1. Introduction
“In spite of over 100 years of research and millions of dollars spent, food safety remains a worldwide public health issue (Christoper Griffith cited in Yiannas (2009) [1])”. This emblematic statement continues to reflect the current challenges posed by food safety issues. It is estimated that unsafe food costs low- and middle-income countries around 110 billion USD a year [2]. Developed countries also face a similar challenge. Pathogens such as Salmonella spp., Escherichia coli and Listeria monocytogenes continue to jeopardise societal health, and pose a significant risk to food safety in the United States and Europe [3,4,5]. In this sense, it is reasonable to ask the question why do foodborne illnesses still exist in a connected world despite technological advancements, including the advent of artificial intelligence and various technological devices? There is no direct answer to this question, but many authors in the field would agree that this is because food, at least the majority of it, is farmed, produced, handled and distributed by humans. This ongoing challenge underscores the critical role of the human factor in the entire food production and consumption chain. We do not yet have a one-size-fits-all solution for food safety. But there are some interesting approaches that focus on human behaviour which are promising, even if there are still some obstacles to overcome.
In recent years, research on organisational factors affecting food safety, particularly in relation to food safety culture, has increased significantly [6]. Food safety culture is a deeply rooted organisational construct that encompasses shared beliefs, behaviours and assumptions among all employees within an organisation [7]. The theoretical framework of food safety culture emphasises the importance of effective communication, active leadership and adequate risk perception in promoting a strong food safety culture within an organisation. However, understanding risk perception is a complex endeavour, even within the specific field of food safety research [8]. Risk perception is the judgement of an individual when they are asked to characterise and evaluate an action, practice or technology that is considered hazardous [9]. Experts typically define risk in terms of mortality rates; however, the public perception of risk is influenced by a broader range of factors that go beyond mere danger [10,11]. These factors include perceptions of fairness, control, familiarity and moral implications. Consequently, the risks that pose the greatest threat to human life are not necessarily perceived as the most frightening by the public (see, for example, the COVID-19 pandemic). Furthermore, risk assessments based on technical or scientific data do not always match public perception [11]. This discrepancy often results from the “affect heuristic”, a cognitive bias in which people rely heavily on emotions to guide their judgements and decisions [12]. Consequently, effectively influencing public risk perception presents a significant challenge for us as specialists.
In light of these factors, it is clear that risk is characterised by a series of deliberate decisions made by people who want to achieve the best possible outcome for themselves, or others, given the resources and circumstances available to them [13]. Often, the most desirable outcome takes precedence over efficiency, practicality or feasibility over purely health-related or supportive considerations. Consequently, examining how risk perception, communication strategies and various cognitive variables influence food safety behaviour is both timely and important. The articles presented in this Special Issue contribute significantly to our understanding of how to effectively communicate with the public to improve food safety.
FoodWorld 