Abstract copyright UK Data Service and data collection copyright owner.

Campylobacter is the biggest cause of foodborne disease in the UK, with the majority of human infections being linked to the handling and consumption of chicken, but public understanding of Campylobacter risk is low. Reducing Campylobacter risk is a key target for the Food Standards Agency (FSA). Slaughterhouse decontamination treatments (such as lactic acid, hot water or steam) could potentially have a significant effect in reducing the Campylobacter risk. The FSA therefore commissioned GfK NOP and Research Works to conduct a scoping study followed by a consumer survey to investigate public understanding and awareness of Campylobacter, and attitudes towards potential slaughterhouse decontamination treatments for poultry and beef, focussing on lactic acid. The scoping study consisted of a literature review plus two focus groups with consumers (not held at the UK Data Archive), while the consumer study consisted of over 2,000 interviews with a random probability sample of those who ever buy or cook meat, including boost samples for the devolved countries. The main objective of the project was to provide a more quantifiable assessment of consumers’ views specifically focussing on UK consumers’: understanding and awareness of Campylobacterattitudes towards potential slaughterhouse decontamination treatments for poultry and beef, focussing on lactic acidattitudes towards potential labelling used to discourage washing of poultry Further information about this study can be found on the Food Standards Agency website.

Main Topics:

The main topics covered were: food safety, campylobacter; food poisoning; food treatment.

Multi-stage stratified random sample

Face-to-face interview