CAJ | 학술논문

消费者食品安全风险感知是主观感知,其感知结果会与客观风险产生偏差,从而造成不必要的恐慌。因此,针对消费者的风险感知主观状态进行分析,提出了三种感知状态,并运用问卷调查实证研究方法,对不同类别的食品消费者风险感知状态进行了解,然后运用神经网络方法,建立了神经网络分类器,其分类准率极高。这表明,在今后的工作中可以利用该分类器对消费者食品安全风险感知状态进行分类,以便采取切实有效的措施。
소비자식품안전풍험감지시주관감지,기감지결과회여객관풍험산생편차,종이조성불필요적공황。인차,침대소비자적풍험감지주관상태진행분석,제출료삼충감지상태,병운용문권조사실증연구방법,대불동유별적식품소비자풍험감지상태진행료해,연후운용신경망락방법,건립료신경망락분류기,기분류준솔겁고。저표명,재금후적공작중가이이용해분류기대소비자식품안전풍험감지상태진행분류,이편채취절실유효적조시。
Consumer food safety risk perception has the characteristic of subjective perception,the perception of results will produce deviation and objective risk,which will cause unnecessary panic.The study analyzed the consumer＇s subjective risk perception and proposed three kinds of perception.Then it took use of empirical research methods of questionnaire to collect data to understand the consumers＇ perceived risk state of different food categories,and used the method of neural network to construct a neural network classifier where the classification accuracy is very high,in the future,the classifier would be used to classify consumer food safety risk perception in order to take practical and effective measures.