Risk perception of food additives in Hungary

Szűcs, Viktória and Bánáti, Diána: Risk perception of food additives in Hungary. Review of faculty of engineering : analecta technica Szegedinensia 1-2. pp. 85-90. (2012)

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On the basis of international surveys, Hungarian consumers stated serious aversion against food additives. The aim of our work was to get more detailed information about Hungarian consumers' risk perception with special regard to food additives. For this purpose a self-administrated questionnaire was developed. Four hundred respondents completed the questionnaires in 2009. The collected data were analysed by the SPSS 18.0 statistical software. Respondents expressed serious aversion against food additives amongst different risk factors. The responses on different statements highlighted that consumers did not have proper knowledge about food additives. In order to explore the directly not perceptible connections, factor analysis was done, but the "goodness-of-fit test" did not show significant fitting. So with the help of the factor analysis' results 5 principal components were created. According to the results it can be stated that - similarly to previous studies - Hungarian respondents felt food additives to be hazardous. On the basis of the principal components respondents who were not satisfied with the quantity of the information about food additives, had mixed and ambiguous knowledge about food additives. Thus Hungarian consumers need more authentic information to help their food choice to be more established and be more conscious.

Item Type: Article
Journal or Publication Title: Review of faculty of engineering : analecta technica Szegedinensia
Date: 2012
Number: 1-2
Page Range: pp. 85-90
ISSN: 1788-6392
Language: angol
Additional Information: Bibliogr.: 90. p. ; összefoglalás angol nyelven
Date Deposited: 2016. Oct. 15. 12:24
Last Modified: 2019. Jan. 04. 11:16
URI: http://acta.bibl.u-szeged.hu/id/eprint/11900

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