A significant number of Brazilians engage in improper food hygiene and handling practices at home. Examples include washing meat in the kitchen sink and failing to properly wash vegetables. These findings were revealed by a nationwide survey that examined food hygiene, handling, and storage habits in 5,000 households of various income levels across all regions of Brazil.
The study was conducted by researchers affiliated with the Food Research Center ( FoRC ), one of the Research, Innovation, and Dissemination Centers ( RIDCs ) supported by FAPESP. The study revealed concerning gaps in the population’s behavior that increase the risk of foodborne disease (FBD) outbreaks in households across the country. The results were reported in an article published in the journal Food and Humanity .
“We already knew that people tend not to follow all the most appropriate hygiene and food handling practices, but the available information on these behaviors, which endanger food safety, was still scarce,” Uelinton Manoel Pinto , a researcher affiliated with the FoRC and coordinator of the study, told Agência FAPESP .
To assess behaviors related to purchasing, storage, and handling, the researchers used an online questionnaire consisting of 29 questions. The form was distributed online and sent to email lists. A company hired to conduct a sample survey ensured the regional and socioeconomic representativeness of the participants.
Data collection took place from September 2020 to April 2021 during the COVID-19 pandemic. During this time, households took heightened hygiene precautions to prevent infection with the SARS-CoV-2 virus.
Analyses revealed that even in a scenario of heightened attention to cleanliness, only 38% of participants properly sanitized vegetables.
Since these products can become contaminated at various stages of the production chain and are generally consumed raw, proper sanitization is essential. For example, the Brazilian Health Regulatory Agency (ANVISA) recommends washing these foods first under running water – leaf by leaf for leafy greens – then soaking them in a sanitizing solution (such as sodium hypochlorite) for 15 minutes, and finally rinsing them with drinking water.
“Many people reported that they only wash them with water or use soap and detergent, which aren’t recommended for this purpose,” notes the researcher.
Another critical issue concerns animal proteins. Half of the participants reported washing meat in the kitchen sink, 24% consume undercooked meat, and 17% eat raw or undercooked eggs. “Although the recommendation against washing meat in the sink is widely known due to the risk of cross-contamination, many Brazilians still continue to do so,” states the researcher.
This practice is discouraged because splashing water can spread pathogenic bacteria, such as Salmonella and Campylobacter , contaminating utensils and other nearby foods.
Improper storage
The survey also found that 39% of Brazilians thaw food at room temperature, while 11% store leftovers in the refrigerator after leaving them out for two hours or more.
“This last finding was surprising because it’s common to see people leaving food on the stove for long periods after preparing it,” says the researcher. The recommendation is to refrigerate perishable foods within two hours to prevent bacterial growth. At room temperature, the population of microorganisms can double every 20 minutes.
“Outbreaks of food poisoning or foodborne infections at events with large volumes of food usually occur because the food remained for too long in the ‘danger zone,’ between 10 °C and 50 °C, where microbial growth accelerates,” explains Uelinton.
In a second phase, 216 participants from the São Paulo Metropolitan Area recorded their refrigerator temperatures at three different times over three days using digital thermometers provided by the study. The results showed that 91% of the refrigerators were within the recommended range of 0 °C to 10 °C.
“These temperature data are important for predicting the growth rate of a given microorganism in food and thus improving risk assessment,” the researcher explains.
Correlation with income
A statistical analysis revealed a direct relationship between monthly household income and food handling safety. Higher-income families tend to use safer methods, such as washing vegetables with chlorine-based solutions, while lower-income families rely on less effective techniques.
“Families with incomes of up to four minimum wages reported that they usually wash vegetables with only diluted vinegar, which isn’t an effective sanitizing solution, and they also thaw products outside the refrigerator,” says the coordinator. Overall, the best hygiene practices were observed in families with incomes between four and ten minimum wages.
“More than just providing an overview of the Brazilian population’s food hygiene habits, these data are important because they can serve as a basis for other studies, including risk assessments focused on the health impacts resulting from the practices adopted,” notes the researcher.
About São Paulo Research Foundation (FAPESP)
The São Paulo Research Foundation (FAPESP) is a public institution with the mission of supporting scientific research in all fields of knowledge by awarding scholarships, fellowships and grants to investigators linked with higher education and research institutions in the State of São Paulo, Brazil. FAPESP is aware that the very best research can only be done by working with the best researchers internationally. Therefore, it has established partnerships with funding agencies, higher education, private companies, and research organizations in other countries known for the quality of their research and has been encouraging scientists funded by its grants to further develop their international collaboration. You can learn more about FAPESP at www.fapesp.br/en and visit FAPESP news agency at www.agencia.fapesp.br/en to keep updated with the latest scientific breakthroughs FAPESP helps achieve through its many programs, awards and research centers. You may also subscribe to FAPESP news agency at http://agencia.fapesp.br/subscribe .
Food and Humanity
Food hygiene and handling practices in Brazilian households: Insights from a nationwide survey
14-Jan-2026