20 pages., Online via UI e-subscription, This article centered on the representation of food additives as a matter of key importance to the public's conceptualization of them. Findings from a systematic qualitative study of the magazines of two Belgian consumer organizations revealed that additives were seen as providing no benefits to consumers, for they could be used to reduce the quality of both the ingredients and the production process. They were perceived as a means of deceiving the public, with portrayal of consumers as powerless in the struggle for control over the types and amounts of additives they ingested. In turn, the limitations were seen as a failure of government and scientific institutions to provide the necessary protection.
USA: Metcalfe Institute for Marine and Environmental Reporting, University of Rhode Island, Graduate School of Oceanography, Office of Marine Programs, Narragansett, RI.
Location:
Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 167 Document Number: C27892
9 pages., Online via UI electronic subscription, Using a panel selection model, researchers found robust evidence that the 2003 Bovine Spongiform Encephalopathy (BSE) caused a change in the way people viewed and responded to recalls of ground beef, a change (reduction of purchase) that persisted for at least two years.
Via Foodproductiondaily.com. 2 pages., "Public apathy has set in over the safety of the food supply due to the soaring number of scares and recalls, according to a UK survey."
