Perception Of Consumers On The Health And Safety Of Ready To Eat Foods

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Perception of Consumers on the Health and Safety of Ready to Eat Foods





Background of the study2

Problem Statement2

Purpose of the Study2

Rationale of the Study3

Aims and Objectives3

Research Questions4

Scope and Significance of the Study4


Food safety Risk Perception among European consumers5

The Challenges of Food Security in RTE5

Microbiological contamination6

Treatments for Reducing L. Monocytogenes in Ready-to-Eat foods6

Consumer Perception about Ready to eat Ready to eat Food6

Food Safety Risks and Labelling7

Ready to Eat Food and Health Problems8



Consumer Behaviour Trends for Ready to Eat Food9

Food Safety Regulations in Britain: The case of ready-to-eat-food10


Research Design12


Sample of Participants13


Data Analysis14

Reliability and Validity14

Ethical Concerns14

Projected Time Table15





The growth of ready meals in the UK and other European countries, led to the development of a network of suppliers of ready-to-eat products - includes a network of manufacturers, warehouses and retail - and transport systems for these networks. Packaged foods, fortified beverages, cereals and salads are just some examples of ready-to-eat products, which are available in the market and allow the needs of consumers (Bredahl, 2006, 85).

The concern about the contamination of RTE foods with L. monocytogenes is due to mainly three reasons. First of all, L. monocytogenes is a dangerous foodborne pathogen and is a threat to the public health, especially for the more susceptible population groups. It has one of the highest mortality rates (20 to 30%) among the foodborne pathogens. The high rates of hospitalization and deaths from listeriosis show that when cases do occur, the illness is severe compared with most other foodborne pathogens. L. monocytogenes can become established in a food processing plant, especially wet and cool environments such as drains, refrigerator pans, and crevices in food contact surfaces.

It can survive for long periods of time in the environment, on foods, in processing plants and in household refrigerators. L. monocytogenes is frequently present in raw products such as uncooked meats, milk or vegetables but is killed by heat treatment such as pasteurization or cooking. However, it can be present in cooked foods due to post-processing contamination (i.e., after lethality treatment) (FSIS, 2003). Especially in RTE foods, such as cold deli meat cuts at the deli counter contamination may appear after cooking and before packaging (CDC, 2008). In the 1980s, the amount of time a resident of the United Kingdom took for cooking was 60 minutes. Currently, this figure stands at 20 minutes, and it continues to decline. Representatives of the half of households of Great Britain are not used to cook food at home.

Background of the study

When it comes to food, British consumers want it all. In particular, they want variety and flavour of savoury restaurant fare without the considerable financial commitment typical when dining out. Manufacturers of ready-to-eat-foods believe that this segment - a revolution in food culture and designate their product has a great future (Ahma, 2003, 11).

The target audience are consumers with average and high income earners. However, in the late eighties - early nineties with the introduction of systems of the minimum wage salary levels of ...
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