A critical review of who is at risk and what they know? Segmenting a population based on food safety knowledge: a research paper by McCarthy M., Brennan M., Kelly AL, Ritson C., De Boer M.&Thompson N., published in Food Journal and Preference 18 (2007) 205-217, a research paper on the assessment of the level of food safety knowledge, classification of food safety knowledge in the Republic of Ireland, by the faculties of the Department of Food Business and Development, Food and Nutrition Sciences and Food Development and rural at University College Cork Ireland and University of Newcastle upon Tyne, UK respectively. Introduction: McCarthy et al., 2007 concerns the increase in food-borne illnesses and its relationship to the level of consumer food safety knowledge, probably prompting the author to evaluate the levels of food safety knowledge in the Irish population with the objective of classifying knowledge levels. Furthermore, previous studies conducted in the Republic of Ireland on food safety awareness and knowledge (DE BOER et al. 2005; Bolton et al. 2005; Bolton et al. 2008) have indicated that consumers' decisions about food safety risk are below experts' expectations. Globally, concern about food safety is increasingly creating comprehensive analyzes of increasing food safety risk and factors influencing food safety decisions. The World Health Organization (WHO) reports that millions of people fall ill each year from food-borne illnesses WHO, 2014, United States estimates 48 million people per year (Anon), Canadian Public Health Agency (PHAC) estimates approximately 4 million foodborne illnesses reported each year in 2013 ( Estimates of foodborne illnesses in Canada - Government of Canada 2013) and the European Union reports food processors as a probable cause of foodborne illnesses food origin...... half of the document ...... edirect.com/science/article /pii/S0003267006016424World Health Organization (WHO) 2014: Internet source. Health issues – Food safety. http://www.who.int/topics/food_safety/en/WHO, Economic Impact of Foodborne Illnesses. http://www.who.int/foodsafety/publications/capacity/en/1.pdfWilcock A, Pun M, Khanona J, Aung M. 2004. Consumer attitudes, knowledge and behaviour: a review of food safety issues . Trends in food science. Technology. [Internet] 15:56–66. Available from: http://linkinghub.elsevier.com/retrieve/pii/S0924224403001900Worsfold D, Griffith CJ. 1997. Assessing the Standard of Consumer Food Safety Behavior. J. Food Protection 60:399–406. Yang H, Mokhtari A, Jaykus LA, Morales RA, Cates SC, Cowen P. 2006. Consumption-phase risk assessment for Listeria monocytogenes in cured meats. Anal risk. [Internet] 26:89–103. Available from: http://www.ncbi.nlm.nih.gov/pubmed/16492183