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Artykuły w czasopismach na temat „Food safety perception”

Autor: Grafiati

Data publikacji: 2 czerwca 2025

Data aktualizacji: 31 lipca 2025

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1

Wheelock, Verner. "Public Perception of Food Safety." Journal of the Royal Society of Health 108, no. 4 (1988): 130–31. http://dx.doi.org/10.1177/146642408810800407.

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Niewczas-Dobrowolska, Magdalena. "Consumers attitude toward lack of food safety." British Food Journal 124, no. 13 (2022): 432–44. http://dx.doi.org/10.1108/bfj-03-2022-0277.

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PurposeFood safety is an important characteristic of food, because it influences health. Perception of food hazards is a complex issue. Consumers have different perceptions regarding the probability of a hazard occurring in different food groups. If a hazard appears in the food, it has severe consequences. This is not only because of the negative impact on health and life but also because of the entire economy and image of producers.Design/methodology/approachA survey using the Computer-Assisted Web Interviewing method was conducted in January 2020 in Poland with 2,000 respondents to collect i

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Suk, Jaehye, Peixuan Liu, and Su-Jung Nam. "Perception of Food Labeling and Purchase of Food: The Moderating Effect of Food Risk Perception." Human Ecology Research 62, no. 1 (2024): 181–96. http://dx.doi.org/10.6115/her.2024.013.

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This study examined the influence of perceptions of food risk and food labeling on the purchase of labeled food items and the intention to pay higher prices for safe food. Data were obtained from the Korea Rural Economic Institute's Consumer Behavior Survey for Food 2020. The analysis focused on the responses of 6,355 consumers, all of whom were mainly responsible for food purchases. The analysis investigated the moderating effect of food risk perception on the relationship between food labeling perception and the purchase of labeled food. Regarding the purchase of labeled food, statistically

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ROSEMAN, MARY, and JANET KURZYNSKE. "Food Safety Perceptions and Behaviors of Kentucky Consumers." Journal of Food Protection 69, no. 6 (2006): 1412–21. http://dx.doi.org/10.4315/0362-028x-69.6.1412.

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In several areas, Kentuckians practice more risky health behaviors than most of the rest of the nation. The Health Belief Model states that individuals with lower perceived risks practice less healthy behaviors. This study sought to determine if this was true for food safety by assessing food safety perceptions and behaviors of Kentucky consumers. Data were collected through a telephone questionnaire based on a survey by the U.S. Food and Drug Administration; 728 respondents participated. Food safety perceptions were analyzed by examining participants' responses to confidence in the safety of

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Mao, Xixi, and Changlong Hao. "Will Food Safety Incidents Stimulate the Public’s Desire for Food Safety Governance?" Foods 13, no. 22 (2024): 3693. http://dx.doi.org/10.3390/foods13223693.

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This paper, grounded in the Stimulus–Organism–Response (SOR) model and event system theory, examines the mechanisms through which public recognition—specifically novel, disruptive, and critical recognition—of the intensity of food safety incidents influences willingness to engage in food safety governance. Risk perception is identified as a mediating variable, while risk communication serves as a moderating variable. Based on survey data, the study found that various forms of public recognition significantly impact governance willingness. Furthermore, risk perception plays a crucial mediating

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Simoglou, Konstantinos B., Paraskevi El Skarpa, and Emmanouil Roditakis. "Pesticide Safety in Greek Plant Foods from the Consumer Perspective: The Importance of Reliable Information." Agrochemicals 2, no. 4 (2023): 484–502. http://dx.doi.org/10.3390/agrochemicals2040027.

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Greek consumers perceive an increased risk of pesticide residues in food. This study examined Greek consumers’ perceptions of the safety of Greek plant-based food compared to those from other EU countries. One-half of Greek consumers believe Greek food is as safe as other European foods, while the other half disagree. According to a principal component analysis and a bivariate logistic regression, several factors, such as the perceived safety of plant foods, education, age, gender, traceability, perceived benefits and risks of pesticides, actual pesticide use, and authoritative information sou

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Conning, D. M. "The Public Perception of Food Safety." Journal of the Royal Society of Health 108, no. 4 (1988): 134–35. http://dx.doi.org/10.1177/146642408810800409.

