Consumer Food Safety Perceptions: Do they Differ across Products, Species, and Specific Risks?
AbstractNo known research has directly evaluated the relationship between perceived risk on a particular food safety issue and perceptions of other risks (e.g., H1N1 perceptions and E-Coli O157:H7 perceptions). Similarly, no known study has evaluated the appropriateness of assuming perceived food safety risks are equivalent for all products of a given species (i.e., perceived risk of E-Coli O157:H7 in ground beef and beef steak). The focus of this working paper is to shed new light on these previously unevaluated issues and draw implications for future mitigation strategies regarding meat food safety risks.
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Bibliographic InfoPaper provided by Agricultural and Applied Economics Association in its series 2010 Annual Meeting, July 25-27, 2010, Denver, Colorado with number 61044.
Date of creation: 2010
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beef; consumer perceptions; food safety; pork; risk perceptions; Food Consumption/Nutrition/Food Safety;
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