Purchase, storage, and preparation of eggs and poultry in selected European countries

2015 ◽  
Vol 117 (2) ◽  
pp. 749-765 ◽  
Author(s):  
Kadri Koppel ◽  
Loreida Timberg ◽  
Roman Shalimov ◽  
Laura Vázquez-Araújo ◽  
Angel A. Carbonell-Barracchina ◽  
...  
Keyword(s):  
Food Safety ◽  
Room Temperature ◽  
European Countries ◽  
Foodborne Illnesses ◽  
Content Type ◽  
Raw Meat ◽  
Poultry Products ◽  
Almost All ◽  
Raw Poultry ◽  
Cutting Boards

Purpose – Foodborne illnesses are often related to raw and cooked poultry and meat, eggs, and their products. Consumer practices related to these foods have been studied in many countries, however, little comparison has been made among different countries. The purpose of this paper is to characterize consumers’ purchase, storage, handling, and preparation of poultry products and eggs in four European countries: Russia, Estonia, Italy, and Spain. Design/methodology/approach – Approximately 100 selected consumers in each location completed a questionnaire that included sections about poultry products and eggs purchase temperatures and locations, storage locations such as refrigerator, freezer, or cabinet, and preparation such as washing eggs and poultry before cooking, and the use of cutting boards. Findings – Although educating consumers in European countries is common, some food safety aspects may need to be additionally addressed. The results indicated differences in purchase and storage practices of raw eggs. In Russia and Estonia consumers who participated in the study purchased both refrigerated and room temperature eggs whereas in Italy (84 percent) and Spain (87 percent) eggs typically were purchased at room temperature. However, almost all consumers in all countries stored eggs in the refrigerator. In Russia 70 percent of the consumers who participated in the study immediately froze raw meat, poultry, or seafood after purchase; while in other countries about a quarter of the consumers froze the raw meat. Research limitations/implications – This research was limited by the number of respondents in each country that does not allow extrapolation of results. Originality/value – Food preparation practices revealed behavior that supports cross-contamination during cooking, such as washing raw poultry and eggs. A uniform approach to food safety practices related research, such as presented in this study, would help define overlapping critical points in consumer behavior and create educational messages based on the information gathered.

Impact of Cooking, Cooling, and Subsequent Refrigeration on the Growth or Survival of Clostridium perfringens in Cooked Meat and Poultry Products

2003 ◽  
Vol 66 (7) ◽  
pp. 1227-1232 ◽  
Author(s):  
ROBIN M. KALINOWSKI ◽  
R. BRUCE TOMPKIN ◽  
PETER W. BODNARUK ◽  
W. PAYTON PRUETT
Keyword(s):  
Public Health ◽  
Food Safety ◽  
Health Risk ◽  
Clostridium Perfringens ◽  
Meat Products ◽  
Performance Standards ◽  
Public Health Risk ◽  
Raw Meat ◽  
Poultry Products ◽  
Cooked Meat

In January 1999, the Food Safety and Inspection Service (FSIS) finalized performance standards for the cooking and chilling of meat and poultry products in federally inspected establishments. More restrictive chilling (stabilization)requirements were adopted despite the lack of strong evidence of a public health risk posed by industry practices employing the original May 1988 guidelines (U.S. Department of Agriculture FSIS Directive 7110.3). Baseline data led the FSIS to estimate a “worst case” of 104 Clostridium perfringens cells per g in raw meat products. The rationale for the FSIS performance standards was based on this estimate and the assumption that the numbers detected in the baseline study were spores that could survive cooking. The assumptions underlying the regulation stimulated work in our laboratory to help address why there have been so few documented outbreaks of C. perfringens illness associated with the consumption of commercially processed cooked meat and poultry products. Our research took into account the numbers of C. perfringens spores in both raw and cooked products. One hundred ninety-seven raw comminuted meat samples were cooked to 73.9°C and analyzed for C. perfringens levels. All but two samples had undetectable levels (<3 spores per g). Two ground pork samples contained 3.3 and 66 spores per g. Research was also conducted to determine the effect of chilling on the outgrowth of C. perfringens spores in cured and uncured turkey. Raw meat blends inoculated with C. perfringens spores, cooked to 73.9°C, and chilled according to current guidelines or under abuse conditions yielded increases of 2.25 and 2.44 log10 CFU/g for uncured turkey chilled for 6 h and an increase of 3.07 log10 CFU/g for cured turkey chilled for 24 h. No growth occurred in cured turkey during a 6-h cooling period. Furthermore, the fate of C. perfringens in cooked cured and uncured turkey held at refrigeration temperatures was investigated. C. perfringens levels decreased by 2.52, 2.54, and 2.75 log10 CFU/g in cured turkey held at 0.6, 4.4, and 10°C, respectively, for 7 days. Finally, 48 production lots of ready-to-eat meat products that had deviated from FSIS guidelines were analyzed for C. perfringens levels. To date, 456 samples have been tested, and all but 25 (ranging from 100 to 710 CFU/g) of the samples contained C. perfringens at levels of <100 CFU/g. These results further support historical food safety data that suggest a very low public health risk associated with C. perfringens in commercially processed ready-to-eat meat and poultry products.

