Eighty four per cent of people do not wash their hands properly after handling raw chicken, according to new research from food safety group safefood. In its recent survey on food safety in the home, the organisation found that 72 per cent of people did not properly wash the knife used in preparing raw chicken before reuse on salad vegetables.
The new safefood campaign, entitled ‘Don’t Take Risks’, focuses on key messages of proper hand washing, proper cleaning of cooking utensils, and thorough cooking, steps which can help minimise the risks of food poisoning in the home. The research also revealed that 56 per cent did not check if chicken was cooked properly before serving.
The safefood study recorded the food hygiene practices of 120 participants across Ireland while they prepared two meals — a homemade beefburger and a warm chicken salad. The research findings revealed poor food hygiene behaviours, with more than a third of what participants considered to be “cooked” beef burgers being contaminated with raw meat bacteria. In addition, more than half of consumers did not thoroughly wash the chopping board used to prepare raw mince before reusing it to prepare salad.
“There is clear evidence that consumers are not following basic hygiene rules in the kitchen when they are preparing food, therefore putting loved ones at risk from food poisoning,” said Martin Higgins, chief executive of safefood. “This campaign is a powerful, visual reminder to consumers of the dangers of poor food safety behaviour, as they may often be unaware of how their day to day food preparation habits can cause themselves and others harm. By following some simple food hygiene practices, consumers can help prevent the spread of food poisoning bacteria around the kitchen.”
The safefood Don’t Take Risks campaign reinforces three golden rules: cook chicken and minced meat thoroughly until piping hot all the way through with no pink meat remaining and the juices running clear; always wash hands in warm, soapy, water after handling raw meat or chicken; and always wash utensils such as knives and chopping boards thoroughly after use with raw meat and chicken and before reuse with ready to eat foods such as salads.
“Our research highlighted real food safety issues in the kitchen relating to food preparation and hygiene, which are addressed in a dramatic way in this campaign,” added Dr Gary Kearney, director of food science at safefood. “Safefood commissioned this study to look at the way in which people prepare meals in their homes. This study also highlights inadequate hand washing habits, as one third of participants still had raw meat bacteria contamination on their hands after preparing the meals. We would urge all consumers to consider these significant findings, examine their own food preparation behaviours and to take these easy steps to always prepare food safely.”
For more information on food safety in the home, contact the safefood helpline on 1850 40 4567 or visit www.safefood.eu
