The purpose of this research is to increase consumers' use of food thermometers to test the endpoint temperature of small cuts of meats.
The project integrates research, classroom and non‐formal education.
Instant‐read food thermometers were available in >73 percent of USA supermarkets and most were accurate within 1.1°C. Lethality findings include that ground beef patties should either be cooked in a two‐sided grill or turned frequently during cooking. Focus group participants said the primary motivator to food thermometer use was avoidance of foodborne illness. Educational materials positively affected thermometer use among consumers.
Behavior change will be facilitated by widespread availability of thermometers, inclusion of endpoint temperatures in recipes, and seeing others use food thermometers.
This project develops and delivers information to encourage use of food thermometers to assess endpoint temperature when cooking small meat items.
McCurdy, S., Takeuchi, M., Edwards, Z., Edlefsen, M., Kang, D., Elaine Mayes, V. and Hillers, V. (2006), "Food safety education initiative to increase consumer use of food thermometers in the United States", British Food Journal, Vol. 108 No. 9, pp. 775-794. https://doi.org/10.1108/00070700610688403Download as .RIS
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