Consumption, knowledge, and handling of raw meat: a representative cross-sectional survey in Germany, March 2001

• Published in: Journal of food protection Vol. 68; no. 4; pp. 785 - 789
• Main Authors: Bremer, V, Bocter, N, Rehmet, S, Klein, G, Breuer, T, Ammon, A
• Format: Journal Article
• Language: English
• Published: Des Moines, IA International Association of Milk, Food and Environmental Sanitarians 01.04.2005
• Subjects: Adolescent; Adult; Aged; Aged, 80 and over; Biological and medical sciences; Child; Child, Preschool; consumer information; Consumer Product Safety; consumer surveys; Cross-Sectional Studies; Data Collection; diarrhea; Disease Outbreaks; epidemiological studies; Female; Food Contamination; food handling; Food Handling - methods; Food industries; food intake; Food Microbiology; food sanitation; Fundamental and applied biological sciences. Psychology; gastroenteritis; Gastroenteritis - epidemiology; Gastroenteritis - etiology; Gastroenteritis - prevention & control; General aspects; Germany - epidemiology; Handling, storage, packaging, transport; Health Knowledge, Attitudes, Practice; Health Promotion; Humans; Hygiene; Infant; Male; Meat - microbiology; Meat and meat product industries; meat products; Middle Aged; pandemic; raw meat; Risk Factors; Surveys and Questionnaires; Germany; Europe; Consumption; Survey; Surveillance; Meat product; Knowledge; Handling; Meat
• ISSN: 0362-028X; 1944-9097
• DOI: 10.4315/0362-028X-68.4.785

Outbreaks of gastroenteritis have been repeatedly associated with the consumption of raw meat and raw meat products. To assess the potential of this problem in Germany, frequency of consumption and knowledge about and handling of raw meat during food preparation in the German population was estimated. We conducted a population-based nationwide cross-sectional survey in private households in March 2001 by random telephone numbers. Consenting German-speaking persons were randomly chosen among household members for standardized interviews. Proportions were standardized by age, sex, and region (eastern and western Germany). A total of 510 people were interviewed (response 45.1%), including 62.3% women and 31.8% considered at high risk (children younger than 10 years old, elderly more than 65 years old, and chronically ill persons). The mean age was 45.7 years. Of those who ate raw ground meat at least once a week, 17.8% lived in eastern Germany and 5.1% in western Germany, (chi-square test, P < 0.001). Teewurst was eaten by 50.8% of all respondents and 53.8% of respondents in the high-risk group. That salami or Teewurst were raw meat products was known to 58.1 and 36.3% of the respondents, respectively. Respondents reported not washing their hands (46.6%) or cleaning their cutting boards with soap (48.1%) after preparing raw meat. A total of 10.3% of the respondents had diarrhea during the last 3 months. Although knowledge is poor, consumption of raw meat products is widespread in Germany, even among high-risk persons. More information is necessary on which products contain raw meat, the potential risk of diarrhea after raw meat products are consumed, and appropriate handling of raw meat products.