Consumer-Reported Handling of Raw Poultry Products at Home: Results from a National Survey

2015 ◽  
Vol 78 (1) ◽  
pp. 180-186 ◽  
Author(s):  
KATHERINE M. KOSA ◽  
SHERYL C. CATES ◽  
SAMANTHA BRADLEY ◽  
EDGAR CHAMBERS ◽  
SANDRIA GODWIN
Keyword(s):  
Food Safety ◽  
Cold Water ◽  
Disease Outbreaks ◽  
The United States ◽  
Safety Practices ◽  
Poultry Products ◽  
Study Results ◽  
Nationally Representative ◽  
Raw Poultry ◽  
At 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% of Salmonella and 16% of Campylobacter foodborne disease outbreaks were associated with food prepared inside the home. A nationally representative Web survey of U.S. adult grocery shoppers (n = 1,504) 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% 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% of consumers reported correctly storing raw poultry in the refrigerator. Sixty-two percent of consumers own a food thermometer, and of these, 26% 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.

Exploring food safety perceptions and self-reported practices of pet owners, providing raw meat-based diets to pets.

2021 ◽  
Author(s):  
Veronika Bulochova ◽  
Ellen W Evans
Keyword(s):  
Food Safety ◽  
Safety Information ◽  
Foodborne Illness ◽  
Online Questionnaire ◽  
Safety Practices ◽  
Raw Meat ◽  
Pet Owners ◽  
Safety Risks ◽  
Social Media Platforms ◽  
Almost All

The growing popularity of raw meat-based diets for pets is accompanied by an increasing concern regarding possible health implications of this practice to pet owners, due to the storage and preparation of raw meat. This study aimed to explore pet owners’ knowledge and perceptions about safety of raw meat-based feeding and determine self-reported food safety practices during raw meat-based pet food preparation. An online questionnaire was distributed via social media platforms was completed by pet owners practicing raw meat-based feeding ( n =174). Almost all participants (95%) reported confidence that their pets’ raw meat-based food is safe. Two thirds of respondents (67%) reported to have researched food safety information, regarding raw meat-based feeding, however only 8% asked a veterinarian for food safety advice. Respondents were aware of pathogens that may be present in raw meat-based diets, and of food safety practices, however, they did not report implementation of appropriate food safety practices consistently. Malpractices, such as rinsing raw meat (27%) and lack of segregation (52%) were reported. The risk of foodborne illness to pet owners associated with raw meat-based feeding was perceived to be ‘low’ by 89% of pet owners. Participants perceived low susceptibility to foodborne illness, but high self-efficacy, which may be an indication of ‘optimistic bias’. This study has identified the need for increasing pet owners’ awareness of the possible risks associated with raw meat-based feeding to human health. The provision of comprehensive food safety information, intended to target the perceptions of pet owners identified in this study, is needed to improve pet owners’ food safety practices, to reduce the potential food safety risks associated with raw meat preparation and storage in the domestic environment.

scholarly journals Meat Processing Plant Microbiome and Contamination Patterns of Cold-Tolerant Bacteria Causing Food Safety and Spoilage Risks in the Manufacture of Vacuum-Packaged Cooked Sausages

2015 ◽  
Vol 81 (20) ◽  
pp. 7088-7097 ◽  
Author(s):  
Jenni Hultman ◽  
Riitta Rahkila ◽  
Javeria Ali ◽  
Juho Rousu ◽  
K. Johanna Björkroth
Keyword(s):  
Food Safety ◽  
Yersinia Pseudotuberculosis ◽  
Raw Materials ◽  
High Abundance ◽  
Processing Plant ◽  
Production Plant ◽  
Content Type ◽  
Raw Meat ◽  
Cold Tolerant ◽  
Plant Surfaces

