Factors Impacting Food Safety Risk Perceptions

Tonsor, Glynn T.; Schroeder, Ted C.; Pennings, J.M.E.

doi:10.1111/j.1477-9552.2009.00209.x

Cited by 74 publications

(43 citation statements)

References 44 publications

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“…Also, branding tied to a particular retailer or store can help to promote and ensure confi dence and loyalty. Tonsor, Schroeder, and Pennings (2009) concluded that store reputation infl uences consumer perceptions about products' quality and safety and that store branding is an additional way to leverage value from a store's reputation. We expect store brands to play a substantial and growing role in branded beef products in the future.…”

Section: Discussionmentioning

confidence: 99%

Value of Beef Steak Branding: Hedonic Analysis of Retail Scanner Data

Schulz

Schroeder

White

2012

Agric. resour. econ. rev.

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Consumers rely on experience and credence attributes when purchasing beef from retailers. It is essential for all beef industry sectors to recognize the complexity of consumer buying behavior. A hedonic model is estimated to determine if there are incentives to brand beef steaks, the types of brands that entertain price premiums, and the level of existing premiums. Most branded steaks garnered premiums along with organic claims, religious processing claims, and premium cuts. Factors influencing brand value were new brands targeting emerging consumer trends, brands with regional prominence, and brands positioned as special label, program/breed specific production, and store labels.

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Section: Discussionmentioning

confidence: 99%

Value of Beef Steak Branding: Hedonic Analysis of Retail Scanner Data

Schulz

Schroeder

White

2012

Agric. resour. econ. rev.

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“…It implies a shared responsibility of the stakeholders within the farm to fork continuum (producers, processors, trading companies, retailers and consumers) and those closely involved in supporting food safety in the supply chain (competent authorities, industry associations, food scientists). Several studies measured the perceptions of consumers on various aspects of food safety (Sparks & Shepherd, 1994;Grunert, 2005;Tonsor, Schroeder, & Pennings, 2009;Nielsen et al, 2009;Soon-Mi et al, 2011). A limited number of studies on opinions of key stakeholders (experts) on food safety policy are available (van Kleef et al, 2006;Sargeant et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

Food safety issues in fresh produce: Bacterial pathogens, viruses and pesticide residues indicated as major concerns by stakeholders in the fresh produce chain

et al. 2013

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(word count = 400)In January 2011, a workshop was organized by the EU FP7 Veg-i-Trade project to capture opinions of stakeholders on food safety issues in the global fresh produce supply chain. Food safety experts from various stakeholder types in the farm-to-fork chain were represented: farmer related organizations (n=6), fresh produce processing and trading companies (n=17), retail (n=3), consumer organizations (n=2), competent authorities (n=7) and lastly research institutes and universities (n=19). The experts were grouped in nine discussion groups per type of stakeholder and asked to rank food safety issues via a scoring approach according to perceived importance from their stakeholder type point of view. Also information sources for opinion making, appropriate food safety control measures and perceived contextual factors increasingly challenging governance of food safety in fresh produce were ranked according to perceived importance. Although some differences were noted between opinions of the different stakeholders, there was in general an agreement on the main priorities in food safety of fresh produce. Bacterial pathogens were overall considered to be the most important food safety issue for fresh produce, followed by foodborne viruses, pesticide residues and mycotoxins. Alert systems such as the European Commission"s Rapid Alert System for Food and Feed (RASFF) were considered as the most important source of information of food safety issues, followed by reports of international organizations (e.g. WHO, EFSA), legislative documents (e.g. EU legislation), national reports (e.g. on monitoring hazards, foodborne outbreaks) and exchange of information between people (informal contacts).Concerning the control measures, the application of good agricultural practices (GAP) was identified to be the most important control measure to assure the safety of fresh produce, followed by the application of good hygienic practices (GHP) and the certification of food safety management systems (FSMS). Increasing international trade and globalization were overall expected to have a large impact on food safety in fresh produce. Other contextual 3 factors perceived to be important were the food safety policies by governments and the (lack of) food safety knowledge by consumers and other stakeholders of the fresh produce supply chain. Although the various stakeholder groups may conceive issues differently from their proper position in the fresh produce supply chain, no deep disagreements emerged. This type of workshop enhances interaction and communication between stakeholders and contributes to a better understanding of each other"s concerns, constraints and motivating interests to deal with the food safety of the increasingly complex and globalized fresh produce supply chain. Key wordsdiscussion group, fresh produce, food safety issue, control measures, contextual factors, information source 4 IntroductionFresh produce is an important part of a healthy diet. Its consumption is known to have a protective health effe...

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“…La importancia de conocer la percepción de riesgo para la salud por parte de los consumidores, sobre la inocuidad de la carne, radica en que permite una mejor comprensión de los factores que determinan la demanda y para mejorar el diseño de estrategias de la industria para contrarrestar movimientos negativos de la demanda (23) . Los consumidores percibieron que la carne está contaminada (80 %) en algún grado con sustancias o microorganismos que pueden dañar la salud.…”

Section: Resultsunclassified

Valoración contingente y disponibilidad a pagar por atributos intangibles en carne de bovino

Villanueva

López

Juárez

2017

Rev. Mex. Cienc. Pecu.

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Resumen:La demanda de carne de res disminuyó en los últimos años, por lo que analizar la estructura de preferencia de los consumidores es importante. La presente investigación utilizó el Método de valoración contingente (MVC) para determinar las preferencias de los consumidores por los atributos inocuidad, orgánico, precio, contenido de grasa, frescura y color, para descubrir su nicho de mercado. A partir de datos de encuesta a una muestra de 225 hogares, en ciudades del estado de Puebla, se realizó análisis de correlación y un modelo econométrico Probit, para identificar las variables explicativas de la Disponibilidad a pagar (DAP) un sobreprecio por los atributos inocuidad y orgánico. El consumo per cápita de carne fue de 19.4 kg/año, con un coeficiente de variación de 0.205. El 80 % de los consumidores creen que la carne que compran puede estar contaminada en algún grado con sustancias o microorganismos que pueden dañar su salud. El 76 y 66 % de los consumidores tienen DAP un sobreprecio por los atributos inocuidad y orgánico, respectivamente. La DAP promedio por estos atributos es de 13 y 12.1 % respectivamente. Los factores explicativos y significativos (P<0.05) de la DAP son la edad, la escolaridad, el ingreso, la percepción del riesgo, y los atributos contenido de grasa, frescura y suavidad. Los primeros cuatro están asociados con efectos marginales mayores al 20 %. El 14.4 y 19.1 % de la muestra tienen DAP mayor al 25 % del precio que actualmente pagan, porque su carne sea orgánica e inocua, respectivamente.

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Factors Impacting Food Safety Risk Perceptions

Cited by 74 publications

References 44 publications

Value of Beef Steak Branding: Hedonic Analysis of Retail Scanner Data

Value of Beef Steak Branding: Hedonic Analysis of Retail Scanner Data

Food safety issues in fresh produce: Bacterial pathogens, viruses and pesticide residues indicated as major concerns by stakeholders in the fresh produce chain

Valoración contingente y disponibilidad a pagar por atributos intangibles en carne de bovino

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