Handwashing - The "data shows that 87% of participants self-reported they washed their hands before starting to cook in the test kitchen. However, only 44% of participants were observed doing so before meal preparation. Additionally, handwashing was not attempted 83% of the time when it should have been done (e.g., touching raw sausage and unwashed cantaloupe, cracking eggs, contaminated equipment or surfaces). Throughout the study, 96% of handwashing attempts did not contain all necessary steps." It is important to note that this is self-reporting...how many are actually going to claim that they do not wash their hands.
Thermometer Use - "50% of participants used a food thermometer to check the doneness of the sausage patties". My guess is that this number is higher than what occurs for consumers in general.
Cross-Contamination - Using a bacterial tracer, investigators found that of the "surfaces tested, the kitchen sink was most often contaminated, with 34% of participants contaminating the sink during meal preparation. The next highest was the cantaloupe, with 26% of participants introducing contamination when cutting the cantaloupe during meal preparation."
This and other consumer based studies can be found at the USDA Consumer Research page.
https://www.usda.gov/media/press-releases/2023/09/19/new-usda-study-consumer-kitchen-behavior-underscores-importance
New USDA Study on Consumer Kitchen Behavior Underscores the Importance of Food Safety Education Month
Lack of Handwashing Continues to be a Concern
Release & Contact Info
Press Release
Release No. 0189.23
Contact: USDA Press
Email: press@usda.gov
WASHINGTON, Sept. 19, 2023 – The U.S. Department of Agriculture (USDA) is releasing during Food Safety Education Month the results from the final year of a five-year study that observed how consumers prepared meals. The study was produced by USDA’s Food Safety and Inspection Service (FSIS) as part of their efforts to highlight the importance of safe food handling practices.
Thermometer Use - "50% of participants used a food thermometer to check the doneness of the sausage patties". My guess is that this number is higher than what occurs for consumers in general.
Cross-Contamination - Using a bacterial tracer, investigators found that of the "surfaces tested, the kitchen sink was most often contaminated, with 34% of participants contaminating the sink during meal preparation. The next highest was the cantaloupe, with 26% of participants introducing contamination when cutting the cantaloupe during meal preparation."
This and other consumer based studies can be found at the USDA Consumer Research page.
https://www.usda.gov/media/press-releases/2023/09/19/new-usda-study-consumer-kitchen-behavior-underscores-importance
New USDA Study on Consumer Kitchen Behavior Underscores the Importance of Food Safety Education Month
Lack of Handwashing Continues to be a Concern
Release & Contact Info
Press Release
Release No. 0189.23
Contact: USDA Press
Email: press@usda.gov
WASHINGTON, Sept. 19, 2023 – The U.S. Department of Agriculture (USDA) is releasing during Food Safety Education Month the results from the final year of a five-year study that observed how consumers prepared meals. The study was produced by USDA’s Food Safety and Inspection Service (FSIS) as part of their efforts to highlight the importance of safe food handling practices.