Food-Safety Practices in the Domestic Kitchen: Demographic, Personality, and Experiential Determinants1

Authors


  • 1

    The authors thank the Nutrition Health, Safety, and Sustainability Program of ZonMW (The Netherlands Organization for Health Research and Development; Grant 014-12-033) and VWS (Dutch Ministry of Health, Welfare, and Sports) for their financial support that made the present research possible. The authors also thank two anonymous reviewers for their constructive comments on an earlier draft of this manuscript.

Arnout Fischer, Marketing and Consumer Behaviour Group, Wageningen University, Hollandseweg 1, 6706 KN, Wageningen, The Netherlands. E-mail: arnout.fischer@wur.nl

Abstract

The impact of consumer behavior in determining the safety of foods prepared at home has focused so far on the role of isolated consumer practices. In addition, demographic factors have been applied primarily to explain differences between individuals. In this paper, the use of psychological factors to predict scores on the integrated food-safety score is advocated. In order to assess the relevance of psychological constructs to food-safety behaviors, several relations are tested at the same time in a structural equation model in which it is demonstrated that the inclusion of psychological determinants leads to a better model for the prediction of food-related behaviors in comparison to demographic factors alone.

Ancillary