解读中国c端在线预制餐饮消费者感知风险：基于扎根理论的质量安全风险识别模型

IF 2.1 4区农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Journal of food protection Pub Date : 2025-04-26 DOI:10.1016/j.jfp.2025.100522

Cui Li , Guoping Chen , Feng Li , Guosen Miao , Yue Wu

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引用次数: 0

摘要

新冠肺炎疫情已推动中国社会从餐馆外卖转向非接触式在线购买预制菜肴，引发了人们对其质量安全的担忧。本研究旨在识别网上购买的预制菜肴的质量安全风险因素，构建一个综合的风险识别框架。使用Python，对四大电商平台（淘宝、京东、盒马鲜生和拼多多）上排名前50的预制菜肴的消费者评论文本数据进行了扎实的理论分析。运用扎根理论构建了中国预制菜肴c端网购质量安全风险因素识别模型。结果揭示了五大核心风险类别：生产加工、电子商务销售、仓储运输、消费和回收，包括15个主要类别和35个初始类别。本研究提供了一个系统的框架，以指导政府机构和行业利益相关者制定预制菜肴的风险评估指标和安全标准。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

查看原文本刊更多论文

Decoding Consumer-Perceived Risks in China’s C-end Online Purchasing Pre-made Dishes: A Quality Safety Risk Identification Model Based on Grounded Theory

The COVID-19 pandemic has driven a significant shift in Chinese society from restaurant ’takeaway’ to contactless online purchases of pre-made dishes, raising concerns about their quality safety. This study aims to identify the quality safety risk factors of pre-made dishes purchased online and construct a comprehensive risk identification framework. Using Python, textual data from consumer reviews of the top 50 pre-made dishes on four major e-commerce platforms (Taobao, JD.com, Hema, and Pinduoduo) were analyzed with grounded theory. A model for identifying quality safety risk factors for C-end online shopping for pre-made dishes in China was constructed using grounded theory. Results revealed five core categories of risks: production and processing, e-commerce sales, storage and transportation, consumption, and recycling, encompassing fifteen main and thirty-five initial categories. This study provides a systematic framework to guide government agencies and industry stakeholders in developing risk assessment indicators and formulating safety standards for pre-made dishes.

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来源期刊

Journal of food protection 工程技术-生物工程与应用微生物

CiteScore

4.20

自引率

5.00%

发文量

296

审稿时长

2.5 months

期刊介绍： The Journal of Food Protection® (JFP) is an international, monthly scientific journal in the English language published by the International Association for Food Protection (IAFP). JFP publishes research and review articles on all aspects of food protection and safety. Major emphases of JFP are placed on studies dealing with: Tracking, detecting (including traditional, molecular, and real-time), inactivating, and controlling food-related hazards, including microorganisms (including antibiotic resistance), microbial (mycotoxins, seafood toxins) and non-microbial toxins (heavy metals, pesticides, veterinary drug residues, migrants from food packaging, and processing contaminants), allergens and pests (insects, rodents) in human food, pet food and animal feed throughout the food chain; Microbiological food quality and traditional/novel methods to assay microbiological food quality; Prevention of food-related hazards and food spoilage through food preservatives and thermal/non-thermal processes, including process validation; Food fermentations and food-related probiotics; Safe food handling practices during pre-harvest, harvest, post-harvest, distribution and consumption, including food safety education for retailers, foodservice, and consumers; Risk assessments for food-related hazards; Economic impact of food-related hazards, foodborne illness, food loss, food spoilage, and adulterated foods; Food fraud, food authentication, food defense, and foodborne disease outbreak investigations.