Effect of EU electrical stunning conditions on breast meat quality of broiler chickens

Partial substitution of soybean meal with microalgae meal (Arthrospira spp. - Spirulina) in grower and finisher diets for broiler chickens: implications on performance parameters, footpad dermatitis occurrence, breast meat quality traits, amino acid digestibility and plasma metabolomics profile

This trial was conducted to evaluate the effects of replacing soybean meal with microalgae meal (MM; Arthrospira spp.) during grower and finisher phases on productive performance, footpad dermatitis (FPD) occurrence, breast meat quality, amino acid digestibility and plasma metabolomics profile of broiler chickens. One thousand day-old Ross 308 male chicks were divided into 5 experimental groups (8 replicates, 25 birds/each): CON, fed a commercial soybean-based diet throughout the trial (0-41 d); F3 and F6, fed the CON diet up to 28 d of age and then a finisher diet (29-41 d) with either 30 or 60 g MM/kg, respectively; and GF3 and GF6, receiving CON diet until 14 d and then diets containing 30 or 60 g MM/kg from 15 to 41 d, respectively. All diets were iso-energetic and with a similar amino acid profile. Growth performances were recorded on a pen basis at the end of each feeding phase and apparent ileal amino acid digestibility was determined at 41 d. Footpad dermatitis occurrence was assessed on all processed birds, while breast and plasma samples were collected for meat quality and metabolomics analysis (proton nuclear magnetic resonance - 1H-NMR). At 41 d, CON group showed higher body weight than F6 and GF6 ones (2,541 vs. 2,412 vs. 2,384 g, respectively; P < 0.05). Overall, GF6 group exhibited the highest feed conversion ratio, while F3 did not present significant differences compared to CON (1.785 vs. 1.810 vs. 1.934 g feed/g gain, respectively for CON, F3 and GF6; P < 0.01). The occurrence and the risk of developing FPD were similar among groups. MM administration increased breast meat yellowness and reduced amino acid digestibility (P < 0.001). The 1H-NMR analysis revealed variations in the levels of some circulating metabolites, including histidine, arginine and creatine, which play important metabolic roles. Overall, these findings can contribute to expand the knowledge about the use of Arthrospira spp. as protein source in broiler diets.

Assessing meat quality and textural properties of broiler chickens: the impact of voltage and frequency in reversible electrical water-bath stunning

The implementation of the head-only electrical stunning procedure in poultry processing has been aimed at enhancing eating, ethical, and religious quality. However, inconsistencies in voltage and frequency standardization, along with variations in previous research outcomes, have led to numerous cases of both under-stunned and over-stunned birds. Thus, this study aimed to comprehensively evaluate the effects of varying voltages and frequencies during electrical water bath stunning on carcass quality, meat attributes, and textural properties in broiler chickens. A cohort of 240 healthy female broilers (Cobb 500, 42-days-old, 2 kg ± 0.1 kg) was meticulously selected from a commercial farm. The birds underwent exposure to different stunning voltages (2.5, 10.5, 30, and 40 V) and frequencies (50 and 300 Hz). Subsequent analyses were conducted on meat samples to assess physicochemical properties, carcass quality, and textural attributes. The findings revealed a higher incidence of petechial hemorrhage (P < 0.05) in birds stunned at 10.5 V compared to other voltage. Notably, no broken bones were recorded in birds subjected to high voltages (30 and 40 V). Low frequency (50 Hz) significantly increased the occurrence of petechial hemorrhage and simultaneously resulted in pectoralis major muscle with decreased redness (a*). Birds subjected to the 10.5 V stunning treatment exhibited a lower cooking loss percentage. Significant interactions between voltage and ageing (V × A) were observed. Birds stunned at 30 V and aged for 7 d displayed highest drip loss compared to a one-day ageing period across different voltage levels. This interaction also impacted pH values, with birds subjected to 10.5 V showing significantly lower (P < 0.05) pH at d 7 of ageing. The meat hardness was influenced by the V × A interaction, wherein birds stunned at 10.5 V exhibited lower hardness after one day of ageing compared to other voltage levels. Red wing tips, lightness (L*), adhesiveness, and resilience were also significantly impacted (P < 0.05) by the interaction between frequency and voltage. A notable 3-way interaction was observed for gumminess and chewiness (F × V × A), where the 2-way interaction between frequency and voltage (F × V) affected both parameters differently at various ageing periods. Additionally, there was a significant interaction (P < 0.05) between frequency and voltage influencing shear strength and yellowness.

