Fife-Schaw C, Rowe G
Department of Psychology, University of Surrey, Guildford, England.
Risk Anal. 1996 Aug;16(4):487-500. doi: 10.1111/j.1539-6924.1996.tb01095.x.
In this paper, we discuss the conduct and results of a study aimed at eliciting public perceptions of food-related hazards. This study employs the psychometric approach of Paul Slovic and colleagues and aims to extend the recent work of Sparks and Shepherd on defining the primary dimensions of food-related risk perceptions. The study surveyed a nationally representative sample of the general public (respondents = 293; adjusted response rate = 30.1%). Respondents provided ratings on subsets of 22 potential food hazards (e.g., food irradiation and presence of listeria) on a total of 19 risk characteristics (e.g., "perceived severity of risk" and "adequacy of governmental regulations"). In spite of the use of a number of new characteristics and food hazards, Principal Components Analysis revealed a broadly similar factor structure to that obtained by Sparks and Shepherd, suggesting the generalizability of the key dimensions (concerning the severity and awareness of hazards). Interestingly, the positioning in the factor space of potential hazards about which little was generally known (e.g., campylobacter) as being serious and in need of regulation, may suggest a possible "starting position" in the perception of new hazards that have not previously been the subject of risk communications.
在本文中，我们讨论了一项旨在引出公众对与食品相关危害认知的研究的开展情况及结果。本研究采用了保罗·斯洛维奇及其同事的心理测量方法，旨在扩展斯帕克斯和谢泼德近期关于界定与食品相关风险认知主要维度的研究工作。该研究对具有全国代表性的普通公众样本进行了调查（受访者 = 293人；调整后的回复率 = 30.1%）。受访者针对22种潜在食品危害（如食品辐照和李斯特菌的存在）的子集，就总共19种风险特征（如“感知到的风险严重程度”和“政府监管的充分性”）给出评分。尽管使用了一些新的特征和食品危害，但主成分分析揭示出的因子结构与斯帕克斯和谢泼德所得到的大致相似，这表明关键维度（涉及危害的严重程度和认知度）具有普遍性。有趣的是，那些公众普遍了解较少的潜在危害（如弯曲杆菌）在因子空间中的定位显示其较为严重且需要监管，这可能暗示了在对以前未曾成为风险沟通主题的新危害的认知中，一种可能的“起始位置”。
