What is it about?
Protecting consumers from foodborne infections is a high public health priority. We have shown which stations from meat production to consumption are involved in this from the consumer's point of view and how decontamination measures are assessed and accepted by consumers.
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Why is it important?
Our results close the gap of previous findings on consumer knowledge in Germany about the influence of different aspects of meat production. It becomes clear that consumers' assessment of the issues of safety of irradiated meat and safety of organic meat vs. conventionally produced meat is not in agreement with scientific findings.
Read the Original
This page is a summary of: From stable to table: Determination of German consumer perceptions of the role of multiple aspects of poultry production on meat quality and safety, Journal of Food Protection, April 2021, International Association for Food Protection, DOI: 10.4315/jfp-20-491.
You can read the full text:
Comparison of consumer knowledge about Campylobacter, Salmonella and Toxoplasma and their transmissibility via meat: results of a consumer study in Germany
This study shows the results of an online survey of consumer knowledge in Germany about zoonotic pathogens in meat. Consumers have high knowledge gaps about Campylobacter and are most informed about Salmonella.
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