FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY




Evaluation of risk perception of selected food hazards using Perceived Food Risk Index (PFRI)


Risk perception depends on many socio-economic and psychological factors. It is very important to know how consumers perceive risks associated with food hazards such as: hormone residues, GM food, food preservatives and trans fats. In the paper, there is presented a tool to measure risk perception – a Perceived Food Risk Index (PFRI). The survey was conducted among 152 young  consumers in three regions in Poland, in 2016. The objective of the paper was to show how consumers perceive some selected food hazards. It has been found that the highest perceived risk was  associated with determination whether the hazard is natural or caused by human activities – the sum of average ratings was 15.7. In the case of scientists’ knowledge about hazard – the sum of  average ratings was 14.7. The lowest perceived risk was associated with the correlation between the severity of hazard and the quantity of consumed food – the sum of average ratings was 11.2, and  with the supervision/control of food consumption – the sum of average ratings was 11.6. The survey performed highlights the need for and the importance of measuring and collecting information about the food risk perception by consumers. The perception of food risk impacts their food choices and behaviour when food hazard appears.


risk perception, food, consumer, Perceived Food Risk Index (PFRI)