Consumer’s risk perception of foodborne diseases and high-risk food safety practices in domestic kitchens
Open accessAbstract
Food safety incidents caused by foodborne diseases is the most prominent food safety problem in the world, and especially in China. In order to analyze consumers’ risk perception of foodborne diseases, the present study has expanded previous work by conducting a survey in Wuxi, Jiangsu Province. 834 valid questionnaires were collected. The survey showed that most of the respondents were not familiar with the pathogens. Only 53.24% of the respondents stated that they always separated raw and cooked food during storage and handling. The study provides analysis of individual characteristics who perceived low risk of foodborne diseases, that is, lower education level and lower income. The government should effectively popularize knowledge about food safety, and guide consumers in developing correct eating habits and behaviors, thereby further improving consumers’ understanding and risk perception of foodborne diseases.
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60-80% of food poisoning cases originate from household food handling practices.
“Given that 60–80% of food poisoning cases originate from household food handling practices [26,27,28,29], consumers play a pivotal role in ensuring food safety.”
From Food Safety Knowledge, Attitude, and Practices (KAP) of Urban Consumers in Low-Income and Lower-Middle-Income Countries (LLMICs): A Scoping Review (2026) · cites this paper as [28]
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References 27 · Cited by 10
- Authors
- Wang, S., Shan, L., Wang, X., & Wu, L.
- Affiliations
- Jiangnan University (CN)
- Venue
- International Food and Agribusiness Management Review
- Publisher
- Walter de Gruyter GmbH
- Published
- 2019-09-11
- Volume
- 22
- Issue
- 5
- Pages
- 707-716
- ISSN
- 1096-7508 (ISSN-L)
- 1559-2448
- OpenAlex
- W2952128147
- Cited by
- 10
- References
- 27
- Citations by year
- 2026: 3 · 2024: 3 · 2023: 1 · 2022: 2 · 2021: 1
- FWCI
- 0.58
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- Locations
- The International Food and Agribusiness Management Review (publishedVersion, cc-by-nc-sa)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Safety and Hygiene
- Social Sciences › Sociology and Political Science › Risk Perception and Management
- Life Sciences › Agricultural and Biological Sciences › Food Science › Salmonella and Campylobacter epidemiology
- Keywords
- food poisoning, risk perception, consumer perception, food safety knowledge, socioeconomic factors, food safety education, dietary habits, Wuxi
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