Integrating food safety risk assessment and consumer-focused risk communication

This thesis integrates food safety risk assessment and health psychology models to produce effective, consumer-focused risk communications.;Chapter One describes a probabilistic model of the role of domestic food handling behaviors on salmonellosis risk. Undercooking was found to have a great impact on the likelihood of disease resulting from consumption of eggs and egg-containing foods. This type of quantitative analysis provides a foundation of scientific knowledge for further risk communications.;The second study, a national Web-based survey, was conducted to measure consumer awareness and knowledge of Listeria monocytogenes. Awareness was lower among adults aged 60 and older (an at-risk population for listeriosis) and individuals with relatively less education and lower incomes. Men, more-educated individuals, and individuals living in metropolitan areas, were more likely to engage in risky food storage practices. This study identified the need to develop targeted risk communications regarding listeriosis prevention.;The third manuscript describes how theoretical behavioral models may be applied to modify consumer food storage and handling practices. This paper introduces three types of behavior models: motivation models, behavior enaction models, and stage theories. Application of such traditional public health theories to the field of food safety education offers a means to improve the efficacy of future educational campaigns.;The fourth paper explores consumer perspectives on the levels of responsibility and control that they have over the safety of the US food supply. Respondents rated consumers as having less responsibility and control than other key food chain members. Education to empower the consumer should be focused at groups who cook infrequently and so do not have much experience with food safety procedures.;The fifth manuscript describes a public health intervention (a listeriosis prevention fact sheet) aimed at seniors, developed from multiple focus groups. Subjects discussed their impressions of the fact sheet, any changes that they made based on the information provided, and barriers to their adoption of the recommended practices. Adoption of the recommended practices was not widespread because many participants were not concerned about contracting listeriosis.