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Methods used to defrost meat, poultry or fish in Belgium in 2014, by type of method

This survey displays the share of respondents who used what methods to defrost meat, poultry or fish in Belgium in 2014, by type of method. Approximately four percent of the individuals answering this survey stated they used cold water for the defrosting of meat, poultry or fish.

Share of respondents who used what methods to defrost meat, poultry or fish in Belgium in 2014, by type of method

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Sources

Release date

February 2016

Region

Belgium

Survey time period

2014

Number of respondents

3,280*

Age group

3-64 years

Special properties

individuals living in private households in Belgium, regardless of their nationality

Method of interview

Computer-assisted personal interviews (CAPI)

Supplementary notes

* Questions were asked to the person responsible for preparing the meals and not necessary the person participating himself/herself (the parents/guardian in the case of minors).

Multiple answers were possible.

The source adds that defrosting using room temperature and warm water are deemed unsafe.

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Statistics on "Fish and seafood market in Belgium"

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