{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,27]],"date-time":"2026-10-27T06:33:53Z","timestamp":1793082833723,"version":"4.5.0"},"reference-count":74,"publisher":"Wiley","issue":"10","license":[{"start":{"date-parts":[[2026,10,21]],"date-time":"2026-10-21T00:00:00Z","timestamp":1792540800000},"content-version":"vor","delay-in-days":20,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T00:00:00Z","timestamp":1790812800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2026,10]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:label\/>\n                    <jats:p>\n                      As foodborne illnesses pose a significant public health concern in the United States, the rise of streaming platforms broadens audiences\u2019 exposure to food safety documentary films. This investigation examines how the documentary\n                      <jats:italic>Poisoned: The Dirty Truth About Your Food<\/jats:italic>\n                      shapes young adults\u2019 perceptions, attitudes, and trust in the food supply chain among undergraduate students at one university in Indiana enrolled in food science (\n                      <jats:italic>Study 1, n<\/jats:italic>\n                      = 19) and nonfood science programs (\n                      <jats:italic>Study 2<\/jats:italic>\n                      ,\n                      <jats:italic>n<\/jats:italic>\n                      = 59). An explanatory mixed\u2010methods design combined surveys at three time points with a focus group discussion. Surveys assessed perceptions of food safety importance and confidence in food supply actors using Wilcoxon signed\u2010rank tests, while focus group transcripts were analyzed thematically. Participants reported strong emotional responses, including fear, frustration, and distrust toward the food industry and regulatory bodies, while describing the documentary as informative and effective in raising awareness about foodborne illness risks and the importance of food safety practices. Differences emerged by educational background, with food science majors demonstrating more critical engagement, whereas some nonfood science participants reported intentions to adopt risky food\u2010handling practices, such as washing raw poultry. Confidence in food supply chain actors declined significantly after viewing. At 9\u2010day follow\u2010up, food science students regained trust, while nonfood science students showed recovery only toward consumer\u2010facing actors and food they prepared themselves. These findings suggest that emotionally compelling documentaries can increase food safety awareness and engagement while reducing trust and unintentionally reinforcing unsafe practices. Rather than serving as educational tools, such documentaries offer valuable lessons for improving transparent, accurate, and balanced food safety communication.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Applications<\/jats:title>\n                    <jats:p>\n                      This research offers food industry, government agencies, educators, and media creators with insight into how the documentary\n                      <jats:italic>Poisoned<\/jats:italic>\n                      can influence young adults' in college perceptions and responses to food safety issues. Since documentaries are widely available and can reach broad audiences, findings highlight the importance of proactive, transparent, and collaborative communication, helping audience understand how the food system works, how food safety hazards are addressed, and what can be done in the kitchen to reduce risks. Cross\u2010sector collaboration that combines engaging storytelling with reliable educational content may improve public understanding, strengthen confidence in the food system, and encourage safer food\u2010handling practices.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.71589","type":"journal-article","created":{"date-parts":[[2026,10,21]],"date-time":"2026-10-21T15:07:28Z","timestamp":1792595248000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["When Food Safety Goes Viral: The Influence of the Documentary\n                    <i>Poisoned<\/i>\n                    on Trust in Food Supply Chain Actors and Food Risk Perceptions Among Young Adult College Students in Indiana"],"prefix":"10.1111","volume":"91","author":[{"ORCID":"https:\/\/orcid.org\/0009-0002-8634-7517","authenticated-orcid":false,"given":"Fanny","family":"Gozzi","sequence":"first","affiliation":[{"name":"Department of Food Science Purdue University  West Lafayette Indiana USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0003-1517-0790","authenticated-orcid":false,"given":"Shams","family":"Adigozalzade","sequence":"additional","affiliation":[{"name":"Department of Food Science Purdue University  West Lafayette Indiana USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3012-1930","authenticated-orcid":false,"given":"Yaohua","family":"Feng","sequence":"additional","affiliation":[{"name":"Department of Food Science Purdue University  West Lafayette Indiana USA"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,10,21]]},"reference":[{"key":"e_1_2_9_2_1","doi-asserted-by":"publisher","DOI":"10.1007\/978-981-97-7870-6_5"},{"key":"e_1_2_9_3_1","doi-asserted-by":"publisher","DOI":"10.1007\/s42413\u2010025\u201000266\u2010z"},{"key":"e_1_2_9_4_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods13050794"},{"key":"e_1_2_9_5_1","doi-asserted-by":"publisher","DOI":"10.1007\/s10584\u2010019\u201002408\u20107"},{"key":"e_1_2_9_6_1","doi-asserted-by":"publisher","DOI":"10.1525\/gfc.2016.16.4.44"},{"key":"e_1_2_9_7_1","doi-asserted-by":"publisher","DOI":"10.1525\/9780520400986"},{"key":"e_1_2_9_8_1","doi-asserted-by":"publisher","DOI":"10.1002\/pan3.10221"},{"key":"e_1_2_9_9_1","doi-asserted-by":"publisher","DOI":"10.17645\/mac.v2i1.17"},{"key":"e_1_2_9_10_1","doi-asserted-by":"publisher","DOI":"10.1191\/1478088706qp063oa"},{"key":"e_1_2_9_11_1","doi-asserted-by":"publisher","DOI":"10.4315\/1541-9576-41.3.305"},{"key":"e_1_2_9_12_1","doi-asserted-by":"publisher","DOI":"10.1063\/5.0083979"},{"key":"e_1_2_9_13_1","unstructured":"Centers for Disease Control and Prevention.2024.Chicken and Food Poisoning.Food Safety. 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