消费者对预先准备的食品安全风险的看法:来自调查实验的证据
Qizheng He1, Yannan Zhao2,3, Yong Sun4
1School of Sociology, Wuhan University, Wuhan, China.
Journal of the science of food and agriculture
|November 11, 2025
概括
与传统媒体相比,新媒体显著增加了预先准备的食品的感知食品安全风险. 这种效应被强烈的消费推广所放大,以食品安全意识为媒介.
科学领域:
- 食品科学 食品科学 食品科学
- 消费者行为 消费者行为
- 风险沟通 风险沟通
背景情况:
- 由于最近的事件,消费者对预先准备的食品安全的信心正在下降.
- 了解风险沟通如何影响人们的看法对食品行业至关重要.
- 本研究调查了媒体道对消费者对食品安全的看法的影响.
研究的目的:
- 检查风险传播媒介如何影响消费者对预先准备的食品安全的看法.
- 确定食品安全意识的调解作用.
- 为了探索消费促进的温和效应的背景.
主要方法:
- 实验对象之间进行了一项调查实验.
- 操纵了两个因素:风险传播媒介 (新媒体与传统媒体) 和消费促进背景 (强或弱).
- 统计学分析了调解和缓和效应.
主要成果:
- 与传统媒体相比,新媒体的曝光导致感知风险明显更高.
- 食品安全意识部分介绍了介质类型和风险感知之间的关系.
- 新媒体对风险感知的间接影响在高度推广的背景下更为强烈.
结论:
- 媒体环境和促销强度共同影响消费者的风险感知.
- 新媒体在塑造风险感知的作用需要注意,特别是在预先准备的食品行业.
- 政策建议包括规范新媒体风险信息和加强消费者教育.
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