Food Protection Trends - March/April 2023 - 114
Perceptions of risk
" Risk " is the possibility of something bad or undesirable
happening (17). The perception of risk includes the
perceived likelihood of a risk occurring, the individual's
perceived susceptibility to the risk, and the perceived severity
that the risk could cause (10). Several studies have examined
the concept of risk perception as an important antecedent
to purchasing food or enacting food safety behavior (43).
Risk, as a feeling, may influence individual judgments and
decisions in preventative behavior and control (80). Perception
of risk is an important component of changing consumer
food safety behavior (84, 85), and data detailing consumer
perceptions of risk in middle- or low-income countries are
lacking (43). There is a need to consider differences in risk
perceptions to obtain greater insight into the cognitive representation
of risk (79). It has been reported that improving
consumers' risk perception of foodborne illness is critical to
assist in prevention of foodborne illness (78). It is also suggested
that to enable the creation of effective consumer food
safety education interventions in the future, there is a need to
use theory-based approaches and frame messages to enhance
emotion and relate to pre-existing risk perceptions among
consumers (32, 43).
In relation to risk, misconceptions and biases can exist
that may result from an individual's experience with a given
risk (87). Risk misconceptions may prevent the implementation
of effective food safety practices (40) and may have
consequences for domestic food safety. Underestimating the
potential occurrence or severity of risk to " self " compared
with other people ( " others " ) is known as an optimistic bias
(87), and optimistic bias gives individuals the perception of
invulnerability (76).
Perceptions of control
" Control " is the ability or power to influence an outcome,
action, or behavior (15). The perception of control is an
individual's perceived ability to control an outcome (7,
13, 62), the locus of which can be internal (whereby an
individual believes they can control the specific outcome) or
external (whereby an individual believes they cannot control
the specific outcome) (75). It is suggested that an internal
locus of control will result in desirable behavior; however, in
terms of consumer food safety research, disagreement exists
about the relationship between the locus of control and food
safety behaviors (1, 38). Misconceptions and overestimation
of control, known as " illusion of control, " can also occur,
whereby individuals perceive themselves to have greater
levels of control than others (59, 83). It is suggested that the
illusion of control can result in consumers overlooking food
safety education initiatives (67).
Perceptions of responsibility
" Responsibility " relates to being accountable or having a
duty to take care of or deal with something (16). Perceiving
114 Food Protection Trends March/April
a sense of personal responsibility may encourage desirable
behaviors, particularly if individuals believe that they are
accountable for the consequences of their actions (12). There
is limited research on how consumers perceive their own
responsibility for ensuring food safety and locate this within
a broader perspective on responsibility along the food chain
as a whole (29). Redmond (68) and Redmond and Griffith
(71) surmise that multiple food safety responsibilities are
required by the consumer during domestic food preparation
and that failure to assume or accept personal responsibility
for food safety in the home may increase the risks of
foodborne illness due to unsafe food handling behaviors.
Perceptions of hygiene consciousness
" Consciousness " is the state of being aware of and
responsive to situations (14). In terms of food safety research,
hygiene consciousness relates to an individual's perception
of personal knowledge/awareness, interest, and concern for
food safety. Generally, consumers perceive themselves to
know a great deal about food safety. Studies have determined
high levels of food safety knowledge among consumers;
however, food safety knowledge does not translate into food
safety behavior (4, 24, 28, 39, 60, 63, 64, 74, 81). Perceptions
of hygiene consciousness are seldom explored in consumer
food safety research studies; however, such studies suggest
vulnerable consumers perceive themselves to be more
hygiene conscious than others (33).
Identified need for research
Given the importance of understanding consumer food
safety perceptions and the lack of such data concerning
consumers in Lebanon, the research question for this study
was as follows: What are the perceptions of risk, control,
responsibility, and consciousness regarding food safety
among consumers in Lebanon? The objectives of this
study were to obtain quantitative data from consumers
in Lebanon regarding their perceptions of personal levels
of food safety risk, control, responsibility, and hygiene
consciousness and to compare personal perceptions with the
levels they perceive others to have. Such data are required
to understand consumer cognitions associated with food
safety, and importantly, to enable targeting of effective food
safety education strategies in the future to reduce the risk of
foodborne infection.
MATERIALS AND METHODS
Ethical approval
Ethical approval for the research project and all associated
documentation was sought and obtained from the Cardiff
School of Sport and Health Sciences, Healthcare and Food
Research and Ethics Committee at Cardiff Metropolitan
University (Ethics reference: 9298) and the Ethics panel
at the Modern University for Business and Science (Ethics
reference: MU-20171104-1).
