How do food-borne illnesses affect the public’s perception of the risks of food contamination?

The actual chances of negative health impacts from food contamination and food-borne illnesses and the public perceptions thereof are two related issues. Often, the two are only distantly related to one another, as public perception is influenced by what is trending in media, sometimes leading to inaccurate risk perception.

In the United States, the Centers for Disease Control and Prevention track food-borne illnesses. Over the past few decades, the most common sources of food-borne illnesses have been fresh fruits and vegetables, but contaminated poultry was actually responsible for a slightly higher percentage of deaths. Another government website which lists recent recalls shows frozen vegetables and some prepackaged salads and salad ingredients have topped recent recall lists.

Consumers tend to worry more about chemical contaminants and pesticide residues than the more common microbiological forms of contamination, possibly due to the extensive media coverage of such issues as contaminated milk in China. 

Several studies reported by the FDA suggest that experience of a food-borne illness or awareness of vulnerability (especially in consumers over 60) increases the degree to which people research the topic and follow recommended safety procedures. Awareness of food-borne illnesses tends to be highest among the well-educated and those who have personal experience of food-borne illnesses. Also, efforts by government agencies to educate the public about proper food handling have increased the number of people aware of food-borne illnesses and how to prevent them.