Methodological approaches to assessing risk perceptions associated with food-related hazards

Risk Analysis

Volumn 18, Issue 1, 1998, Pages 95-102

  Frewer, Lynn J ^a   Howard, Chaya ^a   Hedderley, Duncan ^a   Shepherd, Richard ^a  

^a INSTITUTE OF FOOD RESEARCH   (United Kingdom)

Author keywords

Objective risk calculations vs. subjective perceptions; Organizational factors; Risk perception; Safety attitudes

Indexed keywords

FOOD PRODUCTS; GENETIC ENGINEERING; HEALTH HAZARDS; PUBLIC RISKS; RISK ASSESSMENT; RISK PERCEPTION;

FOOD RELATED HAZARDS;

HEALTH RISKS;

ADULT; FEMALE; FOOD; FOOD INDUSTRY; FOOD SAFETY; GENETIC ENGINEERING; GOVERNMENT; HAZARD; HUMAN; MALE; MASS COMMUNICATION; MEDICAL EXPERT; ORGANIZATION; PERCEPTION; POLICY; QUESTIONNAIRE; REVIEW; RISK ASSESSMENT;

BIAS (EPIDEMIOLOGY); COMMUNICATION; FEMALE; FOOD; GREAT BRITAIN; HUMANS; MALE; PERCEPTION; PUBLIC OPINION; PUBLISHING; RISK; RISK-TAKING; SAFETY;

EID: 0032005507     PISSN: 02724332     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1539-6924.1998.tb00919.x     Document Type: Review

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