Comparison of the Importance and Prioritization of Information Communicated to Consumers by Experts Regarding Food Safety.

Key topics related to risk communication and food safety were investigated by three different expert groups. In this study, the Delphi method was used to systematically and iteratively aggregate experts' opinions, and the topics to be communicated to consumers were expressed and prioritized. The opinions of three groups, consisting of 26 members of the expert committee (EC) from the Food Safety Commission of Japan (FSCJ), 29 local government officials (LGOs) from their respective food safety departments, and 25 food safety monitors (FSM) appointed by the FSCJ, were obtained in the period of June through September 2017.

Changes in the Risk Perception of Food Safety between 2004 and 2018.

To afford the future agenda of risk communication through an evaluation of the past, we examined the changes in risk perception in the food safety sector over the 15 years (2004-2018) since the establishment of the Food Safety Commission of Japan (FSCJ) in 2003 by analyzing the data of the food safety monitor survey. Hazards such as contaminants including cadmium, methylmercury and arsenic, and pesticide residues caused high levels of concern among the public in 2004. In contrast, hazards such as food poisoning by harmful microorganisms and so-called "Health foods" have been ranked high among concerns since 2008 and 2014, respectively.

Risk Management Knowledges about Oysters for Raw Consumption and Norovirus.

This study used questionnaires to evaluate knowledge levels of risk management of raw-consumption of oysters and of norovirus as health hazards among monitors signed up for Food Safety Commission of Japan (FSCJ) having work experiences in food fields. The mean scores of monitors on norovirus knowledge were relatively high (79%), but on oyster raw-consumption were low (64%). Scores varied depending on occupational experiences; highest among administrative officials, high among researchers in food companies, and low among medical workers and educators.