Second-Order Ambiguity in Very Low Probability Risks: Food Safety Valuation

Kivi, Paul; Shogren, Jason F.

doi:10.22004/ag.econ.97857

Cited by 3 publications

(1 citation statement)

References 33 publications

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“…These results may be related to participants' different levels of confidence in health agencies and other sources of information, considering the huge amount of reports, contradictions, and misunderstandings. Thus, the dissemination of information can strongly influence people's behavior (Cinelli et al, 2020;Kivi & Shogren, 2010). A study by Thomas and Feng (2021) showed that the US participants presented great concern The food dimension (12%) was represented by the food type category, in which different types of food such as fruits, raw foods, meat, and vegetables, were more related to the possibility of contamination by COVID-19.…”

Section: Consumers' Associations With Covid-19 Contamination Through ...mentioning

confidence: 99%

COVID‐19 contamination through food: A study with Brazilian consumers of different socioeconomic and demographic characteristics

Neto

Monteiro

Viana

et al. 2022

Journal of Sensory Studies

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This study aimed to investigate through free word association the perception of Brazilian consumers regarding the possibility of infection with the SARS‐CoV‐2 virus through food. One thousand individuals answered the questionnaire via an online platform. Most cited terms (hygiene—8%, fear—8%, caution—5%) and categories (negative attitudes and feeling—72% and sanitization—60%) were related to overall COVID‐19 infection rather than their specific infection through the food. The perception of the possibility of risk of this type of cross‐contamination was greater for male participants, within the food field, with high income (>10 minimum wages), and from the midwest region. Nonetheless, there are still doubts regarding this possibility, especially for participants with low income (≤10 minimum wages), females, higher education (≥secondary school), who exercise professional activity outside the food sector and from most regions of Brazil. Practical applications Although the SARS‐CoV‐2 virus was discovered 2 years ago, the emergence of new variants such as Omicron has increased infection and mortality rates worldwide. A possible way of COVID‐19 infection is cross‐contamination through food handling and contact surfaces if preventive measures are not applied. In this context, understanding the consumer perception from a continental‐size country such as Brazil, with a wide variety of socioeconomic profiles, is crucial to minimize the severe impacts of the pandemic. Our study demonstrates the need to disseminate scientific information in different media to reduce misinformation, especially social media because most Brazilian consumers had doubts and uncertainties about the possibility of COVID‐19 infection from cross‐contamination through food.

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Section: Consumers' Associations With Covid-19 Contamination Through ...mentioning

confidence: 99%