Traditional halal meat production without stunning versus commercial slaughter with electrical stunning of slow-growing broiler chicken: impact on meat quality and proteome changes

Impact of traditional halal meat production without stunning (NST) and commercial slaughter with electrical stunning (ST) of 100 slow-growing broiler chicken on blood plasma and different biochemical, enzymatic, hormonal, meat quality, and proteomic changes was evaluated. The results revealed lower (P < 0.05) postmortem pH values and higher redness (a*) scores for ST samples relative to NST group. Myofibrillar fragmentation index and bleeding efficiency (%) were lower (P < 0.05) in ST compared to NST samples. The ST group had higher (P < 0.05) creatinine, total protein, alanine aminotransferase (ALT), and triiodothyronine (T3) than NST group, however, no difference (P > 0.05) in blood glucose, lactate dehydrogenase (LDH), creatine kinase (CK), thyroxine (T4), cortisol, and aspartate aminotransferase (AST) was observed relative to NST samples. The 2-dimensional gel electrophoresis (2-DE) coupled to MALDI-TOF MS of meat samples has identified 14 differentially abundant proteins between 2 groups. Proteins demonstrating positive correlation with stress namely adenylate kinase isoenzyme-1, Rho guanine nucleotide exchange factor (NST), and apolipoprotein A-I (ST) were overabundant. From the current study, it is concluded that electrical stunning of broilers prior to slaughter or traditional halal slaughter without stunning does not adversely affect the meat quality.

Are spiritual, ethical, and eating qualities of poultry meat influenced by current and frequency during electrical water bath stunning?

With the continuous rise of Muslim and Jewish populations and their increasing preference for ritually slaughtered poultry meat, the industry is forced to redefine its existing product-centric quality standard toward a new consumer-centric dimension of quality. The new dimension is mainly attributed to ensuring animal welfare and ethical treatment (ethical quality), spiritual quality (such as halal status, cleanliness), and eating quality standards set by religion. To meet consumer quality requirements while maintaining high production performance, the industry has incorporated newer technologies that are compatible with religious regulations such as stunning methods like electrical water bath stunning. However, the introduction of new techniques such as electrical water bath stunning has been met with mixed reactions. Some religious scholars have banned the use of any stunning methods in religious slaughter, as halal status is believed to be compromised in cases where birds have been stunned to death before slaughter. Nevertheless, some studies have shown the positive side of the electrical water bath stunning procedure in terms of preserving eating, ethical, and spiritual quality. Therefore, the present study aims to critically analyze the application of various aspects of electrical water bath stunning such as current intensity and frequency on various quality attributes, namely, ethical, spiritual, and eating quality of poultry meat.

Determining the Possibilities of Reducing Visible Quality Defects in Commercial Elements of Turkey Carcasses Using an Alternative Stunning Device

The development of the quality and commercial value of poultry meat is related to the formation of visible quality defects (hemorrhages) in muscles during the first stage of production (stunning). The production of meat with an unusual appearance for the consumers affects their purchasing decisions and, consequently, the company's economics. The aim of this research was to determine the possibility of reducing visible quality defects (large and small hemorrhages) in commercial turkey carcass elements (fillet, loin, wing) using an alternative device (AD) for the electrical stunning of animals in comparison to the quality effects obtained using the conventional device (CD) in plant X. The factors differentiating the experiment were the electrical current frequency (AD: 125, 400, 800, and 1600 Hz; CD: 50 Hz) and process time (9 and 18 s). The increase in electrical current frequency used in the alternative device stunner (own construction) resulted in changing the percentage share of defective turkey meat production. The greatest reduction of minor and severe meat defects and improvement of its quality were obtained for the alternative device at f = 800 Hz and t = 9 s-considered optimal for specific industrial conditions. Extending the time of stunning turkeys to 18 s had a positive effect on visible quality defects in the evaluated commercial elements of the carcass; however, its application in practice will depend on the efficiency of the slaughter line of the plant. A comparative analysis of the results of the impact of the frequency of electric current in the alternative device and plant X on the improvement of meat quality showed a justified need to commercialize the research results and replace the device currently used in the plant with an alternative one.

