Tag Archives: safe food handling

How Safe is Consumer Handling of Raw Poultry Products at Home?

Between 1998 and 2008, 20 percent of Salmonella and 16 percent of Campylobacter foodborne disease outbreaks were associated with food prepared inside the home.

Salmonella and Campylobacter cause an estimated combined total of 1.8 million foodborne infections each year in the United States. Most cases of salmonellosis and campylobacteriosis are associated with eating raw or undercooked poultry or with cross-contamination.

Between 1998 and 2008, 20 percent of Salmonella and 16 percent of Campylobacter foodborne disease outbreaks were associated with food prepared inside the home.

A nationally representative Web survey of 1,504 U.S. adult grocery shoppers was conducted to estimate the percentage of consumers who follow recommended food safety practices when handling raw poultry at home.

The survey results identified areas of low adherence to current recommended food safety practices: Not washing raw poultry before cooking, proper refrigerator storage of raw poultry, use of a food thermometer to determine doneness, and proper thawing of raw poultry in cold water.

Nearly 70 percent of consumers reported washing or rinsing raw poultry before cooking it, a potentially unsafe practice because “splashing” of contaminated water may lead to the transfer of pathogens to other foods and other kitchen surfaces.

Only 17.5 percent of consumers reported correctly storing raw poultry in the refrigerator. Sixty-two percent of consumers own a food thermometer, and of these, 26 percent or fewer reported using one to check the internal temperature of smaller cuts of poultry and ground poultry. Only 11% of consumers who thaw raw poultry in cold water reported doing so correctly.

The study results, coupled with other research findings, will inform the development of science-based consumer education materials that can help reduce foodborne illness from Salmonella and Campylobacter.

Journal of Food Protection, Number 1, January 2015, pp. 4-234, pp. 180-186(7) Kosa, Katherine M.; Cates, Sheryl C.; Bradley, Samantha; Chambers IV, Edgar; Godwin, Sandria. 

NYC Food Vendors Don’t Change Gloves Enough

A recent study noted that 57 percent of 1,804 customer transactions observed did not involve the vendor changing gloves in between handling money and the next person’s order.

The majority of New York City mobile food vendors don’t change their gloves after exchanging money and before serving the next customer, as required by law, a new study has found.

Researchers from William Paterson University in New Jersey studied 10 food carts within 10 densely populated areas of Manhattan, a total of 100 carts. They found that 57 percent of 1,804 customer transactions observed did not involve the vendor changing gloves in between handling money and the next person’s order.

Study author Corey Basch describes the results as “eye-opening from a public health perspective” because of foodborne illness risk. “Being observant to the glove-changing behaviors of the vendors as well as overall hygiene is prudent and can reveal a great deal in a short time,” she said.

The New York City Health Code 81.13 requires that food vendors change gloves “after handling raw foods, performing tasks that do not involve food preparation or processing, handling garbage, or any other work where the gloves may have become soiled or contaminated.”