Katrina Levine

Works (2)

Updated: July 5th, 2023 15:36

2017 article

Consumer Perceptions of the Safety of Ready-to-Eat Foods in Retail Food Store Settings

Levine, K., Yavelak, M., Luchansky, J. B., Porto-Fett, A. C. S., & Chapman, B. (2017, July 19). Journal of Food Protection, Vol. 80, pp. 1364–1377.

By: K. Levine n, M. Yavelak n, J. Luchansky *, A. Porto-Fett * & B. Chapman n 

Contributors: K. Levine n, M. Yavelak n, J. Luchansky *, A. Porto-Fett * & B. Chapman n 

MeSH headings : Consumer Product Safety; Fast Foods / standards; Food Contamination; Food Handling; Food Microbiology; Food Safety; Humans; Meat Products; Seafood
topics (OpenAlex): Food Safety and Hygiene; Risk Perception and Management; Food Supply Chain Traceability
TL;DR: To better understand how consumers perceive food safety risks in retail food store settings, a survey was administered to 1,041 nationally representative participants who evaluated possible foodSafety risks depicted in selected photographs and self-reported their perceptions, attitudes, and behaviors. (via Semantic Scholar)
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Sources: NC State University Libraries, ORCID, NC State University Libraries
Added: August 6, 2018

2017 article

Evaluating food safety risk messages in popular cookbooks

Levine, K., Chaifetz, A., & Chapman, B. (2017, March 17). British Food Journal, Vol. 119, pp. 1116–1129.

By: K. Levine n, A. Chaifetz* & B. Chapman n 

Contributors: K. Levine n, A. Chaifetz* & B. Chapman n 

author keywords: Cooking; Food safety; Consumer risk; Temperature; Food preparation; Recipe
topics (OpenAlex): Food Safety and Hygiene; Food Supply Chain Traceability; Salmonella and Campylobacter epidemiology
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
Sources: Web Of Science, ORCID, NC State University Libraries
Added: August 6, 2018

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