Mapping Sources of Food Safety Information for U.S. Consumers: Findings From a National Survey.
This research examines the sources from which U.S. consumers obtain their food safety information. It seeks to determine differences in the types of information sources used by U.S. consumers of different sociodemographic background, as well as the relationships between the types of information sources used and food safety risk perceptions. Analyzing the 2010 Food Safety Survey (N = 4,568) conducted by the U.S. Food and Drug Administration, we found that age, gender, education, and race predicted the use of different sources for food safety information. Additionally, use of several information sources predicted perceived susceptibility to foodborne illnesses and severity of food contamination. Implications of the findings for food safety risk communication are discussed.
a Department of Communication University of Maryland.
Xiaoli
X
Nan
b Center for Food Safety and Applied Nutrition Food and Drug Administration.
Linda
L
Verrill
a Department of Communication University of Maryland.
Jarim
J
Kim
D000328:Adult; D003142:Communication; D003430:Cross-Sectional Studies; D005260:Female; D005506:Food Contamination / Q000517:prevention & control; D005511:Food Handling / Q000379:methods; D059022:Food Safety / Q000379:methods*; D005517:Foodborne Diseases / Q000517:prevention & control; D007722:Health Knowledge, Attitudes, Practice; D006801:Humans; D008297:Male; D008875:Middle Aged; D012307:Risk Factors; D012923:Social Class; D011795:Surveys and Questionnaires; D014481:United States