Food Safety From A Consumer Perspective
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Food Safety From A Consumer Perspective
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Author : Harvey H. Hartman
language : en
Publisher:
Release Date : 2015
Food Safety From A Consumer Perspective written by Harvey H. Hartman and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015 with categories.
- There is a broad range of other criteria used to judge food as "not safe to buy" when shopping that do not differ by wellness segments. These criteria, which seem to be universally used by most consumers include, but are not limited to: - Smell (of foods) - Expiration date - Condition of packaging - Color (of foods) - Bruises - Appearance and reputation of the store - While consumers are concerned about many food safety topics, and will typically refer to topics at categorical levels ("bacteria" and "disease" vs. E. coli), when surveyed about specific foodborne illnesses, consumers are increasingly concerned moving toward the core of wellness about Salmonella, E. coli, mad cow/BSE, mold, hepatitis and getting cancer from food. -In terms of concerns for food production techniques and ingredients, consumers are most concerned about the use of pesticides, growth hormones, antibiotics and artificial ingredients. Specific ingredients, such as fat, salt and nitrates/nitrites in foods are also of concern, but to a lesser extent then the previously cited food production issues. Core consumers exhibit much greater concern than mid-level and periphery consumers about all of these issues. Because this report examines survey results from 2004 and 2005, certain changes in perceptions about food safety occurred over time. These include: - All consumers expressed more concern in 2005 than in 2004 over various diseases, with core and mid-level consumers exhibiting increased concern for Salmonella, E. coli, mad cow disease and mold. - Among periphery wellness consumers, there was a marked increase in 2005 in concern over the safety of most fresh proteins including dairy, ground beef, seafood, poultry and beef "other than ground beef." This same phenomenon was seen among periphery wellness consumer concerns over fresh fruits and vegetables, where from 2004 to 2005 there was much greater concern for the safety of fresh juices, berries, fruit other than berries, and fresh root vegetables. While core and mid-level consumers remained very concerned about food safety with regard to these food categories during 2004 and 2005, the changes in concern for periphery consumers may reflect a propensity to be more heavily influenced by media than other wellness consumers. - In terms of where they feel in control of food safety, only core wellness consumers felt that they had less control over food safety when eating out and when shopping for food in 2005 vs. 2004: Part of the reason for core consumers attitudinally exhibiting a pronounced lack of control for food safety when dining out may have to do with higher than average standards and knowledge about what can determine the freshness or purity of a product. - With regard to controversial food production methods such as the use of antibiotics, pesticides, artificial ingredients, growth hormones, and nitrites and nitrates, core wellness consumers were more concerned about these issues in 2004 than 2005, while periphery wellness consumers became more concerned about these issues in 2005. These changes over time within wellness segments may reflect the impact of the media, and the likelihood that core consumers would be aware of food safety issues earlier than periphery consumers would. - Along with controversial food production methods, fat content is of concern as a food safety issue to all three wellness segments, and became more of a concern to core and periphery consumers in 2005 indicating that this topic has become a concern to consumers at both ends of the wellness spectrum. - In terms of how consumers use food safety criteria when choosing fast food restaurants, core and mid-level consumers showed the greatest concerns for various criteria such as cleanliness, appearance and perceptions of food handling in 2004 (as opposed to 2005), very likely reflecting heightened media reports on mad cow/BSE and E. coli and an association that is commonly made among consumers between "fast food" and ground beef hamburgers. Periphery wellness consumers were largely unchanged in terms of their levels of concern for the same food safety criteria when choosing fast food restaurants in 2004 and 2005, reflecting what is likely to be a greater overall acceptance and use of fast food and less of a concern for mad cow disease (periphery consumers were more concerned about E. coli, salmonella and mold in 2005 vs. 2004 while core and mid-level consumers were more concerned about salmonella, E. coli and mad cow/BSE in 2005).
Food Health And Safety In Cross Cultural Consumer Contexts
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Author : Derek V. Byrne
language : en
Publisher: MDPI
Release Date : 2021-08-17
Food Health And Safety In Cross Cultural Consumer Contexts written by Derek V. Byrne and has been published by MDPI this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-08-17 with Science categories.
The concept of cross-cultural perspectives in research in food is important in general and particularly so in relation to human perception in food and health. Food concepts are very different across different jurisdictions. Different markets and cultures have varying perspectives on what is considered a palatable, acceptable, or useful food or food product; in simple terms, one size does not at all in the majority of cases. Specific markets thus need targeted food design, to be successful from a myriad of perspectives. In this Special Issue anthology "Food, Health and Safety in Cross-Cultural Consumer Contexts", we bring together articles that show the wide range of studies from fundamental to market applicability currently in focus in sensory and consumer science in food, health, and safety cross-cultural contexts. From the included perspectives, it is abundantly clear that there is a need for much knowledge related to future food design linked to cross-cultural contexts and that this will continue to be critical to the success of food transfer in global food markets.
Food Quality From The Consumer S Perspective
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Author : Carola Grebitus
language : en
Publisher: Cuvillier Verlag
Release Date : 2008
Food Quality From The Consumer S Perspective written by Carola Grebitus and has been published by Cuvillier Verlag this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008 with Consumers categories.
