Consumer assessment of safety and date labeling statements on ready-to-eat meat and poultry products designed to minimize risk of listeriosis.
Point-of-purchase safety-based labeling guidance on the proper storage and handling of refrigerated ready-to-eat (RTE) meat and poultry products could help reduce the risk of listeriosis. Seniors and pregnant women are two population groups at increased risk of listeriosis due to suppressed or compromised immune systems. We conducted 11 focus groups with senior-aged women and women of childbearing age in Colorado and Ohio to assess consumer awareness of Listeria, storage practices of RTE meat products, perceptions regarding the acceptability and usefulness of common date and potential food safety labeling statements on RTE meat and poultry products, and food safety information needs. Storage times for opened and unopened RTE products varied widely, with opened products often being stored longer than recommended. Women in both age groups paid attention to date labels on packages but varied highly in their interpretation of the statements. "Use by" statements were considered clearer and more helpful than "Sell by" or "Best if used by" labels. Proposed food safety-based labeling statements listing "antilisterial" agents used in RTE products were not well received. However, labels giving consumers instructions on how long they could keep RTE products and when to discard them after opening were considered helpful and well received. Participants indicated the need for further information about Listeria and its control. Educational information at point-of-purchase and where seniors and pregnant women congregate are suggested. Manufacturers are encouraged to provide more complete information on the safe storage and use of ready-to-eat meat and poultry products on package labels.
Lenhart
Jenna
J
Department of Food Science and Human Nutrition, Colorado State University, Fort Collins, Colorado 80523-1571, USA.
Kendall
Patricia
P
Medeiros
Lydia
L
Doorn
Jessica
J
Schroeder
Mary
M
Sofos
John
J
D054626:Consumer Health Information; D003257:Consumer Product Safety; D005511:Food Handling / Q000379:methods*; D005515:Food Labeling; D005519:Food Preservation / Q000379:methods*; D006801:Humans; D008087:Listeria / Q000254:growth & development*; D008461:Meat Products / Q000382:microbiology*; D011202:Poultry Products / Q000382:microbiology*; D018570:Risk Assessment; D013696:Temperature; D013997:Time Factors