{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"submitter":["Thomas MS"],"funding":["U.S. Department of Agriculture","National Institute of Food and Agriculture"],"pagination":["108279"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC9759357"],"repository":["biostudies-literature"],"omics_type":["Unknown"],"volume":["130"],"pubmed_abstract":["Risk perceptions and trusted sources of information may have influenced consumer food handling practices during the COVID-19 pandemic. This study used a mixed-method qualitative-quantitative approach to assess consumer risk perception and trusted sources of food safety information during the pandemic. From April to August of 2020, five waves of online surveys (<i>N</i> = 3,584, with a minimum of 700 per month) were distributed to a U.S. consumer panel, which included only primary food preparers and grocery shoppers. The online focus groups recruited participants (<i>N</i> = 43) from the first wave of survey respondents and were conducted via Webex from May to July 2020. Topics covered in both studies focused on food safety risk perceptions and trusted sources of information during the pand"],"journal":["Food control"],"pubmed_title":["Consumer risk perception and trusted sources of food safety information during the COVID-19 pandemic."],"pmcid":["PMC9759357"],"funding_grant_id":["2020-68012-31822","S1016049"],"pubmed_authors":["Feng Y","Thomas MS"],"additional_accession":[]},"is_claimable":false,"name":"Consumer risk perception and trusted sources of food safety information during the COVID-19 pandemic.","description":"Risk perceptions and trusted sources of information may have influenced consumer food handling practices during the COVID-19 pandemic. This study used a mixed-method qualitative-quantitative approach to assess consumer risk perception and trusted sources of food safety information during the pandemic. From April to August of 2020, five waves of online surveys (<i>N</i> = 3,584, with a minimum of 700 per month) were distributed to a U.S. consumer panel, which included only primary food preparers and grocery shoppers. The online focus groups recruited participants (<i>N</i> = 43) from the first wave of survey respondents and were conducted via Webex from May to July 2020. Topics covered in both studies focused on food safety risk perceptions and trusted sources of information during the pand","dates":{"release":"2021-01-01T00:00:00Z","publication":"2021 Dec","modification":"2025-04-19T14:42:00.405Z","creation":"2025-02-19T00:47:24.573Z"},"accession":"S-EPMC9759357","cross_references":{"pubmed":["36568483"],"doi":["10.1016/j.foodcont.2021.108279"]}}