Shaping Poultry Meat Quality Attributes in the Context of Consumer Expectations and Preferences-A Case Study of Poland

The optimisation of poultry meat quality attributes at the industrial level requires getting to know the changing customer needs and expectations to justify further measures taken in the future to improve the production process. This article was aimed at the following: (1) to identify and assess consumer expectations and behaviour in relation to the quality criteria for poultry meat offered on the market in Poland, and (2) to identify the significance of the sensory characteristics of poultry meat, mainly variegated colours on its surface, as a criterion for creating the expected quality in a shop. The study results showed that the attributes which significantly lower the quality and commercial value of meat are the defects noticeable on the fillet surface, namely discolouration and hematomas, which are mainly caused during the poultry stunning. The absence of noticeable bruising or hematomas and a uniform colour on the fillet surface are the main attributes of high-quality poultry meat retail cuts, which are expected by consumers. A recommendation for poultry meat producers is that bruising and hematomas need to be eliminated and that the offer should be adjusted to Polish consumers' expectations about the quality attributes of the meat offered on the market. The elimination of these meat defects will be possible, e.g., through the introduction of innovative technical solutions into the poultry stunning process, which will improve meat quality at its production stage.

Effects of exogenous protease on performance, economic evaluation, nutrient digestibility, fecal score, intestinal morphology, blood profile, carcass trait and meat quality in broilers fed normal diets and diets considered with matrix value

This study was conducted to estimate the effects of exogenous protease on performance, economic evaluation, nutrient digestibility, fecal score, intestinal morphology, blood profile, carcass traits, and meat quality in broilers fed normal diets and diets considered with matrix value. A total of 90, one-day-old Arbor Acres broiler chickens were randomly allocated to 3 dietary treatments with 6 replicates and each replicate of 5 broiler chickens. Treatments were as follows: 1) Basal diet (positive control, PC), 2) Basal diet formulated with full ProAct 360 matrix at 50 g/MT without addition of ProAct 360 (negative control, NC), 3) NC + 50 g/MT ProAct 360 (PA). Supplementation of exogenous protease to nutrient deficient NC diet by matrix values (PA) tended to increase growth performance and significantly improved intestinal morphology compared with the NC group. The PA group had significantly lower fecal score, and higher ATTD of crude protein and amino acids than those of the NC group. Furthermore, supplementation of exogenous protease to NC diet decreased feed cost, resulting in improved profit margin. However, there was no significant difference on carcass yield and relative organ weight. In conclusion, supplementation of exogenous protease using matrix value could be used as economic additive to improve growth, profit margin, digestibility, and gut health in broiler chickens.

The Effects of Preslaughter Electrical Stunning on Serum Cortisol and Meat Quality Parameters of a Slow-Growing Chinese Chicken Breed

Electrical stunning is widely utilized prior to a neck cut to induce unconsciousness in order to improve animal welfare and slaughter efficiency in the broiler production industry. However, slaughter without stunning is still very commonly used in China, in part because there is a belief that stunning reduces meat quality. The purpose of this study was to determine whether the physical (hemorrhages, pH, drip loss, and shear force) and chemical (inosinic monophosphate concentration and reducing sugar content) properties of broiler meat differed between chickens in preslaughter stunning and nonstunned slaughter groups, and whether the groups differed in their levels of cortisol as an indicator of stress. Serum cortisol levels of the nonstunned group were nearly twice as high as those in the stunned group (p < 0.05). Several meat quality indicators were better in the stunned group than in the nonstunned group. We concluded that electrical stunning prior to slaughter significantly decreases the stress caused by slaughter, resulting in both improved animal welfare and meat quality traits.

Inter-Observer Repeatability of Indicators of Consciousness after Waterbath Stunning in Broiler Chickens

Simple Summary

Waterbath stunning is intended to induce unconsciousness until death occurs due to bleeding in poultry. However, it is not always effective. For this reason, in order to protect their welfare, it is mandatory in the European Union that the state of consciousness of broiler chickens is monitored at the exit of the waterbath, and that they do not regain consciousness before death. Ineffectively stunned birds can be re-stunned using back-up methods to avoid unnecessary pain, stress and suffering. One of the main challenges in monitoring the state of consciousness in broiler chickens after waterbath stunning is the selection of animal-based indicators ensuring consistency among assessments. The indicators should be valid, feasible and repeatable. However, only the validity and feasibility have been reported. Thus, the main goal of this research was to assess the repeatability of the most valid and feasible indicators of the state of consciousness after waterbath stunning in broilers both before bleeding (tonic seizure, breathing, spontaneous blinking and vocalization) and during bleeding (wing flapping, breathing, spontaneous swallowing and head shaking). This study proposes a refined list of indicators that could be used to assess the consciousness of broiler chickens in commercial slaughterhouses.

