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.
Latest from Quality Assurance & Food Safety
- Director General of IICA and Senior USDA Officials Meet to Advance Shared Agenda
- EFSA and FAO Sign Memorandum of Understanding
- Ben Miller Breaks Down Federal Cuts, State Bans and Traceability Delays
- Michigan Officials Warn Recalled ByHeart Infant Formula Remains on Store Shelves
- Puratos USA to Launch First Professional Chocolate Product with Cultured Cocoa
- National Restaurant Association Announces Federal Policy Priorities
- USDA Offloads Washington Buildings in Reorganization Effort
- IDFA Promotes Andrew Jerome to VP of Strategic Communications and Executive Director of Foundation
