Consumer egg washing and handling practices in Southeast Asia: a mixed-method study

Information from the abstract

Egg washing at home is generally discouraged in some regions because it can damage the egg’s natural protective cuticle and increase the risk of bacterial penetration. However, little is known about how consumers in Southeast Asia wash and handle eggs in domestic settings. This study aims to investigate egg washing and handling practices among consumers using a mixed-method approach. A cross-sectional online survey was conducted with consumers from Cambodia, Indonesia, Laos, Malaysia, Myanmar, the Philippines, Thailand, and Vietnam. This was followed by 24 domestic kitchen observations and semi-structured interviews in Malaysia, Indonesia, and Thailand. Quantitative data were analysed using descriptive statistics, chi-square tests, Kruskal-Wallis tests, and logistic regression. Qualitative data were analysed thematically. The majority of participants reported washing eggs before cooking. More than half of those who washed eggs indicated that they would still wash eggs even when they appeared visually clean. Eggs were commonly rinsed under tap water, often to remove dirt, faeces, slime, or feathers. Respondents from Cambodia, Indonesia, Malaysia, Myanmar, the Philippines and those with greater perceived risk of Salmonella contamination in eggs were more confident in following the message. Observations revealed appropriate handwashing after handling or cracking eggs was rare and cross-contact opportunities were frequently observed. Semi-structured interview findings showed that egg washing was closely linked to perceived beliefs about cleanliness and safety, habitual practice, and uncertainty about how eggs had been handled before purchase. Some participants also described wiping as an alternative cleaning strategy, while informal information sources appeared to influence views on egg washing. Practical guidance should emphasise washing only visibly dirty eggs, cooking them immediately after washing, handwashing hands with soap and water after handling or cracking eggs and preventing cross-contamination during preparation.

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Related topics: Food Safety and Hygiene · Livestock and Poultry Management · Animal Nutrition and Physiology