Communicating foodborne disease risk.
The food industry, like many others, has a risk communication problem. That problem is manifested in the public's desire to know the truth about outbreaks of foodborne diseases; ongoing concern about the safety of foods, additives, and food-processing procedures; and continued apathy regarding aspects of routine food hygiene. If these concerns are addressed in a coherent and trustworthy way, the public will have better and cheaper food. However, sloppy risk communication can itself cause public health damage. Because citizens are ill-equipped to discriminate among information sources, the food industry as a whole bears responsibility for the successes and failures of its individual members. We review risk communication research and practice for their application to the food industry.
Fischhoff
B
B
Department of Social and Decision Sciences, Carnegie Mellon University, Pittsburgh, PA 15213, USA. baruch@andrew.cmu.edu
Downs
J S
JS
D003142:Communication; D019649:Food Industry; D005516:Food Microbiology; D005517:Foodborne Diseases / Q000209:etiology*; D006801:Humans; D007239:Infections / Q000209:etiology*; D012306:Risk