Food safety and nutrition: Improving consumer behaviour

Losasso, Carmen; Cibin, Veronica; Cappa, Veronica; Roccato, Anna; Vanzo, Angiola; Andrighetto, Igino; Ricci, Antonia

doi:10.1016/j.foodcont.2012.01.038

Cited by 70 publications

(60 citation statements)

References 32 publications

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“…Additionally, the higher living standards along with frequent food safety incidents have increased consumers concern for safer and healthier foodstuffs. Although efforts are being made to improve food safety and quality the number of related risks remains very high, resulting in considerable costs to individuals, industries, communities and economies [1][2][3]. The latter applies even to countries that possess advanced food safety systems and strict food legislation [2,4].…”

Section: Introductionmentioning

confidence: 99%

“…Although efforts are being made to improve food safety and quality the number of related risks remains very high, resulting in considerable costs to individuals, industries, communities and economies [1][2][3]. The latter applies even to countries that possess advanced food safety systems and strict food legislation [2,4]. On the other hand, people in developing countries are exposed to higher food safety risks due to uncontrolled environmental pollution and circulation of "suspect" foodstuffs, in addition to lack of knowledge on food safety issues [5].…”

Section: Introductionmentioning

confidence: 99%

“…in some West African countries) [6]. The magnitude of human suffering and economic losses cannot be accurately determined as many cases are unreported and many outcomes of new food hazards have not emerged yet [2].…”

Section: Introductionmentioning

confidence: 99%

“…Data reveal that there are worldwide important knowledge gaps even for simple food related issues concerning handling, hygiene and safety [1,2,4,5]. On the other hand, matters related to food associated hazards are quickly changing, with new "chemical poisons" to place serious health risks.…”

Section: Introductionmentioning

confidence: 99%

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Preventive Practices from Field and Shelf to Fork to Minimize Chemical Hazards Dietary Intake

2016

J Nutr Health

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Chronic diseases such as cancer, neurodegenerative disorders, cardiovascular and autoimmune diseases have been related with food chemical hazards intake. Therefore, great concern of food manufacturers and authorities is to ensure food safety and quality and minimize exposure to relevant risks. Nevertheless, the latter cannot be totally eliminated, when by employing erroneous treatments extra risks are added. Public awareness and relevant knowledge among food professionals and food handlers is lacking, even on countries that possess advanced food safety systems and strict food legislation. Besides, financial difficulty reinforces people to utilize low quality food and houseware increasing the health related hazards. Regarding the severity for global health and damage costs, the need for information on precautionary practices that will reduce chemical hazards dietary intake is imperative. In the present review certain practices such as thermal processing, washing or appropriate handling of the raw material are listed to educate anyone related with the food sector how to minimize heavy metals, acrylamide, pesticides residues, heterocyclic aromatic amines and polycyclic aromatic hydrocarbons intake and promote health. The introduced simple practices can be applied except for home kitchens, also in quality systems of professional kitchens, warehouses and food industries.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Preventive Practices from Field and Shelf to Fork to Minimize Chemical Hazards Dietary Intake

2016

J Nutr Health

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“…Consumers' wrong handling and inappropriate conditions during and prior to food consumption may increase these risk factors. The measures taken by the consumers until the final stage of consumption play an important role in the prevention of food-borne illnesses as well as the official regulations by the competent authorities (Alpuğuz et al, 2009;Losasso, 2012).…”

Section: Introductionmentioning

confidence: 99%

Gıda Güvenliği Hakkında Tüketici Bilgi, Tutum ve Davranışlarının Değerlendirilmesi: Türkiye Hatay İli Örneği

Yilmaz

Semerci

Tapki

et al. 2015

Turkish JAF Sci.Tech.

