消費者對食品安全議題之風險認知與其消息來源可靠度之研究Thepercep.pdf

消費者對食品安全議題之風險認知與其消息來源可靠度之研究 The perception of risks associated with food-related hazards and the perceived reliability of sources of information * ** 甘志展 李明聰 Jr-Jan Gan Ming-Tsung Lee * ** 國立高雄應用科技大學觀光與餐旅管理研究所研究生 國立高雄應用科技大學觀光管理系助理教授 Graduate student, Tourism and Hospitality Assistant Professor, Tourism and Hospitality Management Graduate School, National Kaohsiung Management Graduate School, National Kaohsiung University of Applied Sciences University of Applied Sciences 摘要 在各種黑心、危害消費者健康之食品充斥的現今社會，食品安全議題早已深受消費者注意，而資訊 科技之發達使得消費者能由各種不同管道接收到多樣之食品安全議題訊息，讓消費者能對各種食品安全 議題能有所認識與瞭解。本研究主要目的係為探究消費者對於各項食品安全議題的風險認知及對於各項 食品安全議題之訊息來源的信任度。 研究結果顯示消費者對基因改造食品與輻射線照射食品在認知方面不甚清楚；對黑心食品、農藥殘 留與抗生素濫用等食品安全議題較為擔憂；而黑心食品、傳染疾病 (狂牛症)及農藥殘留則是消費者認為較 會對自身造成傷害的食品安全議題。消基會、環保團體、學術研究機構則為消費者較相信的食品安全議 題訊息來源，迴歸分析結果顯示消息來源單位之專業程度與對消費者健康及食品安全的關心程度其可靠 度有顯著影響。 關鍵詞：風險認知、食品安全、信任度 Abstract Food safety has become an important issue in recent years. Food-related risks such as BSE(Bovine Spongiform Encephalopathy), Avian flu, residues of pesticides, and FMD(Foot and Mouth Disease) that threaten consumers health. Therefore, the topic of the food safety has already caught consumers attention deeply. This study aimed to explore, on the one hand, public perception of risks associated with different food-related hazards, and on the other hand, perception of reliability of various sources providing information on food-related risks. The result of study shows, in the cognitive dimension, consumers were not very clear about