Failures in sprouts-related risk communication

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Show simple item record Paterno, Maria Sol Erdozain Allen, Kevin J. Morley, Katija A. Powell, Douglas A. 2013-03-28T18:37:30Z 2013-03-28T18:37:30Z 2013-04-01
dc.description.abstract Nutritional and perceived health benefits have contributed to the increasing popularity of raw sprouted seed products. In the past two decades, sprouted seeds have been a recurring food safety concern, with at least 55 documented foodborne outbreaks affecting more than 15,000 people. A compilation of selected publications was used to yield an analysis of the evolving safety and risk communication related to raw sprouts, including microbiological safety, efforts to improve production practices, and effectiveness of communication prior to, during, and after sprout-related outbreaks. Scientific investigation and media coverage of sprout-related outbreaks has led to improved production guidelines and public health enforcement actions, yet continued outbreaks call into question the effectiveness of risk management strategies and producer compliance. Raw sprouts remain a high-risk product and avoidance or thorough cooking are the only ways that consumers can reduce risk; even thorough cooking messages fail to acknowledge the risk of cross-contamination. Risk communication messages have been inconsistent over time with Canadian and U.S. governments finally aligning their messages in the past five years, telling consumers to avoid sprouts. Yet consumer and industry awareness of risk remains low. To minimize health risks linked to the consumption of sprout products, local and national public health agencies, restaurants, retailers and producers need validated, consistent and repeated risk messaging through a variety of sources. en_US
dc.language.iso en_US en_US
dc.relation.uri http:/ en_US
dc.subject Sprouts en_US
dc.subject Risk communication en_US
dc.subject Risk analysis en_US
dc.title Failures in sprouts-related risk communication en_US
dc.type Article (author version) en_US 2013 en_US
dc.citation.doi 10.1016/j.foodcont.2012.08.022 en_US
dc.citation.epage 656 en_US
dc.citation.issue 2 en_US
dc.citation.jtitle Food Control en_US
dc.citation.spage 649 en_US
dc.citation.volume 30 en_US
dc.contributor.authoreid dpowell en_US

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