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Social norms and risk communication


Scholderer, Joachim; Veflen, Nina (2019). Social norms and risk communication. Trends in Food Science & Technology, 84:62-63.

Abstract

Social norms are beliefs about what people in general would consider appropriate behaviour in a particular social context. In this mini-review, we summarise research on the role of social norms in the context of safe food handling practices. We review existing evidence regarding the influence of social norms on food handling practices related to cross-contamination and hygiene, time-temperature control and adequate cooking. Furthermore, we discuss the consequences of biases in social norms and how they might be mitigated by norm-oriented risk communication messages. Finally, we discuss potential conflicts between norms that are instrumental for safe food handling practices and norms that are instrumental for maintaining social relationships, and suggest directions for future research.

Abstract

Social norms are beliefs about what people in general would consider appropriate behaviour in a particular social context. In this mini-review, we summarise research on the role of social norms in the context of safe food handling practices. We review existing evidence regarding the influence of social norms on food handling practices related to cross-contamination and hygiene, time-temperature control and adequate cooking. Furthermore, we discuss the consequences of biases in social norms and how they might be mitigated by norm-oriented risk communication messages. Finally, we discuss potential conflicts between norms that are instrumental for safe food handling practices and norms that are instrumental for maintaining social relationships, and suggest directions for future research.

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Additional indexing

Item Type:Journal Article, refereed, further contribution
Communities & Collections:03 Faculty of Economics > Department of Informatics
Dewey Decimal Classification:000 Computer science, knowledge & systems
Scopus Subject Areas:Life Sciences > Biotechnology
Life Sciences > Food Science
Language:English
Date:10 August 2019
Deposited On:25 Nov 2020 11:24
Last Modified:23 Feb 2024 02:52
Publisher:Elsevier
ISSN:0924-2244
OA Status:Green
Publisher DOI:https://doi.org/10.1016/j.tifs.2018.08.002
Related URLs:https://www.sciencedirect.com/science/article/pii/S0924224417303734?via%3Dihub
Other Identification Number:merlin-id:20055
  • Content: Published Version
  • Licence: Creative Commons: Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)