While most consumers are very aware of food safety issues, including salmonella, and the risk of foodborne illness, many do not follow recommended food safety practices in preparing their own meals at home, according to new research from the University of California, Davis. The study, which examined preparation of raw poultry, found that the most common risks stemmed from cross contamination and insufficient cooking.
“The most surprising aspect of these findings to me was the prevalence of undercooking,” said Christine Bruhn, director of the Center for Consumer research at UC Davis, who authored the study. Read More