Physical hazards in meat products: Consumers’ complaints found on a Brazilian website

Cavalheiro, Carlos Pasqualin; Silva, Maurício Costa Alves da; Leite, Juliana Sant'Ana Falcão; Felix, Samuel Keryson Rodrigues da Silva; Herrero, Ana M.; Ruíz‐Capillas, Claudia

doi:10.1016/j.foodcont.2019.106892

Cited by 14 publications

(13 citation statements)

References 24 publications

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“…e presence of different contaminants with a high concentration of heavy metals or trace elements such as arsenic, cadmium, mercury, ammonia, and lead in poultry meats was also reported in Pakistan [11], India [12], Brazil [6], and Bangladesh [13,14].…”

Section: Introductionmentioning

confidence: 91%

“…However, the quality of poultry meat has become a growing concern in recent years, especially in developing countries, due to the presence of health hazards, chemical contamination, and toxic elements in poultry feed [6][7][8][9][10]. Poultry is often grown on steroids, antibiotic growth regulators, and vegetable oils for fattening and faster growth.…”

Section: Introductionmentioning

confidence: 99%

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Willingness to Pay for Safe Chicken Meat in Bangladesh: A Contingent Valuation Approach

Saha

Prodhan

Rahman

et al. 2022

Journal of Food Quality

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The poultry meat industry is primarily dominated by broilers, and conventional broiler meat is claimed to be malicious to human health and environment since it is produced using hazardous feeds and other dietary supplements. This study aimed to evaluate consumers’ willingness to pay (WTP) for safe broiler chicken meat following a contingent valuation model (CVM). Also, consumers’ consumption and different types of perceptions on safe broiler meat were assessed from the data collected among 300 consumers in Bangladesh. Consumers’ health and environmental perception of safe broiler meat are found to be high, indicating that they are more concerned about these attributes in the case of consuming broiler meat. The results reveal that conventional broiler meat losses its appeal to consumers after a certain income level and is mainly consumed by lower- and middle-income groups. This study divulges a unanimous demand for safe broiler meat among the consumers who intend to consume about 36% higher than their present consumption level if the availability was ensured in their local market. The average WTP premium for safe broiler meat is estimated to be about BDT 39.87 per kg. The consumers’ WTP is positively influenced by their education, income level, the current consumption of broiler chicken meat, health perception, and taste and nutrition perception. This study recommends meat producers, entrepreneurs, and farmers adjust their production and marketing plans by incorporating suitable quality control procedures to meet the unfilled consumer demand for safer broiler meat. Besides, slow-growing safer broiler chicken needs to be introduced to improve meat’s taste and nutritional aspects.

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Section: Introductionmentioning

confidence: 91%

Section: Introductionmentioning

confidence: 99%

Willingness to Pay for Safe Chicken Meat in Bangladesh: A Contingent Valuation Approach

Saha

Prodhan

Rahman

et al. 2022

Journal of Food Quality

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“…The control of physical hazards in food, including meat and meat products, remains important in ensuring food safety. Physical hazards are plastic, stones, metals, bones, wood, glass and any other foreign substance that could be found in food [1]. These foreign objects can be unintentionally introduced into food during the process of manufacturing, production, preparation or consumption, as it were, from "gate to plate" or "farm to fork" [2], or due to food tampering or intentional sabotage and; therefore, this must be monitored at all times in the food production chains.…”

Section: Introductionmentioning

confidence: 99%

“…These foreign objects can be unintentionally introduced into food during the process of manufacturing, production, preparation or consumption, as it were, from "gate to plate" or "farm to fork" [2], or due to food tampering or intentional sabotage and; therefore, this must be monitored at all times in the food production chains. Four factors relating to physical hazards in food that cause a potential risk to consumers have been identified [3]: (1) the size of the foreign object found on/in the food product; (2) the type of the contaminated 2 of 11 food; (3) the physical characteristics of the foreign object; and (4) the consumer eating the product. While the effects of physical object ingestion may vary from case to case, the risks associated with it include laceration, perforation and possible secondary infections of the mouth, tongue, gums, teeth, oesophagus and other organs of the digestive system of an exposed person [3][4][5].…”

