Assessing foodborne outbreak risk in Chinese households: A national survey analysis of pork handling practices.

Objective: This study aimed to assess the risk of foodborne outbreaks associated with household food handling practices in China and identify the consumer groups that are at higher risk for foodborne outbreaks.

Methods: A national survey of household pork handling practices was conducted in China. The risk of foodborne outbreaks stemming from consumers' improper handling practices was assessed utilizing the Weighted Harmonic Outbreak Prevention Index (WHOPI). The index categorized these practices into three levels of good hygienic practice (GHP): low (WHOPI≤0.35), medium (WHOPI: 0.36-0.70), and high (WHOPI>0.70). Logistic regression analyses were used to identify groups at higher risk for foodborne outbreaks.

Results: A total of 2730 households from seven provinces in mainland China were analyzed. Based on WHOPI, only 0.4 % of households demonstrated a high level of GHP, while 55.4 % showed a low level of GHP. The primary non-conforming stage was separation practices, followed by cooking and purchasing practices. Nearly two-thirds of households (64.8 %) didn't have a separate cutting board for raw meat, and 44.9 % of them claimed to use the same board to handle ready-to-eats afterward. Logistic regression indicated more attention is required for those living in southern and rural areas, working in non-public institutions, possessing lower levels of education, and being single or widowed.

Conclusion: The household food handling practices of Chinese consumers involve serious food safety risk. Education programs and interventions concerning safe handling practices in households are urgently needed.