BEND, OR — If you plan to grill chicken this holiday weekend, take note; a new study shows that most consumers need to improve food handling and preparation practices in their own kitchen. The University of California-Davis study emphasizes the need for increased food safety education for consumers. Oregon Department of Agriculture Director Katy Coba said she was surprised by some of the results.
“Forty-five percent of people wash their chicken. I have to put myself in that category because I was not aware you weren’t supposed to wash your chicken. Indeed, it’s better to not wash it. Just cook it thoroughly and it kills any food borne pathogens.”
The study found that 40% of consumers undercook chicken, most of the time hands are not washed properly, and food is not always stored at proper temperatures. It also shows that most people know about food borne pathogens like Salmonella, but don’t always see a connection to their own kitchen.
“The study found that most people are very aware of food borne illnesses, but the vast majority of people believe the source of that illness is outside their home.”
Coba is lending her voice to a consumer education effort this summer, by recording a public service announcement focused on proper handling and preparation of poultry.
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