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Episode Transcription
From Washington State University Extension, I’m Susie Craig.
Recently, consumers participated in an observational study at North Carolina State University focused on the impact of raw poultry washing prior to cooking. Half of them received an intervention of three e-mail messages advising against poultry washing. All participants were observed cooking chicken thighs and making salads. Their chicken thighs were inoculated with a traceable, safe, non-disease-causing strain of E. coli. Participants were interviewed about food handling behaviors.
93% of those receiving the intervention did not wash raw poultry as opposed to 39% of those receiving no intervention. However, high levels of the bacterial tracer were found in sinks and on lettuce. Researchers recommend focusing on hand washing and cleaning and sanitizing surfaces during poultry preparation to reduce cross contamination.
For Food Safety in a Minute, this is Susie Craig.
Resources
Observational Study of the Impact of a Food Safety Interventio9n on Consumer Poultry Washing. Journal
of Food Protection (2022) 85 (4): 615-625. Accessed online 7/21/22.