Food safety labelling of chicken to prevent campylobacteriosis: consumer expectations and current practices.

ABSTRACT:

Background

Campylobacter is the leading cause of bacterial gastroenteritis worldwide, and contaminated chicken is a significant vehicle for spread of the disease. This study aimed to assess consumers' knowledge of safe chicken handling practices and whether their expectations for food safety labelling of chicken are met, as a strategy to prevent campylobacteriosis.

Methods

We conducted a cross-sectional survey of 401 shoppers at supermarkets and butcheries in Wellington, New Zealand, and a systematic assessment of content and display features of chicken labels.

Results

While 89% of participants bought, prepared or cooked chicken, only 15% knew that most (60-90%) fresh chicken in New Zealand is contaminated by Campylobacter. Safety and correct preparation information o

SUBMITTER: Allan PD 

PROVIDER: S-EPMC5870189 | biostudies-literature | 2018 Mar

REPOSITORIES: biostudies-literature