Meat handling practices in households of Mainland China

Abstract

The study revealed that domestic meat handling practices of Mainland China involved serious food safety risks. Of the 1393 respondents, 89.8% did not use cooler bags to transport raw meat home, 62.3% failed to thaw raw meat properly, 40.4% did not wash hands with detergents after raw meat preparation, 44.8% cleaned cutting boards in ways that allowed cross-contamination, 73.6% marinated raw meat at room temperature, 93.8% did not use thermometers to ensure meat was cooked and 81.9% did not put leftover meat into refrigerators immediately after meals. Furthermore, some consumer groups, for example, the less educated and those on lower income needed extra concern. Lastly, advice on domestic meat handling education was offered. The research results are deeply significant to support the development of quantitative risk models, as well as provide data to underpin food safety campaigns to consumers.