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Güney, Osman İnanç, and Levent Sangün. "Consumers’ Perception of Food Safety Risks After the COVID-19 Pandemic: A Study on Türkiye." Turkish Journal of Agriculture - Food Science and Technology 13, no. 4 (2025): 1055–61. https://doi.org/10.24925/turjaf.v13i4.1055-1061.7556.

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The COVID-19 pandemic has notably reshaped consumer perceptions of food safety, with lasting effects on food purchasing and consumption behaviors. This study examines Turkish consumers’ perceptions of food safety risks during and after the pandemic, aiming to contribute to both national and international literature on the topic. A cross-sectional survey was conducted between April and July 2023 in seven major Turkish cities (Istanbul, Ankara, Izmir, Trabzon, Adana, Van, and Gaziantep), with 1,016 respondents participating. The survey explored various socio-demographic factors influencing food

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Wang, Edward Shih-Tse, Hung-Chou Lin, and Ming-Chie Tsai. "Effect of Institutional Trust on Consumers’ Health and Safety Perceptions and Repurchase Intention for Traceable Fresh Food." Foods 10, no. 12 (2021): 2898. http://dx.doi.org/10.3390/foods10122898.

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Numerous food safety incidents have gained public attention and motivated consumers to seek safer and healthier products. Some governments have responded by enacting legislation to regulate the traceability of agricultural products and enhance food safety. To elucidate factors that affect consumers’ health and safety perceptions and repurchase intention for certified traceable fresh food, this study applied institutional trust theory to explore the effects of institutional trust (i.e., trust in government, certification organizations, producers, and retailers) on consumers’ food safety and hea

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Sutherland, Ian R. "Food Safety Issues in Canada." Northeastern Journal of Agricultural and Resource Economics 19, no. 2 (1990): 67–69. http://dx.doi.org/10.1017/s0899367x00002129.

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Canadians enjoy the highest possible level of food safety. Despite this fact, there is a public perception and concern about the potential presence of chemical residues in foods and the possible presence of bacteria, such as salmonella and listeria.

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Alshuniaber, Mohammad. "Perception of food quality among Saudi consumers." Italian Journal of Food Science 36, no. 4 (2024): 347–58. http://dx.doi.org/10.15586/ijfs.v36i4.2662.

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Consumers’ perceptions of quality of food products increase their purchasing likelihood. This study provides a framework for exploring consumers’ perceptions of food quality for food product development and food market-ing strategies by providing vital information related to consumer behavior and food choice. It establishes a method for measuring food quality perceptions through a validated questionnaire. It was found that adult consumers in Riyadh City, Saudi Arabia, perceive intrinsic food characteristics higher than of extrinsic food characteristics. Characteristics related to product safet

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Yeung, Ruth M. W., and Wallace M. S. Yee. "Consumer Perception of Food Safety Related Risk." Journal of International Food & Agribusiness Marketing 17, no. 2 (2005): 195–212. http://dx.doi.org/10.1300/j047v17n02_10.

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Yu, Heyao, Zhihong Lin, Michael S. Lin, Jack A. Neal, and Sujata A. Sirsat. "Consumers’ Knowledge and Handling Practices Associated with Fresh-Cut Produce in the United States." Foods 11, no. 14 (2022): 2167. http://dx.doi.org/10.3390/foods11142167.

