摘要：Using a national consumer survey on hamburger cooking practices, this study suggests that taste,tenderness, and juiciness are somewhat more important than food safety knowledge and muchmore important than risk perceptions to consumers in the decision to cook hamburgers lightly.Newspapers were the most important information source associated with higher food safetyknowledge while TV and radio were the most important information sources associated withhigher perceived risk of lightly cooked hamburgers. Only education and urban residence wereimportant direct demographic effects; other demographic variables were associated withbehavior through knowledge and attitudes.
