Food safety awareness to consumers

This study analyze the awareness of customers relates to food safety in Tamil Nadu. Basically the emerging risk is identified into three types of risk one is microbiological risk the second one is physical risk and the third is chemical risk. The study aims to focus with the microbiological risk of meat consumption and it highlight with the inclusion of identification with the meat related risk with the knowledge of safe food handling behavior and also indicating the risk behavior of cross- contamination in uncooked raw meats with their leftovers. The data were surveyed with interviewed face- to-face by a well structured questionnaire among 150 consumers in three selected districts of Tamil Nadu namely Karur, Coimbatore and Erode. 35 questions under different groups the demographic information of the respondents, cross-contamination, food handling behavior, microbiological risk, food safety hazards, consumer education and consumer attitude and knowledge. The study illustrate the systematic procedure for handling the meat in retail shop with neat sanitary condition to distribute to the meat to the customers and create the awareness of food safety and to avoid the food borne disease risk. Bringing the food safely to the home without creating any harm and cook the food thoroughly it will avoid the risk of pathogens, viruses and bacteria.