Section: Introductionmentioning

confidence: 99%

Physical Hazards in Aepyceros melampus Carcasses Killed for Meat Purposes by Aerial and Thoracic Shots

et al. 2022

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Physical hazards, such as bullet particles and bone fragments, in wild meat could be introduced by processes applied whilst killing game meat animals. These hazards may pose a health risk to non-suspecting consumers and must therefore be identified, evaluated and removed from meat and meat products. The extent of dispersion of these hazards in carcasses has not been sufficiently investigated with respect to game meat safety. This study aims to describe and quantify the occurrence of these hazards in animals shot by aerial (helicopter) shotgun targeting the head and higher neck region (n = 12) and single-projectile/free-bullet rifle shots targeting the thorax region (n = 36) of impala killed for meat consumption. To quantify the occurrence, particle sizes and dispersion surface of bullet fragments and bone splinters in the forequarters, radiographs were taken from top to bottom (dorsal ventral) and from the side (lateral) in the sequence of the skull, neck and forequarters. A t-test (p < 0.05) was conducted to compare the association of averages from the killing methods with the occurrences of bullet fragments and bone splinters. Bullet particles and bone splinters of significant sizes were introduced by the killing methods adopted. The results show a high incidence of harmful bullet particle and bone splinter sizes from the rifle thorax shots (p = 0.005). The dispersion of both physical hazards could cover a wide distance of >332 mm between particles on hunted game meat animals. Game meat animal killing methods with a rifle targeting the chest cavity should be refined and implemented. These should include the selection of bullets less prone to fragmentation, and compliance with regulated game meat animal-killing protocols, including regulating the placement of shots to allow only head or high neck shots for game meat animals slaughtered/culled for human consumption.

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“…Besides biological hazards, chemical and physical hazards also make meat unsafe for consumption. Cavalheiro et al (2020) reported that consumers complained of physical hazards such as stones, hair, plastic, metal and wood in meat and meat products. Chemical hazards like halogenated carbon compounds, heavy metals, pesticides and veterinary drugs, and physical hazards like metal, glass, plastic and wood that make food unsafe have also been shown to be present in poultry meats (Banach et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Knowledge and Perception of Consumers on Microbiological Meat Safety, Antibiotic Resistance and Residues in Tema Metropolis, Ghana

Anachinaba¹,

Adzitey²,

Teye³

et al. 2022

J. Agr. Food Sci.

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This study assessed the knowledge and perception of consumers on microbiological meat safety, antibiotic resistance and residues in Tema Metropolis, Ghana. A semi-structured questionnaire was used to collect information from 384 randomly selected meat consumers on their knowledge and perception of meat safety and antibiotics. Data obtained was analysed using Statistical Package for Social Sciences version 20 and Chi Square was used to determine relationships among some parameters. The results revealed that 56% were males, with the majority (54%) aged between 21-40 years. Most (51%) of the respondents had basic education. For consumption, most of the respondents preferred chicken (53%) to beef (32%) and pork (14%), mostly because of taste (50%), followed by accessibility (39%) and price (11%). Majority (80%) of the respondents agreed (slightly to strongly agree) that meat consumption is associated with hypertension/high cholesterol and diabetics. Also, most of the respondents had heard about microbiological meat safety (64%) mostly from their teachers in school (62%) and the media (25%). They had also heard about antibiotic resistance (55%) and antibiotic residues (53%), mostly from their teachers in school (56% and 58%, respectively). Generally, most of the respondents did not know much about antibiotic resistance and antibiotic residues, although they had heard about them. The findings of the study warrant the need to educate consumers on food safety and antibiotic related issues.

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Physical hazards in meat products: Consumers’ complaints found on a Brazilian website

Cited by 14 publications

References 24 publications

Willingness to Pay for Safe Chicken Meat in Bangladesh: A Contingent Valuation Approach

Willingness to Pay for Safe Chicken Meat in Bangladesh: A Contingent Valuation Approach

Physical Hazards in Aepyceros melampus Carcasses Killed for Meat Purposes by Aerial and Thoracic Shots

Knowledge and Perception of Consumers on Microbiological Meat Safety, Antibiotic Resistance and Residues in Tema Metropolis, Ghana

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