Consumer awareness and perception to food safety hazards in Trinidad, West Indies

Little is known on consumer perception and awareness to food safety in Trinidad, West Indies. A survey was conducted on 121 consumers who handled meat on food safety knowledge and handling practices at homes. Most (P < 0.01; 83.2%) categorised food safety as ‘very’ important. Consumers differed (P < 0.05) in their perception as to the most feared food hazard. Escherichia coli (89.7%) and Salmonella (85.7%) were most known (P < 0.01) of microbial types. Restaurant (55.0%) was regarded to be the most likely place where food poisoning could occur. There was no distinct (P > 0.05) trust in food safety authorities. Gender had (P > 0.05) no influence on responses. The study highlighted gaps in food safety knowledge and critical violations in food handling.