Abstract
Introduction: Meal-kits are boxes containing fresh, pre-measured ingredients that consumers can order online and have delivered directly to their homes. These kits often include perishable foods, which are sent over long distances in cardboard boxes packed with insulating material and ice packs to maintain a chilled temperature during transportation and, potentially, while on the consumers' doorstep. However, there is limited data detailing the temperatures of chilled raw meat and poultry upon delivery in the UK.
Purpose: The study aimed to investigate the surface temperatures of raw meat and poultry delivered in UK meal-kit recipe boxes and explore consumer perceptions of the chilled food and the packaging in maintaining safe temperatures.
Method: Interviews (n=27) were undertaken to explore meal-kit consumers’ perceptions of meal-kits and food safety. Front and back surface temperatures of poultry (n=53) and red meat (n=23) were measured in triplicate using an infrared thermometer from meal-kit recipe boxes (n=17).
Results: Consumers positively viewed the safety of chilled food in meal-kits and using ice packs as a cooling method (C027: “It's got all the ice packs in there anyway, so, you know, it was kept cold…Even if you do miss the delivery or you're not in, and it's on your doorstep, they do tend to pack them well with enough of them…”). Surface temperatures ranged from a minimum of 0.0°C to a maximum of 14.9°C. On average, poultry samples had a surface temperature of 4.1°C, while red meat samples averaged 5.3°C.
Significance: This study is the first analysis of raw meat and poultry surface temperatures delivered in UK meal-kits. While some temperatures exceeded recommended levels, on average, temperatures remained within UK legislative standards (≤8°C). The findings confirm the effectiveness of existing packaging but highlight the importance for consistent temperature control during delivery and increasing consumer awareness of appropriate safe food handling upon receipt.
Purpose: The study aimed to investigate the surface temperatures of raw meat and poultry delivered in UK meal-kit recipe boxes and explore consumer perceptions of the chilled food and the packaging in maintaining safe temperatures.
Method: Interviews (n=27) were undertaken to explore meal-kit consumers’ perceptions of meal-kits and food safety. Front and back surface temperatures of poultry (n=53) and red meat (n=23) were measured in triplicate using an infrared thermometer from meal-kit recipe boxes (n=17).
Results: Consumers positively viewed the safety of chilled food in meal-kits and using ice packs as a cooling method (C027: “It's got all the ice packs in there anyway, so, you know, it was kept cold…Even if you do miss the delivery or you're not in, and it's on your doorstep, they do tend to pack them well with enough of them…”). Surface temperatures ranged from a minimum of 0.0°C to a maximum of 14.9°C. On average, poultry samples had a surface temperature of 4.1°C, while red meat samples averaged 5.3°C.
Significance: This study is the first analysis of raw meat and poultry surface temperatures delivered in UK meal-kits. While some temperatures exceeded recommended levels, on average, temperatures remained within UK legislative standards (≤8°C). The findings confirm the effectiveness of existing packaging but highlight the importance for consistent temperature control during delivery and increasing consumer awareness of appropriate safe food handling upon receipt.
| Original language | English |
|---|---|
| Publication status | Published - 6 May 2025 |
| Event | International Association for Food Protection European Symposium: EU IAFP - Meliá Avenida América, Madrid, Spain Duration: 6 May 2025 → 8 May 2025 https://www.foodprotection.org/europeansymposium/ |
Conference
| Conference | International Association for Food Protection European Symposium |
|---|---|
| Abbreviated title | EU IAFP |
| Country/Territory | Spain |
| City | Madrid |
| Period | 6/05/25 → 8/05/25 |
| Internet address |