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Consumer Perception of Food Safety in Asia and Pacific

In: Consumer Perceptions and Food

Author

Listed:
  • Thy Bao Vuong

    (Mekong University)

  • Vinh The Bui

    (Mekong University)

Abstract

Food safety is an essential characteristic of food and an important issue for human welfare and happiness in modern society. In most countries, consumer perception of certain risks presents in foods, including genetically modified organisms, pesticides, and food additives. People’s perception about food safety (risks) is multifactorial and has great complexity, including social, cultural, psychological, moral, and ethical aspects. In the Asia–Pacific region with many sub-regions and countries, including some of the world’s wealthiest regions and the poorest countries as well as those with the largest area, although food safety standards have improved, but food safety remains a challenge across the region. Furthermore, urbanization and globalization have contributed to dietary changes through their impact on food availability, retail, and marketing. The challenges existing throughout the food chain of the region, starting from farm to fork/plate, including microbiological, chemical, personal, and environmental hygiene factors, have been studied, identified and controlled through the training and the legal regulations to change consumers’ perception of food safety.

Suggested Citation

  • Thy Bao Vuong & Vinh The Bui, 2024. "Consumer Perception of Food Safety in Asia and Pacific," Springer Books, in: Diana Bogueva (ed.), Consumer Perceptions and Food, chapter 0, pages 385-413, Springer.
    • Handle: RePEc:spr:sprchp:978-981-97-7870-6_20
    DOI: 10.1007/978-981-97-7870-6_20
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