Consumer perceptions

  • A. C. D. Hayward


Food risks form a diverse and considerable spectrum. Potentially hazardous substances such as preservatives, colourings and insecticides are intentionally applied to food products because they provide offsetting benefits. Veterinary medicines and migrants from food packaging can also be sources of risk. Other food hazards occur as accidental and unwanted contamination; for example, chemicals such as dioxins, lead and mercury sometimes enter the food chain from the surrounding air, soil and water. Microbiological contamination, e.g. Salmonella and Literia, can arise through poor handling and hygiene practices. Food itself is a source of risk: aflatoxins (produced by moulds on nuts and grains) and glycoalkaloids (present in green potatoes) are examples of many naturally occurring sources of possibly carcinogenic harm; equally, consuming an unbalanced diet can have lethal results.


Risk Perception Food Safety Pesticide Residue Bovine Spongiform Encephalopathy Cultural Theory 
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© Chapman & Hall 1997

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  • A. C. D. Hayward

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