Risk perceptions and food-handling practices in the home

Evans, Keith S.; Teisl, Mario F.; Lando, Amy M.; Liu, Sherry T.

doi:10.1016/j.foodpol.2020.101939

Cited by 21 publications

(16 citation statements)

References 77 publications

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“…Similarly, other noted barriers to behavioural change, such as laziness, time pressure, and inconvenience, may be attributed partially to the lack of attention paid to food hygiene risks (Young & Waddell, 2016). Thus, even though risk perceptions are found to correlate with more frequent handwashing and risk-mitigating cross-contamination behaviours (Evans et al, 2020), risk perceptions for food safety and hygiene risks tend to be low.…”

Section: Psychological Perspectives On Food Safety Risks: Cognitive A...mentioning

confidence: 93%

“…Researchers have found that women were more likely to wash their hands with hot water and soap (Evans & Redmond, 2018;Thomas & Feng, 2021). These lower compliance rates may be related males reporting greater confidence in their kitchen hygiene (Evans et al, 2020). However, women were also more likely to eat raw cookie dough and cake batter, a risky practice at the time (Kosa et al (2015b).…”

Section: Gendermentioning

confidence: 99%

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Kitchen Life 2

Weller¹,

Kaptan²,

Bhandal³

et al. 2022

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The aim of the Kitchen Life 2 project is to identify the key behaviours relating to food safety that occur in domestic and business kitchens, as well as the factors that may reduce the likelihood to enact recommended food safety and hygiene behaviours. The outcomes will inform risk assessment and development of hypotheses for behavioural interventions. The goal of this literature review was to ensure that the research design and fieldwork techniques identify existing key behaviours, actors, triggers and barriers in domestic and business kitchens to develop successful behavioural interventions and risk assessment models. Additionally, we have included the impacts of Covid-19 pandemic and national lockdowns on food safety practices in domestic and business kitchens. This addition is important because FSA policy response to the pandemic should address the needs of both consumers and food businesses due to reduced ability to deliver inspection and enforcement activities, business diversification (for example, shifting to online delivery and takeaway), increasing food insecurity, and change in food consumption behaviours (for example, cooking from scratch) (FSA, 2020).

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Section: Psychological Perspectives On Food Safety Risks: Cognitive A...mentioning

confidence: 93%

Section: Gendermentioning

confidence: 99%

Kitchen Life 2

Weller¹,

Kaptan²,

Bhandal³

et al. 2022

View full text Add to dashboard Cite

show abstract

“…The consumers' judgment of actual risk is inherent through risk attitude (Schroeder et al, 2007). Evidence shows that food control risk perception determines consumers' consumption of unsafe food (Lagerkvist et al, 2013;Evans et al, 2020), promoting information-seeking behavior (Lusk and Coble, 2005). Information seeking is important for learning, social behavior, and decision-making (Kelly and Sharot, 2021).…”

Section: Literature Reviewmentioning

confidence: 99%

Consumers' food control risk attitude for blockchain traceable information seeking: Evidence from fresh fruit buyers in China

Zhai

Sher

et al. 2022

Front. Sustain. Food Syst.

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The blockchain-based traceability in agri-food marketing has brought a disruptive paradigm shift by removing the inherent information asymmetry problem. Likewise, revealing sufficient product quality and attributes information could break agricultural markets' “Lemon Market” dilemma. This study takes the fresh fruit with blockchain traceability QR label as a case and systematically investigates the influence of consumers' food control risk attitude on information-seeking intentions. We utilized online survey data of 1,058 fresh fruit buyers and simultaneously applied ordinary least square (OLS), ordered logit model (Ologit), and propensity score matching (PSM) approaches to overcome the potential self-selection biases and confounding factors. The results show that risk attitude significantly negatively impacts consumers' information seeking fresh fruits. The stronger consumers' risk preference, the lower the probability of information seeking. Furthermore, we used PSM to overcome potential sample selectivity bias; therefore, PSM reinforces the significance of OLS and Ologit results. The sub-sample estimation results show that young individuals with high school and below education have stronger blockchain information-seeking intentions. The study provides new insights into the role of food control risk attitude and agri-food information traceability and offers several measures for policy and practice to realize a border trajectory in agri-food information disclosure.

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“…Food safety studies have shown that consumers’ FSRP—perception of health risks inherent in the consumption of unsafe food—significantly determines consumers’ food‐related choices (e.g. Eom, 1994; Evans et al, 2020; Lagerkvist et al, 2013; Lusk & Coble, 2005). The general observation is that trust, information and market‐related variables are key determinants of FSRP in both developed and developing countries.…”

Section: Review Of Relevant Literaturementioning

confidence: 99%

Consumers’ food control risk perception and preference for food safety certification in emerging food markets

Akinwehinmi

Ogundari

Amos

2021

J Agricultural Economics

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Food safety as a credence food attribute potentially leaves room for adverse selection arising from information asymmetry between consumers and suppliers. To mitigate this market inefficiency, certification works effectively when a credible control system is in place. However, in a situation where control is weak and uncoordinated, introducing certification may encounter consumer‐related behavioural barriers. The case of weak food control in an emerging market in sub‐Saharan Africa (SSA) gives us a unique opportunity to stochastically link consumers’ perception of the food control system to preference for different food safety certification options. We test the hypothesis that this perception induces consumers to depend on subjective cue food safety attributes. Using choice experiment data, we estimate a hybrid choice model that includes consumers’ perceptions of food control, accounting for measurement errors and endogeneity bias. Our results show that a strong preference for food safety may not translate into a positive valuation of any of the certification schemes when we control for consumer perception of food control. Consumers are likely to rely more on subjective cue attributes if they have negative perceptions of food control. When such cue attributes are susceptible to market manipulation, consumers become more vulnerable to the risk of adverse selection in the food market. We recommend combining market mechanisms with strengthened food control systems and boosting consumers’ confidence in food control to address asymmetric information problems in emerging food markets.

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Risk perceptions and food-handling practices in the home

Cited by 21 publications

References 77 publications

Kitchen Life 2

Kitchen Life 2

Consumers' food control risk attitude for blockchain traceable information seeking: Evidence from fresh fruit buyers in China

Consumers’ food control risk perception and preference for food safety certification in emerging food markets

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