Food Protection Trends - March/April 2023
Table of Contents for the Digital Edition of Food Protection Trends - March/April 2023
Perceptions of Risk, Control, and Responsibility Regarding Food Safety among Consumers in Lebanon
Fresh Produce Harvesting Equipment – A Review of Cleaning and Sanitizing Practices and Related Science
Assessing Physical Attributes Associated with Implementation of Risk Management Practices among Small Strawberry Farms
Evaluating Misinformation on YouTube about Washing Produce Before and During the COVID-19 Pandemic
Minimally Processed Vegetables: Consumer Profile, Consumption Habits, and Perceptions of Microbiological Risk
Beyond the Bio
PDG Highlight
Industry Products
Letter to the Editor
Coming Events
Food Protection Trends - March/April 2023 - Cover1
Food Protection Trends - March/April 2023 - Cover2
Food Protection Trends - March/April 2023 - 105
Food Protection Trends - March/April 2023 - 106
Food Protection Trends - March/April 2023 - 107
Food Protection Trends - March/April 2023 - 108
Food Protection Trends - March/April 2023 - 109
Food Protection Trends - March/April 2023 - 110
Food Protection Trends - March/April 2023 - 111
Food Protection Trends - March/April 2023 - Perceptions of Risk, Control, and Responsibility Regarding Food Safety among Consumers in Lebanon
Food Protection Trends - March/April 2023 - 113
Food Protection Trends - March/April 2023 - 114
Food Protection Trends - March/April 2023 - 115
Food Protection Trends - March/April 2023 - 116
Food Protection Trends - March/April 2023 - 117
Food Protection Trends - March/April 2023 - 118
Food Protection Trends - March/April 2023 - 119
Food Protection Trends - March/April 2023 - 120
Food Protection Trends - March/April 2023 - 121
Food Protection Trends - March/April 2023 - 122
Food Protection Trends - March/April 2023 - 123
Food Protection Trends - March/April 2023 - 124
Food Protection Trends - March/April 2023 - 125
Food Protection Trends - March/April 2023 - Fresh Produce Harvesting Equipment – A Review of Cleaning and Sanitizing Practices and Related Science
Food Protection Trends - March/April 2023 - 127
Food Protection Trends - March/April 2023 - 128
Food Protection Trends - March/April 2023 - 129
Food Protection Trends - March/April 2023 - 130
Food Protection Trends - March/April 2023 - 131
Food Protection Trends - March/April 2023 - 132
Food Protection Trends - March/April 2023 - 133
Food Protection Trends - March/April 2023 - 134
Food Protection Trends - March/April 2023 - 135
Food Protection Trends - March/April 2023 - 136
Food Protection Trends - March/April 2023 - 137
Food Protection Trends - March/April 2023 - 138
Food Protection Trends - March/April 2023 - 139
Food Protection Trends - March/April 2023 - 140
Food Protection Trends - March/April 2023 - 141
Food Protection Trends - March/April 2023 - 142
Food Protection Trends - March/April 2023 - 143
Food Protection Trends - March/April 2023 - Assessing Physical Attributes Associated with Implementation of Risk Management Practices among Small Strawberry Farms
Food Protection Trends - March/April 2023 - 145
Food Protection Trends - March/April 2023 - 146
Food Protection Trends - March/April 2023 - 147
Food Protection Trends - March/April 2023 - 148
Food Protection Trends - March/April 2023 - 149
Food Protection Trends - March/April 2023 - 150
Food Protection Trends - March/April 2023 - 151
Food Protection Trends - March/April 2023 - 152
Food Protection Trends - March/April 2023 - 153
Food Protection Trends - March/April 2023 - 154
Food Protection Trends - March/April 2023 - 155
Food Protection Trends - March/April 2023 - 156
Food Protection Trends - March/April 2023 - 157
Food Protection Trends - March/April 2023 - 158
Food Protection Trends - March/April 2023 - 159
Food Protection Trends - March/April 2023 - 160
Food Protection Trends - March/April 2023 - Evaluating Misinformation on YouTube about Washing Produce Before and During the COVID-19 Pandemic
Food Protection Trends - March/April 2023 - 162
Food Protection Trends - March/April 2023 - 163
Food Protection Trends - March/April 2023 - 164
Food Protection Trends - March/April 2023 - 165
Food Protection Trends - March/April 2023 - 166
Food Protection Trends - March/April 2023 - Minimally Processed Vegetables: Consumer Profile, Consumption Habits, and Perceptions of Microbiological Risk
Food Protection Trends - March/April 2023 - 168
Food Protection Trends - March/April 2023 - 169
Food Protection Trends - March/April 2023 - 170
Food Protection Trends - March/April 2023 - 171
Food Protection Trends - March/April 2023 - 172
Food Protection Trends - March/April 2023 - 173
Food Protection Trends - March/April 2023 - 174
Food Protection Trends - March/April 2023 - 175
Food Protection Trends - March/April 2023 - 176
Food Protection Trends - March/April 2023 - 177
Food Protection Trends - March/April 2023 - 178
Food Protection Trends - March/April 2023 - 179
Food Protection Trends - March/April 2023 - Beyond the Bio
Food Protection Trends - March/April 2023 - 181
Food Protection Trends - March/April 2023 - 182
Food Protection Trends - March/April 2023 - PDG Highlight
Food Protection Trends - March/April 2023 - 184
Food Protection Trends - March/April 2023 - 185
Food Protection Trends - March/April 2023 - 186
Food Protection Trends - March/April 2023 - 187
Food Protection Trends - March/April 2023 - Industry Products
Food Protection Trends - March/April 2023 - 189
Food Protection Trends - March/April 2023 - 190
Food Protection Trends - March/April 2023 - 191
Food Protection Trends - March/April 2023 - 192
Food Protection Trends - March/April 2023 - Letter to the Editor
Food Protection Trends - March/April 2023 - 194
Food Protection Trends - March/April 2023 - 195
Food Protection Trends - March/April 2023 - 196
Food Protection Trends - March/April 2023 - 197
Food Protection Trends - March/April 2023 - 198
Food Protection Trends - March/April 2023 - 199
Food Protection Trends - March/April 2023 - Coming Events
Food Protection Trends - March/April 2023 - Cover3
Food Protection Trends - March/April 2023 - Cover4
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