Public Attitudes to Campylobacter, 2012

<P>Abstract copyright UK Data Service and data collection copyright owner.</P><br>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).<br>
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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.<br>
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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.<br>
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The main objective of the project was to provide a more quantifiable assessment of consumers’ views specifically focussing on UK consumers’:<br>
<ul><li>understanding and awareness of Campylobacter</li><li>attitudes towards potential slaughterhouse decontamination treatments for poultry and beef, focussing on lactic acid</li><li>attitudes towards potential labelling used to discourage washing of poultry </li></ul><br>
Further information about this study can be found on the <a class="external" href="http://www.food.gov.uk/science/research/foodborneillness/foodbornediseaseresearch/b14programme/b14projlist/fs241052/" title="Food Standards Agency">Food Standards Agency</a> website.<br>
<br><br><B>Main Topics</B>:<BR><br>The main topics covered were: food safety, campylobacter; food poisoning; food treatment.

<P>本摘要版权归英国数据服务中心（UK Data Service）及数据集采集版权所有者所有。</P><br>弯曲杆菌（Campylobacter）是英国食源性疾病的首要致病原，绝大多数人类感染病例与鸡肉的处理及食用相关，但公众对弯曲杆菌感染风险的认知水平较低。降低弯曲杆菌感染风险是英国食品标准局（Food Standards Agency, FSA）的核心工作目标。<br><br>屠宰场净化处理手段（如乳酸、热水或蒸汽）或可显著降低弯曲杆菌感染风险。为此，英国食品标准局委托GfK NOP与Research Works开展一项初步研究，随后进行消费者调查，以探究公众对弯曲杆菌的认知与了解情况，以及其对禽肉与牛肉屠宰场潜在净化处理手段的态度，研究重点为乳酸处理法。<br><br>本次初步研究包含文献综述与两场消费者焦点小组讨论（未在英国数据档案馆举办）；消费者调查则针对曾购买或烹饪肉类的人群，采用随机概率抽样方法完成了超2000份访谈，其中为英国分权国家（苏格兰、威尔士、北爱尔兰）增设了补充样本。<br><br>本项目的核心目标是针对英国消费者的观点开展更具量化性的评估，具体聚焦以下维度：<br><ul><li>对弯曲杆菌的认知与了解情况</li><li>对禽肉与牛肉屠宰场潜在净化处理手段的态度，重点关注乳酸处理法</li><li>对旨在劝阻消费者清洗禽肉的潜在食品标签的态度</li></ul><br>有关本研究的更多详细信息，可登录<a class="external" href="http://www.food.gov.uk/science/research/foodborneillness/foodbornediseaseresearch/b14programme/b14projlist/fs241052/" title="英国食品标准局">英国食品标准局</a>官网查询。<br><br><br><B>核心主题</B>:<BR><br>本次研究涵盖的核心主题包括：食品安全、弯曲杆菌；食物中毒；食品处理。