Eggs and Poultry Purchase, Storage, and Preparation Practices of Consumers in Selected Asian Countries

Abstract

The objective of this study was to begin characterizing purchase, storage, handling, and preparation of poultry products and eggs by selected consumers in three Asian countries: India, Korea, and Thailand. Approximately 100 consumers in each location were recruited to participate in this study. The consumers were surveyed about eggs and poultry purchase behavior characteristics, such as temperatures and locations, storage behavior, such as storage locations in the refrigerator or freezer, preparation behavior, such as washing eggs and poultry before cooking, and handling behavior, such as using cutting boards during cooking. The results indicated differences in purchase and storage practices of raw eggs. Most Korean consumers purchased refrigerated eggs and stored the eggs in the refrigerator, while Indian and Thai consumers bought eggs that were stored at room temperature, but would refrigerate the eggs at home. Approximately half of the consumers in each country froze raw meat, poultry, or seafood. Food preparation practices showed potential for cross-contamination during cooking, such as using the same cutting board for different kinds of foods or not washing hands with soap and water. The results presented in this pilot study may lead to development of educational messages and raising consumer awareness of food safety practices in Asian countries.

Effects of Dietary Lycopene or Tomato Paste on Laying Performance and Serum Lipids in Laying Hens and on Malondialdehyde Content in Egg Yolk upon Storage

“…In this study, we further explored whether dietary LP or TP could affect lipid peroxidation of eggs under longterm storage conditions. However, it should be noted that our study is not intended to propagate the storage of raw eggs at room temperature, although consumers in Asian (Koppel et al, 2014) or European (Koppel et al, 2015) countries might buy eggs stored at room temperature from various sources such as farmers, local markets, or stores. It has been reported that egg quality influences consumer acceptance and this decreases as the storage time at room temperature increases (Liu et al, 2017).…”

Consumer practices for purchase, storage, and preparation of poultry and eggs in selected north and south american countries: a pilot study

“…Eggs usually were refrigerated in the USA at the time of purchase, and similar practices have been observed in Estonia (18) and Korea (17). Eggs during purchase were at room temperature in Colombia and Argentina, as well as in India (17), Italy and Spain (18).…”

“…Purchasing fresh eggs from a farmer's market has not been found common in selected Asian countries (17) or in selected European countries, either (18). Total of 17 and 20% of consumers purchased eggs from the farmer directly or raised their own chickens in Colombia and Argentina, respectively.…”

“…During focus groups those authors found that consumers considered chemical contaminants more hazardous and less controllable than microbiological risks. Koppel, Suwonsichon, Chitra, Lee, and Chambers studied eggs and poultry-related practices in three Asian countries (17). Those authors found that considerable differences exist among Asian countries consumer practices.…”

“…The information was gathered via an online survey (Kansas City, Missouri, USA), at a central location (Nashville, Tennessee, USA; Buenos Aires, Argentina), and via one-on-one interviews (Huila, Colombia). The questionnaire was the same as used by Koppel et al in a comparison of Asian consumers' food safety related practices (17). The consumers in this study did not represent an entire country's consumers, but did provide a glimpse at the similarities and differences among the various countries.…”