ABSTRACTRefrigerated food processing facilities are specific man-made niches likely to harbor cold-tolerant bacteria. To characterize this type of microbiota and study the link between processing plant and product microbiomes, we followed and compared microbiota associated with the raw materials and processing stages of a vacuum-packaged, cooked sausage product affected by a prolonged quality fluctuation with occasional spoilage manifestations during shelf life. A total of 195 samples were subjected to culturing and amplicon sequence analyses. Abundant mesophilic psychrotrophs were detected within the microbiomes throughout the different compartments of the production plant environment. However, each of the main genera of food safety and quality interest, e.g.,Leuconostoc,Brochothrix, andYersinia, had their own characteristic patterns of contamination. Bacteria from the genusLeuconostoc, commonly causing spoilage of cold-stored, modified-atmosphere-packaged foods, were detected in high abundance (up to >98%) in the sausages studied. The same operational taxonomic units (OTUs) were, however, detected in lower abundances in raw meat and emulsion (average relative abundance of 2% ± 5%), as well as on the processing plant surfaces (<4%). A completely different abundance profile was found for OTUs phylogenetically close to the speciesYersinia pseudotuberculosis. These OTUs were detected in high abundance (up to 28%) on the processing plant surfaces but to a lesser extent (<1%) in raw meat, sausage emulsion, and sausages. The fact thatYersinia-like OTUs were found on the surfaces of a high-hygiene packaging compartment raises food safety concerns related to their resilient existence on surfaces.

Cutting Boards of Plastic and Wood Contaminated Experimentally with Bacteria

1994 ◽  
Vol 57 (1) ◽  
pp. 16-22 ◽  
Author(s):  
NESE O. AK ◽  
DEAN O. CLIVER ◽  
CHARLES W. KASPAR
Keyword(s):  
Room Temperature ◽  
Mineral Oil ◽  
Nutrient Broth ◽  
Listeria Innocua ◽  
High Humidity ◽  
Cross Contamination ◽  
Raw Meat ◽  
To Come ◽  
Cutting Boards ◽  
Status Differences

The microbiology of Plastic and wooden cutting boards was studied, regarding cross-contamination of foods in home kitchens. New and used Plastic (four polymers plus hard rubber) and wood (nine hardwoods) cutting boards were cut into 5-cm squares (“blocks”). Escherichia coli (two nonpathogenic strains plus type O157:H7), Listeria innocua, L. monocytogenes, or Salmonella typhimurium was applied to the 25-cm2 block surface in nutrient broth or chicken juice and recovered by soaking the surface in nutrient broth or pressing the block onto nutrient agar, within 3–10 min or up to ca. 12 h later. Bacteria inoculated onto Plastic blocks were readily recovered for minutes to hours and would multiply if held overnight. Recoveries from wooden blocks were generally less than those from plastic blocks, regardless of new or used status; differences increased with holding time. Clean wood blocks usually absorbed the inoculum completely within 3–10 min. If these fluids contained 103–104 CFU of bacteria likely to come from raw meat or poultry, the bacteria generally could not be recovered after entering the wood. If ≥106 CFU were applied, bacteria might be recovered from wood after 12 h at room temperature and high humidity, but numbers were reduced by at least 98%, and often more than 99.9%. Mineral oil treatment of the wood surface had little effect on the microbiological findings. These results do not support the often-heard assertion that Plastic cutting boards are more sanitary than wood.

Consumer Poultry Handling Behavior in the Grocery Store and In-Home Storage

2016 ◽  
Vol 79 (4) ◽  
pp. 582-588 ◽  
Author(s):  
AMY K. DONELAN ◽  
DELORES H. CHAMBERS ◽  
EDGAR CHAMBERS ◽  
SANDRIA L. GODWIN ◽  
SHERYL C. CATES
Keyword(s):  
Food Safety ◽  
Grocery Store ◽  
Safety Education ◽  
Poultry Products ◽  
Plastic Bags ◽  
Storage Behavior ◽  
Considerable Work ◽  
Initial Storage ◽  
Raw Poultry ◽  
And Storage

