Study on Handling Practices and Consumption of Potentially Risky Foods in Family Home

A food safety survey was conducted to assess the housewives' handling practices and consumption of potentially risky foods in family home. More than of the respondents wash their hands without soap or use their wash towels after contact with potentially risky foods such as meat, poultry, fish, shellfish, raw eggs, meat processed foods, raw fruits and vegetables. Over half of the respondents have consumed undercooked eggs without recognizing the potential health risk of consumption of raw eggs. of the respondents do not wash their hands after breaking raw eggs, indicating high risk of cross contamination while handling raw eggs. More than of the respondents just use running water to wash fresh fruits and vegetables. of the respondents have consumed sushi/sashimi or raw oysters, respectively in the past 12 months. The results of this study indicate the substantial risks of unsafe food-handling practice at the points of cross-contamination, cooling practices, storage time, and consumption of potentially risky foods at home. Considering the housewives' participation in school food service, development of food safety education program for the housewives is needed to promote safe handling practices of potentially risky foods.