Public Perceptions of the Potential Hazards Associated with Food Production and Food Consumption: An Empirical Study

Abstract

Although public perceptions of food‐related hazards receive much media comment and debate, the research literature on such perceptions is sparse and piecemeal. In the reported study, 216 people completed a questionnaire relating to their perceptions of the “risk characteristics” of potential hazards associated with various aspects of food production and food consumption. Responses were examined via principal‐components analysis to obtain a structural representation of risk perception of the kind provided by Fischhoff, Slovic, and their colleagues in their seminal psychometric work.(1,2) A three‐component solution accounting for 87% of the variance was obtained, with the dimensions labeled as “severity,”“unknown,” and “number of people exposed.” The findings also yielded information pointing to evidence of the phenomenon of unrealistic optimism. We conclude that our findings offer a useful base upon which further in‐depth research integrating different perspectives on risk perception with respect to food‐related hazards may be developed.