Food and Nutrition in China. 2026, (4): 0-0.
Objective To explore the public's knowledge and risk perception of prepared foods, and to propose strategies for food safety risk communication and popular science publicity of prepared foods. Methods A stratified proportional sampling method was adopted to conduct a questionnaire survey among the public aged 18-59 in Shanghai regarding their knowledge and cognition of prepared meal food safety and their risk perception. The chi-square test was used to compare intergroup differences in characteristic factors—including demographic factors, consumption factors, information factors, and risk factors—among groups with different knowledge and cognition levels and different risk perception levels. Stepwise linear regression analysis was employed to analyze the influencing factors of risk perception. Results A total of 1130 valid questionnaires were collected. The analysis results indicate that the public in Shanghai has a relatively low level of knowledge and cognition regarding prepared meals (51.70 ± 13.18 points), while their risk perception (71.86 ± 20.44 points) falls into an above-average range. Statistically significant differences were observed among different risk perception level groups in 15 aspects, including age, gender, occupation, marital status, children status, household income, household registration, place of residence, taste characteristics, risk experiences, food ingredient preferences, and cooking interest (all p < 0.05). Positive and neutral information types (B = -17.264 and B = -6.542, p < 0.001), middle age (40-49 years old) (B = -3.901, p < 0.001), no minor children (B = -4.016, p < 0.001), no prior risk experiences (B = -7.001, p < 0.001), insensitivity to the taste of fresh ingredients (B = -2.795, p = 0.04), as well as industrialized production (X1), no added preservatives (X2), and exclusion of clean vegetables (X5) in knowledge and cognition, were identified as negative influencing factors of risk perception (B = -0.114, B = -0.097, and B = -0.053, all p < 0.001). In contrast, non-governmental information release entities (B = 3.627, p < 0.001), food-related enterprises (B = 7.264, p = 0.021), and other occupations (B = 4.185, p < 0.001) were positive influencing factors of risk perception.Conclusion We should strengthen the public's understanding of knowledge regarding prepared foods in aspects such as production processes, preservation technologies, and quality and safety, enhance the public's scientific cognitive level of prepared foods, reduce the public's unreasonable risk perception of prepared foods, and provide a favorable public opinion environment for the high-quality development of the prepared food industry.
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