In a study aimed at assessing the impact of washing poultry on kitchen contamination, researchers found that more than a quarter of study participants contaminated salad with raw poultry – including many study participants who did not wash the poultry. The study highlights the importance of hand-washing and cleaning and sanitizing the kitchen in order to reduce the risk of foodborne illness when cooking at home.
Washing raw poultry is not recommended, due to concerns about inadvertently contaminating other foods and surfaces – and increasing the risk of foodborne illness.
“We wanted to know what effect an educational intervention would have on getting people to stop washing poultry before cooking, and what effect any resulting change in behavior might have on reducing contamination in the kitchen,” says Ellen Shumaker, corresponding author of the study and an extension associate at North Carolina State University. “We also wanted to get a better idea of how, if at all, washing poultry actually led to increased contamination in the kitchen.”
In the materials and methods it is important to highlight:
Good quality drinking water
Subscribe now to the poultry technical magazine
LISTEN THE MAGAZINE ON agriFM
AUTHORS
Main learnings of The American College of Poultry Veterinarians workshop
Federico Etcheverry
Futuristic “Windstreek” house is fully energy neutral
Ad Bal
“Taking layer welfare to a higher level across Europe”
Ad Bal
Safety of mycotoxins binders in poultry
Jose Larger
Avian Influenza in North America spring 2022
Dr. Rocio Crespo
The air cell of the egg
Fabio Bittencourt
Plastic cooling pads may compete to paper pads
Mike CzarickGood quality drinking water
Estella Leentfaar
Critical points in the nutrition of laying hens
Douglas Zaviezo PhD.
Emerging parasitic processes in alternative poultry systems
David Lizaso
Immunomodulatory and immunostimulating effects of beta-glucan
Edson Luiz BordinLISTEN THE MAGAZINE ON agriFM
