U.S – A recently unveiled five-year study conducted by the U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) has unearthed some crucial food safety challenges prevalent in consumer meal preparation, emphasizing the importance of National Food Safety Education Month.
The stud observed various food safety behaviors among participants, encompassing thermometer usage for ground pork sausage, handwashing practices, and the cleanliness and sanitization of food preparation surfaces.
“These studies are important for USDA to understand consumer behaviors in the kitchen and it is timely to be releasing the latest findings during Food Safety Education Month,” said USDA Under Secretary for Food Safety Dr. Emilio Esteban.
“The results allow us to shape food safety communications and help consumers safely prepare food.”
One of the standout concerns highlighted in the study revolves around handwashing, a fundamental aspect of food safety.
Alarmingly, a mere 44 percent of participants were observed washing their hands before embarking on meal preparation. Furthermore, handwashing was notably omitted in a staggering 83 percent of instances where it was warranted.
For instance, when handling raw sausage and unwashed cantaloupe, cracking eggs, or dealing with contaminated equipment and surfaces, handwashing was frequently overlooked.
Moreover, a striking 96 percent of observed handwashing attempts failed to encompass all the necessary steps.
Limited thermometer usage
The study also spotlighted the underutilization of thermometers during meal preparation. Only half of the participants, precisely 50 percent, employed a thermometer to check the doneness of sausage patties.
Of this group, only another 50 percent meticulously assessed the internal temperature of each patty. Furthermore, the study introduced a harmless tracer bacteria into the sausage to simulate potential cross-contamination scenarios in the kitchen.
Alarmingly, 34 percent of participants unintentionally introduced contamination while preparing meals. Moreover, 26 percent of individuals inadvertently introduced contamination when handling cantaloupe during meal preparation.
Cross-contamination in home kitchens
The findings also unveiled the high-risk of contamination in consumer kitchens. A harmless tracer bacteria was introduced into pork sausage to simulate the potential spread of foodborne illness-causing microorganisms during meal preparation.
Among the surfaces subjected to scrutiny, the kitchen sink emerged as a focal point of concern. A startling 34 percent of participants were observed inadvertently contaminating their kitchen sinks during meal preparation.
This unsettling revelation underscores the ease with which cross-contamination can occur, posing a significant threat to food safety.
Equally disconcerting was the discovery that 26 percent of participants introduced contamination when handling cantaloupe during meal preparation.
Such contamination is especially perilous as fruits and vegetables, including cantaloupe, are frequently consumed raw, without the safeguard of cooking to eliminate harmful bacteria.
These findings underscore the imperative nature of National Food Safety Education Month, as they illuminate critical gaps in food safety practices during home meal preparation.
The USDA aims to utilize these insights to develop targeted communications that effectively educate and inform consumers, ultimately fostering safer and more responsible food handling practices in households across the nation.
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