knowledge and practices. It is advised that a national survey should be conducted, followed by a properly designed food safety public health campaign, to enhance household food safety awareness.
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The purpose of this study is to see the factors that affect the demand for the purchase of smoked food in Malaysia. To evaluate the results, 450 samples were gathered and analysed using the Smart-PLS-Structural Equation Modelling (SEM) approach. Technology in food production is important to ensure the taste of food and the texture of food is good, and increase the demand for the smoked food. In the smoked food production, technology equipment such as a smoker digital electric is the technology used to cook smoked food. Besides, the other factors such as price of goods, taste, and preference (health food), availability goods, price of other goods, and number of consumers all play a role in the demand for smoked food. The result revealed that all direct relationships were supported by the data. The study will help food providers and food suppliers to increase their food supply for the smoked food. For the recommendation, the study needs to use a large sample size to see the relationship between the variables. The sample can be applied in focus study such as restaurants and hotels to examine the behaviour of the consumer demand for this food, and consumers’ characteristics, and it is also applicable to other types of food. The finding can be used as a benchmark to the food industry to do the innovation for this food preparation.KeywordsTechnology productionFood demandPrice factorNon-price factorSmoked food
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Cloud computingCloud computing is an emerging area of computer sciences, and much research is in progress in different aspects since the beginning. Cloud computingCloud computing creates security, cost, and governance concerns in other prospects in use and a network system of food industries. Food industries are the fastest growing industries in India and abroad. Simultaneously, cloud computingCloud computing plays an essential role in data and application migration to the cloud for better and effective services. Enterprises get multiple benefits in terms of hardware and software through cloud computingCloud computing technologies. This book chapter describes various aspects of cloud computing implementation challenges and issues among distributed systems that are well connected geographically. This chapter also provides multiple levels of challenges during the implementation of cloud services in the food industries at the server-side and client-side. This chapter describes a systematic literature review of benefits, technologies, challenges, and issues encountered during cloud computingCloud computing services offered to food industries.
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Consumer food preferences are changing. These changes have both temporal and spatial dimensions. An agile agriculture supply chain management (AASCM) is required to cope up with this shifting trend in food consumption. The AASCM would ensure an uninterrupted supply of agricultural produce from farm to fork. This would also contribute to the sustainable development goal (SDG) of achieving food security, leading to zero hunger. This study adopts an inductive grounded theory approach to develop an AASCM framework to match the changing consumer food preferences seamlessly. This is the first attempt to develop the AASCM framework in the supply chain literature. The results showed that consumer insights, market sensing, decisiveness, state-of-the-art IT infrastructure, top management support, and strong vendor relationship are essential for achieving AASCM. The implementation of the framework will aid agility in supply chain management produce leading to higher agriculture productivity, profitability, and customer satisfaction. The study is useful for supply chain management professionals, agriculture entrepreneurs, and policymakers in the agri-food domain.
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As consumers increase their consumption of Food and Drug Administration defined risky foods, more restaurants have begun to offer risky foods. The purpose of this study was to examine the effect of cultural norms, experience, and knowledge on risky foods. This study measured the effect of perceived food riskiness on the likelihood of consuming risky foods with personal risk-taking level as a moderating variable. Results suggest that consumer perceptions of risky foods affect the likelihood of consumption. Perception is affected by three factors; cultural norm, experience, and knowledge. Results of this study can help restaurant managers better understand which consumers are interested in risky foods, the reasons why these consumers are interested in risky foods, and perhaps to whom to market risky foods most effectively and efficiently.
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The purpose of this study was to determine the perceptions and information needs of food experts, teachers, nutrition teachers, members of nongovernmental organizations, and general consumers concerning food additives. Questions in a survey format included perceptions, information needs, and preferred communication channels. The survey was conducted both off-line and on-line via e-mail and Google Drive in March 2015. The results indicated that most Korean consumers are concerned about the safety of using food additives in processed foods and do not recognize these additives as safe and useful materials as part of a modern diet. We also identified perception gaps among different groups regarding food additives. Nutrition teachers and members of nongovernmental organizations in Korea appeared to have a biased perception of food additives, which may cause general consumers to have a negative perception of food additives. The group of food experts did not have this bias. Governmental institutions must overcome the low confidence levels of various groups as an information provider about food additives. Based on the findings in this study, it will be possible to develop a strategy for risk communication about food additives for each group.
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Recent surveys have found that worries about pesticide residues are topping the list of food safety concerns among consumers. In the Packer’s Fresh Trend 1990 survey, 86 percent of the respondents expressed concern about chemical residues on fresh produce (Zind 1990). The Food Marketing Institute (FMI 1989) in its 1989 survey found similar results with 82 percent of the respondents being concerned about pesticide residues on food. A national study conducted by the Economic Research Service and the University of Florida also found that 59 percent of consumers rated pesticide residues as a high concern and another 24 percent as a medium concern (Zellner and Degner 1989).
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A new approach is developed for integrating consumers' risk perceptions with stated purchase behavior when consumption decisions must be made with incomplete information. The application involves health risks from exposure to pesticide residues on fresh produce. Unlike traditional food demand analysis, the present approach treats produce choices as discrete outcomes, resulting in a random utility model. Empirical results from a pilot survey suggest a clear linkage between perceptions and behavior in response to new risk information. Consumers' stated preferences for safer produce were primarily influenced by price differences and perceived risks, not by the technical risk information provided alone. However, the linkage between behavior and valuation was less clear cut. The risk/price tradeoffs entailed by contingent discrete choices indicate high price premia for small risk reductions and little variation in price premium across alternative risk reductions.
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The study uses primary data collected from a survey conducted in Texas to analyze consumer attitude toward Recombinant Porcine Somatotropin (pST). The article measures consumer concern and awareness about pST and relates them to consumers' willingness to buy pork products produced with pST. Results suggest that a low level of awareness about somatotropin is responsible for higher levels of consumer concerns and unwillingness to accept products produced with pST. The study identifies impacts of various sociodemographic variables on consumer attitude toward pST. © 1997 John Wiley & Sons, Inc.
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This paper attempts to provide the user of linear multiple regression with a battery of diagnostic tools to determine which, if any, data points have high leverage or influence on the estimation process and how these possibly discrepant data points differ from the patterns set by the majority of the data. The point of view taken is that when diagnostics indicate the presence of anomolous data, the choice is open as to whether these data are in fact unusual and helpful, or possibly harmful and thus in need of modifications or deletion. The methodology developed depends on differences, derivatives, and decompositions of basic regression statistics. There is also a discussion of how these techniques can be used with robust and ridge estimators. An example is given showing the use of diagnostic methods in the estimation of a cross-country savings rate model.
Consumer demand for food safety-oriented marketing labels: implications for sustainable agriculture
  • . R L Cook