国外食品安全风险认知研究与进展被引量：19

A Survey of Food Safety Risk Perceptions Research and Progress in Western Countries

下载PDF

导出

摘要决定食品安全行为的是消费者对食品安全风险的主观认知而不是风险本身。食品安全风险认知主要由消费者对风险的熟悉程度、对风险的恐惧感和风险暴露程度等因素决定。社会和心理因素扭曲了,更多时候放大了食品安全风险。食品安全风险认知一般可从六个维度来解释,即身体损失、性能损失、金钱损失、时间损失、社会损失和心理损失。风险认知超过一定水平,消费者会采取一系列措施降低自身面临的风险。 Consumer behavior is decided by the perception rather than the food safety risk itself. There are three underlying factors affecting perception of risk---familiarity, dread, and exposure. Consumer risk perception of food safety is determined not so much by the hazard itself as is by the social and psychological characteristics of the food hazard. Perceived risk of food safety can be measured by category of loss, namely physical, performance, financial, time, social and psychological loss. Where consumers perceive risk, they often develop strategies to reduce risk.

作者胡卫中齐羽华淑芳

机构地区浙江大学中国农村发展研究院浙江大学城市学院

出处《安徽农业大学学报（社会科学版）》 2008年第2期53-56,共4页 Journal of Anhui Agricultural University:SOC.SCI.

基金浙江省杭州市哲学社会科学规划课题(C07GL05:<消费者食品安全风险认知研究>)

关键词食品安全风险认知影响因素措施 food safety risk perceptions factors strategies

分类号 F014.32 [经济管理—政治经济学]

引文网络
相关文献

参考文献16

1王志刚.食品安全的认知和消费决定∶关于天津市个体消费者的实证分析[J].中国农村经济,2003(4):41-48. 被引量：165
2周洁红.消费者对蔬菜安全认知和购买行为的地区差别分析[J].浙江大学学报（人文社会科学版）,2005,35(6):113-121. 被引量：57
3[3]Yeung,R.M.W & Morris,J.Consumer perception of food risk in chicken meat[J].Nutrition & Food Science,2001,31 (6):270-8.
4[4]Yeung,R.M.W.& Yee,W.M.S.Risk reduction:an in-sight from he UK poultry industry[J].Nutrition & Food Science,2003,33 (5):219-29.
5[5]Mahon,D.& Cowan,C.Irish consumers' perception of food safety risk in minced beef[J].British Food Journal,2004,106 (4):301-12.
6[6]Homibrook,S.A.,McCarthy,M.& Fearne,A.Con-sumers' perception of risk:the case of beef purchases in Irish Supermarkets[J].International Journal of Retail &Distribution Management,2005,33 (10):701-15.
7[7]Smith,D.& Riethmuller,P.Consumer concerns about food safety in Australia and Japan[J].International Journal of Social Economics,1999,26 (6):724-41.
8[8]Mitchell,V-W.Consumer perceived risk:conceptualisa-tions and models[J].European Journal of Marketing,1999,33 (1/2):163-95.
9[9]Mitchell,V-W.& Greatorex,M.Risk reducing strategies used in the purchase of wine in the UK (J].European Journal of Marketing,1989,23 (9):31-46.
10[10]Dowling,GR Perceived risk:the concept and its measure-ment[J].Psychology and Marketing,1986,3 (3):193-210.

二级参考文献22

1李里特.<有机农业和绿色食品>[J].<中国农业可持续发展研究>,2001,.
2片山隆男.<消费的经济分析>[M].东京:劲草书房,1996年..
3甲斐谕.[R].,1999年..
4Katherine Clancy( ed. ) : In Consumer Demands in the Market Place : Public Policies Related to Food Safety,Quality and Huma Health. Washington,D. C. : Resources for the Future,1986.
5Julie A. Caswell( ed. ) : Economics of Food Safety, Elsevier Science Publishing Co. Inc., 1990.
6John M. Antle: Choice and Efficiency in Food Safety Policy,The AEI Press, Washington,D. C., 1995.
7U. S. Surgeon General: The Surgeon General' s Report on Nutrition and Health, U. S. Department of Health and Human Services, Public Health Service,Washington,D. C. : U. S. Govermmmt Printing Office, 1988.
8Theodore W. Schultz:The Value of the Ability to Deal with Disequilibia,Journal of Economic Literature, 1975.
9Gray S. Becker: The Economic Approach to Human Behavior, Chicago: University of Chicago Press, 1977.
10Michael Grossrnan:On the Concept of Health Capital and the Demand for Health,Journal of Political Economy, 1972.