Characteristics of People in Japan Based on Their Perceptions about Food-related Risks

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  • MATSUMOTO Shinya
    Department of Environmental Medicine and Public Health, Faculty of Medicine, Shimane University, Izumo, Shimane 693-8501, Japan
  • KANAGAWA Yoshiyuki
    Department of Public Health, Management and Policy, Nara Medical University, Kashihara, Nara 634-8521, Japan
  • NAGOSHI Kiwamu
    Department of Environmental Medicine and Public Health, Faculty of Medicine, Shimane University, Izumo, Shimane 693-8501, Japan
  • IMAMURA Tomoaki
    Department of Public Health, Management and Policy, Nara Medical University, Kashihara, Nara 634-8521, Japan
  • AKAHANE Manabu
    Department of Health and Welfare Services, National Institute of Public Health, Wako, Saitama 351-0197, Japan

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<p>The terror attacks of 2001 increased the dangers of food terrorism worldwide. Similarly, in Japan, false labeling of food and the occurrence of health hazards caused by frozen dumplings produced in China increased awareness about food safety. This study aimed to clarify the characteristics of people perceiving the risk of food contamination. A questionnaire survey on a random sample of people assessed their awareness about food defense and hygiene. Topic analysis conducted with respondents as documents and question items as terms. Univariate linear regressions conducted with topics as the objective variables and other questionnaire items as explanatory variables to understand the topic characteristics. We found that topics regarding food from abroad and where they are sold were particular concern. This study revealed how food hygiene is taken for granted in Japan, and how food protection is considered an additional factor requiring utmost care.</p>

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