Mapping Sources of Food Safety Information for U.S. Consumers: Findings From a National Survey

Xiaoli Nan, Linda Verrill, Jarim Kim

Research output: Contribution to journalArticlepeer-review

8 Citations (Scopus)

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.

Original languageEnglish
Pages (from-to)356-365
Number of pages10
JournalHealth Communication
Volume32
Issue number3
DOIs
Publication statusPublished - 2017 Mar 4

Bibliographical note

Funding Information:
Research reported in this publication was supported by the U. S. Food and Drug Administration through the Joint Institute for Food Safety and Applied Nutrition.

All Science Journal Classification (ASJC) codes

  • Health(social science)
  • Communication

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