Perceptions of food risk management among key stakeholders: Results from a cross-European study

Kleef, Ellen van; Frewer, Lynn J.; Chryssochoidis, George; Houghton, Julie; Korzen-Bohr, Sara; Krystallis, T.; Lassen, Jesper; Pfenning, Uwe; Rowe, Gene

doi:10.1016/j.appet.2006.02.002

Cited by 128 publications

(145 citation statements)

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“…In general, limited disagreements emerged on the ranking of the food safety issues. A similar observation was done in a study by Van Kleef et al (2006) who found also limited differences in the way food safety experts from industry, government, consumer organizations, research institutes and universities perceive different aspects of food safety management. They observed the experts more as a homogenous group, this in contrast to consumers which they considered as a heterogeneous group (van Kleef et al, 2006).…”

Section: Discussionmentioning

confidence: 65%

“…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). However, to the authors" knowledge, a survey with farm-to-fork key stakeholders on priorities and challenges on the safety of the fresh-produce chain is lacking.…”

Section: Introductionmentioning

confidence: 99%

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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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Section: Discussionmentioning

confidence: 65%

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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“…Evidence shows that proactive behaviour by regulators through providing information about what is being done to identify, prevent and manage food risks and presenting consistent information about preventative programs and enforcement elements is a particularly effective method of communicating with consumers (Cope et al, 2010). Consumers have shown a preference for risk management strategies for food safety that are communicated regularly (Cope et al, 2010 (Van Kleef et al, 2006). However, the provision of information to consumers, whether it be through proactive or reactive methods, must be tailored to consumer need, because of the presence of 'information overload' (Van Kleef et al, 2006) which means that people won't necessarily take information in (Ward, 2010.…”

Section: Discussionmentioning

confidence: 99%

“…Consumers have shown a preference for risk management strategies for food safety that are communicated regularly (Cope et al, 2010 (Van Kleef et al, 2006). However, the provision of information to consumers, whether it be through proactive or reactive methods, must be tailored to consumer need, because of the presence of 'information overload' (Van Kleef et al, 2006) which means that people won't necessarily take information in (Ward, 2010.…”

Section: Discussionmentioning

confidence: 99%

How food regulators communicate with consumers about food safety

Wilson

Meyer

Webb³

et al. 2015

British Food Journal

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PurposeThe purpose of this paper is to report how food regulators communicate with consumers about food safety and how they believe consumers understand their role in relation to food safety. The implications of this on the role of food regulators are considered. MethodologyForty two food regulators from Australia, New Zealand and the United Kingdom participated in a semi-structured interview about their response to food incidents and issues of food regulation more generally. Data were analysed thematically. Originality/valueThere is a lack of information about how food regulators communicate with consumers about food safety and how food regulators perceive consumers to understand food regulation. It is this gap that forms the basis of this paper.

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“…La confianza en las instituciones públicas y en la industria alimentaria también tendrían un papel influyente en la generación de confianza en los ciudadanos hacia las nuevas tecnologías en general (Ronteltap et al, 2007). Por el contrario, la percepción de ocultación de incertidumbre por parte de las instituciones reguladoras incrementaría la percepción de riesgo (van Kleef et al, 2006).…”

Section: Las Actitudes De Los Ciudadanosunclassified

El papel de la información en las cogniciones y percepciones hacia nuevas tecnologías aplicadas a los alimentos

et al. 2014

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ResumenEn las últimas décadas se han desarrollado un gran número de tecnologías aplicadas a la alimentación, que han dado lugar a diversas innovaciones: alimentos modificados genéticamente, alimentos funcionales, nuevas tecnologías de conservación (por irradiación, por altas presiones, por campo eléctrico pulsado, etc.) o nuevas aplicaciones basadas en la nanotecnología. Se trata de novedades respecto a las cuales una gran parte de los consumidores, aunque no dispongan más que de una vaga idea de sus características, pueden posicionarse adoptando conductas de rechazo. El desarrollo constante de nuevos procesos y técnicas que incorporan beneficios diversos a los productos alimentarios no siempre es percibido ni bien valorado por los consumidores, en un contexto en que existen percepciones negativas hacia los procesos de industrialización de la producción agroalimentaria. La información que se recibe y los conocimientos que se adquieren sobre las nuevas tecnologías alimentarias se han considerado un factor clave en la formación de actitudes hacia las mismas. Por ello, presenta un gran interés examinar como varían dichas percepciones y actitudes, en función de la información que se recibe y de cómo ésta es interpretada. En el estudio que aquí se presenta, se ha analizado el cambio en percepciones y actitudes en un conjunto de consumidores a los que se ha proporcionado información sobre dos tipos de tecnología agroalimentaria: biotecnologías y tecnologías de conservación. Para ello, se ha identificado previamente cuales eran las percepciones, conocimientos y actitudes preexistentes. Posteriormente, se ha distribuido información escrita y audiovisual y se han examinado la modificación del conocimiento previo, la fiabilidad atribuida a las fuentes y los procesos de integración de la nueva información en los conocimientos y creencias preexistentes.

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Perceptions of food risk management among key stakeholders: Results from a cross-European study

Cited by 128 publications

References 40 publications

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

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

How food regulators communicate with consumers about food safety

El papel de la información en las cogniciones y percepciones hacia nuevas tecnologías aplicadas a los alimentos

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