Factors influencing risk perceptions of genetically modified seafood: evidence from a specialist population

Most studies of knowledge, attitudes, and risk perceptions related to genetically modified (GM) foods have focused on GM plants. However, there is reason to believe that attitudes toward GM animals might be different and driven by different cognitive and affective factors than plants. With the recent FDA approval of a GM salmon in the United States, there is a need to study what drives attitudes and risk perceptions toward GM biotechnology. Here, we report on a survey of Midwestern US extension personnel’s perceptions of GM salmon. Respondents perceived low risk from GM salmon (2.20 on a 5-point scale). We constructed a model of risk perceptions and found that higher levels of food consciousness were associated with higher levels of risk perceptions. Higher levels of objective knowledge about GM foods were associated with lower risk perceptions. Our results show little evidence that cultural values predict risk perceptions, with weak evidence that hierarchical-individualists may have lower risk perceptions than either egalitarian-communitarians or the broader population.