Poultry is the most common cause of serious food poisoning outbreaks, followed by fish, and then beef. But aren’t people more likely to order burgers more rarely than chicken sandwiches? The primary location where the outbreak occurs is the home, not restaurants.
In 2017, a study was conducted of more than a thousand outbreaks of food poisoning Identifies that poultry, especially chicken, was the most common cause, “highlight[ing] Poultry’s role as a major source of foodborne disease outbreaks in the United States.” Fish ranked second among the “most common food category,” while beef ranked third. But aren’t people more likely to order a rare burger than rare chicken sandwiches? Yes. The biggest problem with poultry is not “inadequate cooking,” but “food handling errors,” whether at home or in the grocery store.
As I discuss in my video How to shop for, handle and store chickenIt was an observational study go run To determine the actual shopping, transportation, and storage behavior of consumers purchasing raw poultry products.” What did the researchers find? “Neither hand sanitizers nor wipes were observed in 71% of the meat sections of grocery stores visited.” Even when sterilization products were available, a participant used them Only one out of 96 followed them.The bacteria that cause food poisoning can Get On the outside of the packages, “Therefore, it is also important to make shoppers aware of the importance of using hand sanitizer in the meat department after touching poultry packages.” Plastic bags were available in most meat departments, “but only 25% of shoppers used the bag to buy raw poultry… Shoppers put poultry [directly] In the main basket of the grocery cart 84% of the time, “it can come into direct contact with fresh produce that might be eaten raw in salads, for example.
After shoppers put poultry in the basket, where did their hands go? Without using any kind of sanitizer, most shoppers grabbed the handle of the cart. “Because shoppers do not practice good hand hygiene when handling poultry in the meat section of the grocery store, they may contaminate a variety of items as a result of contact with their hands. Contact with other produce occurs frequently in the cart, which can lead to cross-contamination. Touching may mean The cart after direct dealing with the poultry packages that the cart is a risk factor for it salmonella or Campylobacter. Bacteria potentially left on the cart can affect other shoppers, not just the participants being observed.” Therefore, some kale shoppers can follow all safety precautions to come and remain exposed to poultry contamination via the grocery cart.
In addition to touching the cart, poultry shoppers may also touch a personal item after touching a raw poultry package. Personal items can even include their own children. Actually, as you can see below and at 2:29 in my country videoafter, after influential Poultry packaging, 31 percent of shoppers touched something personal, such as their wallet or baby.
Most shoppers left the store with the poultry separated in its own bag, “however, most consumers took it out of this protective layer” upon their return home. One in three poultry packages were placed directly on the counter before placing them in the refrigerator, and most shoppers “stored raw poultry in the original packaging without additional container or wrapping,” where it would likely come into contact with other items. Less than one in five “consumers correctly Store Raw poultry … on the bottom shelf of the refrigerator in a closed container or plastic bag. Why the bottom shelf? Because if the “raw juices” spill out, they may contaminate other foods.
The next mistake most people make is washing or rinsing raw poultry before cooking it. Up to 90 percent of people say they wash their chicken before cooking it, because that’s what they’re used to and “because they want to ‘rinse out chicken slime that has just been opened…’.” The problem is that, ‘when poultry is washed or rinsed, “Contaminated water” was scattered throughout the roughly two-foot-long halo, with mud splattered on the sides and front of the sink. And although many people read or heard that raw poultry wasn’t supposed to be washed, they continued to do so on anyway.
Less than one in ten people thaw frozen poultry properly — that is, “Put raw poultry in a closed container or plastic bag, immerse in cold water, and change the water every 30 minutes according to the USDA recommendation.” And if you’re wondering if it’s best to put raw poultry on a wooden or plastic cutting board, it’s not safe, because both get quickly polluted.
“Failure in use food thermometer [another] A potentially unsafe practice, given that 70% of chicken cuts judged by consumers as ‘fine’ did not reach safe internal cooking temperatures according to a summary of the food safety literature.” In focus groups, “many participants believed That food thermometers are unnecessary to determine if meat and poultry are ‘well-cooked’ because they’ve been cooking for years without ever getting food poisoning, but have they ever done what they thought was the 24-hour flu? There is no such thing as a 24-hour flu! This was most likely food poisoning. In fact, any stomach bug or stomach flu is most likely food poisoning. Have you ever had a urinary tract infection? There are “multiple lines of evidence” indicate Poultry as a major food depot for animals for urinary tract infection’ bacteria that wait in the rectum and then crawl.
More than a million foodborne salmonella And the Campylobacter infections mentioned every year in the United States. “Although half of Americans believe that it is ‘not very common’ for people in the United States to develop foodborne illness because of the way food is prepared in their homes, food safety experts estimate that the home is the primary location where foodborne disease outbreaks occur.”