A recent study conducted by the University of São Paulo has identified prevalent mistakes that people make in food handling, significantly increasing the risk of foodborne illnesses in Brazil. According to the research published in the scientific journal Food and Humanity, these mistakes include washing chicken before cooking, defrosting meats at room temperature, and drying hands on kitchen towels. The data was derived from an online questionnaire completed by 5,000 respondents from across the country, focusing on behaviors related to food purchase, storage, and preparation.

The findings depicted concerning patterns in food safety practices, revealing that only 38% of participants adequately wash vegetables, while 17% consume raw or undercooked eggs, and 11.2% store leftovers beyond two hours after cooking. Such practices are alarming as they directly contribute to the rise of foodborne diseases, known as DTAs (diseases transmitted by food), which, according to the World Health Organization, affect around 600 million individuals worldwide. These statistics not only underline a widespread public health issue, but they also highlight a significant gap in food safety education and awareness among the Brazilian population.

The implications of this study are multifaceted, as the increase in foodborne illnesses can have significant economic and social impacts, straining health systems and leading to greater public health concerns. The researchers advocate for increased awareness campaigns to educate the public on safe food handling practices. This study serves as a call to action both for governmental bodies to enhance food safety regulations and for individuals to adopt safer food practices to mitigate health risks associated with improper food handling.