ABSTRACT Considerable work on consumers' food safety habits has highlighted issues associated with home food preparation. However, consumer handling of foods, such as poultry, during shopping and storage has not been noted. The objective of this study was to determine consumer behaviors during purchasing and initial storage of raw poultry to determine potential cross-contamination issues. A shop-along observational study was conducted to determine actual shopping, transportation, and storage behavior of consumers who purchase raw poultry products. Neither hand sanitizer nor wipes were observed in 71% of grocery store meat sections of stores visited. Plastic bags could be found in the meat section 85% of the time, but only 25% of shoppers used the bag for their raw poultry purchases. During checkout, the poultry was bagged separately from other products 71% of the time. A majority of shoppers stored raw poultry in the original package without an additional container or overwrap. Overall, there needs to be an increase in food safety education on the handling of poultry during purchasing, transportation, and storage.

Observed food safety behaviors among consumers and employees in university food courts

2017 ◽  
Vol 119 (7) ◽  
pp. 1619-1632 ◽  
Author(s):  
EunSol Her ◽  
Soobin Seo ◽  
Jihee Choi ◽  
Victor Pool ◽  
Sanja Ilic
Keyword(s):  
Food Safety ◽  
Potential Risk ◽  
Compliance Rate ◽  
Safety Behaviors ◽  
Foodborne Illnesses ◽  
Safety Practices ◽  
Content Type ◽  
Safety Issues ◽  
Observational Tool ◽  
The Usa

Purpose The purpose of this paper is to examine food safety behaviors of consumers and employees at university food courts. Design/methodology/approach Using a smartphone-based observation technique, a total of 149 consumers and 34 employees were observed at three food courts at a mid-western university in the USA. The observational tool recorded 30 sequential transactions of each individual, allowing researchers to identify the compliance rate to the rubric. Both descriptive statistics and multivariate analysis of variance were used for data analysis. Findings This study found a low compliance rate of food safety practices among consumers and employees at university food courts. Consumers’ food safety practices varied depending on gender, observed ethnicity and party size, while none of those factors was significant for employees. Specifically, females, Caucasians, and lone diners showed higher non-compliance rates than those of males, non-Caucasians and group diners. Research limitations/implications The results of the study raise the pressing needs of developing effective risk communication strategies at university food courts for both consumers and employees in order to reduce the potential risk of foodborne illness outbreaks. Originality/value University food courts are not only major foodservice operations for on-campus populations as well as off-campus visitors and the local public, but also the presence of shared dining area pertains the potential risk of foodborne illnesses. However, lack of attention has been paid to the food safety issues at university food courts, and especially food safety behaviors of consumers. This study extended the knowledge of previous food safety literature by adopting a smartphone-based observation technique and developing a rubric customized for consumers and employees at university food courts.

U.S. Food Safety and Inspection Service Testing for Salmonella in Selected Raw Meat and Poultry Products in the United States, 1998 through 2003: Analysis of Set Results

2006 ◽  
Vol 69 (11) ◽  
pp. 2607-2614 ◽  
Author(s):  
ALECIA LAREW NAUGLE ◽  
KRISTINA E. BARLOW ◽  
DENISE R. EBLEN ◽  
VANESSA TETER ◽  
ROBERT UMHOLTZ
Keyword(s):  
Food Safety ◽  
Broiler Chicken ◽  
Control Point ◽  
Ground Beef ◽  
The United States ◽  
Point System ◽  
Raw Meat ◽  
Critical Control Point ◽  
Poultry Products ◽  
Inspection Service

The U.S. Food Safety and Inspection Service (FSIS) tests sets of samples of selected raw meat and poultry products for Salmonella to ensure that federally inspected establishments meet performance standards defined in the pathogen reduction–hazard analysis and critical control point system (PR-HACCP) final rule. In the present report, sample set results are described and associations between set failure and set and establishment characteristics are identified for 4,607 sample sets collected from 1998 through 2003. Sample sets were obtained from seven product classes: broiler chicken carcasses (n = 1,010), cow and bull carcasses (n = 240), market hog carcasses (n = 560), steer and heifer carcasses (n = 123), ground beef (n = 2,527), ground chicken (n = 31), and ground turkey (n = 116). Of these 4,607 sample sets, 92% (4,255) were collected as part of random testing efforts (A sets), and 93% (4,166) passed. However, the percentage of positive samples relative to the maximum number of positive results allowable in a set increased over time for broilers but decreased or stayed the same for the other product classes. Three factors associated with set failure were identified: establishment size, product class, and year. Set failures were more likely early in the testing program (relative to 2003). Small and very small establishments were more likely to fail than large ones. Set failure was less likely in ground beef than in other product classes. Despite an overall decline in set failures through 2003, these results highlight the need for continued vigilance to reduce Salmonella contamination in broiler chicken and continued implementation of programs designed to assist small and very small establishments with PR-HACCP compliance issues.

