Assessment of safety risks associated with handling chicken as based on practices and knowledge of a group of South African consumers

dc.contributor.authorKatiyo, Wendy
dc.contributor.authorDe Kock, Henrietta Letitia
dc.contributor.authorCoorey, Ranil
dc.contributor.authorBuys, E.M. (Elna Maria)
dc.contributor.emailelna.buys@up.ac.zaen_ZA
dc.date.accessioned2019-08-16T08:07:45Z
dc.date.issued2019-07
dc.description.abstractChicken meat has been identified as one of the most important food vehicles of pathogens, particularly Salmonella spp. and Campylobacter spp. Consumer food safety knowledge and behaviour can substantially contribute to the prevention of foodborne illness. The main objective of this study was to assess the practices and knowledge of a group of South African consumers with respect to handling raw chicken meat, and the associated safety risks with the aim of reducing the risk of foodborne illness at the consumer level. Data were collected through a web-based cross-sectional survey (n = 863). Results showed that a substantial proportion of consumers do not handle raw chicken correctly during purchasing (55%) and thawing (44%); and do not wash their hands correctly before (31%) and after (36%) handling raw chicken. With regard to knowledge on factors affecting the safety of chicken meat, 48% of the respondents believed that refrigeration prevents the growth of bacteria in raw chicken, 93% did not know the maximum safe temperature for refrigerating raw chicken, 26% would refreeze raw chicken once thawed and 45% indicated that chicken that looks and smells fresh could not make them sick. Although the majority of consumers (at least 85%) indicated concerns about the safety risks associated with chicken meat, only 38% were rated as following good practices and 28% as having good knowledge about factors affecting the safety of chicken meat. Overall, consumers aged 40 years and older reported following more safe chicken handling practices and had more knowledge thereof than consumers below 40 years. The findings reflect safety risks related to consumers’ knowledge and practices when handling chicken meat and highlight the need for consumer education. Development of safe chicken handling guidelines to prevent temperature abuse of chicken meat, transmission of pathogenic bacteria and cross-contamination are needed.en_ZA
dc.description.departmentConsumer Scienceen_ZA
dc.description.departmentFood Scienceen_ZA
dc.description.embargo2020-07-01
dc.description.librarianhj2019en_ZA
dc.description.sponsorshipThe National Research Foundation in collaboration with The World Academy of Science (TWAS) for a scholarship for W. Katiyo, and Australia-Africa Universities Network (AAUN).en_ZA
dc.description.urihttp://www.elsevier.com/locate/foodconten_ZA
dc.identifier.citationKatiyo, W., De Kock, H.L., Coorey, R. et al. 2019,'Assessment of safety risks associated with handling chicken as based on practices and knowledge of a group of South African consumers', Food Control, vol. 101, pp. 104-111.en_ZA
dc.identifier.issn0956-7135 (print)
dc.identifier.issn1873-7129 (online)
dc.identifier.other10.1016/j.foodcont.2019.02.027
dc.identifier.urihttp://hdl.handle.net/2263/71117
dc.language.isoenen_ZA
dc.publisherElsevieren_ZA
dc.rights© 2019 Elsevier Ltd. All rights reserved. Notice : this is the author’s version of a work that was accepted for publication in Food Control. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. A definitive version was subsequently published in Food Control, vol. 101, pp. 104-111, 2019. doi : 10.1016/j.foodcont.2019.02.027.en_ZA
dc.subjectChicken meaten_ZA
dc.subjectConsumer practicesen_ZA
dc.subjectConsumer knowledgeen_ZA
dc.subjectSafety risksen_ZA
dc.subjectSouth Africa (SA)en_ZA
dc.titleAssessment of safety risks associated with handling chicken as based on practices and knowledge of a group of South African consumersen_ZA
dc.typePostprint Articleen_ZA

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