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首页> 外文期刊>Journal of food, agriculture & environment >Risk perception towards food safety issues: GM foods versus non-GM foods
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Risk perception towards food safety issues: GM foods versus non-GM foods

机译：对食品安全问题的风险感知：转基因食品与非转基因食品

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摘要

Food is a need for every living man on the earth. With the advance in various technologies, food production has dramatically increased in quantity but not necessarily in quality. The public has become more concerned about the risks from food hazards in recent years. So it is important to assess the level of awareness and food safety concerns amongst the public and to study how they perceived the risk aspects of several food safety issues. A survey was carried out on the general public (550 respondents) in the Klang Valley region, stratified according to their occupation classification by Malaysian Standard Classification of Occupations 1998. Risk perception was measured using self-developed questionnaires with seven point Likert scales. The Malaysian public was found to be highly attentive to food safety issues, but they only have moderate knowledge on food safety and divided on how to choose quality food. The level of awareness towards several food safety issues varies. Only food preservatives and pesticide residues were perceived as familiar. All six food safety issues were perceived as risky by the respondents and need high level of regulation. The level of perceived benefits and encouragement differed across food safety issues. GM palm oil and GM soybean were the only food safety issues perceived as beneficial and were moderately encouraged. The level of confidence towards Malaysian regulatory body related to food safety among the respondents who were aware about its existence was moderate. It can be concluded that the public perceived and assessed food risks as a complex and sensitive expressions of their value system as well as multi-dimensional. Results from this study provide some insights into the social acceptance of food-related technologies in developing countries that can be adopted by food scientists, food industries and government regulatory bodies in developing suitable risk communication strategies.
机译：食物是地球上每个有生命的人的需要。随着各种技术的进步，食品生产的数量急剧增加，但质量不一定提高。近年来，公众越来越担心食物危害的风险。因此，重要的是评估公众的意识和食品安全问题的水平，并研究他们如何看待若干食品安全问题的风险方面。对巴生谷地区的公众（550名受访者）进行了一项调查，并根据1998年《马来西亚标准职业分类》按照职业分类对其进行了分层。风险感知是使用自行开发的调查问卷（采用李克特七分制）进行测量的。人们发现马来西亚公众非常关注食品安全问题，但他们对食品安全知识只有中等程度，并且在如何选择优质食品方面分歧很大。对几个食品安全问题的认识水平各不相同。只有食品防腐剂和农药残留被认为是熟悉的。受访者认为所有六个食品安全问题都是有风险的，需要高度的监管。在食品安全问题上，感知到的利益和鼓励的程度有所不同。转基因棕榈油和转基因大豆是唯一被认为有益的食品安全问题，并受到适当鼓励。意识到食品安全存在的受访者对马来西亚食品安全监管机构的信心水平中等。可以得出结论，公众认为和评估食品风险是其价值系统以及多维的复杂而敏感的表达。这项研究的结果为发展中国家对食品相关技术的社会接受提供了一些见识，可以被食品科学家，食品行业和政府监管机构在制定适当的风险沟通策略时采用。

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