Abstract #T158

Section: Food Safety
Session: Food Safety
Format: Poster
Day/Time: Tuesday 7:30 AM–9:30 AM
Location: Gatlin Ballroom
# T158
Consumer perception regarding beef quality and food safety.
Maribel Ruiz-Leon1, Karina Leon-Lucio1, Gilberto Aranda-Osorio*1, Agustin Ruiz-Flores1, 1Universidad Autonoma Chapingo, Chapingo, Texcoco, Mexico.

The aim of this study was to evaluate consumers’ perception and attitude regarding beef quality and food safety and the characteristics that are taken into account for purchasing, considering socio-economic factors such as income and education level. A survey integrated by 70 questions, grouped into 6 sections, was applied to 347 administrative and academic staff belonging to the University of Chapingo. The sample population was divided into 4 monthly income levels (strata): 1) Low (less than 7,000 pesos), 2) Medium (from 7,000 to 14,000 pesos), 3) High (from 14,000 to 21,000 pesos) and 4) Very high (more than 21,000 pesos). USD exchange ratio: 1USD = 13.50 pesos. Data were processed by discriminatory canonical analysis to identify the main factors that affect beef consumption; after that, association tests between the income level and beef consumption variables were performed using the ANOVA and the statistic Chi-squared of SPSS. The results showed dependence (P < 0.05) between income and education level to: preference for purchasing place (butcheries > supermarkets > street markets) and meat type (poultry > beef > pork) according to the conservation method (chilled > not chilled > frozen); perception and preference for TIF (Federal Inspection Type) seal (42%); preference for the amount of fat (60%, low) and beef color (80%, bright red); knowledge about the use of clenbuterol on finishing cattle (90%) and its negative effect on consumer health (62%); willingness for purchasing beef-free of clenbuterol (100%); knowledge about the concept of food safety (35%); perception of the importance of safe beef and its relation to human health (32%). In conclusion, the awareness about beef safety positively grows with the income and education levels of the consumers, encouraging them to search for safe markets, which ensure beef safety and quality.

Key Words: beef quality, food safety, consumer characteristic