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Previous studies have shown that three factors influence fresh-cut produce safety from farm to fork: (1) post-harvest practices in processing facilities, (2) employees’ handling practices in retail facilities, and (3) consumers’ handling practices in domestic kitchens or cooking facilities. However, few studies have examined consumers’ food safety knowledge, risk perceptions, and their handling practices associated with fresh-cut produce. To fill this gap, the present study conducted a nationwide survey to assess U.S. consumers’ food safety knowledge, practices, and risk perception associated

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Lopes, Clarisse, Beatriz Oliveira, Rui Poínhos, et al. "Food safety climate and knowledge about food safety in portuguese higher education food service units." Acta Portuguesa de Nutrição 33 (June 30, 2023): 18–21. http://dx.doi.org/10.21011/apn.2023.3304.

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INTRODUCTION: Despite the increasing effort in food safety measures, food poisoning remains a reality. Employees’ perception regarding food safety and hygiene at their workplace (food safety climate) can influence the microbiological status of the final product. OBJECTIVES: To study the relationships between food safety climate, knowledge about food safety and personal and professional characteristics of workers of higher education institutions’ food service units (canteens and bars). METHODOLOGY: A convenience sample of 77 workers of 15 higher education institutions’ canteens and bars in thre

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Ponte, Luis Gustavo Saboia, Suliene França Ribeiro, Adriane Elisabete Costa Antunes, Rosangela Maria Neves Bezerra, and Diogo Thimoteo da Cunha. "Beyond the Myths: Brazilian Consumer Perceptions of Functional Food." Foods 13, no. 24 (2024): 4161. https://doi.org/10.3390/foods13244161.

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The growing consumer interest in functional foods and healthy eating can unfortunately lead to the spread of misinformation and the belief in food-related myths. This study analyzed Brazilian consumers’ perceptions and beliefs about facts and myths regarding functional foods, focusing on attitudes, reference groups, and sociocultural factors affecting their perception. A theoretical model was developed, incorporating constructs such as attitudes (reward, trust, necessity, safety), beliefs, and reference groups. Data from 600 participants in the Southeast (n = 300) and Northeast (n = 300) of Br

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Dolekoglu, Celile O. "Analysing passenger behaviour towards on perception in-flight food safety and quality." New Trends and Issues Proceedings on Humanities and Social Sciences 4, no. 10 (2018): 417–25. http://dx.doi.org/10.18844/prosoc.v4i10.3112.

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This research criticises airline passengers’ perception on food and beverage safety (F&B) and passengers’ preference towards in-flight meals. Hot drinks, alcoholic drinks, sandwiches and regional foods are preferred in domestic flights. Freshness and healthiness of the food served is important for the passengers. 84.9% of passengers show medium and high ‘positive perception’ for food safety. It can be added that passengers do not have high expectations of F&B service during their flights. This can be interpreted as a result of the respondents’ preference to fly with low-cost airlines.

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Purnasari, Nurwulan, and Ilzamha Hadijah Rusdan. "Perception and Practices Regarding Food Safety and Health Profiles of College Students." Journal of Agri-Food Science and Technology 1, no. 2 (2021): 41–48. http://dx.doi.org/10.12928/jafost.v1i2.2685.

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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 p

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Kang, Hee-Jin, Suna Kim, Gunyoung Lee, Ho Soo Lim, Sang Soon Yun, and Jeong-Weon Kim. "Perception Gaps on Food Additives among Various Groups in Korea: Food Experts, Teachers, Nutrition Teachers, Nongovernmental Organization Members, and General Consumers." Journal of Food Protection 80, no. 6 (2017): 1015–21. http://dx.doi.org/10.4315/0362-028x.jfp-16-340.

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ABSTRACT 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 an

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Boutrous, Basem. "Assessing Food Safety Culture: A Comparative Study between Independent and Chain Mexican and Chinese Restaurants." Food Protection Trends 43, no. 1 (2023): 61–80. http://dx.doi.org/10.4315/fpt-22-021.

