Food safety behavior and handling practices during purchase, preparation, storage and consumption of chicken meat and eggs

The aim of this study was to assess the risk of occurrence of a foodborne outbreak and point practices determinant to achieve high Good Hygienic Practice level during handling practice from purchase to consumption of chicken meat and eggs. The risk behavior of respondents and the risk of the occurrence of a foodborne outbreak were measured using Weighted Harmonic Outbreak Prevention Index (WHOPI). WHOPI were not correlated to socioeconomic data and perception of risks. Different profiles of handling practices were identified inside each WHOPI level. Chicken meat defrost, time and temperature of egg cooking and the point of yolk were identified as the most important procedures responsible for the WHOPI level upgrades. The consumption of chicken meat and eggs were characterized as discrete distributions. The average consumption of chicken meat was 113.48 g/per day and eggs daily intake distribution was 0.92 units/day. Our results can be applied for future microbiological food safety risk assessments related to the consumption of chicken meat and eggs. [Display omitted] •1217 records were collected from different common consumers and analyzed.•Most respondents showed medium level of good hygienic practices procedures.•Risk behavior were not correlated to socioeconomic data and to perception of risks.•The most important controls needed to the upgrade of risk behavior level were ranked.•Specific minor changes had impact in good practices.