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The development of food sensitivities began to increase along with societal growth. Consumer awareness is gradually increasing with the expansion of accurate and balanced information. In an increasingly consuming world, the knowledge, attitudes, and behaviors of individuals during the purchasing of food products are important. Findings from research of this kind positively impact the strategies of companies offering the products on the market. The purpose of this study is to examine the level of knowledge and attitudes of individuals living in the Hatay province and what they consider when buying food items. The data were obtained by face to face interviews of 334 consumers in 2008, and were analysed using a 5-point Likert scale. The average monthly spending of consumers in the survey research is 747.48 USD with food expenses in first place at 32.92% among the total amount of spending. Food product manufacturing, expiration date, storage and conditions were all taken into account for purchasing confidence. Supermarkets were found to be the most trusted shopping places; and of the consumers surveyed, 70.55% are affected positively or negatively by food-related news articles. Gıda hassasiyetinin gelişimi toplumsal büyüme ile birlikte artmaya başladı. Tüketici bilinci giderek doğru ve dengeli bilginin genişlemesi ile artmaktadır. Artan bir şekilde tüketen dünyada gıda ürünlerini satın alma sırasında bireylerin bilgi, tutum ve davranışları önemlidir. Bu tür araştırma bulguları piyasaya ürün sunan şirketlerin stratejilerini olumlu şekilde etkiler. Bu çalışmanın amacı Hatay Bölgesinde yaşayan bireylerin davranış ve bilgi düzeylerini ve gıda maddeleri satın alırken ne düşündüklerini incelemektir. Veriler 2008 yılında 334 tüketici ile yüz yüze görüşme yoluyla ve 5'li likert ölçeği kullanılarak analiz edilmiştir. Anket araştırmasında tüketicilerin ortalama aylık harcaması 747,87 USD olup, %32,92 ile gıda harcamaları ilk sıradadır. Güvenli gıda alımında, gıda ürünleri imalatı, son kullanma tarihi ve depolama gibi tüm koşullar dikkate alınmıştır. Süper marketlerin en güvenilir alış veriş yerleri olduğu bulunmuştur ve araştırmaya katılan tüketicilerin %70,55'i gıda ile ilgili haber makaleleri tarafından olumlu veya olumsuz etkilenmiştir.

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Consumer acceptance of innovations in food: A survey among Polish consumers

Sajdakowska

Jankowski

Gutkowska

et al. 2018

J of Consumer Behaviour

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The aim of the study was to examine the possible factors that might contribute to consumer acceptance of food innovations. Particular attention was paid to 3 main factors: (a) relationship between socio‐demographic determinants and level of consumer innovation, (b) evaluation of consumer innovation acceptance, particularly toward animal‐derived food products, and (c) consumer preferences for health‐promoting food innovation over time. Studies were conducted using quantitative research methods in 2004 and 2011. An organic method of production, least important in 2004, was top rated in 2011, and ease of preparation dropped to the bottom of the list in 2011, whereas food origin, low fat, and sugar content were ranked in the first group of the considered factors in 2011. Since 2004, consumers have become used to products with various innovations. The new generation of Poles is relatively more open to new food products, due to the wide range of food products available on the free market. Furthermore, the group of well‐educated consumers with a higher level of income has increased in size, and this includes people interested in knowledge of a product's nutritional value and its health impact. Our study extends existing research in the area of understanding consumer expectations toward food innovations. The results not only contribute to the field of consumer behavior but also have practical potential for food market applications, especially for companies operating on or planning to enter the Polish food market, and which could be used for developing communication strategies.

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Food safety and nutrition: Improving consumer behaviour

Cited by 70 publications

References 32 publications

Preventive Practices from Field and Shelf to Fork to Minimize Chemical Hazards Dietary Intake

Preventive Practices from Field and Shelf to Fork to Minimize Chemical Hazards Dietary Intake

Gıda Güvenliği Hakkında Tüketici Bilgi, Tutum ve Davranışlarının Değerlendirilmesi: Türkiye Hatay İli Örneği

Consumer acceptance of innovations in food: A survey among Polish consumers

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