UK Data Archive Study Number 7407 Public Attitudes to Campylobacter, 2012 SHOW CARD A Definitely agree Tend to agree Neither agree nor disagree Tend to disagree Definitely disagree
SHOW CARD B Yes more than once Yes once I think so but I m not sure it was food poisoning No
SHOW CARD C One of the main causes of food poisoning is bacteria on raw meat. Thorough cooking in the home can get rid of these bacteria on the meat, but bacteria can still spread to other foods during food preparation. This crosscontamination in the home can lead to food poisoning. The risk of food poisoning would be less if the bacteria could be mostly destroyed before the meat went on sale. It is possible to remove most of the bacteria on raw meat by treating it when the meat is being cut up in the slaughterhouse before being sent to butchers and supermarkets.
SHOW CARD D The meat is sprayed or misted with a weak solution of lactic acid The meat passes through a hot water bath or is exposed to steam in a chamber or tunnel The meat is exposed to ozone gas The surface of the meat is exposed to a rapid reduction in temperature for a short period
SHOW CARD E Definitely acceptable Acceptable I have no feelings either way Unacceptable Definitely unacceptable
SHOW CARD F The treatment involves spraying the raw meat with lactic acid in the slaughterhouse. Lactic acid is a naturally occurring substance present in human and animal muscles. It is also present naturally in foods such as cheese, yogurt and soy sauce. Definitely acceptable Acceptable I have no feelings either way Unacceptable Definitely unacceptable
SHOW CARD G The treatment involves spraying the raw meat surface with a fine mist of a solution of lactic acid. Only very small amounts are left on the surface of the meat after treatment, less than the amount that is present naturally in the meat before any treatment. Definitely acceptable Acceptable I have no feelings either way Unacceptable Definitely unacceptable
SHOW CARD H Meat that has been treated with lactic acid in this way does not look or taste different from untreated meat. Definitely acceptable Acceptable I have no feelings either way Unacceptable Definitely unacceptable
SHOW CARD J Strongly support Support Neither support nor oppose Oppose Strongly oppose
SHOW CARD K Very important Fairly important Not very important Not at all important
SHOW CARD L Very convincing Fairly convincing Not very convincing Not convincing at all Not sure
SHOW CARD M a) this meat has been treated to reduce the risk of food poisoning b) this meat has been sprayed with lactic acid to reduce the risk of food poisoning c) this meat has been treated with lactic acid to reduce the risk of food poisoning. The taste and texture of the meat are not affected d) this meat has been treated with lactic acid to reduce the risk of food poisoning. The taste and texture of the meat are not affected, and there is no more lactic acid present than occurs naturally in meat
SHOW CARD N This treatment involves exposing the surface of the meat to a rapid reduction in temperature during the chilling process for a very short period. This treatment is most likely to be used on chicken. The surface of the skin may freeze momentarily but the flesh is not frozen. Definitely acceptable Acceptable I have no feelings either way Unacceptable Definitely unacceptable
SHOW CARD O The rapid chilling process kills some of the bacteria that cause the majority of food poisoning in the UK, these bacteria would not come alive again when the temperature was raised. Meat treated in this way can safely be frozen and defrosted without the bacteria coming alive again. Definitely acceptable Acceptable I have no feelings either way Unacceptable Definitely unacceptable
SHOW CARD P Should definitely be labelled Should probably be labelled Should probably not be labelled Should definitely not be labelled Not sure
SHOW CARD Q PER WEEK PER MONTH PER ANNUM A 387-483 1,667-2,083 20,000-24,999 A B 126-144 541-624 6,500-7,499 B C 339-386 1,459-1,666 17,500-19,999 C D 261-299 1,125-1,290 13,500-15,499 D E 1,924 and over 8,334 and over 100,000 and over E F 185-222 791-958 9,500-11,499 F G 87-125 375-540 4,500-6,499 G H 963-1,422 4,168-6,250 50,000-74,999 H I 223-260 959-1,124 11,500-13,499 I J 484-677 2,084-2,916 25,000-34,999 J K 1,423-1,923 6,251-8,333 75,000-99,999 K L UP TO 47 UP TO 207 UNDER 2,500 L M 678-962 2,917-4,167 35,000-49,999 M N 300-338 1,291-1,458 15,500-17,499 N O 145-184 625-790 7,500-9,499 O P 48-86 208-374 2,500-4,499 P
SHOW CARD R White English/Welsh/Scottish/Northern Irish/British Irish Gypsy or Irish Traveller Any other White background Mixed / Multiple ethnic groups White and Black Caribbean White and Black African White and Asian Any other Mixed/Multiple ethnic background Asian / Asian British Indian Pakistani Bangladeshi Chinese Any other Asian background Black or Black British African Caribbean Any other Black/ African/Caribbean background Other ethnic group Arab Any other ethnic group