Abstract

This study evaluated the prevalence and tested the inter-observer repeatability of the most valid and feasible animal-based indicators of the state of consciousness after waterbath stunning in broilers before bleeding (tonic seizure, breathing, spontaneous blinking and vocalization) and during bleeding (wing flapping, breathing, spontaneous swallowing and head shaking). In addition, correlations among them were computed to better understand their relationship and offer insights into the reliability of such indicators. This was aimed at proposing a refined list of indicators that could be used in commercial slaughterhouses to ensure consistent assessments. This study compared the assessments of three observers of 5241 broilers from 19 batches in six different slaughterhouses. Inter-observer repeatability was assessed through the combination of the crude percentage of agreement and the Fleiss’ kappa coefficient and interpretation. Before bleeding, the results led us to recommend assessing breathing over spontaneous blinking and vocalizations and to neglect tonic seizure in commercial conditions. During bleeding, the recommended indicators are breathing, wing flapping and head shaking while spontaneous swallowing can be neglected.

Effects of replacing soybean meal with perilla seed meal on growth performance, and meat quality of broilers

The purpose of this study was to evaluate effects of replacing soybean meal with perilla seed meal (PSM) on growth performance, proximate composition of meat, meat quality, and fatty acids composition of meat in broilers. A total of 60 one-day-old chicks of ROSS 308 (initial body weight of 44.8 ± 0.4 g) were randomly allotted to four treatment groups (15 replicate cages with 1 broilers per cage) in a period of 5 weeks. Dietary treatments included control (CON) basal diet (corn-soybean meal-based diets) and test diets in which PSM was included at 0.5% (T1), 1% (T2), or 2% (T3) to gradually replace soybean meal. At the end of experiment, all broilers were slaughtered for collecting breast and thigh meat. At 5 weeks, T2 and T3 treatment groups had higher (p < 0.05) body weights than CON and T1 treatment groups. Weight gain was increased (p < 0.05) in T2 and T3 treatment groups. Feed intake was decreased (p < 0.05) in T3 treatment group. Broilers in T2 treatment group had lower (p < 0.05) feed conversion ratio than those in other treatment groups. In proximate composition of breast meat, there was no significant (p > 0.05) difference in moisture and ash. Fat composition of breast meat was significantly (p < 0.05) increased in T2 and T3 treatment groups. Regarding meat quality, broilers fed T3 diet had higher (p < 0.05) water holding capacity than those fed other diets. Regarding fatty acids composition of thigh meat, broilers fed T3 diet had higher (p < 0.05) linolenic acid than those fed other diets. In conclusion, soybean meal replaced by 2% perilla seed meal in broiler diet can improve growth performance, meat quality, and fatty acids composition of thigh meat in broilers. Perilla seed meal can be a lot of potential alternatives feedstuff for soybean meal in this study.

The Effect of Camellia oleifera Cake Polysaccharides on Growth Performance, Carcass Traits, Meat Quality, Blood Profile, and Caecum Microorganisms in Yellow Broilers

Simple Summary

Plant originated polysaccharides used as feed additives have gradually become popular for the health and nutrition of broilers. In the present study, polysaccharides from Camellia oleifera cake (CCP) were added to the daily diet of yellow broilers. Our results indicated that the immunity of the broilers was boosted due to the increasing weight or index of gizzard, spleen, and the thymus. CCP treatment improved the juiciness and changed the meat color of broilers by increasing the cooking loss and the yellowness. Additionally, the structure of intestinal flora altered as a response to the CCP supplementation, which favored the health of broilers. Results have revealed that CCP has potential and development value as a new type of feed additive for broilers.

