2004
DOI: 10.1111/j.0272-4332.2004.00429.x
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Differences in Perception of Risk Between People Who Have and Have Not Experienced Salmonella Food Poisoning

Abstract: It is believed that food hygiene precautions in domestic kitchens are an important strategy in efforts to reduce the incidence of sporadic food poisoning, but recent research has shown that people who have suffered food poisoning handle the same types of foods and adopt similar food hygiene precautions in their kitchens to the rest of the population. This suggests the need to examine other factors. A case-control study of sporadic Salmonella food poisoning was conducted to investigate several domestic kitchen … Show more

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Cited by 65 publications
(56 citation statements)
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“…In a way, the result is in so far not surprising as most risk specific knowledge questions prompted respondents to indicate if, or not, they had heard about specific food pathogens. Referring to Parry et al (2004), our result may suggest that differences in experience with and knowledge about natural food risks may reduce the optimistic bias of risk perceptions and heighten consumers' perception of these risks.…”
Section: Multinomial Logit Modelmentioning
confidence: 89%
“…In a way, the result is in so far not surprising as most risk specific knowledge questions prompted respondents to indicate if, or not, they had heard about specific food pathogens. Referring to Parry et al (2004), our result may suggest that differences in experience with and knowledge about natural food risks may reduce the optimistic bias of risk perceptions and heighten consumers' perception of these risks.…”
Section: Multinomial Logit Modelmentioning
confidence: 89%
“…Knowledge gained from past personal experiences or witnessing someonesuffering from a health event has been thought to increase risk perception (27)(28)(29). One of the strengths of this survey was that all of the subjects, who were approached, participated in the study which resulted in a 100% response rate.…”
Section: Discussionmentioning
confidence: 99%
“…a) The increase in mass food preparation b) Inappropriate methods of storing food c) The increasing habit of eating raw and insufficiently heated foods d) Increasing international food trade e) Decreased resistance to infection due to diminished general hygiene Many factors are required to control and prevent Salmonella food poisoning outbreaks these include [10] :…”
Section: Introductionmentioning
confidence: 99%