scholarly journals 10-Year Molecular Surveillance of Listeria monocytogenes Using Whole-Genome Sequencing in Shanghai, China, 2009–2019

2020 ◽  
Vol 11 ◽  
Author(s):  
Hongzhi Zhang ◽  
Weijie Chen ◽  
Jing Wang ◽  
Biyao Xu ◽  
Hong Liu ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Food Safety ◽  
Whole Genome Sequencing ◽  
Genome Sequencing ◽  
Molecular Characteristics ◽  
Whole Genome ◽  
Food Groups ◽  
Potential Health ◽  
Raw Meat ◽  
Raw Poultry

Listeria monocytogenes is an etiologic agent of listeriosis, and has emerged as an important foodborne pathogen worldwide. In this study, the molecular characteristics of 155 L. monocytogenes isolates from seven food groups in Shanghai, the biggest city in China, were identified using whole-genome sequencing (WGS). Most L. monocytogenes isolates (79.3%) were obtained between May and October from 2009 to 2019. The serogroups and clonal complexes (CCs) of L. monocytogenes were found useful for identifying potential health risks linked to foods. Differences in distributions of serogroups and CCs among different food groups were analyzed using t-test. The results showed that the IIa and IVb serogroups were identified among most of food groups. However, the prevalence of serogroup IIb was significantly higher in ready-to-eat (RTE) food and raw seafood than in other food groups, similar to group IIc in raw meat and raw poultry than others. Meanwhile, the prevalence of CC9 in raw meat and raw poultry, CC8 in raw poultry, and CC87 in raw seafood significantly exceeded that of in other food groups. Specially, CC87 was the predominant CC in foodborne and clinical isolates in China, indicating that raw seafood may induce a high-risk to food safety. Also, hypervirulence pathogenicity islands LIPI-3 and LIPI-4 were found in CC3, CC1, and CC87, respectively. The clonal group CC619 carried LIPI-3 and LIPI-4, as previously reported in China. Core genome multilocus sequence typing (cgMLST) analysis suggested that CC87 isolates from the same food groups in different years had no allelic differences, indicating that L. monocytogenes could persist over years. These 10-year results in Shanghai underscore the significance of molecular epidemiological surveillance of L. monocytogenes in foodborne products in assessing the potential risk of this pathogen, and further address food safety issues in China.

scholarly journals Frequency of Inadequate Chicken Cross-Contamination Prevention and Cooking Practices in Restaurants†

2013 ◽  
Vol 76 (12) ◽  
pp. 2141-2145 ◽  
Author(s):  
LAURA GREEN BROWN ◽  
SHIVANGI KHARGONEKAR ◽  
LISA BUSHNELL ◽  
Keyword(s):  
Food Safety ◽  
Disease Control ◽  
Environmental Health ◽  
Restaurant Industry ◽  
Cross Contamination ◽  
Raw Meat ◽  
Cooking Practices ◽  
Control And Prevention ◽  
Safety Knowledge ◽  
Cutting Boards

This study was conducted by the Environmental Health Specialists Network (EHS-Net) of the Centers for Disease Control and Prevention. The purpose was to examine restaurant chicken preparation and cooking practices and kitchen managers' food safety knowledge concerning chicken. EHS-Net members interviewed managers about chicken preparation practices in 448 restaurants. The study revealed that many restaurants were not following U.S. Food and Drug Administration Food Code guidance concerning cross-contamination prevention and proper cooking and that managers lacked basic food safety knowledge about chicken. Forty percent of managers said that they never, rarely, or only sometimes designated certain cutting boards for raw meat (including chicken). One-third of managers said that they did not wash and rinse surfaces before sanitizing them. Over half of managers said that thermometers were not used to determine the final cook temperature of chicken. Only 43% of managers knew the temperature to which raw chicken needed to be cooked for it to be safe to eat. These findings indicate that restaurant chicken preparation and cooking practices and manager food safety knowledge need improvement. Findings from this study could be used by food safety programs and the restaurant industry to target training and intervention efforts to improve chicken preparation and cooking practices and knowledge concerning safe chicken preparation.

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