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.
Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 169 Document Number: C28425
Notes:
Via Produce Safety Project, an initiative of the Pew Charitable Trusts at Georgetown University. 21 pages., Includes an identification of weaknesses in communications during this outbreak.
Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 169 Document Number: C28424
Notes:
Via Produce Safety Project, an initiative of the Pew Charitable Trusts at Georgetown University. 2 pages., Includes an identification of weaknesses in communications during this outbreak.
