Explorative Umfrage: Lebensmittelsicherheit und Konsumentenverhalten in der Schweiz = Exploratory survey Food safety and consumer behaviour in Switzerland: A study commissioned by the Federal Food Safety and Veterinary Office

Campylobacter infections are the main cause of foodborne illness. Poultry – particularly chicken – has been identified as the most significant source of infection. Despite efforts, case numbers have not fallen. The aim of this study was therefore to assess the current situation regarding kitchen hygiene based on a consumer survey, and to explore the level of acceptance of potential measures to reduce campylobacteriosis in the supply chain.
The results show that only around 20% of respondents have heard of Campylobacter. On the other hand, the vast majority (83.9%) are familiar with Salmonella, which is a much smaller problem.
Household hygiene measures are largely well implemented, with fridge and freezer hygiene being exceptionally well maintained. Hygiene measures like hand and utensil washing are moderately implemented. Respondents also take precautions to prevent raw meat from encountering other foods. However, more specific measures—such as those related to barbecues and meat fondue—are less likely to be implemented. The same applies to preventing indirect contact through chopping boards and other kitchen utensils. Among the hygiene measures, making safe choices—such as when purchasing frozen chicken—is the least commonly implemented. Women and older people, and respondents who have heard of Campylobacter, generally implement the household measures more rigorously.
The reasons for lower levels of implementation vary, ranging from a lack of awareness, and the measures being too time-consuming or prone to error, to a trivialisation of the issue of food hygiene. Exceptions and a lack of feasibility are also cited.

Respondents were asked about measures used in industrial meat processing: once with little information on Campylobacter, and later after they had been provided with detailed information. At over 70%, selling frozen chicken in the supermarket is by far the most accepted measure, regardless of how well-informed respondents are. In general, knowledge about the seriousness of Campylobacter and the effectiveness of the measures results in slightly higher levels of acceptance. One exception is irradiation, where acceptance increases significantly from 36.8% to 52.8%. After information is provided, it is therefore the second most accepted measure for consumers. Chlorine treatment lags significantly behind, with acceptance levels below 30%, while CO₂ cryogenic freezing and treatment with lactic or acetic acid have moderate levels of acceptance. Men, people from German-speaking Switzerland, and respondents living in urban areas generally exhibit greater acceptance of these measures.
Beyond socio-demographic characteristics, personality traits—such as risk appetite, understanding of food safety issues, interest in health, and attitude toward a healthy diet—also influence the level of acceptance of these measures. A uniform pattern emerges when it comes to household hygiene measures, with a general willingness to take risks translating into greater risk-taking in the kitchen. The three other personality traits lead to more rigorous implementation of the measures. No such clear picture emerges in the meat preparation measures. However, providing information alleviates concerns about food safety while reinforcing connections to health and nutrition.