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SAFETY OF IRISH BEEF – CONCERNS, AWARENESS AND KNOWLEDGE OF IRISH CONSUMERS
Author(s) -
RIORDAN NICOLA,
COWAN CATHAL,
McCARTHY MARY
Publication year - 2002
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/j.1745-4565.2002.tb00326.x
Subject(s) - irish , food safety , environmental health , business , hygiene , food chain , marketing , food science , medicine , biology , paleontology , philosophy , linguistics , pathology
A survey of Irish consumers examined their concerns for the safety of food, their level of knowledge of safe food practices and their awareness of institutional structures to ensure the safety of Irish beef. Sixty‐four percent of the sample expressed concern for the safety of food. Concerns cited include freshness of food, BSE/CJD, antibiotic residue, hygiene standards and bacteria. They perceive many causes of food poisoning and their level of awareness of pathogens varies, depending on the pathogen. The level of knowledge of safe food practice in cooking was good. However, it was lower for food storage practices. Males and those with lower levels of education were less likely to be aware of adequate food safety procedures and need to be the focus of educational programs on safe food handling. As less than half the sample (49%) was aware of institutional structures and 32% of schemes that ensure the safety of Irish beef, it is concluded that it is imperative to more clearly communicate to the public the assurances of any scheme set up. There is also a need to increase awareness level of the bacteria Campylobacter.