Abstract:
: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.
journal_name
Health Communjournal_title
Health communicationauthors
Nan X,Verrill L,Kim Jdoi
10.1080/10410236.2016.1138385subject
Has Abstractpub_date
2017-03-01 00:00:00pages
356-365issue
3eissn
1041-0236issn
1532-7027journal_volume
32pub_type
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