Table 2.

Food safety perceptions on Red meat

	Production	Processing (Handling, storage, packaging)	Health risk
Red meat	- Inability to verify the source of the product (including species other than cow, goat, or sheep); - Challenge in verifying that the meat meets veterinary quality checks.	-The presence of many flies may mean the meat is not fresh or can cause food poisoning; - Discoloration on meat eg (Green colour of the meat means that the meat is not fresh);-Cleanliness of the retailer (white clean apron, washing hands after handling money, keeping short nails) and the shop/ butchery denotes good quality products; -Good retailer-consumer relationship is a proxy for good meat quality.	-If eaten in excess can cause diseases like arthritis or cancer.

Production

Processing (Handling, storage, packaging)

Health risk

Red meat

- Inability to verify the source of the product (including species other than cow, goat, or sheep);

- Challenge in verifying that the meat meets veterinary quality checks.

-The presence of many flies may mean the meat is not fresh or can cause food poisoning;

- Discoloration on meat eg (Green colour of the meat means that the meat is not fresh);-Cleanliness of the retailer (white clean apron,

washing hands after handling money, keeping short nails) and the shop/ butchery denotes good quality products;

-Good retailer-consumer relationship is a proxy for good meat quality.

-If eaten in excess can cause diseases like arthritis or cancer.