Online Purveyors of Raw Meat, Poultry, and Seafood Products: Delivery Policies and Available Consumer Food Safety Information

Introduction: Online sales of perishable meats, fish, shellfish, and other seafood products is a large and growing business. Hundreds of companies now market directly to consumers, permitting them to purchase products online and have them shipped via common carriers such as FEDEX and UPS. While usually packed in coolers with ice, gel-packs, or dry ice, these packages are transported, stored, and delivered using the same methods as non-perishable items. This presents the possibility that the contents of the packages may be subject to temperature abuse.

Purpose: The study examined online vendor websites to determine what food safety information they provide to their customers, and whether packages may be delivered without requiring a signature and therefore, potentially left outside for long periods.

Methods: Vendors were identified using Google searches including combinations of the terms: online, delivery, meat, game, fish, shellfish, and seafood, as well as specific products in these categories. The websites were coded as to what (if any) food safety information is provided, and whether a signature is required for delivered packages.

Results: The websites of 429 online vendors of fresh (uncooked) meat, finfish, and shellfish who ship directly to consumers using common carriers were identified. Of these, only 12 (3%) specifically require a signature for package delivery. The remainder (97%) appears to permit packages to be delivered without requiring a signature, with many adding a disclaimer that they will not be responsible for the contents of the packages once delivered.  Moreover, 251 (58%) offer no information related to the safe handling, thawing, storage, or cooking of their raw products.

Significance: The policy of permitting deliveries without requiring a signature, (and therefore left outdoors at ambient temperatures) may subject perishable products to temperature abuse. Providing no food safety information to consumers may make them more vulnerable to such problems.