1. Twenty percent of consumers stored raw meat on the middle or top shelf of the fridge therefore increasing the risk of contamination of foods stored beneath.
2. Washing of meat was reported to be a common practice among consumers (80% of consumers) and was carried out under a running tap. Such behavior are not necessarily reducing the levels of bacteria, but are increasing the likelihood of contaminating surfaces and hands.
3. The survey indicated that 14% of consumers had a board solely for raw meat. The majority of respondents did wash their boards after cutting meat, however 20% simply rinsed or wiped it with a cloth
4. Many consumers washed disposable cloths, but over 30% of those that did not wash them kept them longer than 7 days before disposing of them.
5. Pathogen survival studies indicated that high levels (10³cfu/4cm²) of Salmonella and E. coli could survive for 48 hours on kitchen surfaces.
6. This work has demonstrated that natural meat flora and pathogens that may be present on raw meat can be easily transferred to typical kitchen surfaces and that these organisms can survive for at least 48 hours.
Foods Standards Agency