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Preferred Communication Sources and Food-Related Risks: A Statewide Analysis Print

Author: Sherrie Whaley, Mark Tucker, Jeff Sharp, Lynn Knipe

Source: Sherrie Whaley, Mark Tucker, Jeff Sharp, Lynn Knipe

Methodology: Mail survey techniques were used to collect data from the sample of 7,976 Ohio citizens. The researchers made up to five contacts with respondents, resulting in a total response rate of 56%. Descriptive statistics are reported to summarize the study findings. Regression analysis was used to build a predictive model of food safety risks.

Summary: Findings reveal moderate levels of risk for the food safety items assessed. Pesticide residues in food and contamination of drinking water generated the highest perceived levels of risk, while mad cow disease and genetically modified foods generated the lowest levels of perceived risk. Respondents ranked physicians and university scientists as the most trustworthy sources for information on food safety issues, while television and newspapers were the favored media channels. Regression results indicate that the model had limited utility in predicting respondent’s perceptions of food safety risks. Findings from this research have implications for developing effective risk communication programs for target audiences.

Academic Affiliation: Ohio State University

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fightbac.org, the website of the Partnership for Food Safety Education (PFSE), is your resource for Fight BAC! food safety and safe food handling campaign information.

The Partnership for Food Safety Education unites representatives from industry associations, professional societies in food science, nutrition and health consumer groups, the United States Department of Agriculture, the Environmental Protection Agency, the Department of Health and Human Services, the Centers for Disease Control and Prevention, and the Food and Drug Administration in an important initiative to educate the public about safe food handling practices needed to keep food safe from bacteria and prevent foodborne illness.

   

If juices run clear then meat and poultry is cooked to a safe temperature.




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