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Hallman, William K. & Condry, Sarah C. & Martyniak, Nicholas D. & Schilling, Brian J. & Turvey, Calum G.. Public perceptions of the risks of deliberate contamination of the food supply in the United States. Retrieved from https://doi.org/doi:10.7282/t3-2mbt-hy36

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Public perceptions of the risks of deliberate contamination of the food supply in the United States (2005)
William K. Hallman, Sarah C. Condry, Nicholas D. Martyniak, Brian J. Schilling, Calum G. Turvey
VersionVersion of Record (VoR)
AbstractThe threat of agricultural terrorism has increasing become the focal point of interest for government, industry, and the public. As such, interviews were conducted with 1,001 American adults to examine their knowledge, attitudes, and perceptions of the risks associated with contamination of the food supply and their likely responses to the threat of deliberate food contamination. Respondents were also randomly assigned to be interviewed about attitudes and behaviors related to one of four contaminants (anthrax, botulism, salmonella, and cyanide) that might be used in a deliberate contamination incident. The results suggest that Americans know little about the food supply chain or about likely points of vulnerability within the system. Yet, more than half say they have thought about terrorism and the food supply. The majority also say that future terrorist attacks on the food and water supply within the United States are likely, and are only somewhat confident in the ability of grocery stores and the federal government to ensure food safety. More than one-fifth believe that deliberate contamination already occurs at least ‘somewhat often’. While perceived risk varied based on the type of contaminant used in a deliberate attack on the food supply, there were no differences in respondents’ affective reactions. However, when asked to predict their behaviors in a deliberate food contamination event, there were differences reported in confidence in the food supply, the amount of food respondents would purchase, and in the length of time it would take for them to resume their pre-contamination buying behaviors.
Persistent URLhttps://doi.org/doi:10.7282/t3-2mbt-hy36
SubjectsFood contamination, Anthrax, Salmonella, Botulism
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