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Food risk management quality: Consumer evaluations of past and emerging food safety incidents

van Kleef, Ellen, Ueland, Øydis, Theodoridis, Gregory, Rowe, Gene, Pfenning, Uwe, Houghton, Julie, van Dijk, Heleen, Chryssochoidis, George M., Frewer, Lynn J. (2009) Food risk management quality: Consumer evaluations of past and emerging food safety incidents. Health, Risk and Society, 11 (2). pp. 137-163. ISSN 1369-8575. E-ISSN 1469-8331. (doi:10.1080/13698570902784265) (The full text of this publication is not currently available from this repository. You may be able to access a copy if URLs are provided)

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Official URL
http://www.dx.doi.org/10.1080/13698570902784265

Abstract

In European countries, there has been growing consumer distrust regarding the motives of food safety regulators and other actors in the food chain, partly as a result of recent food safety incidents. If consumer confidence in food safety is to be improved, a systematic understanding of what consumers perceive to be best practice in risk management is crucial. Previous qualitative and quantitative research has revealed underlying factors determining consumer perceptions of food risk management quality. The aim of the current case studies is to provide ‘proof of principles’ of these different factors against historic and emerging food safety incidents. Participants in four countries were questioned about country specific case studies, guided by the earlier findings regarding factors that determine perceived good practice in food risk management. In each country, two food safety incidents were selected. Semi-structured interviews with at least 25 participants per case study were conducted in Germany (BSE; nematode worms in fish), Greece (mould in Greek yogurt/carcinogenic honey crisis; avian influenza), Norway (E. coli in meat; contaminants in Norwegian salmon) and the UK (BSE; contaminants in Scottish salmon). The results generally confirm the importance of the previously identified factors, which help to explain relative perceptions of well and poorly managed incidents. Differences and similarities across countries and cases are detailed, and implications for future efforts to communicate about risk management are drawn.

Item Type: Article
DOI/Identification number: 10.1080/13698570902784265
Uncontrolled keywords: food safety, consumer evaluations, food risk management, trust, food safety incidents
Subjects: H Social Sciences > HF Commerce > HF5351 Business
Divisions: Faculties > Social Sciences > Kent Business School
Depositing User: Kimberley Attard-Owen
Date Deposited: 07 Dec 2015 11:39 UTC
Last Modified: 29 May 2019 16:37 UTC
Resource URI: https://kar.kent.ac.uk/id/eprint/52795 (The current URI for this page, for reference purposes)
Chryssochoidis, George M.: https://orcid.org/0000-0001-9868-7119
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