How do consumers perceive food safety risks? – Results from a multi-country survey

Author:

Djekic IlijaORCID,Nikolic Aleksandra,Mujcinovic Alen,Blazic Marijana,Herljevic Dora,Goel Gunjan,Trafiałek Joanna,Czarniecka-Skubina Ewa,Guiné Raquel,Gonçalves João Carlos,Smole-Mozina Sonja,Kunčič Ajda,Miloradovic Zorana,Miocinovic Jelena,Aleksic Biljana,Gómez-López Vicente M.,Osés Sandra Maria,Ozilgen Sibel,Smigic Nada

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference39 articles.

1. A surveillance of food borne disease outbreaks in India: 2009–2018;Bisht;Food Control,2021

2. BRC global standard for food safety, issue 8,2018

3. Consumer perceptions of food safety in animal source foods choice and consumption in Nairobi's informal settlements;Bukachi;BMC Nutrition,2021

4. CXC-1 1969, Rev.5- 2020 general principles of food hygiene in codex alimentarius commission - international food standards,2020

5. Salmonella in eggs: From shopping to consumption—a review providing an evidence‐based analysis of risk factors;Cardoso;Comprehensive Reviews in Food Science and Food Safety,2021

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