Consumer's risk perception of foodborne diseases and highrisk food safety practices in domestic kitchens

Abstract

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.