This research project aims to provide information on
the risk associated with preparing raw meat in the domestic kitchen.
It is estimated that 11% of general outbreaks of food
poisoning are associated with food prepared in the home for extended family or
community events. Poultry and red meat are known carriers of food poisoning
bacteria and are associated with a large proportion of these outbreaks.
While these bacteria will be killed if the meat is
cooked properly, there is concern that some kitchen practices, such as washing
poultry and other meats, actually increase the likelihood of people
inadvertently contaminating kitchen sinks and preparation areas. It is
particularly important to avoid cross-contamination from raw meat to foods,
such as salads, which will not be cooked.
This project is seeking to provide information about
the risks associated with preparing raw meat in the domestic kitchen.
The major findings of this project were:
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.
Source:
Foods Standards Agency
http://www.food.gov.uk/science/research/foodborneillness/microriskresearch/b13programme/b13list/b02016/#anchor_3
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.
Source:
Foods Standards Agency
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