How consumer confidence in food safety practices along the food supply chain determines food handling practices: Evidence from Ghana

Lagerkvist, Carl Johan; Amuakwa–Mensah, Franklin; Mensah, Justice

doi:10.1016/j.foodcont.2018.06.019

Cited by 27 publications

(29 citation statements)

References 33 publications

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“…Structural Equation Modelling has been used by different researchers, such as Guiné et al [ 17 ], for the development of a scale to measure knowledge about dietary fiber, or by Sidali et al [ 27 ], to assess the acceptance of insect-based food coming from the Ecuadorian Amazon rainforest by western students. SEM was also used by Lagerkvist et al [ 28 ] to estimate a construct that could explain consumer confidence in food safety practices along the food supply chain, and Lim et al [ 29 ] used SEM to assess the relationship between food safety knowledge, attitude and behavior among household food preparers. Ting et al [ 30 ] used SEM to model tourists’ food consumption intentions at their destination.…”

Section: Resultsmentioning

confidence: 99%

Study about Food Choice Determinants According to Six Types of Conditioning Motivations in a Sample of 11,960 Participants

Guiné

Bartkienė

Szűcs³

et al. 2020

Foods

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Many aspects linked to personal characteristics, society and culture constitute some of the motivators that drive food choice. The aim of this work was to determine in what extent the eating behaviors of individuals are shaped by six different types of determinants, namely: health, emotions, price and availability, society and culture, environment and politics, and marketing and commercials. This is a descriptive cross-sectional study, involving a non-probabilistic sample of 11,960 participants from 16 countries. The objective of this work was to validate the questionnaire, so as to make it suitable for application in different contexts and different countries. For that, six scales were considered for validation by confirmatory factor analysis with structural equation modelling. The obtained results showed that the six individual scales evaluated presented good or very good fitting indices, with saturation in goodness-of-fit index in all cases. The values of chi-square ratio were 6.921 (for health), 0.987 (environment), 0.610 (emotions) and 0.000 in the remaining cases (convenience, society, marketing). Furthermore, the fit was perfect, with saturation for all indices, in three of the six models (convenience, society and marketing). The results of this wok allowed the validation of the six scales, and the assessing of different types of factors that can influence food choices and eating behaviors, namely in the categories: health, emotions, price and availability, society and culture, environment and politics, and marketing and commercials.

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Section: Resultsmentioning

confidence: 99%

Study about Food Choice Determinants According to Six Types of Conditioning Motivations in a Sample of 11,960 Participants

Guiné

Bartkienė

Szűcs³

et al. 2020

Foods

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show abstract

“…Over the past few decades, despite the stricter and more standardized supervision of food safety around the world [9], public discussions and concerns about food safety have been persisting [10]. In particular, because consumers are the direct victim of foodborne diseases, their perception and evaluation of food safety have attracted increasing attention from scholars [11,12,13,14,15,16,17,18].…”

Section: Introductionmentioning

confidence: 99%

Association of Internet Use with Attitudes Toward Food Safety in China: A Cross-Sectional Study

Zhang

Cai

Cheng

et al. 2019

IJERPH

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A growing body of research has shown that people’s attitudes toward food safety is affected by their availability and accessibility to food risk information. In the digital era, the Internet has become the most important channel for information acquisition. However, empirical evidence related to the impact of Internet use on people’s attitudes towards food safety is inadequate. In this study, by employing the Chinese Social Survey for 2013 and 2015, we have investigated the current situation of food safety perceptions and evaluations among Chinese residents and the association between Internet use and individuals’ food safety evaluations. Empirical results indicate that there is a significant negative correlation between Internet use and people’s food safety evaluation in China. Furthermore, heterogeneity analysis shows that Internet use has a stronger negative correlation with food safety evaluation for those lacking rational judgment regarding Internet information. Specifically, the negative correlation between Internet use and food safety evaluations is more obvious among rural residents, young people, and less educated residents. Finally, propensity score matching (PSM) is applied to conduct a robustness check. This paper provides new evidence for studies on the relationship between Internet use and an individuals’ food safety cognition, as well as additional policy enlightenment for food safety risk management in the digital age.

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“…The relationship between food safety and reliability was previously recorded in literature (De Jonge et al, 2008;Lagerkvist et al, 2018;Latorres et al, 2016). Studies also indicate that food safety has an impact on consumers' willingness to pay (Riccioli et al, 2020), pointing out that consumers assign a higher value for safer food (Wongprawmas & Canavari, 2017).…”

Section: Cognitive Evaluation Of Food Antioxidantsmentioning

confidence: 70%

“…The importance given by consumers to food safety issues (Lagerkvist et al, 2018;Wongprawmas & Canavari, 2017) and healthy eating (Carrillo et al, 2011;Rembischevski & Caldas, 2020) can determine the potential future of any food ingredient (Varela & Fiszman, 2013). As mentioned by Grunert (2005) quality and safety perception by consumers is greatly related to food choice, consumer demand and can be connected to price perception and willingness to pay (Gifford & Bernard, 2011).…”

Section: Introductionmentioning

confidence: 99%

Consumer awareness of food antioxidants. Synthetic vs. Natural

et al. 2021

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Food antioxidants are a core topic of food science due mainly to the consumption of ultra-processed foods, which cannot be overlooked, and represent an importance to modern society. At the same time, natural food antioxidants are gaining attention in studies due to its food safety aspects, that commonly affect food choices. Based on this, the present study aimed to explore the cognitive evaluation of food antioxidants by consumers using the qualitative consumer technique Word Association. Two stimuli were given. Respondents were first asked to write down the first four words that came to mind; descriptions, associated thoughts, or feelings when reading "Food Antioxidants". Secondly the word Natural was added and the stimulus was "Natural Food Antioxidants". The Word Association technique has been shown to be an important tool for cognitive evaluation of the perception of food antioxidants, and the dimensions, Health, Food Safety, Preservatives, Source and Preference which arose and differentiated the stimuli. The results revealed some prior knowledge about issues related to food antioxidants, natural or not. Additionally, showed a clear potential use for natural food antioxidants by the food industry, judging by consumer perception that primarily related cognitively to positive aspects of healthy and food safety.

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How consumer confidence in food safety practices along the food supply chain determines food handling practices: Evidence from Ghana

Cited by 27 publications

References 33 publications

Study about Food Choice Determinants According to Six Types of Conditioning Motivations in a Sample of 11,960 Participants

Study about Food Choice Determinants According to Six Types of Conditioning Motivations in a Sample of 11,960 Participants

Association of Internet Use with Attitudes Toward Food Safety in China: A Cross-Sectional Study

Consumer awareness of food antioxidants. Synthetic vs. Natural

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