Raw meat processing behavior in household kitchens of residents in China, 2015: a cross-sectional study
ZHANG Li*, ZHU Jiang-hui, XU Hai-bin, LI Zhi-wen
*Department of Epidemiology and Biostatistics, School of Public Health, Peking University; Institute of Reproductive and Child Health,Peking University; Key Laboratory of Reproductive Health, Commission of Health and Family Planning, Beijing 100191, China
Abstract：Objective To investigate and analyze the current status of raw meat processing behavior in household kitchens of residents in China so as to adopt targeted health education and health promotion measures. Methods A questionnaire survey on raw meat processing behavior was conducted among the main cooks of 500 households from 17 provinces (direct-controlled municipalities or autonomous prefectures). Results A total of 500 questionnaires were distributed, and 491 valid ones were retrieved. It was found that 13.11% of the respondents purchased prepackaged frozen meat in the supermarkets without checking the production date, and only 37.09% washed their hands after contacting with the contaminated equipments. 34.22%, 51.12% and 49.90% of the respondents did not take effective measures to clean dishes, chopping boards and cutting tools after these utensils were contacted with raw meat. 41.95% of the respondents had rag-replaceing cycle of more than 30 days. 22.25% of the respondents with refrigerators/freezer at home did not know their temperature. 20.86% stored frozen raw meat for more than 30 days. 42.80% unfroze raw meat at room temperature. The respondents who used special thermometers to determine the food’s temperature accounted for only 2.44%. 29.94% of the respondents did not reheat the cooked food before eating. Conclusions It is necessary to conduct the targeted health education and interventions based on the 4 aspects: the safety of water and food materials, cleaning, heating and temperature control so as to improve the standardization of household raw meat processing behavior and reduce the risk of foodborne diseases in households.
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2017, Vol. 24 