Food People And Society
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Author : Lynn J. Frewer
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-03-09
Food People And Society written by Lynn J. Frewer and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-03-09 with Technology & Engineering categories.
A unique insight into the decision-making and food consumption of the European consumer. The volume is essential reading for those involved in product development, market research and consumer science in food and agro industries and academic research. It brings together experts from different disciplines in order to address the fundamental issues related to predicting food choice, consumer behavior and societal trust in quality and safety regulatory systems. The importance of the social and psychological context and the cross-cultural differences and how they influence food choice are also covered in great detail.
Consumer Perception Of Food Attributes
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Author : Taylor & Francis Group
language : en
Publisher: CRC Press
Release Date : 2021-03-31
Consumer Perception Of Food Attributes written by Taylor & Francis Group and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-03-31 with categories.
Food credence attributes are food features that are difficult to verify even after consumption. Consumers, today, are concerned about many food credence attributes, including animal rights, contamination risk, fair trade practice, genetic modification, geographical origin, and organic farming. For the past several decades, many scholars have analyzed the value consumers place on credence attributes and have reported that consumers will pay a premium for foods with these desirable properties. In addition, their studies reveal that individual consumers place greater importance on some credence attributes than others. For example, some are seriously concerned about animal welfare, while others are solely concerned about food safety. One of the objectives of this book is to summarize recent empirical findings from scholarly works on how consumers value food credence attributes. Such knowledge would benefit producers, processors, retailers, and policy makers. Another objective of this book is to discuss the effectiveness of the programs that have been introduced to strengthen the relationship between producers and consumers. Many programs have been developed to more effectively inform consumers regarding food production processes.
Consumer Perception Of Food Attributes
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Author : Shigeru Matsumoto
language : en
Publisher: CRC Press
Release Date : 2018-06-19
Consumer Perception Of Food Attributes written by Shigeru Matsumoto and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-06-19 with Science categories.
Food credence attributes are food features that are difficult to verify even after consumption. Consumers, today, are concerned about many food credence attributes, including animal rights, contamination risk, fair trade practice, genetic modification, geographical origin, and organic farming. For the past several decades, many scholars have analyzed the value consumers place on credence attributes and have reported that consumers will pay a premium for foods with these desirable properties. In addition, their studies reveal that individual consumers place greater importance on some credence attributes than others. For example, some are seriously concerned about animal welfare, while others are solely concerned about food safety. One of the objectives of this book is to summarize recent empirical findings from scholarly works on how consumers value food credence attributes. Such knowledge would benefit producers, processors, retailers, and policy makers. Another objective of this book is to discuss the effectiveness of the programs that have been introduced to strengthen the relationship between producers and consumers. Many programs have been developed to more effectively inform consumers regarding food production processes.
Understanding Consumers Of Food Products
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Author : Lynn Frewer
language : en
Publisher: Woodhead Publishing
Release Date : 2006-12-22
Understanding Consumers Of Food Products written by Lynn Frewer and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-12-22 with Technology & Engineering categories.
In order for food businesses, scientists and policy makers to develop successful products, services and policies, it is essential that they understand food consumers and how they decide which products to buy. Food consumer behaviour is the result of various factors, including the motivations of different consumers, the attributes of specific foods, and the environment in which food choices occur. Recognising diversity between individual consumers, different stages of life, and different cultural contexts is increasingly important as markets become increasingly diverse and international. The book begins with a comprehensive introduction and analysis of the key drivers of consumer food choices, such as the environment and sensory product features. Part two examines the role of consumers’ attitudes towards quality and marketing, and their views on food preparation and technology. Part three covers cultural and individual differences in food choice as well as addressing potentially influential factors such as age and gender. Important topics such as public health and methods to change consumers’ preferences for unhealthy foods are discussed in part four. The final section concludes with advice on developing coherent safety policies and the consumers’ responsibility for food production and consumption. Understanding consumers of food products is a standard reference for all those in the food industry concerned with product development and regulation. Develop an understanding of buyer behaviour to assist developing successful products Recognise the diversity between consumers and learn how to cater for their needs Covers cultural and individual differences in food choice
Long Term Coping Strategies For Food Safety Issues
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Author : Kaidong Yu
language : en
Publisher:
Release Date : 2018
Long Term Coping Strategies For Food Safety Issues written by Kaidong Yu and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018 with Consumer behavior categories.
Food Safety Market Organization Trade And Development
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Author : Abdelhakim Hammoudi
language : en
Publisher: Springer
Release Date : 2015-05-13
Food Safety Market Organization Trade And Development written by Abdelhakim Hammoudi and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-05-13 with Business & Economics categories.
This book provides an economic perspective on the effects of food safety standards on international trade. Focusing on food safety regulation at an international level and private food safety standards, the authors use contemporary methodologies to analyze supply chain structures and organization as well as food-chain actors’ strategies. They also evaluate the effects of these on both consumer health and developing countries’ access to international markets. The book provides ideas, suggestions and policy recommendations for reconciling economic interests with consumer health, which will be of special interest to academics as well as to practitioners.
Essays On The Economics Of Food Safety
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Author : Isabell Goldberg
language : en
Publisher:
Release Date : 2007
Essays On The Economics Of Food Safety written by Isabell Goldberg and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007 with categories.