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This study aimed to assess the food safety culture in independent and chain Mexican and Chinese restaurants based on food handlers’ demographics and operational characteristics. A self-administered questionnaire was designed to collect data on-site from a stratified random sample of 300 food handlers, with the goal of having 75 food handlers from each stratum of independent and chain Mexican and Chinese restaurants. A total of 106 restaurants agreed to participate. This included 31 independent Chinese restaurants, 28 independent Mexican restaurants, 16 chain Chinese restaurants, and 31 chain M

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Isoni Auad, Lígia, Verônica Cortez Ginani, Eliana dos Santos Leandro, et al. "Brazilian Food Truck Consumers’ Profile, Choices, Preferences, and Food Safety Importance Perception." Nutrients 11, no. 5 (2019): 1175. http://dx.doi.org/10.3390/nu11051175.

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This study aimed to investigate food truck consumers’ profile, choices, preferences, and food safety importance perception. We conducted structured interviews with a convenient sample of 133 food truck consumers in the Federal District, Brazil. Most of the participating consumers were married (52%) and female (56%), who had completed at least tertiary school (81%). The interviews revealed that most food truck consumers eat from food trucks once or twice a week (96%), usually near home (74%), and have an average per capita expenditure of approximately US $5 to US $9.99 (70%). Hamburgers and san

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Wei, Yu-Ping. "The Effect of Food Safety-Related Attributes on Customer Satisfaction of Ready-to-Eat Foods at Hypermarkets." Sustainability 13, no. 19 (2021): 10554. http://dx.doi.org/10.3390/su131910554.

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Food safety issues have become increasingly important in the retail sector. This study focused on the perception of the safety of ready-to-eat (RTE) foods at hypermarkets. The objectives of the current study were to evaluate the perception of food safety-related attributes of RTE food and identify the key influencing factors to satisfaction at hypermarkets. A survey was conducted through a structured questionnaire that was administered at a hypermarket in Taipei, Taiwan. The hypermarket had a Hazard Analysis and Critical Control Points certification for RTE foods, while the target population w

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Zanetta, Luis D’Avoglio, Raísa Moreira Dardaque Mucinhato, Mariana Piton Hakim, Elke Stedefeldt, and Diogo Thimoteo da Cunha. "What Motivates Consumer Food Safety Perceptions and Beliefs? A Scoping Review in BRICS Countries." Foods 11, no. 3 (2022): 432. http://dx.doi.org/10.3390/foods11030432.

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This scoping review aimed to map the main evidence in the existing literature regarding consumer perceptions and beliefs regarding food safety in the context of BRICS (Brazil, Russia, India, China, and South Africa) countries. Articles were searched in the Web of Science, Scopus, and SciELO databases. The last search was performed on November 2021. Only the studies conducted within BRICS countries were included. The synthesis aimed to group similarities in consumer beliefs and perceptions of food safety. After screening, 74 eligible articles were included in the study. Of the 74 studies analyz

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Naspetti, Simona, and Raffaele Zanoli. "Organic Food Quality and Safety Perception Throughout Europe." Journal of Food Products Marketing 15, no. 3 (2009): 249–66. http://dx.doi.org/10.1080/10454440902908019.

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Grunert, Klaus G. "Food quality and safety: consumer perception and demand." European Review of Agricultural Economics 32, no. 3 (2005): 369–91. http://dx.doi.org/10.1093/eurrag/jbi011.

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Hao, Na, Yi Zhang, Huashu Wang, and H. Holly Wang. "Which Consumer Perceptions Should Be Used in Food Waste Reduction Campaigns: Food Security, Food Safety or Environmental Concerns?" Sustainability 14, no. 4 (2022): 2010. http://dx.doi.org/10.3390/su14042010.

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Consumer food waste linked to restaurants and canteens has been a long-standing serious problem in China, which hungers for an effective solution. Although government and media have launched campaigns against food waste, limited information on consumer perceptions is provided in helping to guide campaign programs. The influence of perception associated with low food waste is lacking, along with targeting campaigns based on these perceptions. This research aims to fill this gap. The purpose of this paper is to identify consumption perceptions about food waste in the Chinese urban restaurant sec

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Golla, Ramu, sreeramulu D, and Rambabu Lavuri. "The Employees Perception of Food Safety Practices in select food companies." American Research Journal of Business and Management 6, no. 1 (2020): 1–8. http://dx.doi.org/10.21694/2379-1047.20004.

