The habit, choice, intention, and perception of raw beef consumers on raw beef-eating: the health risk management perspective

Daniel Teshome Gebeyehu; Biruk Alemu; Gemechu Belete

doi:10.1186/s40795-022-00564-1

The habit, choice, intention, and perception of raw beef consumers on raw beef-eating: the health risk management perspective

BMC Nutr. 2022 Jul 25;8(1):68. doi: 10.1186/s40795-022-00564-1.

Authors

Daniel Teshome Gebeyehu¹, Biruk Alemu², Gemechu Belete³

Affiliations

¹ School of veterinary medicine, Wollo University, Dessie, Ethiopia. daniel.teshome@wu.edu.et.
² Department of psychology, teachers and behavioral science institute, Wollo University, Dessie, Ethiopia.
³ School of veterinary medicine, Wollo University, Dessie, Ethiopia.

Abstract

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.

Keywords: Choice; Habit; Intention; Perception; Raw beef consumers; Raw beef eating.

Abstract

Grants and funding