Abstract

The study was carried out to evaluate the influence of polysaccharides from Camellia oleifera cake (CCP) in Lingnan yellow broilers diet from 1 to 50 days. Growth performance, carcass traits, meat quality, blood profile, and caecum microorganisms were characterized by three different levels of 0, 200 and 800 mg/kg CCP supplementation. Dietary treatment did not affect the productive trait from 1 to 50 days of age, except that average daily feed intake decreased at 42 days of age (p < 0.05). Additionally, the effects of CCP on various organs were different. The weight (p < 0.01) and index (p < 0.05) of bursa of Fabricius gradually decreased with the higher CCP supplementation at 21 days of the broilers diet. The gizzard weights were all higher when the broilers were fed with higher CCP concentration at 21, 42, and 50 days, respectively (p < 0.05). The weight and index of the spleen increased most with low CCP concentration (200 mg/kg) at 42 and 50 days. Moreover, CCP addition had no significant effect on meat quality except cooking loss (P < 0.05) and yellowness of meat color (p < 0.05). In the study of blood metabolism at 50 days of broilers, the concentration of calcium (p < 0.01), total cholesterol (p < 0.05) and uric acid (p < 0.01) decreased with higher CCP supplementation. CCP increased the albumin concentration (p < 0.001) that was highest at 200 mg/kg CCP supplementation. The addition of CCP increased the number of Lactobacillus and Enterococcus faecalis (p < 0.01) in the caecum of broilers, and had the potential to inhibit the growth of Escherichia coli (p = 0.11). Results showed that CCP played a role in improving intestinal flora and the immunity of yellow broilers.

Broiler stunned state detection based on an improved fast region-based convolutional neural network algorithm

An improved fast region-based convolutional neural network (RCNN) algorithm is proposed to improve the accuracy and efficiency of recognizing broilers in a stunned state. The algorithm recognizes 3 stunned state conditions: insufficiently stunned, moderately stunned, and excessively stunned. Image samples of stunned broilers were collected from a slaughter line using an image acquisition platform. According to the format of PASCAL VOC (pattern analysis, statistical modeling, and computational learning visual object classes) dataset, a dataset for each broiler stunned state condition was obtained using an annotation tool to mark the chicken head and wing area in the original image. A rotation and flip data augmentation method was used to enhance the effectiveness of the datasets. Based on the principle of a residual network, a multi-layer residual module (MRM) was constructed to facilitate more detailed feature extraction. A model was then developed (entitled here Faster-RCNN+MRMnet) and used to detect broiler stunned state conditions. When applied to a reinforcing dataset containing 27,828 images of chickens in a stunned state, the identification accuracy of the model was 98.06%. This was significantly higher than both the established back propagation neural network model (90.11%) and another Faster-RCNN model (96.86%). The proposed algorithm can complete the inspection of the stunned state of more than 40,000 broilers per hour. The approach can be used for online inspection applications to increase efficiency, reduce labor and cost, and yield significant benefits for poultry processing plants.

Occurrence of Breast Meat Abnormalities and Foot Pad Dermatitis in Light-Size Broiler Chicken Hybrids

Only limited information regarding the occurrence of breast meat abnormalities and foot pad dermatitis (FPD) in current broiler genotypes is available. Therefore, this study was conducted to estimate the incidence and severity of breast myopathies (white striping, WS; wooden breast, WB; spaghetti meat, SM) and FPD in two fast-growing chicken hybrids, while simultaneously recording their growth performance. A total of 1560 one-day-old female chicks (780 for each hybrid, A and B; 12 replicates/genotype) were raised in the same environmental conditions and fed the same diet. Productive parameters were recorded at the end of each feeding phase. At slaughter (35 d), the occurrence of meat abnormalities and FPD was assessed on 150 breasts/genotype and on all of the processed birds, respectively. Although comparable growth performance was observed at slaughter, genotype B reported a significantly higher percentage of breasts without meat abnormalities (69% vs. 39%, 75% vs. 41%, 61% vs. 37% for WS, WB and SM, respectively) and also birds without FPD, than genotype A (53% vs. 23%, respectively). Overall, these findings highlight the importance of better understanding the effects of the genotype and the artificial selection applied to fast-growing chicken hybrids on the occurrence of emerging meat abnormalities and FPD even in light-size birds.

The Influence of Welfare Training on Bird Welfare and Carcass Quality in Two Commercial Poultry Primary Processing Plants

The number of broilers slaughtered globally is increasing. Ensuring acceptable welfare conditions for birds at the time of slaughter is paramount in meeting legislative and retailer specifications, and in producing high quality meat. There is knowledge that welfare training programs for members of the farming and red meat slaughter industry can improve animal welfare measures and product quality, however there is little evidence of the effects of welfare training in poultry processing plants. In our study, a comprehensive welfare training program was introduced to a Costa Rican and a British commercial broiler primary processing plant, both of which slaughter birds by way of neck cut post electrical water bath stunning. The effects of this program on some welfare and product quality measures were investigated, both immediately and six months post training. The welfare measures that showed significant improvements post training included; flapping at shackling, pre-stun shocks, stun parameters and effective neck cut. Product quality measures including broken wings and red pygostyles also improved, however the positive effect of training was not seen in all quality measures. Welfare training does have the potential to improve broiler welfare and product quality at slaughter, and these data could help the development and targeting of future welfare training courses and encourage the uptake of welfare training in the poultry slaughter industry.

