MANHATTAN, Kan. — Kansas State University researchers have found widespread variations in the food safety practices used in different countries.
The researchers worked with 100 consumers from India, Korea, Thailand, RFrom country to county, there were differences in how poultry and eggs are consumed, stored, handled and prepared.ussia, Estonia, Italy, Spain and two U.S. cities.
For instance, most of the consumers in Argentina and Colombia stored meat on higher shelves, putting them at a higher risk for contamination. That's because juices from the meat can leak onto ingredients on lower shelves.
Differences also were found among countries in how eggs are stored and cuttings boards are cleaned.
The findings were published in the journal Foods. The study is part of a larger project to develop science-based messages about food safety.
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