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Qi, Qi, Taoyang Cai, Keyu Zhou, et al. "Consumers’ Risk Perception of Triploid Food: Empirical Research Based on Variance Analysis and Structural Equation Modeling." Sustainability 16, no. 9 (2024): 3872. http://dx.doi.org/10.3390/su16093872.

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With the advancement of new food processing technology, triploid technology has emerged as a viable option to enhance plant yield and improve crop stress resistance. However, like many emerging technologies, food produced using triploid technology has sparked controversy regarding its safety since its inception. Particularly, consumers generally have a limited understanding of new technologies employed in food production, leading to concerns about potential risks and uncertainties associated with these technologies. Such concerns can significantly impact consumers’ acceptance and purchasing in

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Panea, Begoña, and Guillermo Ripoll. "Quality and Safety of Meat Products." Foods 9, no. 6 (2020): 803. http://dx.doi.org/10.3390/foods9060803.

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Food safety is a major problem around the world, both regarding human suffering and with respect to economic costs. Scientific advances have increased our knowledge surrounding the nutritional characteristics of foods and their effects on health. This means that a large proportion of consumers are much more conscious with respect to what they eat and their demands for quality food. Food quality is a complex term that includes, in addition to safety, other intrinsic characteristics, such as appearance, color, texture and flavor, and also extrinsic characteristics, such as perception or involvem

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Armstrong, Beth, and Christian Reynolds. "China and the USA, a higher perceived risk for UK consumers in a post COVID-19 food system: the impact of country of origin and ethical information on consumer perceptions of food." Emerald Open Research 2 (June 4, 2020): 35. http://dx.doi.org/10.35241/emeraldopenres.13711.1.

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Background: The COVID-19 pandemic has impacted global food systems and consumer eating habits. The current study explores how country of origin and ethical status information impacts attitudes toward food. Methods: A within-subjects survey design explored how perceptions of food safety/risk, animal welfare, deliciousness, purchase intention, energy density, carbon footprint of three foods (chicken, pasta, apples) are influenced by country of origin and ethical status information (UK, EU, China, USA, Fairtrade, Organic). Data were collected from 701 UK-based participants using an online survey

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Ozimek, Irena, and Julita Szlachciuk. "PERCEPTION OF FOOD QUALITY AND SAFETY AMONG YOUNG CONSUMERS." Roczniki Naukowe Ekonomii Rolnictwa i Rozwoju Obszarów Wiejskich 103, no. 2 (2016): 18–30. http://dx.doi.org/10.22630/rnr.2016.103.2.12.

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The aim of this study was to assess the perception of food quality and safety from young consumers’ point of view. The study was conducted among 1121 respondents aged 16 to 24. The findings show that food quality and safety are terms which are interpreted by consumers in various ways depending on socio-demographic characteristics. There is a need to undertake educational activities aimed at young consumers to make them aware of the variety of factors that constitute perception of both food quality and food safety and should be taken into consideration when making decisions, and to realise the

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CHUANG, Hsiu-Hui, Hsien-Tang TSAI, and Wei-Ling CHENG. "The Influence of Information Disclosure of Social Networking Site on Consumers’ Food Safety Perception in Tourism Factories." Revista de Cercetare si Interventie Sociala 71 (December 1, 2020): 264–84. http://dx.doi.org/10.33788/rcis.71.17.

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Incidents relative to food safety issues have damaged consumers’ trust in these food providers as well as their purchase intention. Hence, it is important to regain this trust and regain consumers’ purchase intention. Information regarding products and food providers plays an essential role in enhancing consumers’ trust in food safety. A total number of 398 valid survey samples was analysed by using the analytical methods of PROCESS. Accordingly, the results of this article indicate that trust in food safety mediate between information disclosure of social networking site and purchase intentio

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Horská, E., J. Ürgeová, and R. Prokeinová. "Consumers’ food choice and quality perception: Comparative analysis of selected Central European countries." Agricultural Economics (Zemědělská ekonomika) 57, No. 10 (2011): 493–99. http://dx.doi.org/10.17221/103/2011-agricecon.

