Factor influencing risk perception of food additives

Latifah Amin, Md Abul Kalam Azad, Abdul Latif Samian

Research output: Contribution to journalArticle

2 Citations (Scopus)

Abstract

Food additives are intentionally added to foods in order to improve their quality and stability. However, their presence in food has become a concern for consumers and the food industry and perception of food hazards has been shown to be influenced by many factors. The purpose of this paper was to identify the relevant factors influencing public perception of risks related to food additives using structural equation modelling. A survey was carried out on the general public (550 respondents) in the Klang Valley region, stratified according to their occupations classification by Malaysian Standard Classification of Occupations 1998. Risk perception was measured using self-developed questionnaires with seven point Likert scales. Structural equation modelling (SEM) was carried out using AMOS version 5.0 with maximum likehood estimation. The acceptability of risks related to food additives was highly influenced by perception of benefits and risk associated with them. Perceived benefit is the most important direct predictor for the acceptability of risks related to food additives and the encouragement of the use of food additives. Conversely, perceived risk was found to be negatively associated with perceived benefits, risk acceptance and encouragement, while risk acceptance was positively associated with encouragement. Other factors such as familiarity, food safety concerns, confidence in key actors, attitudes towards the impact of science and technology, and risk taking attitudes contributed either directly or indirectly to the acceptability of risk and encouragement of use the food additives. These factors could be considered when devising measures to improve public health policy and food safety regulation.

Original languageEnglish
Pages (from-to)66-72
Number of pages7
JournalJournal of Food, Agriculture and Environment
Volume11
Issue number2
Publication statusPublished - 2013

Fingerprint

Food Additives
risk perception
food additives
Food Safety
Occupations
Food
food safety
occupation
food
health policy
health foods
Food Industry
public policy
Public Policy
Health Policy
Risk-Taking
food additive
familiarity
food industry
public health

Keywords

  • Food additives
  • Risk perception
  • Structural equation model

ASJC Scopus subject areas

  • Food Science
  • Agricultural and Biological Sciences (miscellaneous)
  • Environmental Science(all)

Cite this

Factor influencing risk perception of food additives. / Amin, Latifah; Azad, Md Abul Kalam; Samian, Abdul Latif.

In: Journal of Food, Agriculture and Environment, Vol. 11, No. 2, 2013, p. 66-72.

Research output: Contribution to journalArticle

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