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Poult Sci. 1999 Jun;78(6):833-40.

Consumer poultry meat handling and safety education in three Texas cities.

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  • 1Department of Poultry Science, Texas A&M University, College Station 77843-2472, USA.


Shifting demographics, increased poultry consumption and a general ignorance concerning food safety measures provide the potential for increased foodborne illness. In order to determine where food safety educational efforts would be most effective and the needed content of the messages, a survey addressing poultry preparation, storage and thawing methods, and sources of food safety education was constructed and distributed in supermarkets in three Texas urban centers. Between 60 and 67% of consumers prepared poultry once or twice per week. A majority of Hispanics (57%), minors (79%) and uneducated (55%) respondents thaw poultry outside of the refrigerator, either on a counter, in a microwave, or in a sink of water. A majority of Caucasians receive food safety information from either magazines (52%) or television (60%), whereas minors receive education mainly from the educational system (57%) or family (71%). Through increased education in these areas, good food safety habits may be increased in those target groups, especially the next generation of consumers.

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