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&nbsp;Food quality and safety belong to the most important factors of building the image of the product, brand, or country of origin at the local, regional or global markets. &nbsp;The main aim of the paper is to compare the food products quality perception in the selected countries of Central Europe: Poland, the Slovak Republic and the Czech Republic. Different aspects of the food products quality perception were considered during our research as food hygiene, product safety, taste, brand, quality mark and safety processes in food manufacturing.&nbsp; The methodical approaches of

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Yan, Mary R., Sally Hsieh, and Norberto Ricacho. "Innovative Food Packaging, Food Quality and Safety, and Consumer Perspectives." Processes 10, no. 4 (2022): 747. http://dx.doi.org/10.3390/pr10040747.

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Packaging is an integral part of the food industry associated with food quality and safety including food shelf life, and communications from the marketing perspective. Traditional food packaging provides the protection of food from damage and storage of food products until being consumed. Packaging also presents branding and nutritional information and promotes marketing. Over the past decades, plastic films were employed as a barrier to keep food stuffs safe from heat, moisture, microorganisms, dust, and dirt particles. Recent advancements have incorporated additional functionalities in barr

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EVANS, ELLEN W., and ELIZABETH C. REDMOND. "Older Adult Consumers' Attitudes and Perceptions of Risk, Control, and Responsibility for Food Safety in the Domestic Kitchen." Journal of Food Protection 82, no. 3 (2019): 371–78. http://dx.doi.org/10.4315/0362-028x.jfp-18-357.

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ABSTRACT Although vast amounts of consumer food safety knowledge and self-reported data exist, attitudinal data detailing perceptions of risk, control, and responsibility are lacking. Such data relating to vulnerable groups, including older adults, are particularly scarce. Perception determination is essential in consumer food safety research to facilitate a comprehensive understanding of the cognitive factors that may impact behavior. Previous research has indicated a relationship between food safety perceptions and behavior. Perceptual data can inform the development of targeted food safety

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BN, Edae. "Food Irradiation - An Effective Technology for Food Safety and Security." Food Science & Nutrition Technology 8, no. 4 (2023): 1–6. http://dx.doi.org/10.23880/fsnt-16000312.

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This review will look at the irradiation-based food preservation method. A country’s ability to successfully adopt new technologies hinges on the availability of a suitable infrastructure. Irradiation has a low operating cost and utilizes minimal energy, but it requires significant capital investments and a minimum output volume to be economical. Over a specific threshold concentration, off tastes might develop and organoleptic changes can occur. At low quantities, however, not all pathogens and their poisons will be eliminated. Radiation therapy can be difficult to standardize because the res

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Lee, Jee Hye, Azlin Mustapha, and Johye Hwang. "Enhancing ethnic restaurant visits and reducing risk perception." Journal of Hospitality and Tourism Insights 2, no. 4 (2019): 341–57. http://dx.doi.org/10.1108/jhti-10-2018-0068.

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Purpose This study evaluated risk perception as a critical factor influencing the intention to visit ethnic restaurants; in addition, the role of food safety information in reducing risk perception toward ethnic food was examined. Finally, the purpose of this paper is to investigate the influence of protection motivation on risk perception. Design/methodology/approach A survey was performed with 506 respondents. Data analyses including descriptive statistics, simple linear regression structural equational modeling and an independent t-test were conducted. Findings The results highlighted the n

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Piochi, Maria, Michele Filippo Fontefrancesco, and Luisa Torri. "Understanding Italian Consumers’ Perception of Safety in Animal Food Products." Foods 11, no. 22 (2022): 3739. http://dx.doi.org/10.3390/foods11223739.

