Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 416707
Title Consumer perceptions of risks of chemical and microbiological contaminants associated with food chains: A cross-national study
Author(s) Kher, S.V.; Jonge, J. de; Wentholt, M.T.A.; Deliza, R.; Cunha de Andrade, J.; Cnossen, H.J.; Lucas Luijckx, N.B.; Frewer, L.J.
Source International Journal of Consumer Studies 37 (2013)1. - ISSN 1470-6423 - p. 73 - 83.
Department(s) Marketing and Consumer Behaviour
Publication type Refereed Article in a scientific journal
Publication year 2013
Keyword(s) mad-cow-disease - safety issues - expert attitudes - human health - management - traceability - quality - hazards - determinants - knowledge
Abstract The development and implementation of effective systems to identify vulnerabilities in food chains to chemical and microbiological contaminants must take account of consumer priorities and preferences. The present investigation attempted to understand consumer perceptions associated with chemical and microbiological contaminants in four specific food chains (drinking water, farmed salmon, chicken and milk powder). To this end, ten focus group discussions were held in five different countries (Poland, Ireland, the Netherlands, France and Brazil). Consumers expressed higher concerns about chemical, as compared with microbial, contaminants. Chemical contaminants were more strongly associated with the potential for severe consequences, long-term effects and lack of personal control. Traceability was considered by consumers as a useful tool that offers the potential to improve consumer confidence in food safety.
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