  Mitigating consumer health risks and reducing food wastage has stimulated
research into mechanisms for improving consumers' food safety knowledge and
food management practice. Many studies report success, but differences in
methodology and in the type and range of foods and consumers involved has made
comparison and transferability of results challenging. While most studies
advocate for the importance of information in consumer education, few provide
detailed insight into what 'good' information means. Determining appropriate
content, formats, and methods of delivery for different types of consumers as
well as evaluating how different choices impact on consumers' food safety
knowledge and behaviour remains unclear. Within a larger research project on
enhancing provenance, stability and traceability of red meat value chains, this
paper presents findings from a survey of Australian red meat consumers (n=217).
It identifies consumers' food safety issues and reveals information and
communication preferences that may support good safety habits with food.