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The concept of food safety is still underexplored among consumers, especially in relationship with the perception of food technology. Through an online survey (n = 489), this study explored: I, how perceived safety is related to products obtained with different technological treatments and described with different commercial information; II, the role of food technology neophobia (FTN) in consumers’ safety perception of animal food products. The technological transformation and commercial information significantly affected the perceived safety in all product categories. Milk and eggs were assoc

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Dr., Subrahmanian Muthuraman, Mohammed Al Haziazi Dr., Uthaman Neena, and Hudaid Sulaiym Alghazali Samia. "Consumer Perception & Awareness on Food Safety in the Developing Countries – A Critical Review." International Journal of Management and Humanities (IJMH) 9, no. 5 (2023): 8–11. https://doi.org/10.35940/ijmh.E1552.019523.

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<strong>Abstract:</strong> World Health Day focuses on demonstrating the importance of food safety along the whole length of the food chain in a globalized world. Food safety is the shared responsibility. It is important to work all along the food production chain from farmers, manufactures to vendors and consumers. Unsafe food creates a vicious cycle of disease and malnutrition, particularly affecting infants, young children, elderly and the sick. Unsafe food is linked to the deaths of an estimated 2 million people annually including many children. There is an urgent need for strengthening th

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HULL-JACKSON, CAROL, and ABIODUN A. ADESIYUN. "Visitor Perceptions of Food Safety and Sociodemographic Determinants in Barbados, West Indies." Journal of Food Protection 81, no. 12 (2018): 2064–73. http://dx.doi.org/10.4315/0362-028x.jfp-18-294.

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ABSTRACT In Barbados, tourism is a significant pillar of the economy; however, there has been no research to document the food safety concerns of tourists. Therefore, the purpose of this study was to survey visitors' perceptions of food safety to understand their concerns, influences, and experiences with foodborne illness. A descriptive cross-sectional quantitative survey was conducted among 398 tourists, using stratified random sampling. Visitors were surveyed at two departure ports, the Grantley Adams International Airport (GAIA) (n = 240) and the Bridgetown Cruise Terminal (BCT) (n = 158).

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Amfo, Bismark, Isaac Gershon Kodwo Ansah, and Samuel A. Donkoh. "The effects of income and food safety perception on vegetable expenditure in the Tamale Metropolis, Ghana." Journal of Agribusiness in Developing and Emerging Economies 9, no. 3 (2019): 276–93. http://dx.doi.org/10.1108/jadee-07-2018-0088.

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Purpose The purpose of this paper is to examine how consumers’ concern for food safety and income levels influence vegetable consumption patterns and expenditure in Tamale, Ghana. Design/methodology/approach Using data from a survey of 300 urban consumers, quantile regression analyses are used to examine how food safety consciousness, income and other factors influence vegetable expenditure across different quantiles. Findings Whereas protein-rich foods take smaller proportion, vegetables and cereals take more than half of the household food budget. Poor households spend greater proportion of

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Brown, Sydney Morgan, Hung Nguyen-Viet, Delia Grace, et al. "Understanding how food safety risk perception influences dietary decision making among women in Phenom Phnom Penh, Cambodia: a qualitative study." BMJ Open 12, no. 3 (2022): e054940. http://dx.doi.org/10.1136/bmjopen-2021-054940.

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ObjectivesTo determine women’s perception of the risk of food safety and how it relates to diet, health and decision making as part of formative research for a market-based intervention that aims to improve the safety of animal-source foods sold in informal markets.DesignQualitative study including in-depth personal interviews with 24 caregivers were conducted and complemented with a second follow-up PhotoVoice interview, which allowed the women to photograph their meals and perceptions of food safety and nutrition. Interview data were analysed using thematic analysis in MAXQDA. Participants w

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Haryadie Mazuki, Mohd Nurul, Mei-Hua Lin, Yee Shin Tan, and Lay Ching Chai. "Unveiling food safety perceptions: a study on consumer behavior and trust in Malaysia." Quality Assurance and Safety of Crops & Foods 17, no. 3 (2025): 359–74. https://doi.org/10.15586/qas.v17i3.1569.

