252 Meat refrigeration Bacon Sausages Cook-chill foods Me Pouitry-raw 0102030405060708090100110 Number of occurrences Fig 12.1 Meat products considered a food poisoning risk(source: Evans et al. 1991) 12.1 Consumer attitudes to food poisoning In the survey consumers were initially asked about their concern about food poisoning. The greatest number of participants (56.7%) were either only slightly concerned or not at all concerned about food poisoning. However, 31.7% of participants were concerned or very concerned about food poi soning(answers were restricted to concern about food from shops and did not include concern about food poisoning due to restaurant or fast food type meals or food) When asked to name foods that they considered might constitute a food poisoning risk most of the respondents(73%)considered poultry to be a problem. Raw poultry was considered to be a greater risk than cooked poultry Meat was also considered likely to cause food poisoning with 66.7% of participants mentioning either raw or cooked meat as a potential problem(Fig. 12.1) 12.2 Shopping habits and transport from retail store to e nte The frequency of shopping governs the length of time chilled food is stored n the home. Most consumers, 99. 2% of the survey population, shopped on at least one day a week and few(16.3%)less than twice a week for chilled food. The greatest number(33.7%) shopped for food 3-4 days per week, closely followed by 26.2% who shopped 5-7 days per week and 23.8% who shopped on two days. Generally shopping was divided into trips for large quantities(defined as greater than one bag)and small amounts of food (less than one bag). The majority of households(84.5%)shopped for small quan tities of chilled food on a variable basis as required12.1 Consumer attitudes to food poisoning In the survey consumers were initially asked about their concern about food poisoning. The greatest number of participants (56.7%) were either only slightly concerned or not at all concerned about food poisoning. However, 31.7% of participants were concerned or very concerned about food poi￾soning (answers were restricted to concern about food from shops and did not include concern about food poisoning due to restaurant or fast food￾type meals or food). When asked to name foods that they considered might constitute a food poisoning risk most of the respondents (73%) considered poultry to be a problem. Raw poultry was considered to be a greater risk than cooked poultry. Meat was also considered likely to cause food poisoning with 66.7% of participants mentioning either raw or cooked meat as a potential problem (Fig. 12.1). 12.2 Shopping habits and transport from retail store to the home The frequency of shopping governs the length of time chilled food is stored in the home. Most consumers, 99.2% of the survey population, shopped on at least one day a week and few (16.3%) less than twice a week for chilled food. The greatest number (33.7%) shopped for food 3–4 days per week, closely followed by 26.2% who shopped 5–7 days per week and 23.8% who shopped on two days. Generally shopping was divided into trips for large quantities (defined as greater than one bag) and small amounts of food (less than one bag).The majority of households (84.5%) shopped for small quan￾tities of chilled food on a variable basis, as required. 252 Meat refrigeration Bacon Sausages Pies Cook-chill foods Pâté Meat – raw Poultry – cooked Meat – cooked Poultry– raw 0 10 20 30 40 50 60 70 80 90 100 110 Number of occurrences Fig. 12.1 Meat products considered a food poisoning risk (source: Evans et al., 1991)