Risk Perception and Communication of Two Potential Food Risks

Campylobacter and Selected Food Additives
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Author
Bearth, Angela
Date
2014
Type
  • Doctoral Thesis
Rights / license
In Copyright - Non-Commercial Use Permitted
Permanent link
https://doi.org/10.3929/ethz-a-010346983
Publication status
published
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Contributors
Examiner: Siegrist, Michael
Examiner: Cousin Hausheer, Marie-Eve
Publisher
ETH-Zürich
Subject
LEBENSMITTELBEDINGTE KRANKHEITEN + LEBENSMITTELINFEKTIONEN (PATHOLOGIE); FOOD ADDITIVES + DIETARY SUPPLEMENTS (FOOD INDUSTRY); KONSUMVERHALTEN + KONSUMENTENVERHALTEN; CONSUMER BEHAVIOUR; EVALUATION AND PERCEPTION OF HEALTH RISKS; CAMPYLOBACTER (MIKROBIOLOGIE); FOOD INSPECTION + FOOD CHEMISTRY + FOOD SAFETY (PUBLIC HEALTH); FOODBORNE DISEASES + FOODBORNE INFECTIONS (PATHOLOGY); EINSCHÄTZUNG VON GESUNDHEITSRISIKEN; LEBENSMITTELZUSATZSTOFFE + NAHRUNGSERGÄNZUNGSMITTEL (LEBENSMITTELINDUSTRIE); LEBENSMITTEL-SICHERHEIT + LEBENSMITTEL-ÜBERWACHUNG + LEBENSMITTEL-KONTROLLE + LEBENSMITTEL-CHEMIE (ÖFFENTLICHES GESUNDHEITSWESEN); KONSUMENTENINFORMATIONEN; CAMPYLOBACTER (MICROBIOLOGY); CONSUMER INFORMATION
Organisational unit
02070 - Departement Gesundheitswissenschaften und Technologie / Department of Health Sciences and Technology
03780 - Siegrist, Michael  
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