Effect of dietary arginine to lysine ratios on productive performance, meat quality, plasma and muscle metabolomics profile in fast-growing broiler chickens

Background

Due to the important functions of arginine in poultry, it should be questioned whether the currently adopted dietary Arg:Lys ratios are sufficient to meet the modern broiler requirement in arginine. The present study aimed, therefore, to evaluate the effects of the dietary supplementation of L-arginine in a commercial broiler diet on productive performance, breast meat quality attributes, incidence and severity of breast muscle myopathies and foot pad dermatitis (FPD), and plasma and muscle metabolomics profile in fast-growing broilers.

Results

A total of 1,170 1-day-old Ross 308 male chicks was divided into two experimental groups of 9 replicates each fed either a commercial basal diet (CON, digestible Arg:Lys ratio of 1.05, 1.05, 1.06 and 1.07 in each feeding phase, respectively) or the same basal diet supplemented on-top with crystalline L-arginine (ARG, digestible Arg:Lys ratio of 1.15, 1.15, 1.16 and 1.17, respectively). Productive parameters were determined at the end of each feeding phase (12, 22, 33, 43 d). At slaughter (43 d), incidence and severity of FPD and breast myopathies were assessed, while plasma and breast muscle samples were collected and analyzed by proton nuclear magnetic resonance-spectroscopy. The dietary supplementation of arginine significantly reduced cumulative feed conversion ratio compared to the control diet at 12 d (1.352 vs. 1.401, P < 0.05), 22 d (1.398 vs. 1.420; P < 0.01) and 33 d (1.494 vs. 1.524; P < 0.05), and also tended to improve it in the overall period of trial (1.646 vs. 1.675; P = 0.09). Body weight was significantly increased in ARG compared to CON group at 33 d (1,884 vs. 1,829 g; P < 0.05). No significant effect was observed on meat quality attributes, breast myopathies and FPD occurrence. ARG birds showed significantly higher plasma concentration of arginine and leucine, and lower of acetoacetate, glutamate, adenosine and proline. Arginine and acetate concentrations were higher, whereas acetone and inosine levels were lower in the breast of ARG birds (P < 0.05).

Conclusions

Taken together, these data showed that increased digestible Arg:Lys ratio had positive effects on feed efficiency in broiler chickens probably via modulation of metabolites that play key roles in energy and protein metabolism.

Food safety from a consumers´ point of view: food quality

Food safety is a topic that is currently very much and often discussed. This may be a debate among political representatives, representatives of the food industry, but also among consumers, ie. general public. The issue of food safety and quality is very important in view of the growing globalization of economy, whose mission is to encourage food businesses to improve the production process as a whole and competitiveness. As in every sector, the food market faces many problems arising from market opening, business environment diversity or non-compliance with legislative requirements. The effects of these market imperfections are ultimately borne by the consumer. It is, therefore, appropriate to ensure that consumers are adequately informed about the food they consume. Food production is carried out according to European and world standards. A Slovak customer purchases food imported from abroad. This fact can be caused by the pricing of individual foods but also by the lack of Slovak producers. Foreign competition liquidates the quality Slovak producers. The principle of customers should be to support the economy of the state and to buy domestic food. The submitted document deals with issues of food safety, control and quality of food. The aim of the work was to examine the attitudes of consumers to food safety based on the acquired knowledge and research results, to identify their interest in food safety. It also involved identifying global food safety issues and analyzing consumers' views on the problem under consideration and its impact on their purchasing behavior. Primary data was obtained from a survey that was performed on a sample of 478 respondents. Based on the survey, it was confirmed that 85% of respondents perceive the different quality of the food sold on the Slovak market. Nearly two-thirds of the respondents said they were paying attention to the quality of the groceries. More than half of respondents expressed satisfaction with hygienic sales conditions. Almost 80% think that high-quality food is commonly available. Statistical testing has confirmed the significantly lower quality of food produced abroad. Other assumptions were formulated for more detailed analysis and their relationships were verified by using the statistical methods (Friedman Test, Chi-Square Test of Independence, Wilcoxon Signed-Rank Test).