... utensils used for drying. Study participants predominantly believe that high-moisture foods such as raw meat (mean = 7.2) and raw milk (mean = 6.3) present greater risk of foodborne illness than do low-moisture foods like dried fruit (mean = 3.7). Participants’ perception of risk was shown to potentially...

...Harvey S. James; Michelle Segovia; Damilola Giwa-Daramola Purpose The authors review the small but growing literature linking cognitive biases to food safety problems and foodborne illness outbreaks. Design/methodology/approach The authors conducted a search of peer-reviewed articles utilizing...

... of tourists affected by foodborne illnesses and could help to promote tourism. Originality/value The paper is useful to both practitioners and academicians interested in tourist consumption behavior, food safety, and food tourism by revealing initial insight into how and why tourists select foodservices...