Irish people are buying less processed meat and frozen burgers as a result of this year's horse meat contamination controversy, new research has shown.

Earlier this year, the Food Safety Authority of Ireland (FSAI) published a study it had carried out into the authenticity of a number of meat products. This revealed that some beef products contained horse DNA.

In the days and weeks after, the contaminated products were traced back to three food plants - two in Ireland and one in the UK - and the FSAI said that the source of contamination had been traced back to raw materials used in Poland.

However, the controversy then became a Europe-wide issue, when a number of countries, including the UK and France, revealed they too had identified horse DNA in various meat products.

This latest research by the FSAI looks at the impact of that controversy on Irish consumers. It reveals major changes in the purchasing habits of the public.

The results show that at least half of people (51%) who previously purchased frozen burgers now buy less of these products, while at least four in 10 (42%) who previously bought processed meat products, such as lasagne, also now purchase less.

Almost half of people now spend more time reading the labels on food products, while half say they are now more conscious about food safety in general.

Over half of people also say they are more conscious of the ingredients that go into manufactured foods, while almost six in 10 believe they are now more aware of the country of origin of the food that they buy.

The research also found that around four in 10 meat eaters were concerned about the controversy as it unfolded. Among these, the main concerns centred on what else might unknowingly be in meat products and the possible presence of chemicals and medicines. Over half also admitted they were concerned because they were repulsed by the idea of eating horse meat.

"It is six months since the FSAI uncovered what would eventually transpire to be a pan-European problem of adulterated beef products across almost all member states. Understandably, the issue has given rise to widespread debate about food safety and labelling and this has changed the way people in Ireland view the foods they purchase and consume," commented FSAI chief executive, Prof Alan Reilly.

He pointed out that when people purchase processed foods, they cannot identify what raw materials have been used and therefore rely on labeling.

"They are in effect putting their trust in the hands of manufacturers and retailers who have a legal obligation to ensure that all ingredients in their products are correctly labeled," he insisted.

He emphasised that food businesses must have ‘robust supplier controls in place', so that they know who is supplying them and that all ingredients are authentic.

"Purchasing raw materials on face value is a high risk strategy for food processors. Progress has already been made with enhanced controls and sophisticated tools such as DNA testing now being a part of the food safety armoury. Given the added controls now in place, I believe that the eventual outcome of this food fraud scandal will be a positive one for consumers," Prof Reilly added.