Data/hora: 27/07/2024 03:02:16

Provedor de dados: 	Institutional Archive of Ifreme (ArchiMer)	
País: 	France	
Título: 	Stakeholders' perceptions, attitudes and practices towards risk prevention in the food chain	
Autores: 	Lupo, Coralie; Wilmart, O.; Van Huffel, X.; Dal Pozzo, F.; Saegerman, C.	
Data: 	2016-08	
Ano: 	2016	
Palavras-chave: 	Risk perception; Animal health; Plant health; Food safety; Online survey; Web survey.	
Resumo: 	An online survey was conducted to describe stakeholders' perceptions, attitudes and practices towards risk prevention in the food chain and to explore if common features could be extracted from different fields of competency or groups of stakeholders. Out of 80 participants, 60% believed that pathogenic microorganisms were the main hazard to prevent. Twenty-four percent perceived climate change as the main risk factor. Seventy-three percent believed that hazards in the food chain are preventable and they often showed a positive attitude towards risk prevention measures. The opinion of 75% of stakeholders was that prevention measures should be compulsory and under the shared responsibility of both food business operators and competent authority. Seventy-five percent of the respondents had recent experience with particular hazards and declared to have undertaken risk reduction measures. Incentives to implement measures were policy obligation and public health consequences whereas barriers were budgetary reasons and doubts about their effectiveness. However, there was not always a complete agreement between the perceived usefulness of risk prevention measures and their effective implementation, and conversely. No significant difference could be observed in the perceptions, attitudes and practices towards risk prevention between neither groups of stakeholders nor their fields of competency. The results are important for improving the risk communication process because the same issues can be emphasized when promoting risk prevention in the food chain regardless of the type of food sectors and the groups of stakeholders.	
Tipo: 	Text	
Idioma: 	Inglês	
Identificador: 	http://archimer.ifremer.fr/doc/00313/42396/41742.pdf

DOI:10.1016/j.foodcont.2016.02.003

http://archimer.ifremer.fr/doc/00313/42396/	
Editor: 	Elsevier Sci Ltd	
Formato: 	application/pdf	
Fonte: 	Food Control (0956-7135) (Elsevier Sci Ltd), 2016-08 , Vol. 66 , P. 158-165	
Fonte: 	2016 Elsevier Ltd. All rights reserved

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