Habits of storing and processing animal products among urban and rural residents in Hunan Province
LIU Heng-zhuo1, LIU Xiao-ge2, LAI Tian-bing2, LIANG Jin-jun2, REN Guo-feng1
1.Xiangya School of Public Health, Central South University, Changsha, Hunan 410078, China; 2. Hunan Provincial Center for Disease Control and Prevention, Changsha, Hunan 410005, China
Abstract：Objective To investigate the current status of storing and processing habits of animal products among residents in Hunan Province, to compare the differences in the impact of storing and processing habits on microbiological hygiene of different foods, and to explore weaknesses vulnerable to microbial foodborne diseases. Methods Six hundred and forty-eight households were randomly selected from 12 urban and 12 rural residential areas among 3 municipalities (including Changsha City, Yiyang City and Hengyan City) randomly selected in accordance with stratification of population size and regional GDP. From August to September, 2017, a self-designed questionnaire was used to conduct a household survey on demographic information of the households and those who cooked for the family, storage and processing habits of 5 types of animal products like fresh livestock, fresh poultry, fresh aquatic animals, cooked meat product and fresh eggs, and the leftover handling habits. Results As for the storage habits, 24.1% (95%CI:22.7%-25.5%) households had no habit of separate package of animal products, and 15.8% (95%CI:13.0%-18.6%) usually stored fresh eggs in room temperature over 1 week, making a bacterial multiplication up to 1,000-fold possible in eggs during storage. 73.0% (95%CI:69.6%-76.4%) households were not equipped with exclusive cutting boards for cooked foods against raw foods, 52.9% (95%CI:49.0%-56.8%) did not habitually wash egg shell before cooking. 18.7% (95%CI:15.6%-21.8%) households did not thoroughly cook meats and 7.0% (95%CI:5.0%-9.0%) eggs. Among the households with a habit of eating leftover, 24.8% (95%CI:24.0%-25.6%) did not thoroughly reheat leftover food before eating; moreover, the proportions of households with habitual storing of leftover food in room temperature, with a habit of eating leftover food more than once and without a habit of thoroughly reheating leftover food before eating were found to be higher (P<0.05). Conclusions There existed food safety vulnerability in the habits of storing and processing animal foods among the households in Hunan Province. In the aspects of management, propaganda and education of food safety, more attention should be paid to the vulnerability, including storage duration of fresh eggs, degree of reheating cooked meat products before eating, storing leftover food in room temperature and degree of reheating leftover food before eating.
柳恒卓, 刘晓革, 赖天兵, 梁进军, 任国峰. 湖南省城乡居民常见动物性食品储存和加工方式调查[J]. 实用预防医学, 2019, 26(4): 440-445.
LIU Heng-zhuo, LIU Xiao-ge, LAI Tian-bing, LIANG Jin-jun, REN Guo-feng. Habits of storing and processing animal products among urban and rural residents in Hunan Province. , 2019, 26(4): 440-445.
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2019, Vol. 26 
