Een onderzoeksagenda naar de relatie tussen voedselrisico en consumentengedrag

Research output: Book/ReportReportProfessional

Abstract

Current government policy is striving to reduce the microbial contamination of foods to zero level. However, it is possible that consumers who perceive lower risks of contracting foodborne diseases will take less care of foods. A literature study was carried out to review scientific knowledge about the consequences of the reduction of foodborne infections to a zero level for consumer cooking behaviour. A workshop was then organised to determine the research agenda for this subject
Original languageDutch
Place of PublicationDen Haag
PublisherLEI Wageningen UR
Number of pages29
Publication statusPublished - 2009

Publication series

NameNota / LEI : Werkveld 3, Consumenten en ketens
PublisherLEI Wageningen UR

Keywords

  • food contamination
  • microbial contamination
  • food safety
  • food preparation
  • consumer attitudes
  • behavioural changes
  • risk reduction
  • nutrition and health

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