Summary

The food safety standards in the Australian poultry industry are one of the highest in the world due to multiple interventions that are in place from the meat chicken farm to, and within, the processing plant to reduce and/or control the load of foodborne pathogens. Recent Australian consumer surveys show that consumers are generally satisfied with the quality of chicken meat and do not have strong concerns about the impact of chicken meat production on animal welfare and the environment (https://agrifutures.com.au/wp-content/uploads/2021/03/21-015.pdf). However, consumers’ perceptions of chicken meat safety are unclear. Moreover, a more detailed understanding of consumers’ perceptions of chicken meat safety could provide valuable information to public health educators since it is the most consumed meat in Australia. Consumers are the important link for the end of the chicken meat supply chain. All steps in the Australian supply chain from the farm to the retail point are regulated and monitored regularly. Previous research suggests that although consumers are aware of the risks of food-borne pathogens, evidence-based education is necessary to improve awareness around food safety.
It is unknown how food-borne pathogens behave (in terms of virulence and numbers) during transport from the place of purchase to storage at home. Poor handling and storage of chicken meat along the supply chain can contribute to the preservation and/or amplification of food-borne pathogens and food spoilage bacteria. In humans, there is a 5-50% probability of Campylobacter infection with a dose of 100 organisms and a dose response-based model on Salmonella outbreak data suggested a probability of illness from consumption of 100 Salmonella organisms (https://www.foodstandards.gov.au/publications/Documents/Salmonella%20(non-typhoidal).pdf). However, this would be highly variable and dependent on factors such as the bacterial strain/serovar, immune/health status of an individual, age, and diet. Proper food transportation, storage, and handling procedures, as well as kitchen cleanliness, limit the likelihood of food-borne illness. Given the gaps in knowledge of consumer behaviour post-purchase, this project is designed to understand attitudes and practices of transportation and handling of chicken meat in household situations.

Program

Chicken Meat

Research Organisation

The University of Adelaide