Handling Errors WASHINGTON -- Another survey commissioned by the American Meat Institute, Arlington, Va., revealed in greater detail the gaps in consumer knowledge of safe food handling procedures.
out of four recognized the similar potential of other perishables, such as dairy (74.1%), eggs (73.5%) or produce (43.1%).
Respondents also believed that most food safety hazards occur outside the home: over half of them believed that 24% or fewer foodborne illnesses result from improper food preparation at home or in restaurants.
In reality, according to AMI's figures from the Center for Disease Control and Prevention, Atlanta, the sources of roughly 97% of foodborne illness cases are home or restaurant food preparers.
Of further concern was the finding that two-thirds of respondents did not know the temperature at which ground beef must be cooked in order to ensure bacteria are killed.
Even labels that detail safe handling do not seem to be reaching all the population: the survey showed that 29% could not specify any of the information detailed on the labels. Women were more likely (72%) to notice the information than men (59%), and children under 12 were more likely to notice it than those aged 12 to 17.
However deficient consumers may be in safe handling practices, they do seem to be aware of government and industry efforts in food safety: 67% knew that the most stringent inspection of meat and poultry products occurs during the slaughtering and processing phase of food production. Thirteen percent said the most rigorous inspection takes place at the supermarket, while 9% believed the critical point is at the farm, or at restaurants (another 9%).
"Based on these survey findings, it is clear that while many Americans recognize the controls being taken to produce safe meat and poultry products, they don't understand the control they have in their own kitchen to prevent foodborne illness," said AMI president and chief executive officer, J. Patrick Boyle, in a statement.
"The most important challenge now is to help consumers understand how food handling practices in the home affect food safety and ultimately the family's health," he added.
According to AMI, the survey was based on the responses of 469 men and 533 women aged 16 and over, throughout the contiguous United States.
