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

作者：Cui Li, Guoping Chen, Feng Li, Guosen Miao, Yue Wu · 发表于：Journal of Food Protection · 年份：2025 · DOI：10.1016/j.jfp.2025.100522 · 被引用次数：6 · 研究领域：Culinary Culture and Tourism、Consumer Behavior in Brand Consumption and Identification、Wine Industry and Tourism

• First Grounded Theory Study in China on Quality and Safety Risks of C-end Purchasing Online Pre-made Dishes (QSRCOPPD). • Comprehensive Risk Identification Across Multiple Stages on QSRCOPPD. • Consumer awareness and safety management behaviors play a critical role in preventing the occurrence of QSRCOPPD. 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.