Abstract
The issue of consumer preferences for food safety has proved to be somewhat of a conundrum. Research on this subject has yielded conflicting results and the empirical data are scarce. There are a number of studies that has identified the need for continued efforts towards educating consumers on the hazards of improper food handling. Common mistakes identified in food handling include serving contaminated raw food, cooking or heating food inadequately, having infected persons handle implicated food and practice poor hygiene. This paper gives a comprehensive picture of theawareness and attitudes of consumerstowards food safety in Thoothukudi district.A sample size of one hundred and ten respondents is selected for the research from Thoothukudi district. The study quantitatively analyses the awareness of food safety practices, attitudes and behaviors of the consumers in executing food safety knowledge and practices and food safety practices and its impact on food borne diseases using the primary data. Appropriate findings and suggestions are given in the paper.
Highlights
Food safety experts and enforcement agencies today agree that microbiological spoilage and contamination of food with pathogens represent the most severe and costly health hazards in connection with food
The following are the hypotheses to be tested in the study Awareness of food safety practices in preparing food entirely does not depend on the education of the respondents
One way Analysis of variance has been used to find out the relationship between the education of the respondents and their awareness on food safety
Summary
Food safety experts and enforcement agencies today agree that microbiological spoilage and contamination of food with pathogens represent the most severe and costly health hazards in connection with food. Microbial pathogens in food cause an estimated 6.5-33 million cases of human illness and up to 9000 deaths in the one country each year. Over 40 different food borne microbial pathogens, including fungi, viruses, parasites, and bacteria, are believed to cause human illness. Food safety is designed as the degree of confidence that food will not cause sickness or harm to the consumer when is prepared, served and eaten. Any number of places during food preparation, handling and storage; and studies show that consumers have inadequate knowledge about measures needed to prevent food borne illness in home. Contaminated raw foods, inadequate cooking, and consumption of food from an unsafe source were the factors most commonly associated with reported outbreaks of food borne illnesses
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