Food safety knowledge, self-reported practices and attitude of poultry meat handling among Slovenian consumers

Abstract

Purpose The purpose of this paper is to investigate Slovenian consumers’ knowledge and self-reported practices in poultry meat handling during purchase, transport, and preparation in home kitchens and to assess the awareness of the microbiological risk associated with poultry meat, with an emphasis on Campylobacter. Design/methodology/approach A cross-sectional study of consumers’ food safety knowledge, self-reported practices, and awareness of the microbiological risk was conducted from March to April 2015 at supermarkets in different parts of Slovenia. A convenience sample of 560 consumers was obtained. Gender and age distribution were controlled by 28 interviewers, each of whom distributed 20 questionnaires. The questionnaire included 33 questions divided into four parts. Findings The results revealed consumers awareness of food safety issues. Respondents have some basic knowledge about proper food handling. However, a substantial number of consumers still lacks knowledge of the microbiological risk and has bad habits in domestic poultry meat preparation. Research limitations/implications The research did not reflect a representative sample of Slovenian consumers. Practical implications The results indicate some gaps in consumers’ food safety knowledge and self-reported practices. Current Campylobacter preventive strategies regarding retail poultry meat contamination are not yet sufficiently successful. Originality/value The study provides valuable insight into consumers’ food safety knowledge and self-reported practices in poultry meat handling from shopping to eating. Opportunities for improvement in consumers’ formal and informal education and training should be offered.