Risks of Food Consumption and the Alternatives of their Management

Abstract

According to the paradox of food foodstuff is a basic condition of health, but at the same time it is the most important risk factor as well. The consumption risks of foodstuffs rise in case of the usual foods as well but they are much more significant when new products and new technologies are introduced. The food scandals of the last few years played an important role in perceiving the foodrisks. Since consumers make their shopping and consumption decisions having little information, the publication shows the features of food consumption when consumers are under informed, and it shows the product qualities based on the type of information, it analyses the connection between the quality of the product and the information, as well as the consumers' risk perception factors about foodstuffs. Referring to foreign special literature, the article shows the types of the consumers' risks and the connection of risk enlarging. It is the common responsibility of the companies and industries to reduce the risk perceived by the consumers. One of the main trends of the food consumers' behaviour is that product qualities which are based on experience and information finding become less important than the ones that are based on confidence. Foodstuffs often reach the consumers through a long and impersonal chain mediated with unknown participants. Together with the increase of complexity and uncertainty the role of confidence/distrust, as well as the role of the controlling and "watch dog" organisations is appreciated.