Consumer Perceptions of Risk: Implications for Food Safety Policy
نویسنده
چکیده
In the 1995 Food Marketing Institute Survey, 77 percent of shoppers were completely or mostly confident that foods in their supermarket are safe. This percentage is still lower than the 90 percent in 1985-88, or even the 82 percent in 1991, but is increasing. Respondents were asked to volunteer their concerns as to "threats" to the food supply. Spoilage was given by 52 percent (significantly higherthan the 41 percent in 1994); the nextmost frequent was pesticides, residues, insecticides, herbicides for a total of 15 percent. When the list of hazards was presented one by one, 74 percent considered residues, such as pesticides and herbicides, to be serious hazards; 52 percent, antibiotics and hormones in poultry and livestock; 22 percent, additives, preservatives and artificial coloring. The authors suggest that a hazard may not be seen as a threat because it is perceived to be of low occurrence.
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