Risk reduction: an insight from the UK poultry industry

Abstract

Consumer perception of a harmful and hazardous food risk and the strategies to reduce the exposure to such a risk are examined. A survey of 172 respondents confirmed the perceived risk theory and risk reducing strategies commonly used for the downside risk, and that expectations of negative utility are relevant to understand consumer perception of food safety risk. This study also shows that consumers are able to assess the uncertainty and the negative consequence of a perceived hazardous risk, and take action to reduce their exposure to the perceived risk. The findings seem to support the quality assurance scheme, useful information, brand, or product origin, which are the important risk reducing strategies of microbiological risk. Being a pilot study, this framework should be tested by using a product with which the risk is perceived to be beyond the control of consumers.

Citation

Yeung, R.M.W. and Yee, W.M.S. (2003), "Risk reduction: an insight from the UK poultry industry", Nutrition & Food Science, Vol. 33 No. 5, pp. 219-229. https://doi.org/10.1108/00346650310499749