Apart from its nutritive value, meat is one of the substances for the transmission of pathogenic micro-organisms to consumers and the raw beef eating habit of Ethiopians can create a favourable condition for the transmission of pathogens from contaminated meat to raw beef consumers. The face-to-face interview of raw beef consumers was done using a structured questionnaire and 570 total samples were collected. A considerable number (74%) of raw beef consumers had favourable food choice; 85% of the raw beef consumers had favourable intentions to stop their raw beef eating habit, and 67% of them had an unfavourable perception of the safety of raw beef-eating. In conclusion, the study showed that raw beef consumers were not aware of the health risks of raw beef-eating. As a result, urgent sensitization intervention is required to shift the raw beef consumers from unhealthy eating habits to prudent (processed) eating practices.

Apart from its nutritive value, meat is one of the substances for the transmission of pathogenic micro-organisms to consumers and the raw beef eating habit of Ethiopians can create a favourable condition for the transmission of pathogens from contaminated meat to raw beef consumers. The face-to-face interview of raw beef consumers was done using a structured questionnaire and 570 total samples were collected. A considerable number (74%) of raw beef consumers had favourable food choice; 85% of the raw beef consumers had favourable intentions to stop their raw beef eating habit, and 67% of them had an unfavourable perception of the safety of raw beef-eating. In conclusion, the study showed that raw beef consumers were not aware of the health risks of raw beef-eating. As a result, urgent sensitization intervention is required to shift the raw beef consumers from unhealthy eating habits to prudent (processed) eating practices.