中国食物与营养2026，Vol.32Issue(4)：90-101,12.
公众预制菜知识认知与风险感知状况研究
Analysis of Public Knowledge and Risk Perception of Prepared Foods
摘要
Abstract
[Objective]To explore the public's knowledge and risk perception of prepared foods,and to propose strategies for food safety risk communication and science popularization of prepared foods.[Method]A stratified proportional sampling method was adopted to conduct a questionnaire survey among 18-59-year-old residents in Shanghai.The chi-square test was used to compare intergroup differences in characteristic factors(demographic factors,consumption factors,information factors,and risk factors)among groups with different knowledge levels and different risk perception levels.Stepwise linear regression analysis was employed to identify the influencing factors of risk perception.[Result]Shanghai residents had a relatively low level of knowledge of prepared foods[(51.70±13.18)points],while their risk perception[(71.86±20.44)points]was above average.Statistically significant differences were observed among groups with different risk perception levels in 15 aspects,including age,gender,occupation,marital status,etc(all P<0.05).Negative information,non-governmental release entities,food-related enterprises,and other factors are positive influencing factors of risk perception(all P<0.05).In contrast,the taste of fresh ingredients,no risk experience,and other factors are negative influencing factors(all P<0.001).Three variables including negative information can indirectly affect the public's risk perception of prepared foods through knowledge,and the partial mediating effect of knowledge is significant.[Conclusion]It is necessary to strengthen the government's release of positive information on prepared foods.In particular,carry out various popular science activities targeting groups aged 18-29,groups with minor children,so that improve their scientific cognitive level of prepared foods,reduce unreasonable risk perception,and thus provide a favorable public opinion environment for the high-quality development of the prepared food industry.关键词
预制菜/公众/食品安全/知识认知/风险感知Key words
prepared food/public/food safety/risk perception/risk communication引用本文复制引用
王晨诚,彭少杰..公众预制菜知识认知与风险感知状况研究[J].中国食物与营养,2026,32(4):90-101,12.基金项目
上海市市场监督管理局2024年度政策课题"公众预制菜食品安全风险认知情况分析研究"(项目编号:20240223). （项目编号:20240223）
