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Risk factors associated with the domestic handling of raw meat

Project Code: B02016

24/02/2011

Campden BRI
Newsholme, H

This work has demonstrated that natural meat flora and pathogens that may be present on raw meat can be transferred to typical kitchen surfaces. Once transferred, these organisms can survive for at least 48 hours. It would appear that there is a common misconception that food poisoning does not occur from food prepared in the home and consumers should be made aware that domestic food poisoning incidences do occur. Consumers need to be made aware that raw meats do contain potential pathogens and that these pathogens can contaminate ready-to-eat foods if raw meat is not handled correctly. Also, despite the fact that consumers feel that their kitchen practices are hygienic, this may not be the case. There are some areas in which knowledge is obviously lacking such as effective cleaning procedures for chopping boards, surfaces and dishcloths and the correct way to cool and re-heat foods. Consumers also need to be made aware that there is a potential risk for bacteria to spread around the kitchen when meat is washed.

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