Juanillo, Napoleon K., Jr. (author), Scherer, Clifford W. (author), and Scherer: Associate Professor of Communication, Cornell University, Ithaca, NY; Juanillo: doctoral candidate, Agricultural, Extension, and Adult Education, Cornell University, Ithaca, NY
Format:
Journal article
Publication Date:
1992
Published:
USA
Location:
Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 92 Document Number: C06804
9 pages., Via online journal., As a consequence of recent food safety incidents, consumer trust in European food safety management has diminished. A risk governance framework that formally institutes stakeholder (including consumer) consultation and dialogue through a transparent and accountable process has been proposed, with due emphasis on risk communication. This paper delivers actionable policy recommendations based on consumer preferences for different approaches to food risk management. These results suggest that risk communication should be informed by knowledge of consumer risk perceptions and information needs, including individual differences in consumer preferences and requirements, and differences in these relating to socio-historical context associated with regulation. In addition, information about what is being done to identify, prevent and manage food risks needs to be communicated to consumers, together with consistent messages regarding preventative programs, enforcement systems, and scientific uncertainty and variability associated with risk assessments. Cross-cultural differences in consumer perception and information preferences suggest a national or regional strategy for food risk communication may be more effective than one applied at a pan-European level.
Van Dijk, Heleen (author), Houghton, Julie (author), Van Kleef, Ellen (author), Van der Lans, Ivo. (author), Rowe, Gene (author), and Frewer, Lynn (author)
Format:
Journal article
Publication Date:
2008-03
Published:
International
Location:
Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 191 Document Number: D02962
Brown, J. Lynne (author), Epp, Donald J. (author), Fisher, Ann (author), King, Robert (author), Maretzki, Audrey N. (author), and Department of Agricultural Economics, Penn State University
Format:
Journal article
Publication Date:
1994
Published:
USA
Location:
Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 97 Document Number: C08020
James F. Evans Collection, This article describes the development and preliminary evaluation of model materials designed as one step in helping consumers understand how scientists assess food risks, how that information is used in food safety policy decisions, and what individuals can do to protect themselves from residual risks. Focus groups provided feedback on draft materials, and experts reviewed the simplified descriptions of specific food risks to assure consistency with current scientific knowledge. We used pilot tests to examine (1) whether initial factual questions would prompt more learning, and (2) the relative effectiveness of two formats: a paper version similar to typical government pamphlets and an interactive computer version. People learned about food safety from either version. There was little evidence that the "prompting" questions led to more learning, nor did subjects learn more from the computer version. Results suggest that the materials made respondents more comfortable about their own ability to choose and prepare safe food and increased their confidence in actions taken by government and industry. (original)
food safety, Consumer concerns about food safety span the issues of pesticide and herbicide residues on agricultural products, additives and preservatives used in food processing, and antibiotics and hormones used in livestock feed. Apprehension about food safety seems to be on the rise. Yet, consumer information has not kept pace. California's Proposition 65, passed in November 1986, requires food labels to note toxic chemicals and is one example of how consumers are seeking to ameliorate this situation. It may be time to permit individual consumers to decide how much toxins they want to consume, i.e., permit the marketing of food products containing a range of toxins so long as the foods are labeled to indicate the level of "health hazard" associated with the toxins the food contains. The "health hazard" displayed on food labels might be calculated like statisticians determine the health hazards associated with automobiles. (original)
