Sécurité sanitaire des aliments et consommateurs

Abstract

Recent crises associated with food safety issues in the affluent world, particularly the BSE crisis, bring about profound changes, temporary and/or permanent, in food consumption patterns and attitudes. Experts evaluate risks using various probabilistic tools, for example epidemiological data (mortality and morbidity rates associated with a given occurrence). Lay people, however, rather than evaluating risk in a probabilistic fashion, perceive it in ways that are often described as "irrational" by experts, industry and authorities and are sensitive to media coverage. To say the least, experts and consumers often disagree. This is particularly true when it comes to possible dangers associated with food. Food is the one most intimate form of consumption: What we eat enters our body, becomes part of ourself. Thus humans tend to protect their body and their self against possible toxic, dangerous intrusions through food. Perception of risk by the consumer can be in part predicted. Relevant dimensions include risk configuration (certain types and configurations tend to increase public outrage). Other factors are associated with psychological and cognitive features, what anthropologists call "magical thinking", but also social and cultural factors. Not all groups and cultures are equally fearful or worried, and not about the same risks.