The Effect of Trust in Food Safety, Perception, Product Features and Consumers’ Characteristics on Consumers’ Purchase Decision for Safe Food: A Systematic Literature Review

• Published in: Pertanika Journal of Social Sciences and Humanities
• Main Author: Suhaimi A.; Othman A.A.; Ghazali A.F.; Sundram V.P.K.
• Format: Review
• Language: English
• Published: Universiti Putra Malaysia 2024
• Online Access: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85198082568&doi=10.47836%2fpjssh.32.2.11&partnerID=40&md5=2946c9c7cd953cb925d10d728cd7d1ae

Food safety incidents have generated consumer concerns and impacted their purchasing decisions significantly. However, the precise ways these incidents affect consumers’ choices and consequences for the food industry remain unclear. This study employs the PRISMA methodology to systematically review existing empirical and conceptual studies to address this gap. A comprehensive search of databases like Web of Science and Scopus using relevant keywords yields 42 pertinent articles after a thorough screening process. This review identifies four key variables influencing consumer behaviour regarding safe food. These variables encompass product features, perceptions of food safety, trust in food safety, and consumers’ characteristics. These variables have collectively shaped consumer preferences for safe food and reflect the complex interplay of internal and external factors, including the role of supply chain actors in managing food safety incidents. The study contributes significantly to current knowledge by comprehensively understanding the factors guiding consumers toward safe food choices. It also introduces a foundational conceptual framework that can be further examined and validated in future research. Beyond academia, the research equips industry stakeholders with vital insights into consumer behaviour, enabling them to effectively formulate strategies that promote food safety and sustainability. Consequently, this study marks a crucial step toward enhancing food safety practices and consumer-centric approaches in the food industry, fostering a safer and more sustainable food environment. © Universiti Putra Malaysia Press.