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Food safety is a critical public health issue in Malaysia, where concerns have been raised by recent high-profile incidents. This study evaluates Malaysian consumers’ knowledge, attitudes, and practices concerning food safety and examines the influence of social norms and trust in food safety governance. A cross-sectional survey of 1,416 Malaysian consumers was conducted using a structured online questionnaire, which assessed consumer knowledge, risk perception, preventive measures, and trust in food safety governance. Findings revealed substantial knowledge gaps among Malaysian consumers, par

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Хуршудян, Сергей Азатович, Наталия Сергеевна Пряничникова, and Анастасия Евгеньевна Рябова. "Food quality and safety. Transformation of concepts." Food processing industry, no. 3 (March 5, 2022): 8–10. http://dx.doi.org/10.52653/ppi.2022.3.3.001.

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Продукты питания, несомненно, способствовали развитию и поддержанию человечества. Сегодня мы сталкиваемся с серьезными проблемами в этой области - многие люди потребляют продукты низкого качества. Качество и безопасность пищевого продукта - это одно из основополагающих понятий, используемых в госпрограммах, нормативных и иных документах различных уровней, которые затрагивают вопросы обеспечения населения продуктами питания. При этом восприятие терминов у потребителей и производителей отличается. Так, в статье приведен анализ существующих определений качества и безопасности пищевых продуктов, ф

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Kumar, Rajendra. "Study on perception of street food vendors about food safety in Lucknow." South Asian Journal of Food Technology and Environment 01, no. 02 (2015): 136–39. http://dx.doi.org/10.46370/sajfte.2015.v01i02.06.

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Jung, Hyun Young. "Study of University Students’ Perception of Food Safety and Food Purchasing Behavior." Korean Journal of Community Living Science 29, no. 2 (2018): 247–57. http://dx.doi.org/10.7856/kjcls.2018.29.2.247.

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Muthuraman, Dr Subrahmanian, Dr Mohammed Al Haziazi, Neena Uthaman, and Samia Hudaid Sulaiym Alghazali. "Consumer Perception & Awareness on Food Safety in the Developing Countries – A Critical Review." International Journal of Management and Humanities 9, no. 5 (2023): 8–11. http://dx.doi.org/10.35940/ijmh.e1552.019523.

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World Health Day focuses on demonstrating the importance of food safety along the whole length of the food chain in a globalized world. Food safety is the shared responsibility. It is important to work all along the food production chain from farmers, manufactures to vendors and consumers. Unsafe food creates a vicious cycle of disease and malnutrition, particularly affecting infants, young children, elderly and the sick. Unsafe food is linked to the deaths of an estimated 2 million people annually including many children. There is an urgent need for strengthening the existing food policies to

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김학선. "An Instrument for Measuring Take-out Food Safety Perception." Culinary Science & Hospitality Research 18, no. 2 (2012): 82–90. http://dx.doi.org/10.20878/cshr.2012.18.2.006.

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김학선. "An Instrument for Measuring Take-out Food Safety Perception." Culinary Science & Hospitality Research 18, no. 2 (2012): 82–90. http://dx.doi.org/10.20878/cshr.2012.18.2.006006006.

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KURIHARA, Shinichi, Atsushi MARUYAMA, Shinpei SHIMOURA, and M. A. BRENNAN. "Japanese Consumers' Perception of Food Safety to Chinese Vegetables." Journal of Food System Research 16, no. 2 (2009): 1–13. http://dx.doi.org/10.5874/jfsr.16.2_1.

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Koh, Kyung-Hee. "A Study on University Student's Perception of Food Safety." Food Engineering Progress 11, no. 4 (2007): 284–92. http://dx.doi.org/10.13050/foodengprog.2007.11.4.284.

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