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dc.contributor.authorMacRitchie, Laura
dc.contributor.authorHunter, Colin John
dc.contributor.authorStrachan, Norval
dc.date.accessioned2014-05-14T11:01:01Z
dc.date.available2014-05-14T11:01:01Z
dc.date.issued2014-01
dc.identifier.citationMacRitchie , L , Hunter , C J & Strachan , N 2014 , ' Consumer acceptability of interventions to reduce Campylobacter in the poultry food chain ' , Food Control , vol. 35 , no. 1 , pp. 260-266 . https://doi.org/10.1016/j.foodcont.2013.06.005en
dc.identifier.otherPURE: 54530952
dc.identifier.otherPURE UUID: 30f88477-9842-4287-9708-94992e8a1244
dc.identifier.otherScopus: 84881223773
dc.identifier.otherWOS: 000326207800039
dc.identifier.urihttp://hdl.handle.net/10023/4786
dc.descriptionThe work was funded by the Economic and Social Research Council through a studentship awarded by the Rural Economy and Land Use (RELU) programme, entitled Human campylobacteriosis: elucidating the exposure, disease burden, health cost and acceptability of interventions (RES 229-25-0012).en
dc.description.abstractReducing human Campylobacter cases has become a priority for the UK Government. However the public’s views on acceptability of interventions to reduce Campylobacter in poultry production are poorly understood in the UK and in other countries around the world. The objective of the study was to investigate how increasing awareness and knowledge changes consumer acceptability of interventions that reduce human campylobacteriosis in the poultry food chain. This approach is readily applicable to other risks and associated interventions. It involved a survey of the views of consumers in the Grampian region in North East Scotland. This found that better hygiene practices on farm, freezing chicken meat and vaccination of chickens were acceptable to the majority of participants (95%, 53% & 52% respectively) whilst irradiation and chemical wash of chicken meat were acceptable to < 50%. Increasing consumer awareness by providing information on the Campylobacter disease burden in humans increased the number of participants finding them acceptable. However, chemical wash and irradiation remained the least acceptable interventions, although highly effective at reducing Campylobacter, and were found to be never acceptable to > 50% of respondents. It was found on average that food poisoning concern, previous awareness of Campylobacter and living in rural or urban areas had either no or little effect effect on the acceptability of interventions. Further, previous awareness of Campylobacter did not influence consumer concern of harmful bacteria on chicken meat. Overall, findings indicate that increasing consumer acceptability of the most effective interventions is likely to be a difficult process.
dc.format.extent7
dc.language.isoeng
dc.relation.ispartofFood Controlen
dc.rights© 2013 Elsevier Ltd. All rights reserved. Published as open access.en
dc.subjectCampylobacteren
dc.subjectChickensen
dc.subjectInterventionsen
dc.subjectFood poisoningen
dc.subjectConsumeren
dc.subjectAcceptabilityen
dc.subjectGE Environmental Sciencesen
dc.subject.lccGEen
dc.titleConsumer acceptability of interventions to reduce Campylobacter in the poultry food chainen
dc.typeJournal articleen
dc.description.versionPublisher PDFen
dc.contributor.institutionUniversity of St Andrews.Geography & Sustainable Developmenten
dc.identifier.doihttps://doi.org/10.1016/j.foodcont.2013.06.005
dc.description.statusPeer revieweden


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