Bird’s-eye view of a colourful food market in Western Bengal, where 70% of people depend on agriculture (photo credit: Krishnasis Ghosh/Bioversity International).
In a recent blog post (11 April) published by the Global Panel on Agriculture and Food Systems for Nutrition, Delia Grace, a food safety expert at the International Livestock Research Institute (ILRI), discusses food safety and the psychology of risk perception.
She notes that when it comes to food safety, what consumers perceive to be risky and what experts consider to be the most important risks are often not the same.
Citing the example of genetically modified foods, Grace says: “. . . there is remarkable consistency from scientists and expert bodies that genetically modified foods are safe to eat, and yet in many countries, most of the public are skeptical about them.”
The blog post, Healthier food supply: what you worry about and what makes you…
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Dr. Bukar Ali USMAN, mni 
Great vision
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